Anyone have any good picnic recipes to share? (I searched and didn't see any post with this info). We do a lot of picnicing here in the summer when we go to outdoor movie or music fests. I'm looking for some recipes that can be easily transported, easily eaten without silverware, nothing with mayo or that could spoil, etc. Got any good suggestions?
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I have made Martha Stewart's pressed picnic sandwich before which was a big hit.
Pressed Picnic Sandwich
Serves 10
This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.
3 medium red bell peppers (I use jarred roasted peppers instead)
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons warm water
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichoke hearts
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
1. Heat a grill or grill pan to hot; or heat broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips. (I don't do this whole step. I just buy the jarred roasted peppers. I am no Martha and this is too much work for me).
2. Make the vinaigrette: In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
3. Slice loaf of bread horizontally, and remove soft crumb; reserve crumb for another use. Spread olive paste on the bottom crust, and add the pepper strips. Crumble goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichoke hearts. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
4. Wrap the sandwich tightly with plastic wrap. Set a weight, such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.
These don't qualify as "able to be eaten with utensils" but it it fits all the other criteria. We take it for picnics a lot. Succotash salad
Salad:
1 (16-ounce) bag frozen baby lima beans
3 cups fresh corn kernels
1 cup chopped red bell pepper
3/4 cup chopped green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
Dressing:
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).
To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
Yield: 8 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 164(26% from fat); FAT 4.7g (sat 0.6g,mono 2.8g,poly 0.8g); PROTEIN 6.5g; CHOLESTEROL 0.0mg; CALCIUM 34mg; SODIUM 344mg; FIBER 6.3g; IRON 1.9mg; CARBOHYDRATE 27g
Jicama Salad with Chili-Spiced Chicken
4 (6-inch) corn tortillas, cut into strips
Cooking spray
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon ground red pepper
1 pound skinless, boneless chicken breast halves
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)
1/4 cup minced fresh cilantro
Lime wedges (optional)
Preheat oven at 375°.
Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375° for 8 minutes or until toasted.
Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Cool.
Cut chicken diagonally into 1/4-inch slices. Combine 1/4 teaspoon salt, juice, oil, and honey in a medium bowl. Add jicama, cilantro, and tortilla strips; toss well. Divide salad evenly among 4 plates; top with chicken. Garnish with lime wedges, if desired.
Yield: 4 servings (serving size: 2/3 cup salad and 3 ounces chicken)
NUTRITION PER SERVING
CALORIES 307(29% from fat); FAT 9.9g (sat 1.5g,mono 5.8g,poly 1.6g); PROTEIN 28.8g; CHOLESTEROL 66mg; CALCIUM 87mg; SODIUM 427mg; FIBER 6.2g; IRON 2.8mg; CARBOHYDRATE 26.3g
This one is a finger food (or you can use toothpicks/forks) Marinated Mushrooms
3 tablespoons minced shallots
2 tablespoons white wine vinegar
1 tablespoon grated orange rind
1/4 cup fresh orange juice
2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
3 cups small mushrooms (about 8 ounces)
Freshly ground black pepper (optional)
Combine first 7 ingredients in a bowl. Add mushrooms; toss well. Cover and chill 1 hour, stirring occasionally. Garnish with pepper, if desired.
Yield: 4 servings (serving size: 1/2 cup)
NUTRITION PER SERVING
CALORIES 38(33% from fat); FAT 1.4g (sat 0.2g,mono 0.8g,poly 0.2g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 297mg; FIBER 0.9g; IRON 0.9mg; CARBOHYDRATE 6g
No utensils for this one either Blueberry Turnovers
Crust:
1/2 cup all-purpose flour
2 tablespoons sugar
2 tablespoons (1 ounce) 1/3-less-fat cream cheese
1 tablespoon butter
Dash of salt
1 tablespoon ice water
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 2 tablespoons sugar, cream cheese, butter, and salt in a food processor; pulse 5 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Press the mixture gently into a 3-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes.
Preheat oven to 400°.
Divide dough into 4 equal portions; place each portion between 2 sheets of plastic wrap. Roll each portion into a 5-inch circle. Place dough in freezer for 5 minutes or until the plastic wrap can be easily removed.
To prepare filling, combine blueberries and next 4 ingredients (blueberries through juice) in a bowl. Working with 1 dough portion at a time, remove plastic wrap from dough. Place dough on a lightly floured surface, and brush with egg white. Spoon about 2 tablespoons blueberry filling onto half of circle. Fold dough over filling, and press the edges together with a fork to seal. Place the turnover on a foil-lined baking sheet coated with cooking spray. Lightly coat turnover with cooking spray, and sprinkle with 1/4 teaspoon sugar. Pierce the turnover with a fork. Repeat procedure with remaining dough, egg white, filling, and sugar.
Bake at 400° for 15 minutes or until lightly browned. Remove from pan, and cool on a wire rack.
Note: Expect the blueberries to ooze out of the crust a little during baking.
Yield: 4 servings (serving size: 1 turnover)
NUTRITION PER SERVING
CALORIES 177(29% from fat); FAT 5.8g (sat 3g,mono 1.6g,poly 0.8g); PROTEIN 3.4g; CHOLESTEROL 13mg; CALCIUM 11mg; SODIUM 108mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 28.4g
Combine the first 6 ingredients in a medium bowl. Cover and chill 2 hours.
Arrange 1 ounce of ham and 4 asparagus spears on each tortilla. Spoon about 1/3 cup cheese mixture over the asparagus, and roll up.
Note: These wraps may be assembled up to 4 hours in advance, though the tortillas will begin to absorb moisture if prepared too far in advance. Pepper ham is available in the deli section of most supermarkets. If you are unable to find it, substitute regular ham, and add 1/4 teaspoon freshly ground black pepper to the cheese as it marinates.
Yield: 4 servings (serving size: 1 wrap)
NUTRITION PER SERVING
CALORIES 230(30% from fat); FAT 7.7g (sat 3.5g,mono 3.2g,poly 0.5g); PROTEIN 13.4g; CHOLESTEROL 30mg; CALCIUM 130mg; SODIUM 862mg; FIBER 1.8g; IRON 1.9mg; CARBOHYDRATE 26.7g
Caponata Picnic Sandwiches
1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella
Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.
To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
We also do antipasto platters too as they are so easy to throw together!
Yum, yum. I do love a good picnic! We generally get a nice loaf of bread and have it with:
*Prosciutto
(no prep, yeah!)
*Fork Tomato and Basil Salad
-Toss halved grape or cherry tomatoes with halved mozzarella balls (the small ones) and sliced basil. Drizzle with evoo and S&P to taste (ptional: add balsamic vinegar).
*Smoked Salmon w/ Horseradish Cream
-Buy smoked salmon
-Horseradish cream: whip ~1/2 c whipping cream, fold into ~1/2 c sour cream, add horseradish and salt to taste.
(Spread horseradish cream on bread and top w/ smoked salmon (me) or vice versa (dh).)
I've always wanted to try those pressed sandwiches ... both the pressed picnic and caponata sound really good!
Picnic recipes
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