by Kiki Rosatti, Tastemaker in Residence
Picnics on our deck boat are a summer favorite. We pull up to one of our favorite coves, drop anchor and just sit for a while. Daddy and daughter throw a line in the lake, I pull out one of our favorite boat treats. Top of the list for a portable summer salad, is caprese on a stick!
This kabob-style caprese is made with cherry tomatoes cut in half and marinated in olive oil and balsamic vinegar, add a leaf of basil and croutons and thread onto a 6” wooden stick. It's fun, easy and delicious. Not to mention an easy clean up without much garbage.
Another picnic favorite is prosciutto-wrapped asparagus. Wash the asparagus, pat dry on a paper towel, then snap off the hard ends; they naturally break at the right spot. Then take a thin slice of prosciutto and wrap the stem of the asparagus. Either BBQ them for 10 minutes or throw them in the oven for 10 minutes. Place in a plastic container for travel. They are finger food, so it’s a great item for any picnic.
A bonus, they provide a great leftover the next morning with breakfast. Perfect with eggs or pancakes.
Enjoy the long days but too short, season of summer, with less cooking more fun.