It’s just not summer without a meal or two outdoors. You’ve likely already indulged in barbecue this year, but have you taken the time to go somewhere new and roll out a picnic blanket? Raleigh has countless outdoor parks and other spaces perfect for your family’s next casual meal, and we’ve compiled some of our favorites below. DOROTHEA DIX PARK Located in the heart of Raleigh, Dorothea Dix Park offers views of the skyline, shady trees, and plenty of wide-open spaces. Several picnic tables are available for guests, but you can also spread out on the grass at Harvey Hill, the grove, or Flowers Field. Take in the thousands of sunflowers, enjoy the dog park, and explore the Greg Pool Jr. All Faiths Chapel, all located on-site. Plan your trip and learn more at DixPark.org . JC RAULSTON ARBORETUM If sunflowers aren’t your style, countless other plants are on view at the JC Raulston Arboretum. This garden at NC State University has received national acclaim and boasts an astonishing array of landscapes. Check out the rooftop terrace, butterfly garden, a valley full of trees native to Asia, and areas dedicated to evergreens, desert plants, and plants that thrive best in the shade. There is plenty to see and smell, so plan your visit at JCRA.NCSU.edu . WILLIAM B. UMSTEAD STATE PARK If you love the water’s edge, William B. Umstead State Park might be the perfect location for your picnic. In addition to the campsites and many walking and biking trails, the park also features three lakes perfect for boating, fishing, or taking a dip. Picnic tables are available, but you can also find plenty of grassy and sandy areas to spread a blanket. Find out everything you need to know in advance by visiting NCParks. gov/william-b-umstead-state-park/home . Wherever you end up, remember to respect your neighbors and avoid leaving any messes behind. Together, we can keep Raleigh beautiful! Life Is a Picnic ENJOY IT WITH THESE LOCAL SPOTS
TAKE A BREAK
Restaurant-Style Chicken Marsala Inspired by TasteOfHome.com
DIRECTIONS
1. In a bowl, mix flour, salt, and pepper until evenly distributed. 2. Add chicken to flour mixture and coat all sides. Shake off any excess. 3. In a large skillet over medium- high heat, add olive oil. Once hot, add chicken to the skillet. Work in batches if pieces don’t all fit in the pan. Cook each side for 5 minutes until golden brown. 4. Remove chicken to a platter. 5. Lower heat to medium. Add prosciutto to pan and sauté for 1 minute. Add mushrooms and sauté until browned, about 5 minutes. 6. Add Marsala to skillet. Let it come to a boil, then add the chicken stock and simmer for 1 minute. 7. Stir in the butter and add chicken back into the skillet. Let simmer gently for an additional minute, then serve.
INGREDIENTS • 1 cup flour, for dredging • Salt and pepper, to taste • 4 boneless,
skinless chicken breasts, pounded to 1/4-inch thick
• 1/4 cup extra- virgin olive oil • 4 oz prosciutto, thinly sliced • 8 oz mushrooms • 1/2 cup Marsala wine • 1/2 cup chicken stock • 2 tbsp butter
PATRIOT WEALTH | 919.322.4113 | P3
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