In India, tiffins are used every day to transport hot lunches to people at work, but they’re a good tool for picnics as well! If you’re packing up and transporting picnic foods like tabbouleh, green salads, or even fruit, the stainless steel stackable design of the tiffin is ideal for keeping your foods separated and sealed.
And what better picnic foods to store in a tiffin than unique and global dishes? Well, we have just the cookbook for the job…
Share by Women for Women International (WfWI) is a cookbook unlike any other. Global recipes appear alongside stunning photos and stories of women in the developing world who have been helped by the efforts of WfWI. Celebrity humanitarian contributors (such as Meryl Streep, Emma Thompson and Paul McCartney) also share their favorite family recipes, with a brief message of hope, to create a balance of nourishment for the body, mind and soul.
Planning Your Picnic
When it comes to choosing the right types of picnic foods, here are a few things to keep in mind—
• Finger foods are fun!
• Colorful salads are refreshing and bright.
• Desserts don’t have to be guilty pleasures.
Picnicking should be a leisurely activity that can take up the whole afternoon. Tiny bites of different types are ideal for quick energy between games of Frisbee.
Wheatberry Salad Recipe (pg. 205)
This salad is great served at room temperature or chilled.
Prepare: 10 minutes | Cook: 45 minutes | Serves: 4-6 as a side dish
2/3 cup wheat berries
4–6 pepperoncini, or pickled green peppers
4–5 scallions, green parts only, sliced
2 tablespoons extra virgin olive oil
2 tablespoons mint leaves, chopped
2/3 cup pomegranate seeds
2/3 cup feta cheese, cubed
1. Cook the wheat berries according to the package instructions. Set aside to cool completely, then transfer to a bowl.
2. Add the pepperoncini or pickled green peppers, scallions and olive oil, and toss to combine.
3. Stir in the mint and pomegranate seeds and toss in the cheese. Season to taste.
Here are some more suggestions of picnic foods that would be great in a tiffin. For full recipes, buy the book:
Piaju: Spicy lentil and onion fritters, with Raita: Indian Yogurt Sauce (pg. 190)
Bichak: Spiced lamb pastry (pg 19)
Individual Carrot Cakes (pg 61)