For perfect picnic food, pack these delicious dishes that are easy to spread out and share.
(Here are some favorite Memorial-Day picnic spots.)
Picnic Crostini with Roasted Pepper, Onion, and Anchovy
Yield: Makes 10 (serving size: 1 crostino)
Total: 1 Hour
Ingredients-Crostini
1 baguette
About 2 tbsp. extra-virgin olive oil
About 1/2 tsp. kosher salt
About 1/4 tsp. pepper
Topping
1 red bell pepper, roasted, peeled, seeded, and thinly sliced
1 yellow bell pepper, roasted, peeled, seeded, and thinly sliced
1/2 small onion, thinly sliced
2 tablespoons capers, rinsed, drained, and patted dry
1/2 teaspoon salt
2 tablespoons sherry vinegar
1/2 teaspoon packed light brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
10 marinated anchovies, preferably white (boquerones)
Preparation
1. Make crostini: Preheat oven to 375°. Slice baguette into ten 1/4-in.-thick slices on the diagonal (save leftover bread for another use). Brush both sides of each slice lightly with oil and sprinkle with salt and pepper.
2. Set slices on a rimmed baking sheet and bake until golden brown and crisp, rotating pan halfway through cooking, about 15 minutes total. Let cool.
3. Make topping: Combine peppers, onion, capers, and salt in a medium bowl. Add vinegar, brown sugar, and oil and toss to coat. Marinate at room temperature for 2 hours or chill overnight.
4. Stir in parsley just before serving or before packing your picnic basket. At the picnic site, spoon strained spoonfuls of the mixture onto crostini and top each with an anchovy.
Nutritional Information
Amount per serving
Calories: 178
Calories from fat: 29%
Protein: 6.4g
Fat: 6g
Saturated fat: 0.9g
Carbohydrate: 26g
Fiber: 1.8g
Sodium: 647mg
Cholesterol: 3.4mg
More Italian-themed picnic favorites
Spring Aioli Feast
Yield: Makes 6 to 8 servings
Total: 1 Hour, 30 Minutes
Ingredients
1 1/2 to 2 pounds red thin-skinned potatoes (1 to 1 1/2 in. wide)
1 1/2 to 2 pounds asparagus
1 pound sugar snap peas
2 tablespoons lemon juice or vinegar
1 tablespoon olive oil
1 teaspoon salt
3 or 4 artichokes (12 to 14 oz. each)
1 dozen radishes (about 8 oz.), rinsed and trimmed
1 1/2 to 2 pounds cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed
6 to 8 hard-cooked eggs (optional)
1 1/2 to 2 cups Classic Aioli
or
1 1/2 to 2 cups Green Aioli
Preparation
1. Scrub potatoes and put in a 5- to 6-quart pan. Add 2 quarts water. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. With a slotted spoon, lift potatoes out and let cool.
2. Meanwhile, rinse asparagus and peas. Snap off tough stem ends of asparagus. Remove strings from peas. Return water used for potatoes to a boil again over high heat. Add asparagus and cook just until barely tender when pierced, 3 to 5 minutes. Lift out with tongs and immerse in a bowl filled with ice water. When cool, drain. Add peas to the same boiling water and cook just until bright green, about 2 minutes. Drain and immerse in ice water until cool; drain again.
3. Add about 3 quarts water and the lemon juice, olive oil, and salt to the pan (no need to wash). Cover and bring to a boil over high heat. Meanwhile, rinse artichokes. Trim about 1 inch off tops and discard. With scissors, trim remaining thorny tips off outer leaves. Trim off stems. Cut in half lengthwise. Immerse artichokes in the boiling water and cover. When water returns to a boil, reduce heat and simmer, covered, until artichokes are tender when pierced in base, about 20 minutes. Drain and let cool.
4. Arrange potatoes, asparagus, peas, artichokes, radishes, shrimp, and eggs in a basket or on a platter. Serve with aioli.
Nutritional Information
Amount per serving
Calories: 604
Calories from fat: 66%
Protein: 26g
Fat: 44g
Saturated fat: 6.3g
Carbohydrate: 28g
Fiber: 6.7g
Sodium: 664mg
Cholesterol: 206mg
Chicken, Bacon, and Blue-Cheese Sandwiches
Yield: Makes 4 sandwiches
Total: 30 Minutes
Ingredients
4 slices thick-cut bacon
1/4 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon Dijon mustard
1 small garlic clove, minced
8 slices crusty white bread, lightly toasted
1/4 cup roquefort or other soft blue cheese, at room temperature
4 leaves romaine lettuce (thick stem ends removed)
8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
8 jarred roasted red peppers
1/2 avocado, cut into 12 thin slices
Preparation
1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese-topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.
Note: Nutritional analysis is per sandwich.
Nutritional Information
Amount per serving
Calories: 516
Calories from fat: 47%
Protein: 30g
Fat: 27g
Saturated fat: 6.6g
Carbohydrate: 40g
Fiber: 2.8g
Sodium: 997mg
Cholesterol: 79mg
Spinach and Orzo Salad
Yield: Serves 4
Total: 20 Minutes
Ingredients
1 cup orzo pasta
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
About 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 quart lightly packed baby spinach leaves, roughly chopped
1/4 cup slivered dried tomatoes packed in oil
12 pitted kalamata olives, sliced
Preparation
1. Cook orzo according to package directions. Meanwhile, in a large bowl, whisk together oil, vinegar, oregano, basil, 1/2 tsp. salt, and the pepper and reserve.
2. Drain pasta, rinse with water until cool, and drain again. Add to bowl with dressing and gently mix in spinach, tomatoes, and olives to combine. Add more salt if you like.
Keeps: Up to 2 hours at room temperature, 4 hours with ice packs.
Note: Nutritional analysis is per 1-cup serving.
Nutritional Information
Amount per serving
Calories: 315
Calories from fat: 44%
Protein: 6.9g
Fat: 16g
Saturated fat: 1.7g
Carbohydrate: 39g
Fiber: 4.4g
Sodium: 550mg
Cholesterol: 0.0mg
Chicken, Corn, and Tomato Pasta Salad
Yield: Makes 6 main-course servings
Total: 30 Minutes
Ingredients
8 ounces orzo pasta
1 1/2 cups part-skim ricotta cheese
1 cup light sour cream
2 teaspoons lemon zest (from about 1 lemon)
1/4 cup fresh lemon juice
About 1 tsp. salt
About 1/2 tsp. freshly ground black pepper
3/4 cup fresh corn kernels (sliced from 2 ears of corn)
1/2 medium red onion, finely diced, rinsed, and thoroughly dried (about 3/4 cup)
2 cups shredded cooked chicken (light and dark meat)
1 1/2 cups halved grape tomatoes
1/2 cup thinly sliced basil leaves
Preparation
1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool.
2. In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.
3. In a large bowl, toss together pasta, corn, red onion, chicken, tomatoes, and basil. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste.
Note: Nutritional analysis is per 1 1/2-cup serving.
Nutritional Information
Amount per serving
Calories: 400
Calories from fat: 27%
Protein: 30g
Fat: 12g
Saturated fat: 6.1g
Carbohydrate: 43g
Fiber: 2.7g
Sodium: 681mg
Cholesterol: 74mg
Strawberry Puff
Yield: Makes 6 to 8 servings
Ingredients
5 tablespoons butter, cut into 1/2-inch chunks
1 tablespoon granulated sugar
2/3 cup all-purpose flour
3 large eggs
4 ounces cream cheese, at room temperature
1 teaspoon grated orange peel
1/2 teaspoon vanilla
1 cup whipping cream
About 2/3 cup powdered sugar, sifted
2 cups sliced strawberries (12 oz.)
Strawberry Sauce
Preparation
1. In a 2- to 3-quart pan, combine 2/3 cup water, butter, and granulated sugar; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and clumps together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
2. One at a time, add eggs to warm butter mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. (Or scrape warm butter mixture into a bowl, add eggs one at a time, and beat with an electric mixer on high speed after each addition just until smooth; do not overbeat.)
3. Spoon dough into a buttered 9-inch cheesecake pan with removable rim; spread evenly over bottom and about 1 inch up sides.
4. Bake in a 400° oven until puffed and golden, 25 to 30 minutes. Prick pastry crust with a toothpick in about 12 places, then return to oven and bake until golden brown, dry, and crisp, 5 to 15 minutes longer. Transfer pan to a rack and let cool completely. Run a knife around pan sides to release pastry, then remove pan rim.
5. In a bowl, with an electric mixer on high speed, beat cream cheese, orange peel, and vanilla until smooth. Add whipping cream and 2/3 cup powdered sugar; beat on low speed until blended, then on high speed just until mixture forms stiff peaks (do not overbeat).
6. Spoon filling into puff shell. Scatter sliced strawberries over filling. Sift about 1 tablespoon powdered sugar over the top. Cut into wedges and serve with Strawberry Sauce to spoon over individual servings.
Nutritional Information
Amount per serving
Calories: 325
Calories from fat: 64%
Protein: 5.5g
Fat: 23g
Saturated fat: 14g
Carbohydrate: 24g
Fiber: 1.4g
Sodium: 150mg
Cholesterol: 148mg
Charmoula Grilled Chicken Sandwiches
Yield: Serves 4 (serving size: 1 sandwich)
Total: 50 Minutes
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon kosher salt, divided
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
1 garlic clove, minced
1/4 cup chopped cilantro
4 boned, skinned chicken thighs (about 1 lb. total)
1/4 cup mayonnaise
1/4 cup roasted red peppers, drained and chopped
4 ciabatta rolls (each 4 oz.), split
2 cups arugula
Preparation
1. Mix oil, lemon juice, 1/2 tsp. salt, the spices, garlic, and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.
2. Blend mayonnaise, red peppers, and remaining 1/2 tsp. salt in a food processor until smooth, about 1 minute. Chill until ready to use.
3. Prepare grill for high heat (450° to 550°). Brush bottom halves of each roll with 1 tbsp. of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7 to 10 minutes. Grill rolls cut side down until warmed and grill marks appear, about 2 minutes. Let both cool.
4. To assemble: Set 1 chicken thigh onto bottom half of 1 roll. Spread 2 tbsp. mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chicken.
Make ahead: Wrap well in plastic wrap and chill overnight. Or make through step 3, then assemble at the last minute.
Nutritional Information
Amount per serving
Calories: 691
Calories from fat: 40%
Protein: 36g
Fat: 31g
Saturated fat: 5.2g
Carbohydrate: 67g
Fiber: 3.3g
Sodium: 1149mg
Cholesterol: 99mg
Cucumber Mint Spritzer
Yield: Serves 4 (serving size: 1 cup)
Total: 20 Minutes
Ingredients
1 English cucumber
Fresh mint leaves from 6 large sprigs
1/4 cup simple syrup
1/4 cup orange juice
1/4 cup lime juice
1 teaspoon orange blossom water*
1 can (12 oz.) club soda
Preparation
1. Thinly slice 1/4 of the cucumber and set aside. Cut the remaining cucumber and put into the bowl of a food processor and whirl with 1/4 cup water until well blended, about 2 minutes. Pour into a strainer set over a bowl. Let sit 10 minutes to drain, occasionally pressing with the back of a spoon to push liquid through; discard solids.
2. Put cucumber juice, reserved slices, mint, simple syrup, orange and lime juices, and orange blossom water into a container to chill, at least 30 minutes or up to 1 day ahead.
3. When ready to serve, add ice and top with club soda.
*This adds a nice citrusy fragrance. Find it at Middle Eastern or well-stocked beverage stores.
Note: Total time includes chilling.
Nutritional Information
Amount per serving
Calories: 53
Calories from fat: 2%
Protein: 0.5g
Fat: 0.1g
Saturated fat: 0.0g
Carbohydrate: 13g
Fiber: 0.4g
Sodium: 21mg
Cholesterol: 0.0mg
