Page 26 Pack a snack for summer field trip fun By Lisa Weisenburger INGREDIENTS • 4 cups cooked chicken, cubed or chopped • 1 stalk of celery, chopped in small pieces • 1/4 onion or scallions, finely chopped • 1/2 cup green grapes, halved • 1/2 cup mayonnaise • 1/2 cup Greek yogurt • 2 tablespoons finely chopped fresh herbs such as dill and/or parsley • salt and pepper, to taste • white bread • pumpernickel or dark rye bread CHICKEN SALAD FINGER SANDWICHES PREPARATION Toss all ingredients, except the breads, together. Cover and refrigerate for several hours to allow the flavors to blend. If you’re in a hurry, don’t worry. I never seem to have time, but trust me the leftovers are fab! Make several sandwiches using the white bread. Cut off the crusts, and cut the sandwich into three long strips. Place the finger sandwiches on a long platter to resemble white piano keys. Cut the crusts off a slice of dark bread and cut it into narrow strips just as you did with the white bread. Then, cut them in half cross wise to resemble the black piano keys. Place on top of the white keys using the correct spacing. Musical food inspired by the MIM INGREDIENTS • 2 large eggs • 1 cup sugar • 1/4 cup vegetable oil • 1 teaspoon vanilla extract • 1 cup all-purpose flour • 1/2 cup unsweetened cocoa powder • 1/2 teaspoon baking powder • pinch of salt • 1/2 cup milk • 12 Oreos or chocolate sandwich cookies, crushed to medium fine. (Top with Vanilla Buttercream, see below) CHOCOLATE OREO COOKIE CUPCAKES PREPARATION Heat oven to 350° F. Line 12 cupcake cups with paper baking cups. Set aside. In mixing bowl add the eggs, sugar, vanilla and vegetable oil. Using a medium-high speed beat for 1-2 minutes, or until well mixed. In a small bowl, combine the flour, cocoa powder, baking powder and salt. Alternately, add the flour mixture with the milk to the butter mixture and beat until blended. Stir in the crushed Oreos. Divide the batter evenly among the prepared cupcake cups, filling each cup 1/2 to 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack. Architectural food inspired by Taliesin West VANILLA BUTTERCREAM INGREDIENTS • 1 cup butter, room temperature • 1 to 2 teaspoons pure vanilla extract • 3 cups powdered sugar • 1 to 2 tablespoons heavy cream, optional • Additional crushed Oreos for topping PREPARATION In a mixing bowl add the butter, then the vanilla and beat on low speed until light and fluffy, about 3 to 5 minutes. Gently beat in the powdered sugar, a little at a time. When all the sugar is added, increase the mixer’s speed to medium high and beat for 2 to 3 more minutes. If you think your frosting is too thick, add a few drops of heavy cream until you reach desired consistency. Spoon the frosting into a piping bag fitted with a frosting tip or use a baggie with the corner cut off. Cut the cupcakes in half and begin your build! Starting with the bottom half of the cupcake, pipe in a mound of butter cream. Top with the top of the cupcake and another layer of buttercream. Sprinkle Oreo cookie crumbs on top. Presto! If Frank Lloyd Wright could see you now, he’d be impressed with your design skills. INGREDIENTS • 1 cup raw walnuts, chopped • 1/2 cup dried cranberries • 1 1/2 cups dried figs, coarsely chopped • 2 tablespoons flour (if I had whole-grain flour I would use it here) • 1 cup old-fashioned oats • 1/4 teaspoon sea salt • 1/2 teaspoon cinnamon • 1/4 teaspoon ground ginger • 1 cup flaked unsweetened coconut • 1 teaspoon pure vanilla extract • 1/4 cup honey • 2 large eggs WALNUT FIG BARS PREPARATION Heat oven to 350° F. Line an 8-by-8-inch baking pan with parchment paper, across the bottom and both sides. In a food processor, add half the walnuts and half of each dried fruit. Then add flour, oats, salt, cinnamon and ginger. Blend all ingredients. Transfer the mixture to a large bowl and mix in the remaining walnuts, dried fruit and coconut. Use your hands! In a separate bowl, whisk the vanilla, honey and eggs together. Then, add it to the fruit mixture. Blend well and spread into the pan, packing it down with your fingers to even it out. Bake until golden brown, about 35-40 minutes. Remove from the oven. Using the edges of the parchment paper, lift the bars from the pan and transfer to a wire rack to cool. When cooled, use a sharp knife to cut into 12 pieces. Store in an airtight container at room temperature for up to 3 days. Recipe adapted from Ellie Krieger’s Fig and Walnut Energy Bars. Nature food inspired by Walnut Canyon National Monument