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A Guide (with recipes) to a Great Summer Picnic
Picnic. Somehow that arrangement of consonants and vowels carries
with it visions of flitting butterflies, green rolling meadows
and a perfect communal meal. Although the reality is often more
flawed than our idealized notions (bugs, sunburns and crowds don’t
often make it into our daydreams), a picnic is still a fantastic,
wonderfully low-tech way to spend the day. Still, a little planning
goes a long way as far as ensuring a comfortable, enjoyable day.
Necessities:
Plates
Silverware
Cloth napkins
Glasses
Garbage bag
Cruelty-free insect repellent
Cruelty-free sunblock
Blanket, quilt or whatever suits your needs
Serving utensils, such as spatulas, ladles, and large spoons
Extras (if they suit your mood or needs):
Candles, candleholders
Wine glasses and corkscrew (only necessary, of course, if you
bring wine)
Toys (volleyball set, frisbee, hackey sack, etc.)
Logistics
The least complicated and most sanitary way to plan your meal
is to keep it cold, rather than trying to keep food warm. If you
bring cold foods, they can be prepared ahead of time, placed in
appropriate containers, and refrigerated until it’s time to pack
the basket. All cold food should be refrigerated until it is thoroughly
cold. It can then be packed into cooled thermos bottles, coolers
with ice or freezer packs, or wrapped in cloths and placed in
the picnic basket with a large chunk of ice.
Recipes:
Sun Tea
(Cool and refreshing)
6 tea bags or 6 tablespoons of loose tea, whatever flavor you
prefer
3 quarts cold water
2 mint sprigs
1 lemon, thinly sliced
Place the tea in a 1-gallon glass jar and add the water. Set the
jar in a sunny window or outside in the sun until the tea has
infused the water. Strain the tea, add the mint and lemon slices,
and chill thoroughly. Remove the lemon and mint and pour the tea
into chilled thermos bottles.
Olive Tapenade
(A tangy Mediterranean bread or cracker spread)
1/2 cup olives, pitted (kalamata are good, you can also use a
combination)
2 cloves garlic, minced
2 ripe tomatoes, finely diced
1/8 cup sun-dried tomatoes, reconstituted and sliced
1/8 cup pine nuts, lightly toasted and chopped
Pulse the olives and garlic in a food processor or blender until
finely chopped. Transfer to a bowl, and stir in the tomatoes and
pine nuts. Transfer into an appropriate container and keep refrigerated
until ready to pack in the basket.
Artichoke Salad
(A sunny, delicious dish)
1/2 pound mushrooms, washed, dried and sliced
18-ounces of marinated artichoke hearts, drained and quartered
6 sun-dried tomatoes, reconstituted and sliced into strips
2 stalks celery, sliced
1 small sweet onion, such as Vidalia, thinly sliced
4 scallions, thinly sliced
Dressing:
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon tamari or soy sauce
freshly ground pepper
3 Tablespoons olive oil
In a large bowl, combine all of the vegetables. Whisk together
the dressing ingredients in a small bowl and pour over the vegetables.
Mix well. Let the salad stand in the refrigerator overnight, or
8 hours.
Marinated Pasta Salad
(A light but substantial main dish)
1 pound pasta (rotelle, shells, farfalle, whichever you prefer)
1/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
5 - 7 fresh basil leaves, cut into strips
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 small Bermuda onion, chopped
1/2 cup Italian parsley, minced
1/4 cup sliced black olives
1/4 cup marinated artichoke hearts, quartered
6 sun-dried tomatoes, reconstituted and sliced in strips
1/2 cup marinated tofu, cut into little squares (optional)
freshly ground black pepper
In a large pot of boiling salted water, cook the pasta as the
package recommends, until al dente. Drain it through a colander
and rinse quickly with cold water.
Place it in a large bowl and toss with the oil, vinegar and salt.
Chill for one hour.
Add the rest of the ingredients and grind pepper over all. Thoroughly
mix.
Store the salad in a 2-quart covered container in the refrigerator
until packing time.
Tropical Salad
(A refreshing, vitamin-rich dessert)
1/2 fresh pineapple, peeled, cored and cut into chunks
1 mango, peeled and diced
1/2 large papaya, peeled, seeded and diced
1/2 cantaloupe, peeled, seeded and flesh scooped into tiny balls
1 large seedless orange, peeled and chopped
2 Tablespoons maple syrup
1/3 cup fresh orange juice
1/4 cup chopped fresh basil leaves
Combine all the ingredients and chill overnight or 8 hours in
a covered container until packing time.
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