Does your restaurant feature picnic boxes?

Picnic time!
Does your restaurant feature picnic boxes?
Prepare a few varieties of summery go-withs.
A rustic sandwich and succotash salad.
Or for elegant concerts on the green…
tea sandwiches and green bean salad.
Include cheese + fruit.
Maybe a sweet treat too.
The Menu Shoppe has it covered…
great ideas for great menus…
featured of course on our  LED Board and Chalkboard.
Announce seasonal promotions with our Table Tents.
Eggplant Goat Cheese and Tomato Sandwich 
3 tablespoons olive oil
2 large garlic cloves, minced
1 12-inch-long piece baguette, cut in half
1 small eggplant, cut lengthwise–
into six 1/2-inch-thick slices
3 medium tomatoes, cut into 10 slices total
3 ounces soft fresh goat cheese
12 fresh basil leaves
Preheat grill or broiler. Combine oil and garlic in small bowl. Let stand 5 minutes. Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about
2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate. Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Trim with fresh basil leaves.
Cut each sandwich diagonally into 4 sections and serve.  Or wrap in foil for picnic boxes.
Southwest Succotash Salad
4 cups mixed baby greens
8 tablespoons  oil and vinegar dressing
1 15- to 16-ounce can kidney beans, drained
1 cup fresh corn kernels, from 2 ears of corn
1 cup 1/2-inch pieces hot pepper Monterey Jack
1 cup 1-inch-long red bell pepper strips
6 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.
Goat Cheese and Watercress Tea Sandwiches
2 5 1/2-ounce logs soft fresh goat cheese
(such as Montrachet), room temperature
1/2 cup chopped watercress leaves
16 thin slices cinnamon-raisin, crusts trimmed
5 tablespoons unsalted butter,  softened
3/4 cup finely chopped toasted pecans
watercress sprigs as trim
Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter.  Trim with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill )
Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
Dressing:
1 tablespoon minced shallot
4 1/2 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil
Salad:
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
8 ounces haricots verts, trimmed
8 cups (packed) torn frisée leaves
1/4 cup walnuts, toasted, chopped
2 teaspoons fresh savory leaves or fresh thyme leaves
2 ounces semi-firm sheep’s-milk cheese* shaved with a peeler
* such as pecorino fresco or manchego can also be substituted.
For the dressing:
Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. *Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.
For the salad:
Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water.  *Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.
Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.
If it’s on the menu…the Menu Shoppe has it covered.
Come peruse our online catalog today.
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This entry was posted in deli, gastropubs, LED Specials Board, National Food Holiday, picnics, salads, sandwiches, Table Tent Collection and tagged , , , , , . Bookmark the permalink.

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