From my picnic with Adams Puryear on July 13, 2015. Read full interview here.
No real recipes, this is all very easy to make. Minimal cooking, served cold. Basil / Feta and Tomato Pasta Salad: Cook pasta, toss with 1 tbsp. olive oil, 1 cup chopped cherry tomatoes, 1/2 cup sliced basil and 1/2 cup crumbled feta.
Grilled Oregano Veggies: Sliced and quartered zucchini and summer squash, and eggplant cut into patties. Coat liberally in oil, oregano, salt and pepper. Grill on both sides until brown & tender.
Mango Avocado Salsa: 2 cups chopped cherry tomatoes, 1 avocado, 1/2 mango, 1/4 red onion, handful of cilantro, 1/4 tsp. cumin, and juice of 2 limes.
Watermelon Mint Feta Salad: Cubed or balled watermelon, with shredded mint and crumbled feta. Served cold.
Chili Lime Mango: 2 mangos sliced, with 1 tbsp, chili powder, juice of 1 lime & pinch of cayenne. Let chill for 1 hour before serving.