CHORIZO AND CHESTNUT
1 cup quinoa
11/3 cups water
1½ cups diced grilled chicken
½ cup dried cherries
½ cup celery, diced
¼ cup red onion, minced
½ cup Kirkland Signature™ walnuts,
toasted and coarsely chopped
Chopped fresh thyme (optional)
1/3 cup extra-virgin olive oil
¼ cup white wine vinegar
1 teaspoon sugar
½ teaspoon salt, or to taste
1 garlic clove, minced
Freshly ground pepper, to taste
8 ounces bulk pork sausage
8 ounces ground chorizo
1 ( 8 ounce) can water chestnuts, drained and
1 tablespoon flat-leaf parsley, chopped
Salt and pepper, to taste
1 pound ready-made puff pastry
1 egg, beaten
Preheat the oven to 400 F and grease a baking sheet.
In a bowl (a food processor is quickest), combine the
pork and chorizo sausage meat, chopped chestnuts
and parsley, then season with salt and pepper. Divide
the pastry into halves and roll out into matching
rectangles. Cut each rectangle into 4 strips, making
2 strips slightly wider than the other 2 (so you end up
with 4 wider and 4 narrower strips). Form the meat
into 4 long, thin sausage shapes and lay them down
the middle of the 4 narrower pastry strips. Brush the
edges of the pastry with the beaten egg, then lay the
4 wider pastry strips over the top of the narrow sheets
and press a fork along the edges to seal. Cut into
1-inch pieces and lay on the baking sheet, then brush
with more beaten egg. Cook rolls for 15 minutes
until crisp, golden and cooked through, then cool on a
wire rack. Makes about 30 sausage rolls.
Recipe and photo courtesy of Fiona Sims’ The
Boat Cookbook: Real Food for Hungry Sailors (Bloomsbury,
2014; not available at Costco).
Bring different accompanying salads,
as many as you can be bothered to make,
and always some crunchy romaine lettuce.
Remember that pasta salads can take a bit
of battering in transit. And boiled potatoes, dressed with a little fresh mint, are
hard to beat.
For dessert, I always pack lots of fruit
Drinking it in
and maybe a carrot cake—something moist
and easy to prepare. Strawberry shortcake
or bread pudding always goes well as a treat;
if you want something a bit lighter and
healthier, try plain yogurt mixed with cin-
namon, honey, a squeeze of lemon juice and
a little bit of sugar.
For beverages, think cool and thirst-quenching—even for the red wine. Rosé is
generally considered the quintessential
picnic wine, but if you want to try something a bit different, go for a light red such
as gamay. On the white front, there’s
plenty to choose from, but I gravitate
toward riesling and lower-alcohol whites
for this occasion.
You can’t go wrong with fizz either—
look to crémant from the Loire or Alsace.
Your local Costco has all the elements for
a perfect picnic, including fresh fruits and
vegetables, freshly baked bread, rotisserie
chicken, drinks and more.
WALNUT, CHICKEN AND CHERRY QUINOA SALAD
Rinse quinoa in a fine-mesh strainer; drain well. Bring water and
quinoa to a boil in a medium saucepan; reduce the heat and sim-
mer, covered, for 12 minutes. Let stand for 10 minutes, then fluff
with a fork and let cool.
Place the cooled quinoa in a large bowl with the chicken, cherries,
celery and onion.
Prepare the dressing: Whisk together all ingredients and pour over
the salad; toss well to coat. Cover and chill for at least 1 hour.
Add walnuts and thyme to the salad just before serving.
Makes 6 servings.
Tip: Replace the dried cherries with halved and pitted fresh
cherries when they’re in season.
Recipe courtesy of the California Walnut Commission.
Family-friendly options include iced tea
and homemade lemonade, which you can
make before you go. And bring plenty of
water, of course—it’s easy to forget.
Thoughtful preparation is the key to
making a picnic as special as the company
you share it with. C
Fiona Sims is a London-based food writer.