Recipes for a Memorable Picnic Season

And on the Springiest day He said "Let there be picnics!" And so it was!

Having picnics in Prospect Park as soon as the weather is nice has become a common ritual amongst me & "The Mama's" (my mom friends).  We picnic so often we've actually become pros-we know who gets the cheese (essential), salads, crackers, etc.  To help spruce up our picnic dishes this year we turned to a real professional in the world of kids cooking, Yvette Garfield, author and creator of Handstand Kids to get her take on some great picnic recipes for our outdoor eating!

"Recipes for a Memorable Picnic" is a four part weekly series featuring unique and easy kid friendly picnic recipes.  Feel free to share images from your spring/summer picnics and yummy recipes to hi@bebebirds.com.

Fiesta Corn
(Serves 4)

Ingredients:

2 cups of fresh corn kernels

1 green bell pepper

1 red bell pepper

1 cup button mushrooms

1 lime (lima), halved

1/4 cup of fresh cilantro leaves

1 tablespoon olive oil (aceite)

Salt and pepper

Tools:

Cutting board, knife, large skillet, measuring cups, measuring spoons, wooden spoon

Instructions:

1.  Dice the pepper and set aside.
2.  Slice the mushrooms and set aside.
3.  Chop the cilantro and set aside.
4.  In the large skillet, heat the aceite over medium heat.
5.  Add the peppers and mushrooms, stirring them with a wooden spoon.  Cook for 4 minutes.
6.  Add the corn and cook for another 3 minutes or until all vegetables are soft.
7.  Add salt and pepper to taste.
8.  Squeeze the lima over the vegetables.
9.  Stir in the cilantro and serve.

Enjoy!  To purchase your own Handstand Kid Cookbook visit them here.  Bebe Birds readers can receive 20% off using code HSK20.