Hiking Food for Spring

As the weather slooooowly warms up, it’s time to start thinking about some of the outdoor activities we missed over this long winter. If you’re a hiker, Maggie Green has some great recipes and suggestions for healthy and energizing food to bring along on a hike in her book, The Kentucky Fresh Cookbook. Check out the recipe below:

Muffulettas

Makes about 6 servings
Inspired by the famous sandwich from Central Grocery in New Orleans, this sandwich is dressed with a spicy olive relish. Muffulettas travel well, and there is no need for any other condiments because the olives, herbs, and oil add moisture and flavor.

 
Olive relish
½ cup kalamata or black olives
½ cup pimiento-stuffed olives
1 rib celery, chopped
2 tablespoons chopped fresh parsley
2 cloves garlic, crushed
1 teaspoon dried oregano or 1 tablespoon fresh
1⁄3 cup olive oil

 
Sandwich
1-pound loaf French or Italian bread
¼ pound sliced Provolone
¾ pound thinly sliced ham, turkey, roast beef,
or other meat
2 ounces sliced capicola ham or salami

 
To make the relish, in a food processor with the metal blade, pulse the olives, celery, parsley, garlic, oregano, and olive oil until well chopped and combined. To make the sandwich, slice the loaf of bread in half lengthwise. If desired, pinch some of the bread out of both halves to remove some of the bulk. Layer the Provolone and meats on the bottom half of the bread. Spread generously with olive relish. Add the top of the sandwich and serve immediately, or wrap in plastic wrap and refrigerate until ready to serve.

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