What’s a picnic without lemonade?
Heat 1 1/2 cups sugar and 1 cup water in pot over medium high heat until sugar dissolves. Remove from heat and stir in 1 1/2 cups fresh lemon juice (about 12 lemons) and 6 cups water. Strain if desired (you can leave the pulp in if you prefer) and refrigerate until cold. For stronger lemon flavour, add some of the juiced lemon halves (wash before squeezing) to the lemonade.
Shred 1 small cabbage and mix with 2 cups grated carrots and 1 large onion, diced. Mix 1/4 cup each vinegar and oil. Add salt and pepper to taste. You can also add raisins, chickpeas, nuts, and/or dried cranberries. It will keep in the fridge for about a week. If you prefer less of a “crunch” to it, make the day before you plan to serve it and it will soften a bit in the refrigerator.
Here’s another take on a watermelon salad! Simply combine:
1 1/2 lb watermelon, cubed
1 large orange segmented
1/4 small red onion thinly sliced
2 oz feta, crumbled
1/4 cup fresh parsley
4 tsp olive oil
fleur de sel or sea salt and freshly cracked pepper to taste
Quick Cucumber Pickles
Cut up 2 med cucumbers into thin spears, lengthwise. Toss them with 1/4 cup rice vinegar, 2 T sugar, salt and pepper to taste. Let this sit at room temperature for about 20 minutes and serve. A little punch of fresh dill would be delicious with this too!