How to Plan the Perfect Picnic Menu August 31, 2016
Our picnic menu is portable, delicious, healthy, AND beautiful. Doesn’t get much better than that. Continue reading to learn more…
There comes a time around the end of August when we realize that summer is winding down and our dear old friend autumn is right around the corner. Then we begin to panic.
WHAAAAT am I going to do when summer Fridays end? How many more times can I go to the beach? What in the world am I going to eat once corn, peaches, and tomatoes are out of season?
But let’s not get ahead of ourselves–summer isn’t over quite yet. There’s still time to soak up the sunshine by taking lunch from “al desko” to “al fresco” with the help of our perfect picnic menu. Hurry up, though! Before you know it, you’ll be buried under a huge pile of leaves, apples, and pumpkin-spiced everything.
5 Things You Need for The Perfect Picnic Menu
The last thing you want is a sandwich that falls apart en route to your picnic destination. To avoid this, tie each individually with string before wrapping in paper or plastic.
Spill-proof mason jars are an ingenious way to pack portable salads. Load in everything from lentils and avocado slices to pickled beets and shredded salmon.
Save yourself the hassle of hauling a sharp knife and whole watermelon outside. Instead, serve this sweet and refreshing treat pre-cut on a stick.
(And then, if you have extra, run home and make these watermelon mint juleps STAT.)
Egg cartons take on a whole new meaning when repurposed as serving platters for these divine chocolate-stuffed strawberries. Simply remove the stem and inner flesh of the berry before filling the center with chocolate and refrigerating for at least an hour.
Don’t have an egg carton on hand? Make this decadent vegan chocolate pudding, and store in mini mason jars instead.
Hydration never tasted so good. Jazz up your tasteless H20 by adding fruit, veggies, and herbs. It can stay out of the fridge for a max of two hours and makes for the perfect picnic beverage.
For something a bit more fruity, try our revamped lemonade, the grapeade. Here’s what you have to do:
- Add 150 ml water and 450 g seedless grapes into a blender.
- Strain the grape juice to filter out the grape skins.
- Pour into a pitcher and taste. If needed, add additional water and stir well.
- In a small saucepan, combine 70 g sugar and 150 ml water. Stir while heating the pan until the sugar dissolves.
- Let cool, then add 240 ml fresh lemon juice and 700 ml water.
- Add the lemonade to the grape juice and stir well.
If you’re more of an iced tea kinda person, try this peach, mint, and ginger recipe.
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