Robin Hood Lunch

So for the past couple of years I’ve gotten groups of family and friends together to go on day trips. We’ll load a bunch of people into my family’s 15 passenger van and head out. I like to keep the adventures fairly simple, coordinating dates with all the adult schedules from multiple families is complicated enough! This is where the Robin Hood lunch comes in.

The Robin Hood Lunch is tradition around here, made up by my older sister years ago. We’ve introduced tons of my friends to the concept and while the idea of ripping chunks of French bread sounds appealing, the lack of mayonnaise was what really got them.

Let me tell you the basics of a Robin Hood Lunch…. French bread (unsliced), deli meat of choice, cheese slices of choice and juice. Simple? Yes. Basically you rip off hunks of bread, tear the bread open like a hot dog bun, slap on some meat, then a piece of cheese. Fold. Eat. No plates. No knives. No condiments. No posh tablecloth…

I was tired of soggy sandwiches, the hours of work before, the trash, cleaning everything up afterwards. Now we use it almost EVERY time we go out on day trips. It is no mess, little effort and not too expensive.

Here’s the “recipe”

Robin Hood Lunch
French Bread (around 4 servings)
Deli Meat (4 oz per person – ish)
Pre-sliced Cheese (cheddar, Provolone and Pepper Jack are favorites around here)
Juice of some kind

For my best friends, who are all Kombucha drinkers, that is our choice

For my family: they usually prefer the Naked Blue Machine Smoothie

For large groups: Capri Sun is the best because no mess.

Fruit and Veg (optional). I like to bring along snap peas, carrots, grapes or strawberries.
Chips, cookies, candy and snacks
Case of water

When we go as a large group, everyone will pitch in to bring enough food. I’ll make sure to bring meat, cheese and bread and people will bring the rest. We haven’t starved yet!

A couple variations?

The Communal Salad. That’s right. We’re not germaphobes here… My best friend and I literally threw together a spinach salad, grabbed some dressing and some plastic forks and ta-da! Salad!

The Costco version. Pictured below…. This one was delicious and equally as easy. It was a one stop meal on our way to the beach.

 

Cold Spicy Asian Noodles

One of my favorite summer dishes. Add cold marinated chicken, fish, imitation crab or shrimp to make it a main dish, or serve as a side.

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Cold Asian Noodles

Ingredients:
1/2 box of spaghetti noodles
1-2 carrots, sliced very thinly on bias
1/2 English cucumber, medium dice
1/4 red onion, thinly sliced and no longer than 1/2 inch
1/2 bunch of cilantro, roughly chopped
3 tablespoons soy sauce
1 tablespoon honey
1-1 1/2 teaspoon siracha
1 pinch garlic powder
1/4 teaspoon pepper
1 teaspoon garlic, minced
Directions:
Cook pasta according to directions on box. Rinse thoroughly with cold water to stop cooking process.

Combine sauce ingredients, adjust according to taste. Toss sauce, vegetables and noodles and chill until service.

Note: I made this recipe up, so I’m still working on sauce/pasta ratio, so more sauce may be needed.

Potato Salad

Summer wouldn’t be summer without potato salad. Potato salads are like deviled eggs, everyone has a different recipe and each recipe is unique. Ours is simple and more mashed than any other potato salad I’ve tried. I love that it has no relish, pickles or sweetness.  I only recently figured out how to properly season this recipe. It both starts and finishes with salt. Salt in the water the potatoes are cooked in and salt it’s all mixed together. Now, no one has to season my potato salad when I make it!

Before posting any recipes, I always check the original copies on the computer. When I went to find this recipe, I couldn’t find one. I’ve done my best to put measurements on all the ingredients, but this potato salad needs to be eyeballed for the perfect ratio.

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Ingredients:
15 medium potatoes, diced and boiled till done
8-10 hard boiled eggs
1 bunch radishes, chopped
1 bunch green onions, chopped
mayonnaise
salt and pepper

Directions:
Lightly mash potatoes and eggs together. Add enough mayonnaise to make the salad moist. Add green onions and radishes. Season to taste.

Salad Wraps

Easy summer lunch. Great to take on a picnic or on a trip. Delicious served with Thai Peanut Sauce.


Ingredients:
Rice paper
iceberg lettuce, thinly sliced
avocado, sliced
tomatoes, sliced and pressed dry
cilantro
shrimp
sweet Thai chile sauce

Directions:
Soak individual rice papers in warm water for 1-2 minutes or until pliable.
Top with ingredients and wrap.

Notes:
Can make with shrimp, chicken or tuna.
Can use any veggies.
Can use pesto, ranch, blue cheese or any other sauce.

Strawberry Lemon Trifle

This was more or less an experiment because I’ve never really made a trifle before. The lemon pudding/curd was so delicious with the strawberries and pound cake so I knew it was going to be a delicious combination. 



Ingredients:
2 -3  pound cakes, cut into 1″ cubes
2 pounds Strawberries, sliced and tossed with a few tablespoons sugar
1 1/2 cups sugar
4 tablespoons cornstarch
1 teaspoon lemon zest
2/3 cup water
2/3 cup lemon juice
2 eggs, lightly beaten
1 package instant vanilla pudding , made with 3 cups of milk
2 cups heavy whipping cream, or Cool Whip or Ready Whip

Directions:
Combine sugar, cornstarch and lemon zest in a pan. Gradually add water and lemon juice. Cook over
medium heat, stirring constantly until thickened. Cook 1 minute longer. Remove from heat.
Gradually stir 1/4 hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over medium
heat for 1 minute or until thickened. Let cool completely.
Combine cooled lemon curd with pudding. This is more or less to taste. It should taste like a strong lemon
pudding.
In a trifle bowl (or glass bowl, or wine glasses), layer half the pound cake. Top with some lemon pudding.
Top that with strawberries and then a layer of whipped cream.
Repeat layers but do not top with whipped cream till ready to serve.