Style Magazine April 2020

| eat & drink |
The
Perfect
Picnic
It’s picnic season! Grab your friends, family, and
pets for an al fresco feast. Whether you want to
make the meal yourself or grab grub to go, we have
you covered. Keep reading for everything you need
to make your next open-air occasion a success.
MUST-MAKE Recipes
COMPILED BY MEGAN WISKUS
Impress your pals by making one (or all!) of the following recipes that are
portable, easy to prepare, and best served with sunshine.
Pasta Salad
Recipe by Sonya Keister of The Rustic Fork, Folsom,
therusticfork.com
• 8 oz. (2 cups) elbow macaroni
• ½ cup mayonnaise
• 1/3 cup Parmesan cheese, grated
• 1 tsp. Dijon mustard
• ½ tsp. sea salt
• 2 cloves garlic, diced
• 1, 5 oz. package diced pancetta
• *1 small Fresno pepper, diced
• 2 tbsp. olive oil
• 1 cup fava beans** (shelled and
blanched) or edamame
Cook the pasta according to package instructions. While cooking,
whisk the mayonnaise, cheese, mustard, and salt together in
a large bowl. Once the pasta is cooked to al dente, drain and
immediately toss with the mayonnaise mixture. (The noodles will
soak up the mixture better if they’re hot.)
In a medium sauté pan over medium heat, add the olive oil for
about 30 seconds. Add the pancetta and cook low and slow until
crisp and all the fat is rendered. Add in the pepper and garlic, and
cook for 30-60 seconds.
Remove from heat and pour mixture, including the oil, over the pasta.
Fold in the fava beans or edamame and taste for seasoning. Refrigerate
until ready to serve. Note: Salad can be made up to one day ahead of
time to let flavors meld.
*Can be substituted with a pinch of crushed red pepper flakes.
**About 1 lb. of fresh fava beans. Remove from their pods then blanch in
simmering water. Drain, cool, and remove the beans from their shells.
Crab Roll photo by Dante Fontana. Pasta Salad photo courtesy of The Rustic Fork.
SET THE SCENE:
Locations
The setting is almost as important as
the people and provisions. Here are
some of our favorite places to post up.
Kalithea Park, El Dorado Hills
Willow Creek Recreation Area, Folsom
John Kemp Park, Folsom
Lions Park, Placerville
Marshall Gold Discovery
State Historic Park, Coloma
Cronan Rach Trails
Regional Park, Coloma
Diamond Oaks Park, Roseville
Royer Park, Roseville
Peter Hill Heritage Park, Rocklin
Crab Roll
Recipe by La Provence Restaurant & Terrace,
110 Diamond Creek Place, Roseville, 916-789-2002,
laprovenceroseville.com
• 8 oz. high-quality crab
• 2 tbsp. celery leaf, rough chop
• 1 tbsp. small red onion, diced
• 1 tsp. chervil, finely chopped
• 1 tsp. dill, finely chopped
• Juice of 1/4 lemon
• 3 tbsp. aïoli
• Salt and pepper, to taste
• 1 fresh French roll
• 1/2 cup romaine lettuce, julienned
• 1 ripe tomato, sliced
Add ingredients thru aïoli to a small chilled
bowl. Mix with a wooden spoon, taking
care not to over stir. Season to taste with
salt and pepper.
Cut the French roll and put the lettuce on
the bottom half, followed by the tomatoes
and crab salad. Cover with top of French
roll. Cut in half and keep cold until
reaching your picnic locale.
APRIL 2020 | stylemg.com 83