Summer time is the perfect time to plan a picnic! Picnics are a great way to get together with family and friends in an outdoor setting to enjoy the fresh air and each other’s company.
Planning a picnic can seem a little daunting since there are so many things to remember to bring. We are here to help make that list a little easier.
So grab your picnic basket, a nice blanket and pack all your favourite snacks, it is time for a picnic! Step 1: Pick a location
Lake, beach, waterfront
Step 2: What to bring
A basket to put everything in
An insulated cooler to keep food and drinks cold
Food and drinks
Utensils, glasses and napkins
A large blanket
Sunscreen and bug spray
Wipes and sanitizer
Decor like flowers if you would like to spruce up your picnic
Step 3: What to eat
Picnic Recipe Ideas
Pasta Salad Ingredients
For the Vinaigrette:
3 tablespoons Dijon mustard
¼ cup cider vinegar
¼ cup rice vinegar
1 teaspoon kosher salt
2 teaspoons white sugar
1 pinch cayenne pepper
1 cup olive oil
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh Italian parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
For the Salad:
1 pound rotini pasta
1 cup sliced snow peas
1 cup thinly sliced carrots
½ cup shelled English peas
1 cup broccoli florets
½ cup diced bell peppers
1 cup sliced cherry tomatoes
¼ cup finely diced red onion
2 tablespoons sliced green onions
1 teaspoon kosher salt, or to taste
1. Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
2. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
3. Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
4. Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
5. Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Turkey Bacon Picnic Sandwich
¼ cup raspberry preserves
3 tablespoons horseradish mustard, or to taste
1 (1 pound) loaf bread
6 ounces deli turkey
6 thick slices cooked bacon
2 slices Havarti cheese
4 leaves romaine lettuce, chopped
1. Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
2. Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
3. Cut sandwich into 4 pieces. Refrigerate until ready to serve.
3/4 cup vegetable oil
2 cups white sugar
2/3 cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped walnuts (Optional)
1/4 cup confectioners' sugar
1. In a small mixing bowl combine flour and baking powder.
2 Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
3. Preheat oven to 350 degrees F. Grease cookie sheet.
4. Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
5. Bake cookies for 12 to 15 minutes.
Step 4: Time to enjoy
Now that you have all the necessities, time to pack up the car and head to your picnic!