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About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (June 21, 2018)
in other words june21 2018 9 An Unusual Culinary Column: Summer Picnic Foods By Karen Kain I love summer and all the things that go along with it; the warmer weath- er, longer days, and the summer fruits. Nothing beats a warm evening sitting on the porch with the sun still shining after 8 pm. As the days get warmer the desire to spend time in the kitchen lessens and meals get lighter. I thought this would be the perfect time to share some fun and easy picnic style recipes with you. I really enjoyed playing in the kitchen to prepare for this column. I started out by making antipasto summer skewers. This was a super easy recipe to assemble. People love finger foods and this is a hearty and playful recipe, per- fect for parties and picnics. I used moz- zarella cheese but you can use most any kind. If you are a vegetarian, omit the salami, and add pepperoncinis, and or zucchini. This is a great recipe that can be made ahead of time. To keep up with the fresh and light theme, I made this Orzo & Shrimp Salad recipe. This is another great dish. You can serve it hot, at room tempera- ture, or cold. This is another perfect party dish than can be prepared ahead of time. My next share is a super color- ful, pleasing to the eye, sweet and spicy summer salsa recipe that is made with those gorgeous strawberries you are see- ing at the markets and stands. This is quick to put together. Your guests will fully enjoy the summer freshness tasted in each bite. I invited some friends over to taste test the orzo and shrimp salad dish. I wanted to end the evening with a sim- ple light dessert but I happened to be in a bit of a crunch for time. I picked up some fresh berries at the market and soaked them in Frangelico for about 30 minutes. Then I served them over angel food cake with a topping of whipped cream. I made my own whipped cream, but you can use canned or frozen. This dessert is super easy to put together and I find that most everyone enjoys it. Of course, you can leave the Frangelico out, but I personally think it makes the dish. I hope you are all enjoying the change of season, and of course I would love to hear what you are packing in your picnic basket. Antipasto Summer Skewers Ingredients: 20 Wooden skewers Marie Krahn Massage Therapy Auto injury recovery/medical billing • Accepting: Medical Benefits Cards • Medical Massage Cupping • Swedish Massage • Reiki • Deep Tissue • Reflexology • doTerra Aroma Touch • Trigger Point Therapy • Myofacial Release 503-429-5180 lic#5495 mariekrahn@frontier.com 1 9-Ounce package of cheese tortellini, cooked per the directions ½ Cup zesty Italian salad dressing ½ - ¾ Teaspoon Tabasco 1 Can artichoke hearts 1 Can of black olives Package of grape toma- toes Salami, sliced thin or cut into cubes Mozzarella cheese, cut into cubes Fresh basil leaves Directions: Put the tortellini into a large ziplock plas- tic bag. Add the salad dressing, Tabasco, and artichoke hearts. Using your fingers, thoroughly mix the salad dressing into the tortellini. Marinade in the refrigera- tor for 30 minutes to 4 hours. Assemble on the skewers in any order you prefer. If you are vegetarian omit the salami and add some zucchini and/or pepperoncini. Orzo & Shrimp Salad Ingredients: 2 Tablespoons olive oil 2 Shallots, diced 4 Cups fresh corn kernels 4 Cloves garlic 3 Cups raw shrimp with the tails on 1 Package orzo, cooked per directions 1 Pint of cherry tomatoes, cut in half ¼ Cup chopped basil 2 Tablespoons chopped parsley 5 Pepperoncinis, chopped ½ Cup olive oil 2 Teaspoons Pepperoncini juice 3 Tablespoons red wine vinegar 1 Large lemon, juiced ½ Teaspoon salt 1 Teaspoon pepper Directions: In a large skillet on medium high heat, add the 2 tablespoons oil. Once heated add the corn, shallots and sauté for 5 minutes. Add the garlic and cook for 2 more minutes. Add the shrimp and cook until they are done, bright pink in col- or. In a large salad bowl, combine the cooked orzo, tomatoes, basil, parsley, pepperoncinis, and shrimp mixture. Stir together to combine all the flavors. In a smaller mixing bowl, add the ½ cup ol- ive oil, pepperoncini juice, vinegar, lem- on juice, salt and pepper. Whisk together and pour over the salad and toss to fully coat. Serve hot, at room temperature, or cold. Strawberry Salsa Ingredients: 1 Pint of strawberries, hulled and diced 1 Jalapeno, stemmed, seeded, finely diced ¼ Cup of red onion, diced ½ Cup cilantro, chopped Juice of 1 lime Dash of salt and pepper Directions: Mix all the ingredients together and serve with chips. Summer Berry Dessert Ingredients: Blueberries, blackberries, and raspberries Frangelico, optional 1 Container of heavy whipping cream 1 Teaspoon vanilla Angel food or pound cake Directions: Wash the berries and cover with Frangelico, set aside and let soak. Using a hand or stand- alone mixer, beat the heavy whipping cream and vanilla to- gether until soft peaks form. Cut the pound cake into slices and put it onto a plate or in a bowl. Spoon the fruit over top of the cake allowing the juices to soak into the cake. Top with the whipped cream and serve. Karen Kain can be reached KarenKain8@icloud.com. at JOBS IN THE FOREST PRODUCTS INDUSTRY Production workers wanted for entry level sawmill positions Lumber is our business - since 1971 • Competitive wages and benefit package • Starting at $15/hr depending on experience • Must be able to pass drug screen • Must have current driver’s license MIKE PIHL LOGGING CO., INC Apply in person at Olympic Forest Products 69480 Banzer Rd. Mist, OR 97016 Monday - Friday 7:00 am - 3:00 pm Farmwoman’s Nursery Lorna Poetter (503) 429-8200 Free Estimates Specializing in Private Timber 503-429-1470 cell 503.789.1268 fax 503.429.0252 mplogging@frontier.com 1984 mist drive po box 321 vernonia, or 97064 2121 N Mist Drive (503) 369-09 2 3 PoetterFarm@gmail.com FB: Farmwoman’s Nursery
