Creative Summer Picnic Ideas and Recipes

Create a unique picnic menu, no matter your mood!



Amy Richardson shares perfect packable menus that include the best local food finds.



For more ideas visit www.greattastebuds.wordpress.com.



All the details from Amy’s baskets are listed below.


“Picnic in the City”


Brigham’s Brew Root Beer


The Grove Market and Deli Sandwiches


Watermelon Wedges


Black Pepper Parmesan Chips


Vanilla Iced Raspberry Tarts


Chocolate Swirl Marble Bars





“Beach Bicycle Picnic”


Roasted Chicken and Sweet Cherry Croissant Sandwich


Minted Limeade (purchased, add mint and ice)


Chilled Blackberry Peach Soup


Fresh strawberries


Kettle Chips


Triple Chocolate Truffle Brownies





“Martha’s Vineyard Picnic”


Smoked Salmon


French Herbed Cream Cheese and Capers Crostini Cucumbers and Dill (Purchased)


French Herb Cream Cheese Crostini Brie


Honey (Utah)


Fresh Raspberry Crostini Tri-colored Tomato Salad with Fresh Basil ( purchased)


Fresh Spinach


Smoked Gouda


Mushroom Quiche


Assorted Fresh Fruit with Fresh Mint


Chiffonade Salted Pecan Chocolate Ganache


Tart Sparkling Pink Lemonade





Retro Red Cooler


Amazon $49.99


Williams Sonoma $60.00





IKEA:


Insulated Thermos, Red Storage Containers $1.99-$9.99





Target


Insulated Backpack Cooler $30.00





Peterboro Handmade Cooler Picnic Basket


$150.00 Online at: www.peterborobasket.com.





Utah’s The Grove Market and Deli


1906 Main Street


Salt Lake City





Brigham’s Brew on special at Harmon’s 2 for $2.22





Tagges Fruit


Stands Fresh Peaches www.taggesfruit.com





The Honey Jar


All Natural Raw Honey

www.thehoneyjarhome.com.



RECIPES:



Chilled Blackberry Peach Soup


1 medium sized fresh peach, peeled and sliced


1 cup fresh blackberries


2-3 tbsp sugar


1 8oz container, vanilla bean greek yogurt


1 cup fresh orange juice


1/4 cup half and half





In a blender, pulse together peaches, blackberries and sugar.


Add yogurt and blend well. Add juice, blend and finish with half and half. Garnish with fresh berries and mint if desired.


Makes 3 cups



Roasted Chicken Sandwich:


2 1/2 – 3 cups roasted chicken shredded (about 2 cooked chicken breasts with lemon,black pepper and olive oil)


1/2 cup finely diced celery


1/4 cup finely diced Vidalia sweet onion


6-7 fresh sage leaves, minced


Zest from 1/2 an orange


1/4 cup mayonnaise


1/4 cup sour cream


Salt and fresh cracked pepper to taste


1 cup pitted and quartered fresh bing cherries


1-1 1/2 apricot jam


4-6 croissants toasted and split in half


Butter or other leaf lettuce (optional)


In a medium sized bowl, toss together chicken, celery, onion, sage leaves and orange zest. Set aside.


In a small bowl whisk together sour cream and mayonnaise. Add to the chickenmixture. Fold to combine.


In a small bowl, stir jam until smooth, stir in cherries.


To assemble:
Layer croissant with lettuce, chicken salad, and cherries. Serve immediately.


Makes 4-6 sandwiches



Sparkling Strawberry, Blueberry, Peach Compote:


4 ripe peaches, peeled, pitted, and sliced


1/2 cup strawberries rinsed and sliced


1/2 cup blueberries, rinsed and stems removed


12oz bottle of Blood Orange Italian soda or other favorite fruit soda


Fresh mint


Place strawberries, peaches and blueberries in a ziploc bag or shallow container. Pour sparkling soda over fruit to just cover. Refrigerate remaining soda. Place in freezer until ready to serve. 1-2 hours for slushy consistency.


To serve:


Divide frozen fruit between individual serving dishes. Pour chilled soda over the fruit, garnish with fresh mint and serve immediately.


Makes 4-6 servings

Add comment