IT’S PICNIC SEASON! 3 Delicious Picnic Meal Ideas
S ummer is in full swing, and what better way to enjoy the warm, sunny weather than to go on a picnic? The best part about a picnic is that you can have it nearly anywhere. Go on a hike and pick a beautiful, high-altitude location to create some amazing memories. Whether you’re one person or a several-person family, here are a few ideas for your next outdoor meal!
CAPRESE SANDWICHES Pair With Pesto Zoodle Salad and Lemon Bars
Sandwiches are a picnic classic, and they can even be deliciously gourmet if you bring along some fresh mozzarella, fresh basil, tomatoes (including heirloom varieties), grilled or fried chicken, and your favorite bread. Pack a few small dressing containers of olive oil, balsamic vinegar, salt, pepper, and you have some superb to-go sandwiches! These sandwiches pair great with cold pesto “pasta” salad using zucchini noodles (zoodles) and your favorite lemon bar recipe.
BABA GHANOUSH
ALIEN BALLPARK CHERRY FIRECRACKER FLAG INDEPENDENCE
ORCHID PADDLEBOARD PATRIOTIC SUNDAE SUNSCREEN TRAMPOLINE
Pair With Pita Bread, Mediterranean Chickpea Salad, and Baklava Want to go on a
Mediterranean picnic? Eggplants are in peak season starting in July, so try this delicious, healthy
eggplant dip — baba ghanoush! Although it takes a bit of effort, it’s incredibly rewarding and
It’s blueberry season! Whip up this simple muffin recipe to celebrate in style. PLANT-BASED BLUEBERRY MUFFINS
pairs deliciously with a Mediterranean chickpea salad (roasted chickpeas, cucumber, red onion,
goat or feta cheese, medjool dates, cherry
tomatoes, fresh basil or mint, and dressing with cumin, lemon juice, fresh garlic and olive oil). Pick up or bake some baklava as a final sweet touch.
INGREDIENTS
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1 cup soy milk
1/2 cup plus 2 tbsp sugar
1 tsp apple cider vinegar
1/4 cup plus 2 tbsp canola oil 1 tsp vanilla extract
2 cups flour
CRAB CAKES Pair With Homemade Remoulade Sauce, Potato Salad, and Rhubarb Blondie Brownies Here’s a wonderful American- styled picnic that’ll hold up in transport — crusty yet tender crab cakes, matched with creamy, spicy
2 1/2 tsp baking powder
1/4 tsp baking soda
Zest of 1 lemon
1/2 tsp salt
2 cups fresh blueberries
DIRECTIONS
1. Preheat oven to 375 F. Grease a muffin tin and set aside. 2. In a bowl, combine soy milk and apple cider vinegar. Set aside. 3. In another bowl, combine flour, baking powder, baking soda, and salt. Set aside. 4. In a third bowl, combine sugar, oil, vanilla extract, and lemon zest. Add milk mixture and stir, then add flour mixture. Stir to combine until well-incorporated but not smooth. Fold in the blueberries. 5. Spoon batter into muffin tin, filling each well 3/4 full. Bake 20–25 minutes, cool, and enjoy!
remoulade sauce (mayo, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, cayenne pepper), your favorite potato salad recipe, and rhubarb blondie brownies (cook rhubarb until jammy, add rhubarb in a baking pan with blondie brownie dough before baking, “swirling” it in the dough without distributing it completely).
We hope these picnic themes with a few preparation ideas will inspire you to picnic very soon! Thanks for reading and have a beautiful July.
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