The Challenge: February Picnic

As I get near to 8 weeks of not going to the grocery store things are getting more challenging. Particularly when entertaining. I had company for dinner tonight and decided to make a picnic meal for this chilly February evening. Dinner included cole slaw- from my last head of cabbage, breaded chicken with a cranberry, blackberry and pineapple juice sauce, cornbread with Monterey Jack cheese baked beans and a marinated mixed vegetable salad.  I had to rely on the freezer and pantry but things turned out well.

Special thanks to Shelly, Jim, Caroline and Sue for the company and for being such good sports.

The salad was a big hit. I used a can of artichoke hearts, black olives, celery, a red sweet pepper, that I had diced and frozen, frozen green beans and lentil sprouts.  For the dressing I used olive oil, red wine vinegar, Tuscan seasoning and salt and pepper.