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3 Summer Picnic Recipes
When the sun’s out and summer is in full swing, we all just want to spend the day soaking in the rays and enjoying the beautiful weather. This is the best season to enjoy time outdoors! It’s so important to find balance in your life by making time for the things that make you happiest and sometimes it’s the simple things that give you the best experiences. We stay very locked into the world’s hectic ways, our screens and current events. Take time to get unplugged, head outside for some vitamin D, breathe in some fresh air and indulge in something we all love - FOOD! Here are some great summer picnic recipes that are perfect for packing up and taking with you to the park:
2-Step Summer Caprese Sandwich
This is a light yet filling and flavorful sandwich that gives “Summer in Italy.”
Ingredients
- 4 large (3 oz each) ciabatta rolls, cut in half horizontally
- 12 large leaves of fresh basil (about 1/2 cup)
- 1 teaspoon balsamic vinegar
- 1 cup baby spinach
- ⅓ cup mayonnaise
- 1 tablespoon refrigerated basil pesto
- 2 medium tomatoes, cut into 1/4-inch thick slices (approximately 8 slices)
- 8 oz fresh mozzarella cheese, cut into 1/4-inch thick slices (approximately 8 slices)
Steps
- Place roll halves on work surface, cut sides up. Tear bread from top halves, leaving about a 1/2-inch shell. In a small bowl, mix the pesto and mayonnaise. Spread the mix onto the cut sides of the roll halves.
- On the roll bottoms, layer the spinach, cheese, tomatoes, and basil. Drizzle the vinegar on top of the basil, and replace roll tops. Cut each sandwich in half diagonally, and serve.
Mini Quiche Recipe
Small, portable, flavorful and filling - these little egg pies are the perfect picnic in the park snack.
Ingredients:
- 1 Pie Crust (Optional)
- 6 large beaten eggs
- 1 cup heavy cream or half-and-half
- Salt & pepper
- pinch cayenne pepper
- 1 1/2 cups grated cheddar cheese
Optional add-ins: Chopped broccoli, spinach, mushroom, onion, garlic, or bacon
Instructions:
1) Preheat oven to 375º F.
2) Spray mini muffin tin with nonstick cooking spray then set aside.
3) Cut pie crust with a small round cutter and put into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.
4) Whisk together eggs and heavy cream or half-and-half until light and fluffy.
5) Add pepper, salt, and cayenne pepper until well-combined.
6) Stir in cheese.
7) Pour into pie shells and top with add-in options as desired.
8) Bake for 15-25 minutes until the egg mixture is set.
9) Remove from the oven and let rest about 5 minutes before serving.
10) Serve warm.
Jibarito (Plantain and Steak Sandwich)
Ever heard of a Jibarito? It’s a Puerto Rican recipe for those who love plantains so much, they’d eat it as a sandwich. It’s actually a great choice for a picnic since it is so portable. Switch up the picnic menu with this tasty treat!
Ingredients
- 2 4oz hanger steaks
- 2 teaspoons adobo
- 3 tablespoon ketchup
- 2 tablespoon mayonnaise
- 1/2 teaspoon garlic powder
- 1 peeled green plantain
- vegetable oil
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