Daffodil Fest Picnic Food

This year there are two picnics to choose from during Daffodil Festival Saturday, April 30. The Nantucket Island Chamber of Commerce (the brains and the brawn behind Nantucket Daffodil Festival Weekend), is hosting a Family Beach Picnic at Children’s Beach in addition to the famous ‘Sconset Tailgate Picnic. Both start at 12:30 pm, after the Antique Car Parade winds through town, but the picnic at Children’s Beach has the benefit of being in walking distance from Main Street. All you need for either Daffy event is a blanket and a picnic, plus a camera to photograph all the fun.

SIMPLE BERRY CANTALOUPE SALAD

  • 1/2 cantaloupe, scooped with melon baller
  • 1 cup strawberries, thinly sliced
  • 1 cup blueberries
  • 1/2 teaspoon lime zest
  • 2 teaspoons chopped mint leaves

In a large bowl, combine all ingredients, set aside in the refrigerator for at least 30 minutes. Serves 4.

PINEAPPLE CHICKEN KABOBS

  • 1lb boneless, skinless chicken breasts
  • 1 pineapple
  • 1 red onion
  • 1 tsp garlic powder
  • 1Tbsp brown sugar
  • 1/2 tsp ground ginger
  • 2 tsp black pepper
  • 1 TBSP canola oil
  • 2 TBSP water
  • 2 c. low sodium soy sauce
  • nonstick spray

Cut the chicken breasts into 2-inch pieces. Combine the garlic powder, brown sugar, ground ginger, black pepper, oil, water and soy sauce in a medium sized bowl. Whisk until combined. Toss chicken in mixture until coated. Place in the refrigerator for 3-4 hours to marinate. Cut the pineapple into 2 inch pieces. Slice red onion so you have slices about 1 inch long and wide.

Place chicken, pineapple and onions on metal skewer or wood skewer that has been soaked in water, alternating pieces.

Place skewers on medium high heat on the grill. cook 10-15 minutes or until chicken is done, rotating several times. Serves 4.

LEMON ASPARAGUS PASTA SALAD WITH CUCUMBER & FETA

  • 15-20 spears asparagus, trimmed
  • 2 small cucumbers (around 2.5 cups chopped)
  • 1 cup pickled banana peppers (chopped or whole)
  • 2 cups dried ditalini pasta (or pasta of choice)
  • 5 TBSP olive oil
  • 4 cup champagne vinegar or white wine vinegar
  • 4 tsp salt plus extra to taste
  • 1/8 tsp black pepper plus extra to taste
  • 2 TBSP fresh lemon juice
  • lemon zest, to taste
  • 1-2 TBSP fresh parsley
  • 1/2 cup crumbled feta cheese
  • freshly grated Parmesan for topping (optional)

Cook pasta according to package instructions, for Al-dente.

While the pasta boils, blanch or steam your asparagus until tender yet firm, then toss in ice water to halt the cooking process.

Chop asparagus, cucumber, and banana peppers if desired and add to a large bowl.

In a small bowl, whisk together oil, vinegar, salt, pepper, lemon zest and juice and set aside.

Remove pasta from stove top, drain, rinse with cool water, and pour into your veggie bowl. Add dressing and top with crumbled feta and sprinkling of Parmesan.

Enjoy at room temperature. Serves 6.