PICNIC FOOD

Try our picnic-friendly recipes next time you and your loved ones take a much-needed break from the comfort, safety, and luxury of the indoors.

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Method

Serves: 2-4

Mayonnaise Method:

1. In a high-sides container, combine the eggs, mustard, lemon juice, garlic, and salt. Whisk to combine.

2. Pour in the oil down the side of the container, making sure the oil stays in a single layer above the egg mixture. 

3. Combine using an immersion blender at high speed until the mixture becomes thick and homogenous. 

4. Store in an airtight container and refrigerate for up to 2 weeks.

Pasta Salad Method:

1. Combine the carrots, celery, green onions, parsley, dill, and peppers in a medium bowl.

2. Add the mayonnaise, sour cream, mustard, garlic powder, salt, pepper, and pasta to the vegetables. Fold with a plastic spatula until the pasta and vegetables are thoroughly coated in the dressing. 

3. Store in an airtight container and refrigerate for up to 1 week.

Deviled Eggs Method:

1. Place the eggs in a medium saucepot. 

2. Cover the eggs with enough water to cover the eggs with about 1 inch of water.

3. Bring the water to a boil, then cover the pot and turn off the heat. 

4. Let the eggs sit in the hot water for 12 minutes. 

5. Transfer the eggs to an ice bath. 

6. Once completely cooled, peel the eggs, cut them in half lengthwise, and separate the egg white from the egg yolks. 

7.  Reserve the egg whites in the refrigerator. 

8. Add to the egg yolks the mayonnaise, mustard, smoked paprika, Tabasco sauce (to your liking), salt, and pepper. 

9. Mix the filling with a fork or tiny whisk until completely smooth. 

10. Transfer the egg filling into a plastic bag or airtight container and refrigerate until ready to use or up to 1 week.

11. To serve, add a dollop of the egg yolk filling to each egg white. Garnish with a sprinkling of smoked paprika and optionally, pickled red onions.

Pickled Red Onions Method:

1. Place the sliced red onions in a jar or sealable heatproof container.

2. Combine vinegar, water, salt, and sugar in a small pot.

3. Bring the mixture to a simmer and then pour it over the red onions.

4. Cover the jar or container with a lid and let sit for 30 minutes at room temperature.

5. Serve or refrigerate for up to 2 weeks.

Muffaletta Method:

Adapted from: Serious Eats

1. In the base of a food processor, combine the giardiniera, olives, capers, pepper, parsley, and garlic. Process until the pieces are uniform and the consistency of chunky salsa. Reserve until ready to assemble.

2. Layer the meats and cheese on one half of the ciabatta loaf and top with an even spread of the olive salad. On the other half of the ciabatta, sprinkle the oregano, and finish with a drizzle of olive oil and red wine vinegar. 

3. Top the sandwich and serve.

Watermelon Mojito Salad Method:

1. Add all of the ingredients to a large bowl and toss to combine.

2. Refrigerate until ready to serve or up to 1 week.

Ginger Mint Lemonade Method:

1. Combine the sugar and water in a medium saucepan. 

2. Bring the mixture to a boil, stirring just until the sugar is just dissolved.

3. Once the syrup is boiling, stop stirring, turn off the heat, and add the ginger and mint leaves. Allow the syrup to steep at room temperature.

4. Once the syrup has cooled to room temperature, strain, and reserve the syrup. 

5. In a large pitcher or food-safe container, combine 1 cup of lemon juice and the water. Stir to combine and adjust the flavoring with the simple syrup and remaining lemon juice. Remember that the lemonade will taste less sweet once chilled, so don’t be afraid to add more simple syrup than you think necessary. 

6. Reserve the lemonade in the refrigerator. Garnish with mint sprigs when ready to serve.

Ingredients

Mayonnaise Ingredients: 

• 2 whole eggs

• 1 tsp dijon mustard

• 2 Tbsp freshly squeezed lemon juice 

• 1 garlic clove, crushed 

• ½ tsp kosher salt 

• 2 Cups vegetable oil

Pasta Salad Ingredients:

• 1 Cup carrots, peeled + shredded

• ½ Cup celery, thinly sliced

• ⅓ Cup green onion, thinly sliced

• 2 Tbsp parsley, chopped

• 2 Tbsp dill, chopped

• ¼ Cup peppadew peppers (or any other mild pickled pepper), sliced

• ½ Cup mayonnaise, preferably homemade 

• ¼ Cup sour cream 

• 1 Tbsp dijon mustard

• ½ tsp garlic powder

• To taste kosher salt 

• To taste freshly ground black pepper

• 12 oz orecchiette, cooked, rinsed, and cooled

Deviled Eggs Ingredients:

• 8 large eggs

• As needed water

• ¼ Cup mayonnaise, preferably homemade  

• 1 ½ tsp dijon mustard

• ¼ tsp smoked paprika + more to garnish

• As needed Tabasco sauce   

• ½ tsp kosher salt 

• ½ tsp freshly ground black pepper

• Optional: pickled red onions (see recipe below)

Pickled Red Onions Ingredients:

• 1 red onions, thinly sliced

• 1 cup white vinegar 

• ½ cup water

• 1 tsp kosher salt 

• 3 Tbsp sugar

Muffaletta Ingredients:

• ½ Cup giardiniera

• ¾ Cup mixed olives, pitted

• 1 Tbsp capers, drained

• ¼ Cup roasted red peppers, chopped

• ¼ Cup (loosely packed) parsley, leaves only

• 1-2 garlic cloves, roughly chopped

• 1 large olive ciabatta loaf, sliced in half

• ½ lb sweet sopressata, sliced

• ½ lb salami, sliced

• ½ lb capocollo, sliced 

• ½ lb mortadella, sliced 

• ½ lb mozzarella cheese, sliced

• ½ lb provolone cheese, sliced

• ½ tsp dried oregano 

• As needed extra virgin olive oil 

• As needed red wine vinegar

Watermelon Mojito Salad Ingredients:

• 1 small seedless watermelon, rind removed + cubed  

• 1 Cup mint leaves, finely chopped

• ¼ Cup dark rum or tequila 

• Juice of 3 limes 

• Optional: ½ tsp kosher salt

Ginger Mint Lemonade Ingredients:

• 1 ½ Cups sugar 

• 1 Cup water

• 1 Cup mint leaves, torn 

• 1 (2-inch) knob ginger, sliced 

• 1 ½ Cups lemon juice 

• 5-6 Cups water 

• To garnish: 2 mint sprigs