A spring and summer ritual.
From classic family outings, to impromptu get-aways.
From casual to elegant.
As for Picnic menus…
Versatility depends on occasion and venue.
A family outing or family reunion.
An office picnic potluck ( and how-to wow )
A romantic tete-a-tete. Or outdoor concert elegance.
Some restaurants feature a picnic menu–boxed for convenience. Why not explore such an option? The extra promotional effort also enhances branding. Promote it as a Daily Special on our LED Board.
The Menu Shoppe has it covered…great tips for great menus.
A great site devoted to all things picnic:
Fun tips like where to get nifty picnic baskets, or even chic antique picnic hampers.
Classic Country Picnic Basket ( for 2 or 4 )
Or cute must-have like this:
that will hold a wine stem securely while staked in the grass.
Meanwhile…the art of picnic packing…
despite sophisticated coolers or ice packs, simplicity often works best
Something cool and crisp, but that marinates well when standing.
1/4 cup chopped fresh flat-leaf parsley
1/4 cup kalamata olives, pitted and coarsely chopped
1/4 cup pickled banana peppers, coarsely chopped
1/4 cup (1 ounce) crumbled feta cheese
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh rosemary
2 (15-ounce) cans chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 garlic cloves, minced
Combine the first 7 ingredients in a medium bowl. Combine juice, oil, and garlic, stirring with a whisk. Drizzle over bean mixture–toss to coat. Chill at least 1 hour.
Or what’s a picnic without potato salad.
New Potato Salad with Sauteed Onion Vinaigrette
1 1/2 tablespoons dry white wine
3 teaspoons olive oil
2 cups chopped onions
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced.
Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes. Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and sauté until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper. Mound salad on platter. Surround with cucumber slices.
Make ahead…or rustic skillet over the grill.
Roasted Corn with Manchego and Lime
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter
freshly ground black pepper
1 jalapeño, seeded, finely diced
1/2 teaspoon crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 teaspoons finely grated lime zest
Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs. Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3–5 minutes. Add butter–stir until melted. Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter–sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over–sprinkle with cheese, chives, and lime zest.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers