Host a Special Mother's Day Picnic: Three Portable Recipes

With Mother's Day right around the corner, it's time to start planning a special celebration for the mothers and grandmothers in our lives. If your family enjoys spending time outdoors and the weather cooperates, put together this lovely Mother's Day picnic. Even if rain -- or, as may be the case here in western Montana, snow -- drives the party inside, a blanket spread out on the living room floor and surrounded by comfy pillows will and garnished with a centerpiece of fresh flowers will do the trick.

Packing a picnic lunch can sometimes feel overwhelming. It doesn't have it be, however. The key to a successful and stress-free picnic is to prepare easily transportable dishes that can be enjoyed cold or at room temperature. Remember to include an ice pack to keep any perishables cool, and an empty plastic bag for trash. Transport the food in Tupperware, bring pretty disposable plates, napkins, and utensils, and keep beverages chilled in a thermos until serving them in paper cups. Throw in a couple of blankets you don't mind getting a little dirty, and pillows or folding chairs if you like. Most importantly, don't forget your sense of fun and adventure as you honor the mothers in your life with this simple picnic lunch.

Strawberry Spinach Salad

This colorful salad provides a surprising blend of sweet and tangy tastes.

6 cups spinach

1 cup sliced strawberries

1 cup broccoli

1/2 cup sliced mushrooms

1/2 cup diced tomatoes

1/3 cup crumbled bleu cheese

1 T sugar

salt and pepper to taste

Combine the vegetables in a large bowl. Add the sugar, then season with salt and pepper. Toss thoroughly, then sprinkle the bleu cheese on top. Before serving, dress with your choice of balsamic vinaigrette. Serves 4.

Cinnamon and Curry Tuna Pockets

Pack in some healthy omega-3 proteins in this twist on the classic tuna sandwich.

2 cans tuna, drained and flaked

1/4 cup raisins

3 tsp plain yogurt

1 tsp Dijon mustard

2 tsp lemon juice

2 tsp cinnamon

1 tsp tumeric

1 tsp cumin

1/2 tsp curry powder

1 teaspoon ground black pepper

4 pitas, halved

1 cup fresh spinach

In a small bowl, combine the spices. Mix the tuna, yogurt, and lemon juice in a larger bowl, stirring thoroughly. Combine the two bowls and add the raisins, mixing until the ingredients are distributed evenly.

Tuck 1/4 cup spinach and a quarter of the tuna mixture into each pita. Wrap with foil or plastic wrap and chill until you are ready to eat. Serves 4.

Lemon Berry Scones

Fluffy and healthful, serve these pretty scones with a drizzle of honey, butter, or a scoop of Mom's favorite ice cream for a special treat.

2 cups all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup lemon juice

1 cup vanilla soy yogurt

1 egg (or 1/4 cup egg replacer)

1/4 cup applesauce

1 cup berries of your choice (I use a frozen mix of raspberries, blueberries, and blackberries)

Preheat the oven to 400 F.

Combine the dry ingredients in one bowl, and the wet ingredients in another bowl, leaving the berries to the side for now. Make sure the wet components are well-blended before stirring it into the dry ingredients. Mix until the batter is light and fluffy and the dry ingredients are just moistened. Fold in the berries.

Grease a baking sheet (I use canola oil spray) and dropping heaping tablespoons of batter onto the tray, leaving about two inches between each scone. Bake for 15 minutes or until the tops are barely browned. Remove and cool on wire racks. Pack in a large plastic baggie or a Tupperware container. Makes about 12 scones.

All writing and scone photograph copyright of Beth Morey, 2008. Originally published on AC.  Reproduction/reprinting is prohibited, although linking to this hub as an information source is permitted.