Summer is knocking on the door and the temperatures have been hot and steamy all week. We are traveling back to Dubuque, Iowa this weekend to photograph Kerry & Luke’s wedding. Before we hit the highway we are taking a little inspiration from our bride and groom by creating a yummy new recipe to share.
Although they are getting married in Iowa, Kerry and Luke currently live in Chicago. Chicago is hands down one of the best summer cities in the USA. The lakefront festivals, street fairs, baseball, Navy Pier, and other attractions all add up to citywide excitement when summer rolls around. When Kerry had mentioned that on date nights, she and Luke enjoy going to Ravinia, I knew these city dwellers understood what it means to take advantage of summertime in Chicago. If you are not from the Chicagoland area and have not heard of Ravinia, it is North America’s oldest permanent outdoor music venue. It hosts more than 140 events through-out the summer on its 36 acre park. From classical music to hot popular artists, spreading out a blanket on the lawn for a picnic is a popular tradition.
Marc and I have both have had the opportunity as children to visit Ravinia and have fond memories of spending time with our families and friends enjoying the musical atmosphere and food. We took inspiration for Kerry & Luke’s recipe from the Ravinia picnic scene and are creating Falafel stuffed pitas. Marc had grown up eating falafel but this was a brand new dish for me which I was excited to try.
Grab your picnic basket and blanket and enjoy!
Cool Cucumber Salad
1 tbs dried onion flakes
1/2 tsp paprika
1 tsp granulated garlic
1 cup sour cream
Take 2 cucumbers partly peel and slice into bite size pieces. Add 1 cup sour cream, dried onion flakes, paprika, and granulated garlic. Mix together until cucumber is covered and it is well blended. Refrigerate for 30 min.
Cut fruit into bite sized pieces and skewer. Feeling fancy? Make it a rainbow pattern.
Create Creamy Yogurt Sauce
1 tbs lemon juice
1 cup greek yogurt
1 tsp cumin
Mix lemon juice, lemon zest, greek yogurt, cumin, chopped parsley, chopped cilantro into bowl. Refrigerate until sandwiches are ready to be served.
Create falafel according to mix instructions. Roll into 1 inch balls. Fry falafel balls as recommended on package. We used our kitchen fryer in canola oil. You can also bake instead of frying if you are feeling healthier.
Fill pita with lettuce, falafel, chopped cucumber, chopped onion, sliced tomato. Top pita with creamy yogurt sauce and chopped parsley and cilantro.
Fresh Raspberry Vodka Lemonade
In a tall collins glass muddle 4 fresh raspberries. Fill glass with ice. Add 2 oz of vodka. Add lemonade and stir. Garnish glass with lemon slice and fresh raspberries.