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Change up your picnic’s menu with two new recipes

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KANSAS CITY, Mo. — It’s picnic season. Most of us make the same picnic foods that we’ve eaten all our lives. At some point, you may want to change the menu but are unsure of what to make. The head chef at L’Ecole Culinaire in Kansas City visited FOX 4 to demonstrate some fun, easy and delicious picnic recipes that the whole family will enjoy.

Rotisserie chicken Greek salad pita with dill cucumber sauce

Ingredients:

Chicken salad pita 

2 pounds cooked store bought rotisserie chicken -- shredded
2 cups romaine lettuce -- shredded
1/2 cup cherry tomatoes -- quartered
1/2 cup cucumber -- seeded and diced
1/2 cup garbanzo beans, canned -- rinsed and drained
1/4 cup red onion -- chopped
1/4 cup Greek olives -- sliced
1/4 cup feta cheese – crumbled
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper -- to taste
10 each pita bread rounds -- halved

Cucumber dill sauce
1 cup yogurt -- drained
1 each lemon -- zested and juiced
1 clove garlic -- minced
1 each cucumber -- peeled, seeded and diced
1 teaspoon dill weed
Salt and pepper -- to taste

Directions:
For the pita sandwich, combine first eight ingredients in a bowl and toss together. Hold oil, vinegar, salt and pepper aside, refrigerate until ready to assemble. For the cucumber sauce, combine all ingredients in a blender and pulse to combine. Hold in a squeeze bottle or lidded jar until serving. When ready to build sandwiches, cut pita in half-moon shapes, finish salad with oil, vinegar, salt and pepper. Open each pita half into a pocket, stuff with 1/2 cup of salad mixture. Drizzle with cucumber-dill sauce and serve.

 

Slow cooker root beer pulled pork sandwiches with apple-cabbage slaw

Pulled pork
4 pounds pork shoulder
2 large onion -- chopped
12 ounces root beer
18 ounces barbecue sauce -- your favorite brand
8 each hamburger buns

Apple-cabbage slaw
4 cups red cabbage -- sliced
1 cup napa cabbage -- sliced
3 each apples -- julienned
3 each carrots – shredded
4 each green onions -- cut diagonally
1 tablespoon cilantro – chopped

Slaw dressing
1/4 cup Canola oil
1/4 cup honey
1/4 cup apple cider vinegar
1 each lime -- zested and juiced
1/2 teaspoon crushed red pepper
Salt and pepper -- to taste

Directions:
For the pulled pork. Slice one onion and place in crock pot. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about eight hours. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another two hours on LOW.

For the slaw. Shred the red cabbage and green cabbage. Measure two cups of the red cabbage and one of the green (or lettuce) for color and add it to a large mixing bowl. Grate the carrots using a big holed grater and add it to the bowl along with sliced green onions. Finely chop a small handful of cilantro and add it to the salad mix. Lastly, cut the apple into thin match-stick pieces and add it to the salad. If you’re chopping up this salad ahead of time, don’t cut the apple until you’re ready to dress the salad because they’ll turn brown. Toss everything together.

For the slaw dressing start with canola oil in a jar or a bowl. Add the honey, apple cider, lime juice, salt, pepper and a light dusting of cayenne to the oil. Put the lid on and shake the dressing (if you’re using a bowl simply whisk it with a fork) until the oil and other liquids are mixed well. Drizzle over the slaw and toss well until everything is coated in the dressing.