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FOOD

Picnics to-go: Easy recipes for Labor Day

ANN MARIE BARRON
Correspondent

Whether you’re heading to a backyard barbecue or a picnic in the park, you’ll want to arrive with your Labor Day fare intact. After all, what good is the best family recipe if it doesn’t travel well and needs a fussy presentation?

Crunchy Mason jar salad with corn and basil

If you have mason jars handy, you’ve got a fun, festive way to present a host of options, including colorful layered salads. Serving meats and fruits on skewers is a great entrée idea, and you can’t go wrong with classic chili — a party favorite with any crowd.

Why not look at mason jars in a new light? “They’re inexpensive and they can be used for many other purposes,” said Arlene Putterman, a spokeswoman for Stop & Shop Supermarkets, which has locations in Madison, Morris Plains and Sparta. Layering a colorful salad featuring peppers, lettuce, corn and carrots into the jar makes for a whimsical presentation, she said. “It really looks beautiful from the outside. And, depending on the occasion, you could put a label on the outside to customize it or personalize it.”

Leftovers will last a few days in the refrigerator, Putterman said, so you might have a nice lunch the next day. The lids on the jars make transportation a cinch, so get creative. There’s really no limit to what you can serve in this basic canning container. Putterman said she was once treated to a mason jar full of cupcakes!

The Crunchy Mason Jar Salad with Corn and Basil (see recipe on page 3B) is featured on the Stop & Shop website, www.stopandshop.com, but can easily be adjusted by substituting fruits, nuts or other colorful vegetables.

Putterman recommends keeping the dressing in a separate container and dressing the salad just before serving.

The best picnic contributions are the ones that can be enjoyed at or near room temperature, though some, like chili, may be kept warm in a cooler or insulated bag until it is time to serve.

Bacon and pineapple skewers

The Bacon and Pineapple Skewers are another great tailgating, picnic or party item. “I like the balance between sweet and salty tastes,” Putterman said. “You can grill them ahead of time and if you don’t like pineapple, you can switch it out for peppers or mushrooms or even cherry tomatoes.”

The skewers only take 15 minutes to assemble and are quite inexpensive to prepare, she said.

If you don’t have a portable slow cooker to transport chili, place it warmed into an insulated bag or cooler. It’ll stay warm enough to serve with chips when the time is right. The recipe for Slow Cooker Chili Casserole that follows has a preparation time of only five minutes, so it’s great for a busy time of year.

Sometimes, just grabbing the right products makes it easy to pull something together. Something as simple as store-bought bruschetta comes alive on the right bread, said Milena Caraballo, a spokesperson for Whole Foods, which has stores in Morristown and Madison. She recommends Sperlonga Bread, which is made in-house at Whole Foods Market in Morristown and sells for $2.50 a loaf. It’s a larger, more airy baguette, ideal for bruschetta or sandwiches.

And, of course, bringing the right condiment to your picnic or barbecue can add something special to what might be a run-of-the-mill contribution. Caraballo’s latest favorite is First Field Ketchup, a not-too-sweet ketchup made in Bridgeton from local Jersey tomatoes. Whole Foods in Morristown carries two varieties, “Original,” and “Roasted,” while the Madison store carries the whole line, which also included “Strained Tomatoes,” and “Four Season Jersey,” ketchup, she said.

All of the recipes below can be made up to a day or two ahead and may be served warm or at room temperature, making them perfect for picnics or backyard parties. Remember, though, to never leave food standing at room temperature for more than two hours.

Crunchy Mason Jar Salad With Corn and Basil

Ingredients:

1 (8 oz) bag shredded iceberg lettuce

1/2 (10 oz) bag shredded carrots

1 large red bell pepper, diced

1 (8 1/2 oz) can corn, drained

1 small bunch basil, sliced

1 lemon, zest and juice

6 tablespoons mayonnaise

4 jarred peppadew peppers, chopped

Directions

Layer the lettuce, carrots, pepper, corn and basil in 6 wide-mouth, 1-quart canning jars with lids.

Add lemon zest and 2 tablespoons juice to mayonnaise in a small jar with a tight-fitting lid. Mix in the chipped peppadews and 2 tablespoons pickling liquid from the peppadew jar and shake well.

Dress salads right before serving.

Nutrition information per serving: 157 calories, 11 g fat, 2 g saturated fat, 6 mg cholesterol, 250 mg sodium, 14 g carboyhdrates, 3 g fiber, 5g sugars, 2 g protein

Slow Cooker Chili Casserole

Slow Cooker Chili Casserole

Prep time: 5 minutes. Cook time: 3 hours 15 min. Servings: 4

Ingredients:

1 pound 90 percent lean ground beef

1 packet taco seasoning mix

2 cups frozen corn

1 1/4 oz can diced tomatoes

1 (5 1/2) oz) can pinto beans, drained

3/4 (9 oz) bag Nature’s Promise tortilla chips

1/2 cup grated Mexican blend cheese

1 red bell pepper, sliced

Directions

In a large ungreased skillet over medium-high heat, fry ground beef until brown, breaking up chunks with a wooden spoon, about 5 min. Add the seasoning mix, corn, diced tomatoes with juice and beans and cook 10 min., stirring occasionally.

Place half the meat mixture in a slow cooker. Sprinkle over one third of the tortilla chips and half the cheese. Repeat layers, ending with cheese.

Cook on high setting for 2-3 hours. Preheat broiler. Top casserole with sliced red bell pepper rings. Place oven-proof slow cooker insert on middle rack in oven and broil until top is bubbly and pepper rings are slightly browned. Serve with remaining chips.

Nutrition information per serving: 512 calories, 22g fat, 8g saturated fat, 68mg cholesterol, 1072mg sodium, 52g carbohydrate, 9g fiber, 6g sugars, 30g protein

Bacon and Pineapple Skewers

Ingredients:

12 slices of bacon, halved lengthways, halves cut across (48 pieces)

48 chunks of fresh pineapple

Directions

Preheat grill on medium-high.

Thread bacon and pineapple onto 12 bamboo or metal skewers, wrapping the bacon pieces around the pineapple chunks.

Cook the skewers on aluminum foil for about 4 minutes each side or to your liking.

Per serving: 259 calories, 23 g fat, 8g saturated fat, 38 mg cholesterol, 378 mg sodium, 6g carbohydrate, 1g fiber, 4g sugars, 7g protein

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