Bambeco Eco Picnic Basket for Four Review

If you need a little help enjoying the beautiful spring weather, try heading outside for a picnic with friends and family.

The Bambeco Eco-Picnic Basket will help you get out the door even faster, because it includes everything you need to have a picnic with ease.  The picnic basket comes with serving pieces, utensils, and napkins.  The mini cutting board is great for serving cheese, or helping you slice fresh fruit.  Also inside, you will find reusable bamboo plates, which makes this Bambeco Eco-Picnic basket earth-friendly, because bamboo is a fast growing, renewable resource.  The cloth napkins are not only pretty, but reusable after a quick wash.  Bambeco thought of everything—they even included mini wine glasses made from recycled glass for your picnic!  Don't worry about silverware, the basket includes bamboo cutlery, too.

Grab a few ready-made things at the deli, such as sliced cheeses and meats, and make a recipe or two from scratch.  Don't forget a chilled bottle of wine on your way out the door!

The only thing the next gorgeous Spring day is missing is a fabulous picnic.  This eco-friendly option is the only way to picnic.  Pack up a picnic basket with your favorite foods, and head outside to enjoy the weather.  

Pros:

• lightweight
• eco-friendly
• everything you need is included inside (except wine!)

Cons:

• none

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via Personal Recipe 3564685

Roasted Shrimp with Chile Gremolata

Bon Appétit  | March 2014

by Dawn Perry

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photo by Christina Holmes

yield
Makes 4 servings

active time
15 minutes

total time
15 minutes

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

Ingredients

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Shrimp:

• 2 red serrano or Fresno chiles, with seeds, halved lengthwise
• 6 garlic cloves, thinly sliced
• 2 bay leaves
• 1/2 cup olive oil
• 1 1/2 pounds large shrimp, peeled, deveined
• 1 lemon, cut into wedges

Gremolata and assembly:

• 1 red serrano or Fresno chile, seeds removed if desired, finely chopped
• 1 garlic clove, finely grated
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon finely grated lemon zest
• 1 tablespoon olive oil
• Kosher salt, freshly ground pepper

Preparation

For shrimp:
Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.

Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.

For gremolata and assembly:
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.

Per serving: 460 calories, 35 g Fat, 1 g fiber

Nutritional analysis provided by Bon Appétit

my notes

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