Picnic recipes: food to enjoy in the great outdoors
The Guardian
Fill a large bowl with lukewarm water, dip in a rice paper round, turning it until just soft enough to bend without cracking, then lay it flat on a clean, damp tea towel. At one end of the round, arrange a little pile of carrot and cucumber,

Recipe: Crispy chicken leg with wild mushroom risotto, tarragon and roast walnuts
Belfast Telegraph
Season the chicken and place into a roasting tray, drizzle with about 100ml of olive oil and pour in about 100ml of water. Place in a pre heated oven at 160°C/gas 2½/320°F for an hour and, when it's ready, take out and rest for 10 minutes before

A healthy combo for kids
Minneapolis Star Tribune (blog)
Finalists were Nancy Alholm for Wild Rice Chicken Salad and Cyndi Fraedrich for Salmon With Avocado Mango Salsa, whose food will also appear on the school-lunch tables. Get your kids ready for the recipes by preparing these dishes at home first.

Weekly Menu Planner: Teriyaki grilled chicken, mac & cheese, bacon-wrapped
Springfield News Sun
Remove chicken and pineapple and discard marinades. On medium-high heat, grill chicken 3 to 4 minutes per side or until no longer pink. Grill pineapple 2 to 3 minutes total. Halve rings and serve with chicken. On the side, add JASMINE RICE,

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Dog's best friend? Homemade food, say pet health experts
Salt Lake Tribune
Partially defrost the vegetables, cut them into bite sized pieces and add to the bowl with the chicken. (Partially frozen vegetables will help the chicken cool faster.) Cook the brown rice in the same pot as the chicken. Cook for about 25 minutes until

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