Go-To-Grandma ~ Fun Recipes to Enjoy Outdoors

I recently had the pleasure of being a guest on Go-To-Grandma on Zoomer Radio with my new pal and Grandma extraordinaire, Kathy Buckworth.

We chatted about fun foods/recipes that can be enjoyed outdoors with the grandkids – my kinda radio chat! Hope your gang enjoys these recipes as much as mine do (side note: I’m not a grandma yet (my boys are 19 & 21, and I’m only 29…ha! ha!), but hope one day to have the privilege of watching my children become parents💛,)!! Click here to listen.

Char’s Watermelon & Bulgur Salad

Watermelon IS perfect served by the piece, but it’s also fabulous when used as an ingredient in summer salads (click here to learn how to pick the perfect U.S. watermelon). This recipe is a huge hit in our home during the warm weather months. I cut half of the melon (for snacking) and kept it in the refrigerator for those brown bag lunches (both my boys work outdoors in the summer months – so need to stay well hydrated) and use the other half in this simple, nutritious, and delicious salad. No doubt your grandkids will gobble up this salad.

Click here for more fabulous recipes using U.S. watermelon.

Ingredients

• ½ cup (125 mL) bulgur *if gluten-free, use quinoa
• 4 cups (1 L) chopped US Watermelon
• 4 cups (1 L) baby arugula leaves
• 1 cup (250 mL) halved grape tomatoes
• ½ cup (125 mL) roughly chopped mint leaves
• ¾ cup (175 mL) crumbled feta cheese (or shavings of parmesan)

Dressing

• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) liquid honey
• 1 tsp (5 mL) balsamic vinegar
• 1 clove of garlic, minced
• Salt and pepper to taste (about ¼ tsp (1 mL) each)

Directions

1. Cook bulgur according to package directions and cool completely.
2. Toss bulgur with remaining salad ingredients. Whisk together dressing ingredients and toss with salad. Serve immediately. Makes about 6 cups (1.5 L).

DYK?

• Each year the Canadian market imports over 300 million pounds of U.S. watermelon for Canadians to enjoy all year round!!
• Watermelon contains vitamin A & vitamin C and is cholesterol, fat, and sodium free!!
• Watermelon is 92% water = the perfect summer hydrating snack!!
• Click here to learn how to use the whole watermelon.

Ultimate Backyard and/or Picnic Sandwich

A cottage loaf is commonly used to make “party spinach dip”. This loaded sandwich is a perfect way to use up any leftover meat/veggies/cheese you may have in your refrigerator. Because this sandwich only requires assembly – it’s perfect for little hands to help with. A great way to teach your grandkids how to use up leftovers too!

Ingredients

• 1 large (450 g – approx.) pumpernickel or sourdough cottage loaf
• 1/3 cup (75 mL) mayonnaise + 3 tbsp (45 mL) Dijon mustard
• 2 cups (500 mL) lightly packed baby spinach leaves or mixed greens of choice
• ½ lb (250 g) thinly sliced deli-style roast beef
• 1 cup (250 mL) grated aged cheddar cheese
• ½ cucumber, thinly sliced
• 1 carrot, grated
• 1 small red pepper, seeded and thinly sliced

Directions

1. Cut a round cap off the top of the cottage loaf. Reserve top. Hollow out the inside and top of the loaf to make a bread bowl (leaving about ¾ -inch of bread inside the crust).
2. Stir together mayonnaise and mustard and spread evenly inside the bread bowl and inside the cap.
3. Place spinach on the bottom of the bread bowl and layer with: meat, cheese, cucumber, carrot and red pepper.
4. Place the cap back on the sandwich and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or overnight.

To serve: Remove plastic wrap and cut into 8 wedges.

Blueberry Turkey Burgers with Sweet Horseradish Sauce

Blueberries in a burger? Um, yes!!

Sweet Horseradish Sauce

• ⅓ cup (75 mL) mayonnaise (or plain full-fat Greek style yogurt)
• 1 tbsp (15 mL) each of prepared horseradish and maple syrup
• 2 tbsp (30 ml) chopped fresh parsley
• ¼ tsp (1 mL) each of salt and pepper

Directions

Stir together all ingredients until well combined. Cover and refrigerate (for up to 2 days) until ready to serve.

Burgers

• 2 lbs. (900 g) lean ground turkey
• 1 cup (250 mL) fresh blueberries
• ½ cup (125 mL) chopped green onions
• 3 tbsp (45 mL) prepared horseradish
• 4 tsp (20 mL) dried tarragon leaves
• 2 cloves garlic, minced
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) pepper
• Buns of choice

Directions

1. Preheat the grill to medium-high.
2. Using clean hands, combine all burger ingredients in a large bowl and form into four even-size patties.
3. Place burgers on a clean, preheated grill. Turn heat down to medium and grill for about 5 to 7 minutes per side, or until internal temperature reads 165F (74C).
4. Remove from the grill.
5. Let stand for about 5 minutes. Place burgers on buns, slather evenly with sweet horseradish sauce, and top with garnishes of choice.

Makes 4 burgers.

Loaded Ice Cream Cones

When it comes to eating dessert outdoors, I’m all for ‘no cutlery required and mess is the best consumption’. These loaded cones are fun and fuss-free, and if you plan the evening correctly, the sugar high will kick in as you send the grandkids home. Ha! Ha! Take your favourite cones (I like waffle) and dip the edges in melted chocolate, then in sprinkles. Place on a plate lined with parchment paper and pop in the freezer for about 10 minutes. Remove from the freezer and load the cones up with your grandkid’s favourite candies (a trip to the bulk food store will be in order!!). Then top with the kid’s favourite ice cream and garnish with additional candies.

If you like these recipes, check out my Creamy Clam Spaghetti Primavera.