I used up the pesto from this dinner to make a fab potato salad that reeked of basil and awesome.
Potato Salad on the Beach2 pounds potatoes, cut into bite sized pieces and boiled until done.
1 pound green beans, lightly steamed in bite sized pieces
1 cup small tomatoes,quartered
1/2 cucumber, dices
1/2 cup leftover pesto
1/2 cup vegan mayo
Combine all ingredients except pesto and mayo in a large bowl. Add pesto and mayo in a separate bowl, and then toss to coat your salad. Cool until ready to eat.
I was also inspired by another friend's "best picnic ever", which involved baguettes in France. While I don't have the exotic locale, I do have a baguette and a competitive spirit that makes me want to win every "best ever" contest ever held. So I also made these sandwiches with fried tofu.
Bad Ass Beach Baguettes
Hummus for spreading
1/2 cucumber, sliced as thin as you can
1/2 avocado, sliced thin
Handful of greens
2 tbs of whatever dressing you have in your fridge. I had miso cashew.
Cut baguette in half, spread both sides with hummus, and add your remaining ingredients. Wrap it up all pretty to impress your friends with your skillz.
Most enjoyable when eaten on a sunny day with friends overlooking an embarrassingly polluted great lake.