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

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


Insulated Thermos, Red Storage Containers $1.99-$9.99


Insulated Backpack Cooler $30.00

Peterboro Handmade Cooler Picnic Basket

$150.00 Online at:

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

The Honey Jar

All Natural Raw Honey


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

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