Potluck Ideas

The Oaks at Ojai Healthy Holiday Travel Shop Spa Gifts Email Offers Press Facebook

America's Best Spa Value
Call Today 800.753.OAKS (6257)

Fitness Spa Cuisine Photos Spa Services Calendar & Discounts Rates / Packages Location What 2 Bring Certificates FAQ

Healthy, Family-friendly Potluck Recipes
from Christine Denney, Food Services Director

Especially for spring and summer, and with children in the mix, a fruit soup takes full advantage of seasonal flavors and with the nutrition of low fat buttermilk including protein, potassium, calcium and vitamin D. This refreshing chilled soup can even be a part of a picnic--chill well and take it in a thermos for a child and crowd pleasing smoothie-like soup with the benefits listed above or as a great starter to a shared meal.

Fresh Fruit Soup

3 cups mashed fresh fruit: strawberries, raspberries, peaches, melon, mango, etc---choose your favorite combination--as seasonal as possible for best flavor
3 cups low fats buttermilk

Puree all ingredients in a blender or food processor. If fruit is ripe and fresh, no sweetener is needed. You can add some banana or a little agave or honey if you want.

For an alternative, try pureeing a few tablespoons of freshly chopped mint to your mixture. Chill and serve with a few fresh berries or mint...or just the way it is!

This next salad is perfect for a potluck. Children love beans, and soybeans are no exception. Beans also travel well, and the tomatoes and cheese can always be added just before serving. The bright flavor of the fresh mint is always a crowd pleaser here at The Oaks. High in fiber and protein, this is on of our starts to a nutritious meal, and is a perfect vegetarian addition to any potluck.

Edamame Salad

6 servings, ½ cup each 90 calories/serving

1 ½ cups shelled edamame (soybeans), approximately ½ pound

20 cherry tomatoes, halved

1 green onion, thinly sliced

2 TBS minced fresh mint

2 TBS minced fresh dill

3 TBS red wine vinegar

1 1/2 TBS olive oil

1/4 cup feta cheese, crumbled

a pinch of black pepper

Steam the soybeans about five minutes or until crisp tender. Drain and chill while preparing other ingredients. Add everything together once the soybeans have cooled and toss gently to avoid damaging the tomatoes. *Note: Happily, soybeans are now widely available shelled and frozen in many markets. They can be cooked from a frozen state, and the cooking time is still only about five minutes!

This next salad is also a chilled offering--always appreciated by a host short on oven space, and very convenient to take to an outside setting. This salad is one of our newer salads at The Oaks at Ojai, and our guests are beginning to understand why quinoa is known as "Gold of the Incas". Quinoa is a seed, not a grain, and it is a complete protein that contains no gluten! Children love the taste and texture and the following recipe provides the bright flavor of summer with its citrus tang.

Toasted Quinoa Salad

Servings: 12 serving size: ½ cup calories per serving: 62

¾ c. uncooked quinoa

1 c. grated carrots

½ c. chopped bell pepper

¼ c. minced parsley or cilantro

2 sliced green onions

juice of one lemon and one lime (1/4 c. total juice)

1 ½ T. low sodium soy sauce or tamari

2 garlic cloves, minced (1 T.)

½ tsp. red pepper flakes (or to taste

¼ c. olive oil (optional)

Rinse quinoa and drain well. Put in a pot and dry toast until a few grains begin to pop. Add 1 ½ c. of water, bring to a boil, cover and simmer on low for about 15 minutes until all water is absorbed. Remove from heat, let stand for ten minutes, fluff with a fork and let cool.

Mix carrot, red pepper, cilantro and green onion in bowl. Add cold quinoa and toss to combine. Whisk together juices , soy sauce, pepper flakes and garlic. Pour over salad and gently combine. Adjust seasonings. Another great addition would be edamame, fresh raw corn, sliced raw or lightly steamed green beans or fresh peas.