For the first edition of the Little Chefs’ blog, I wanted to explore a solitary picnic experience. Picnics have a wholesome quality about them and scream summer – even if it’s a new type of summer without many guests. They’re an easy outdoor activity, and can provide an opportunity for self reflection and thought.
In terms of food, an ideal picnic should have a variety of easy-to-eat dishes that are flavorful, versatile, and not messy. It also seemed like a great opportunity to try some of the dishes from the Little Chefs community and feature a few new ones. We also wanted to explore low cost ingredients that you might already have in your pantry.
Fennel salad by has strong, pungent flavors from the fennel, olives and parmesan. The acidity of the lemon brightens it up as does the fresh parsley. Using a mandoline creates thin strips of each ingredient, which helps pack flavor in each bite. The bites with the olives were my favorite. Out of the two salads, this one felt a little muskier and heavier and complimented the second dish.
Herbal Walnut, Tomato and Nectarine Salad by is a spin on more traditional Lebanese salads. The coarsely chopped vegetables work together without one flavor overpowering the rest. The mint, parsley, and lemon add freshness to the dish as well as a seasonal aroma.
marzipan by is tactile and multi-layered and offers additional room for thinking and conversing together. Marzipan is one of my favorite desserts, and I never thought to make it until I saw ’s post.
If you’d like to see a step by step guide, you can take a look at Marzipan by , my forked version of the original listing.
This blog is intendended to be an occasional look into different types of foods and the processes to make them. I’m excited about highlighting different features from the community and developing an exciting discourse on this platform.
Thank you for reading!