Summer Picnic Perfection on Atlanta & CO

by | Jun 22, 2018 | Soups, Salads and Sides, Taste and Savor

Happy International Picnic Day! Here are three easy recipes are unique twists on everyone’s favorite picnic dishes. All are foods that will keep well, can be made ahead of time, be easy to transport, and of course delicious!

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Five Best and Worst Foods for a Picnic

WORST

  1. Ice Cream
  2. Mayonnaise Salads
  3. Chocolate
  4. Dairy like soft cheeses, yogurt, cream
  5. Fish – even smoked fish like Salmon

BEST

  1. Hand held foods – chicken legs/wings, wraps
  2. Salads served up in edible containers
  3. Veggies and Hummus
  4. Granola bars or sturdy cookies
  5. Foods perfect for standing and munching

Farro Pesto Salad in Tomatoes

  • ½ Cup “Store Bought” Pesto
  • 2 TB Lemon Juice
  • 2 TB Olive Oil
  • 1 Cup Chopped Kalamata Olives
  • 8 Mozzarella Balls Quartered
  • 2 Handfuls Arugula
  • 8 OZ Cooked Farro or Quinoa
  • Sea Salt and Freshly Ground Black Pepper
  • Small Round Tomatoes, hollowed out

Whisk the Pesto, lemon juice and oil together in a large bowl. Add the farro, tomatoes, cheese and arugula. Toss well and season to taste with salt and pepper. Stuff into small tomatoes.

Curried Cauliflower, Avocado and Chickpea Pockets

  • 1 TB Garam Masala
  • 1 Tsp Coconut Sugar
  • 1 TB Lemon Juice
  • 3 TB Olive Oil
  • ½ Tsp Sea Salt
  • ¼ Tsp Red Pepper Flakes
  • 1 ½ Can (15 OZ) Chickpeas, Rinsed and Drained
  • 1 Bag (12 OZ) Cauliflower Florets, Microwaved for Three Minutes
  • ½  Cup Chopped Cilantro
  • 1 Large Avocado, Sliced
  • 1 Cup Baby Spinach

Whisk together the garam masala, coconut sugar, lemon juice and oil in a bowl. Add the chickpeas and cauliflower. Let sit overnight in the fridge,, (or at least a couple of hours)  Remove and  stir in cilantro. Stuff a pita pocket, first with the spinach, then avocado and finally the chickpeas and cauliflower.

Mojito Fruit Salad

  • 3 TB Chopped Mint
  • ¼ Cup Lime Juice
  • 2 TB Honey
  • A Large Bowl of Fresh Chopped Fruit, Melon or Berries

Whisk together the chopped mint, lime juice and honey in a large bowl. Add the fruit and stir to coat the fruit with the dressing. If desired, serve in an orange shell.

What to bring to Drink?

Wine in a can! Perfect to enjoy on the picnic – no wine snobs allowed. Use a straw and think light. In order to be refreshing in the sun – you’ll want it chilly. Any rose or white, light reds like pinot noir or Grenache – leave the cabernet sauvignon for inside dining.

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