Golden Fig owner Laurie Crowell chatted about her favorite picnic must-haves for a relaxing summer outing at the lake.
Pesto Pasta Salad Ingredients: 1 lb cavatappi 1/2 c pesto 1/2 c parmesan cheese 3 c quality mayo 1 lb frozen petite peas squeeze of fresh lime juice zest of 1 lime kosher salt and pepper Steps: 1. Cook pasta according to directions, rinse with cold water to stop cooking. drain in colander 2. Mix up pesto, mayo, lime juice and zest. 3. Stir 3/4 mayo mixture into, drained, cooled pasta 4. Check seasonings and adjust if needed. 5. Stir in frozen peas before leaving on your picnic Chocolate Sea Salt Rice Krispie Bars Ingredients: 1/4 c butter 10 c miniature marshmallows (divided) 1 tb vanilla bean paste 6 c crisped rice cereal chocolate salt Steps: Butter a 9×13 pan and set aside
In large bowl pour 6 cups crisped rice cereal and 2 cups of the marshmallows. Set aside
In a medium saucepan, melt butter over medium low heat. Once melted, continue stirring until it turns a deep amber color (about 5 minutes) Remove from heat immediately once deep amber color has been reached.
Stir in vanilla bean paste and remaining 8 C marshmallows. Place back on low heat if necessary to melt mallows all the way.
Using a rubber scraper (to be sure you get all the good stuff!) pour butter/marshmallow mix over cereal in bowl and quickly stir to coat. Stir in remaining 2 C marshmallows
Press into prepared pan and shake chocolate salt over the top.
Press down with parchment or a buttered hand to compact cereal.
Let rest 1 hour before cutting.