(Family Features) Heading outdoors for a fresh, homemade meal is an alluring activity when warm weather and sunshine provide a perfect opportunity for dining on the patio. Or, if some time away from the house is calling your name, packing a lunch and taking off for the park can be an ideal getaway without getting too far from home.
Next time the sun’s rays call your name, invite friends and family for a delicious picnic loaded with warm-weather flavors. Just lay out your favorite blanket on the grass or don an outdoor table with a classic checkered tablecloth then share recipes that make al fresco meals truly memorable.
No picnic is complete without sandwiches loaded with all your favorite toppings, and these Picnic-wiches with Greek Artichoke Beet Salad provide the freshness that outdoor meals are made of. This recipe starts with a homemade relish loaded with Aunt Nellie’s Pickled Beets, artichoke hearts, olives, and green onions that complements the winning combination of turkey, feta, and ciabatta.
Picnic-wiches with Greek Artichoke Beet Salad
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
1 jar (about 6 ounces) marinated artichoke hearts
1/2 cup pitted kalamata or ripe olives, sliced
3 tablespoons sliced green onions
freshly ground black pepper, to taste (optional)
6 romaine lettuce leaves
1 pound thinly sliced deli turkey
6 ciabatta or sandwich rolls, sliced horizontally
1/3 cup crumbled feta cheese
1/4 cup pine nuts, toasted
Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In a medium bowl, combine beets, artichokes, olives, and green onions; set aside.
In a small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.
Layer lettuce and turkey on the bottom halves of rolls. Top with relish, as desired, feta cheese, and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill for up to 4 hours. Serve with remaining relish.
Source: Seneca Foods