6 picnic recipes that will make your taste buds sing
With the sun shining bright, it's time to embrace the season of picnics! However, choosing the right food to carry can be a daunting task. You want something that can be prepared in large quantities, is easy to serve, and appeals to everyone's taste buds. But don't worry, we've got you covered.
Whether you're spreading out your checked blankets or searching for the best recipes to pack in your picnic basket, nothing beats the experience of relishing finger food in the open air while basking in the sun with a gentle breeze.
So, let's take the hassle out of your picnic planning and add a burst of colour to your tray with these easy and creative picnic recipes. Scroll down to get inspired for your next outdoor adventure!
Caprese Pasta Salad
Serves: 6 - 8
Takes: 20 mins
Ingredients You Need
Kosher salt and freshly ground black pepper
1 lb. short pasta, such as penne
1/2 c. white balsamic vinegar
1/4 c. olive oil
2 tbsp. pure honey
1 lb. grape or cherry tomatoes, halved
8 oz. perline (pearl-size) mozzarella balls, drained, or 8 ounces of fresh mozzarella, torn
1/2 c. loosely packed fresh basil, torn into large pieces
Let’s Prepare!
Step 1- In a tope or saucepan add salted water and bring it to a boil over high heat. Cook pasta until it's boiled and then drain the water.
Step 2- Whisk together vinegar, oil, and honey in a glass bowl. Season with salt and pepper.
Step 3- Add hot pasta, tomatoes, and mozzarella balls; toss gently to coat. Add basil and toss to combine. Serve chilled or at room temperature.
Classic Deviled Eggs
Serves: 6
Takes: 20 mins
Ingredients You Need
6 hard-boiled eggs
2 tbsp. finely chopped onion
2 tbsp. sweet relish
1 tsp. dry mustard
Kosher salt and freshly ground pepper
1/4 c. Ranch dressing, jarred or homemade
Paprika and sprigs of parsley or chives, for garnish
Let's Prepare!
Step 1- Peel eggs and cut them into half lengthwise. Remove yolks and place in a medium bowl; set whites aside on a platter. Mash yolks, using a fork, until fluffy. Mix in onion, sweet relish, mustard, salt, and ranch dressing until smooth.
Step 2- Fill a piping bag fitted with a 3/4" tip or a large, sealable plastic bag with a yolk mixture. (If using a plastic bag, cut corners to create a 3/4-inch hole.)
Step 3- Pipe filling into the well of each egg white.
Step 4- Chill until ready to serve. Garnish with a sprinkle of paprika and parsley or chives.
Cilantro and Sunflower Seed Dip for a Snack Tray
Serves: 8 - 10
Takes: 15 mins
Ingredients You Need
2 bunches of cilantro, roughly chopped (about 4 cups)
1/3 c. salted roasted sunflower seeds
1/2 shallot, roughly chopped
1 small clove of garlic
1/2 to 1 jalapeño, chopped
3 tbsp. fresh lime juice
1 tsp. finely grated orange zest
1/2 c. olive oil
Kosher salt and freshly ground black pepper
Crackers, Bread-sticks, Laavash, Marie Biscuits, Fries, or Wedges, Cheese Balls, Rusk and Wafers for serving
Let’s Prep!
Step 1- Place cilantro, sunflower seeds, shallot, garlic, and jalapeño in a food mixer and grinder.
Step 2- Process until finely chopped, about 15 seconds. Add lime juice and orange zest and pulse to combine, 3 to 4 times.
Step 3- With the machine running slowly, add oil. Season with salt and pepper.
Step 4- Set the tray and serve it with the savouries.
Citric Raspberry Punch
Serves: 6
Takes: 5 mins
Ingredients You Need
1 1/2 pt. fresh raspberries
2 tbsp. sugar
2 tbsp. fresh lemon juice
4 pints (250ml each) of Rose or Elderflower Tonic Water
Sliced lemons and raspberries, for serving
Let’s Prep!
Step 1- Smash raspberries with sugar and lemon juice in a water and juice jug.
Step 2- Top with rose or elderflower tonic water.
Step 3- Serve over ice with sliced lemons and raspberries.
#BorosilTip: Use elderflower tonic water and rose lemonade flavour for that perfect summer punch!
Bombay Finger Sandwiches
Serves: 24 half sandwiches
Takes: 30 mins
Ingredients You Need
1 bunch of fresh cilantro, leaves only, washed
1 bunch of fresh mint, leaves only, washed
1 tablespoon tamarind paste
2 teaspoons granulated sugar
1/2 teaspoon rock salt
2 green chillies
For the sandwich
12 slices thin white bread
Herb Chutney
2 large cucumbers, thinly sliced rounds
3 small red onions, thinly sliced rounds
3 tomatoes, thinly sliced rounds
2 to 3 teaspoons of chaat masala
Cheese slices
Let’s Prep!
Step 1- To make the herb chutney, place all the ingredients in a blender and puree until smooth; set aside for assembly.
#BorosilTip: Do not add too much water, if any or when applying it on the bread, sandwiches will become soggy.
Step 2- To make the sandwiches, prepare a clean work surface and place all bread on the surface and brush chutney on each slice.
Step 3- On 6 of the bread slices, build layers: Cucumber rounds, red onion rounds, tomato rounds, chaat masala and a cheese slice on top.
Step 4- cover with the remaining 6 slices and cut each sandwich on a diagonal
Step 5- Store in Borosilicate Storage boxes and serve fresh on the picnic.
Roasted Hazelnut & Pistachio Dark Chocolate Bark
Serves: 8 - 10
Takes: 1 hr 20 mins
Ingredients You Need
1/2 c. roasted pistachios, divided
1/2 c. roasted hazelnuts, divided
3 (3.5-ounce) bars of 70% dark chocolate, chopped
1/3 tsp. flaky sea salt
Let’s Prep!
Step 1- Line a rimmed baking sheet with parchment paper.
Step 2- Chop 1/4 cup of each pistachio and hazelnuts.
Step 3- Place chocolate in a flame-proof bowl; set over, not in, a pot of simmering water. Cook, stirring occasionally, until the chocolate is melted. Stir in chopped nuts.
Step 4- Pour the chocolate mixture onto a prepared baking sheet and spread to a 10-inch circle. Sprinkle with remaining 1/4 cup each whole pistachios and hazelnuts.
Step 5- Sprinkle with flaky salt. Refrigerate, until chocolate is hard, about 1 hour.
Step 6- Break into pieces before serving.
Safe to say, excuse us while we go clear our weekend schedule for a picnic without spending hours in the kitchen! After all, the goal is to enjoy the outdoors and not spend hours in the kitchen to exhaust yourself for it!
