Packing a Picnic Pt.2 -Picnic at the Brew House

Serves: 6 Ingredients: 2 tablespoons extra-virgin olive oil 12 boneless skinless chicken thighs Kosher salt Freshly ground black pepper 1 cup low-sodium soy sauce 1 cup ketchup 1/2 cup honey 6 cloves garlic, minced 4 teaspoon ginger, freshly minced 4 tablespoon sriracha Juice of 2 limes Directions: 1. In a large skillet over medium-high heat, heat oil. Season chick thighs with salt and pepper, and sear until golden, about 3 minutes per side. Transfer to slow cooker. 2. In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, sriracha, and lime juice. Pour sauce over chicken and toss...

Serves: 2 Ingredients: 2 ripe bananas 1 cup silken-style tofu 2 tablespoons light agave nectar 1 teaspoon vanilla 1/4 cup shaved dark chocolate Dash of ground cinnamon Directions: 1. In a blender, combine banana, tofu, agave nectar, vanilla, and cinnamon. 2. Cover and blend until smooth consistency. 3. Pour into 2 serving bowls, and topped with shaved dark chocolate. 4. Cover loosely and chill for 1 hour before serving. Notes:Nutritional information per serving: Protein 12g Total fat 6g Carbohydrates 29g Calories 181 Sodium 9mg Fibre 3g Sugar 21g

Ingredients: 3 cups watermelon, diced in 1 inch cubes 1 cup shelled edamame 1/2 cup lightly packed fresh mint leaves chopped 1/2 cup pitted black olives 2 tablespoons canola or grapeseed oil 2 tablespoons freshly squeezed lime juice 1 teaspoon honey or agave 1 teaspoon sea salt 1/4 teaspoon black pepper 1 medium avocado, peeled, pitted and diced 1/2 cup crumbled feta, optional Directions: 1. In a large serving bowl, add the watermelon, edamame, mint and black olives. 2. In a small bowl or large measuring cup, whisk together the oil, lime juice, honey, salt and black pepper. Pour over...