Whether trailside, at the beach, your backyard or hilltop; be sure to make your summer adventure an open-air feast!
If you’ve exhausted your tolerance for bacon and egg pie, mayo-laden potato salad and squashed sandwiches, then you’ve come to the right blog post. We’re keeping it real this summer, getting back to what picnics are all about: spontaneity, simplicity and FUN!
If there’s no sign of rain – grab the rug and go. With the current weather we’ve been having, your biggest concern will be staying cool!
Picnics needn’t be a hassle nor expensive. Utilise the contents of your fridge and get all “Ready, Steady, Cook!” on your spread. Got some leftover chicken? Make wraps, sandwiches, or a pasta salad. Growing tomatoes in your garden? Why not whip up some bruschetta?
Picnics are one of the few occasions where you won’t be socially condemned for eating with your fingers. Prepare snacks like veggie sticks, cheese and charcuterie for easy eating; or cut sandwiches into shapes for a kid-friendly treat.
Whatever the occasion, we have some go-to recipes to get your picnic started:
Salads are super easy to make ahead of your picnic, travel well in container-ware, use seasonal ingredients, and have no real “rules” – meaning you can add whatever miscellaneous items you have hiding in your fridge crisper.
Perfect for veggie sticks, or as a mayo replacement in sandwiches.
This Zucchini Egg Strata is a hybrid of a bacon and egg pie mixture and perhaps a vegetable quiche. Put between bread or serve on a plate. This tastes great at room temperature so is perfect for your picnic.
Put on rye with salad, pop in a flat bread, slap in pita, or use a lettuce leaf as a wrap.
Mix together and keep chilled.
When in doubt, build your menu around these three criteria: