LA JOLLA – Nothing is like an easy, unfussy picnic … but elevated!
Here are two of my favorite picnic dishes, including my famous Tahitian Coconut Pie. Enjoy!
Cold Chicken Breast with Truffle Pesto – 10 minutes
Ingredients: Whole Foods or Costco chicken breast cooked, truffle olive oil, shelled walnut halves, garlic, paprika, Costco or garden-fresh organic basil, and cherry tomatoes.
Tools needed: Blender, sharp knife, garlic press.
Prep and serve: For 2 servings, blend ½ cup truffle olive oil, 2 cups basil, 4 cloves crushed garlic, 2 shakes of Paprika, place chicken breast on plate, add cherry tomato halves around chicken and a few on top of chicken, add walnut halves as desired, add truffle pesto sauce. Enjoy!
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Margo’s Famous Tahitian Pie – 50 minutes
Ingredients: Whole Foods organic unsweetened coconut flakes, eggs, almond milk, organic flour, salt, sugar or monkfruit equivalent, butter, baking powder, mint, raspberries.
Tools needed: Mixing bowl, whisk, measuring spoon, measuring cup, pie pan, small cooking pan.
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Prep and serve: Preheat oven to 325 degrees. Melt ¼ cup butter on low heat in a cooking pan. In a bowl, mix 2 eggs, 1 cup almond milk, ¼ cup flour, ¼ teaspoon salt, ¾ cup sugar or equivalent, 4 ounces unsweetened coconut flakes, melted butter, and ¼ teaspoon baking powder.
Prep pie pan with butter stick run on bottom and sides and sift a small amount of flour to line pan, pour in mixing bowl, blend, place in oven for 40 minutes, serve with mint and raspberry garnish. Enjoy!
Too lazy to cook
Girard Gourmet
,
The Cheese Shop
.
