Be it a trip to the beach, a local park, or simply a gathering in your garden; al fresco dining is the perfect opportunity to relax, socialise and reconnect with those closest to you while tucking into some delectable delights.
Plant-based nutritionist and foodie influencer Holly White has created the dream duo to add to your picnic basket, perfect to tuck into with family and friends, and a welcome change from the humble ham sambo which has long been a staple for jaunts to the park.
Using a selection of the new range of delicious staples from Frontier Foods, which includes Black Olives Pitted, RRP €1.99, Green Olives Pitted, RRP €1.99, Pickled Onions in Vinegar, RRP €2.39, Mini Gherkins in Brine & Vinegar, RRP €2.39 and Gordal Olives filled with Cucumber, RRP €2.99, Holly has created a Mixed Olive Tapenade, the perfect accompaniment to salted crackers, crisps, or crusty fresh bread and cheese, and a tangy and satisfying Pickled Onion, Basil and Sun-Dried Tomato Rice Salad.
Frontier Foods Olive Tapenade
Serves 8 as a dip.
- 1 Jar Of Frontier Foods Black Pitted Olives
- 1 Jar Of Frontier Foods Green Pitted Olives
- 1 Tablespoon Of Capers
- 2 Cloves Of Crushed Garlic
- 2 Tablespoons Of Olive Oil
- 1/2 Squeezed Lemon
- Large Pinch Of Pepper
Optional: 1-2 tablespoons of nutritional yeast.
Place all ingredients into a food processor and pulse till your desired consistency is reached.
Frontier Foods Pickled Onion, Basil and Sun-Dried Tomato Rice Salad
- 350g Rice- Pre Cooked Weight
- 1 Vegetable Stock Cube
- 2 Shallots, Finely Sliced
- 200g Sun-Dried Tomatoes
- 1/2 Jar Frontier Foods Pickled Onions In Vinegar
- 200g Raw Courgette Cut Into 1/4 Slices.
- Juice Of 1 Lemon
- 1 Tablespoon Miso Paste
- 4 Tablespoons Olive Oil
- Salt And Pepper To Season
- 100g Flaked Almonds
- 200g Frontier Foods Pitted Olives – Black Or Green
- A Handful Of Fresh Basil
- Cook the rice as per instructions in approx 600 ml water and a vegetable stock cube for approximately 15 minutes.
- Allow it to cool and prep your other ingredients.
- Stir all your dressing ingredients together.
- When your rice is cooled stir in the shallots, sun-dried tomato and courgette together. Drizzle over your dressing and top with the olives and flaked almonds and basil.
- Add a generous pinch of fresh ground pepper and sea salt.
When it comes to picnics and dining al fresco, there’s more to think about however than what we are going to consume as all too soon the grub is gone, leaving a pile of disposable plastic packaging in its wake.
Shockingly, the world produces 381 million tonnes of plastic waste every year, and only 9% of it has ever been recycled – so even the most conscientious of picnickers who dispose of their rubbish responsibly are contributing to the problem. Besides – the dips, salads and sandwiches that so often come encased in plastic leave a lot to be desired in terms of both taste and quality.
So how do we make the most of one of summer’s greatest pleasures, without harming the environment? It’s time to ditch those soggy shop-bought sambos, roll our sleeves up in the kitchen and take the oh-so-enjoyable art of picnicking to a whole new level.
Plant-based nutritionist and Frontier Foods ambassador Holly White has shared some top crowd-pleasing recipes and tips on creating a sustainable picnic:
- Pack everything the night before so you can get on the road early.
- Have extra flasks or bottles of water in your car to clean off sticky hands and sandy toes.
- Save any used jam jars and use them to bring dips and dressings with you saving single-use plastic.
- Think reusable or degradable wherever possible and bring cutlery from home or look for bamboo options which will degrade. If using compostable cutlery and food storage ensure it goes into the brown bin after use.
- Avoid clingfilm and look for reusable wax wrap which work perfectly for keeping sandwiches fresh.
- Most importantly take home any rubbish you bring with you and leave no trace behind.
The Frontier Foods range is available in stockists nationwide, including Tesco, Dunnes Stores, Super Valu, Fresh Stores & Eurospar. For more information visit www.frontierfoods.ie
Black Olives Pitted, RRP €1.99
Green Olives Pitted, RRP €1.99
Pickled Onions in Vinegar, RRP €2.39
Mini Gherkins in Brine & Vinegar, RRP €2.39
Gordal Olives filled with Cucumber, RRP €2.99
Holly teamed up with Irish Food wholesaler and Producer Frontier Foods two years ago, creating and sharing some truly mouth-watering plant-based recipes using their range of organic and vegan products. Her recipes cover everything from banana maple cakes, to tahini protein fudge and apricot and coconut energy balls.
Speaking of their partnership, Holly said:
“Frontier Foods and I share the same belief and passion that eating well involves fresh, organic where possible, ingredients and cooking from scratch.
The brand has a wonderful range of cupboard staples I use daily in particular the Organic Coconut Oil, Coconut Milk, Apple Cider Vinegar and the Tahini which makes the most delicious dressings.
Packaging is always recyclable where possible and carefully sourced by Vincent and the team and is truly a brand I trust and love.”