Every summer should be filled with picnic baskets and bright red checkered blankets. We’ve got the menu for yours!
On my summer bucket list, I’ve had ‘take more picnics’ scrawled in big letters. Nothing relaxes me more than leisurely eating a meal under a tree on a warm, breezy day. It can be a bit of a pain to pack up and prep for a picnic, but I’m going to make it easy with this super simple picnic menu today.
Appetizers: Smoked Salmon Deviled Eggs & Whipped Goat Cheese Dip
First, I like to pack along a few appetizers to nibble on while we get the blanket unfolded and everything set up. As soon as you find the perfect picnic spot, consider popping a bottle of bubbly, and snacking on these Smoked Salmon Deviled Eggs. Be sure to pack them on top of ice. Or, this whipped goat cheese dip would be fabulous with a pile of crackers.
Smoked Salmon Deviled Eggs Recipe
Ingredients
- 12 Hard-Boiled Egg
- 4 ounces Smoked Salmon finely chopped
- 3 tablespoons Light Mayonnaise
- 3 tablespoons Light Sour Cream
- 2 teaspoons Capers chopped
- 1 teaspoon Dill fresh and chopped
- 2 teaspoons Dijon Mustard
- 1/2 teaspoon Horseradish
- Kosher Salt to taste
- Black Pepper to taste
Instructions
- Cut eggs in half lengthwise and remove yolks to a large bowl.
- Arrange egg whites on a platter.
- To the bowl of yolks, add remaining ingredients and stir to combine.
- Scoop yolk mixture back into egg whites, garnish with dill and serve.
Nutrition
Whipped Goat Cheese Recipe
Ingredients
- 8 ounces Goat Cheese softened
- 2 tablespoons Whole Milk
- 1 tablespoon Fresh Herbs chopped (I used a combination of thyme and rosemary)
- 1 teaspoon Honey
- Salt to taste
- Black Pepper to taste
Instructions
- Combine goat cheese, milk, herbs and honey in the bowl of a food processor.
- Process on high until all ingredients are well combined and cheese has taken on a fluffy texture.
- Add salt and pepper to taste and process to combine.
- Serve whipped goat cheese at room temperature with crackers and crudités for a quick and easy appetizer.
Nutrition
Salad: Strawberry Spinach Salad
This strawberry spinach salad recipe is quick to whip up, because the vinaigrette relies on strawberry jam. You could even make the vinaigrette the night before and pack it in a mason jar. It’s best to dress the salad right before serving, so make sure to keep it separate.
Strawberry Spinach Salad Recipe
Ingredients
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Boiling Water
- 2 tablespoons Strawberry Preserves or jam
- 6 ounces Baby Spinach
- 2 cups Strawberries sliced
- 1/4 cup Almonds sliced and toasted
- 2 ounces Feta Cheese crumbled
- Salt and Pepper
Instructions
- In a small bowl, whisk together the oil, vinegar, water and preserves. Set aside.
- Put the spinach in a big bowl. Top with the strawberries.
- Drizzle the salad dressing over the salad. Use as much or as little as you would like.
- Top with feta cheese and toasted almonds.
- Season with salt and pepper to taste.
Nutrition
Main: Picadillo
Drink: Sweet Tea Vodka
As for the main course, I believe in keeping it simple with this Picadillo recipe. It’s great at room temperate with tortilla chips or bell pepper strips for dunking. Since the dip can be a little spicy, I highly recommend packing this Sweet Tea Vodka cooler recipe in leak proof mason jars to beat the heat.
Picadillo Recipe
Ingredients
- 1 tablespoon Canola Oil
- 1 small Onion diced
- 1 clove Garlic minced
- 1/2 pound Lean Ground Beef 80% lean
- 8 ounces Tomato Sauce (1 can)
- 1 medium Baking Potato very finely diced
- 1/2 teaspoon Powdered Beef Base
- 1/2 teaspoon Apple Cider Vinegar
- 1 can Chipotle Pepper in Adobo canned, minced
- 1/4 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 1 Bay Leaf small
- Fresh Cilantro about a handful, chopped
- Tortilla Chips for serving
Instructions
- Heat a 10” cast iron skillet over medium heat.
- Add the canola oil, onion, garlic and ground beef.
- Saute the mixture until the beef browns, about 5 minutes.
- Drain off excess grease with a paper towel (if desired).
- Add the tomato sauce, and then refill the can with water and add it to pan. Add the remaining ingredients except the cilantro.
- Simmer for 25-35 minutes, or until the potatoes are cooked through. If the pan ever looks dry, add additional water.
- Before serving, stir in the cilantro.
- Serve with tortilla chips.
Nutrition
Sweet Tea Vodka Recipe
Ingredients
- 5 Mint
- 1 Lemon Wedge
- 5 ounces Sweet Tea
- 1 ounce Vodka
- 3 Ice Cubes
Instructions
- In a cocktail shaker add mint and the juice from the squeezed lemon wedge. Muddle together.
- Pour in sweet tea, vodka, ice and squeezed lemon wedge. Shake together until cold and combined.
- Pour into tall glass and garnish with a sprig of mint.
Nutrition
Dessert: Lemon Meringue Fudge
We can’t forget about dessert, even on a picnic. This lemon meringue fudge is exactly how I want to end my meal on a sweet note. I would make this fudge the night before, and cut it into petite squares before packing.
Lemon Meringue Fudge Recipe
Ingredients
- 1 cup Granulated Sugar
- 3/4 cup Heavy Cream
- 3/4 cup Unsalted Butter
- dash of Salt
- 2 1/2 cups White Chocolate Chips
- 7 ounces Marshmallow Fluff
- 2 Lemon zested
- 2 tablespoons Lemon Curd
- 1 1/2 cup of miniatures Marshmallow
- 1 cup Lemon Curd
- 1 cup Graham Cracker Crumbs
Instructions
- In a large saucepan, melt butter with sugar, heavy cream and a pinch of salt. Cook and stir over medium heat until mixture begins to boil. Boil for 5 minutes, stirring continuously. Remove from heat.
- In a large bowl (for a stand mixer), add white chocolate morsels, marshmallow crème and lemon zest. Pour hot butter mixture over morsels and using the whisk attachment, beat until smooth (and chocolate has melted, about 1-2 minutes). Gently mix in lemon curd and mini marshmallows.
- Pour fudge into a 9-inch square baking dish lined with parchment paper. Chill in refrigerator for one hour. Top fudge with lemon curd and graham crackers. Chill for an additional 3 hours, until fudge has set completely.
- Cut into bite sized pieces and store in a covered container in the refrigerator. Serve cold and ENJOY!
Nutrition
Now you have no excuse not to get outdoors and enjoy the summer days with a great picnic meal like this. Don’t forget the sunscreen!
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