For some people, summer means swimming. For others it means amusement parks. For others it’s just a big mess of bugs and suntan lotion. But for many of us, summertime is picnic season.
Not just for big weekend gatherings, picnics are appropriate for any meal, any time of day.
Breakfast picnics in the park take little more than pastries, fruit and orange juice. A lunchtime hike calls for summer sausages, hard cheese and a bag of grapes. And a backyard sunset picnic? Break out the real china and pour a relaxing glass of wine.
(If you want to raise a glass in a nearby park, though, check with local authorities to make sure it’s legal in your municipality; in many places, no alcohol is allowed in public spots.)
Picnics can be carefully planned, but they also make spontaneous sense. They’re worth throwing together whether you’re solo, on a date, or dragging along the whole extended family. Create an elaborate spread from scratch, or grab some takeout on the way home from work and plant yourself under a tree at the park.
Here, we present three starting-point ideas for picnics, from the classic fried chicken and macaroni salad with lemonade, to fancy pressed sandwiches with lambrusco and sweet gorgonzola, to take-out Thai with watermelon salad and champagne minis.
Half-homemade and half store-bought, these picnics are designed to be delicious, but also to keep you from missing all the good weather while you’re in the kitchen. After all, isn’t that why we live in Colorado?
RECIEPS
Watermelon Salad with Pancetta and Jalapeño
Recipe by Tucker Shaw, serves 2-4.
Ingredients
1/2 cup pancetta, cubed (optional)
Juice of two limes
Zest of one lime
2 tablespoons mint, minced
1 teaspoon prepared ginger
2 tablespoons white wine
2 cups cubed watermelon
1 cucumber, seeded and cubed
1/4 cup pickled watermelon rind
1 jalapeño, sliced and seeded
A few leaves of mint for garnish
Directions
If using, sauté pancetta over medium- high heat until crispy, about 5 minutes. Drain rendered oil, set pancetta aside.
In a jar, combine lime juice, lime zest, mint, ginger and wine. Shake to combine.
In large bowl, combine watermelon, cucumber, pickled watermelon rind, and jalapeño. Add lime mixture and toss to coat. Cover and refrigerate for at least 2 hours. Add reserved pancetta. Garnish with mint leaves.
Butterscotch Chew Bread
Recipe by Tucker Shaw and tested at high altitude. Makes about 20 bars.
Ingredients
2 cups light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
4 large eggs
1/2 cup (1 stick) unsalted butter, melted and cooled
3 teaspoons vanilla extract
1/2 cup pecans, chopped
1 package (about 12 ounces) butterscotch chips
Directions
Preheat oven to 300 degrees. Line a 9-inch square baking pan with aluminum foil. Whisk together sugar, flour and baking powder in a large bowl. Beat in eggs one at a time. Beat in melted butter and vanilla. Fold in pecans and butterscotch chips. Spread into pan.
Bake 40 minutes. Let cool in the pan, then slice.
Green Bean Salad with Dill
Recipe by Tucker Shaw, serves 3-4.
Ingredients
2 teaspoons country mustard
2 tablespoons olive oil
Juice of 1/2 lemon
2 cups green beans, blanched and cooled
1 bunch green onions, sliced on the diagonal
Dried red peppers or red pepper flakes
Fresh dill to taste
Directions
In a jar, combine mustard, olive oil, and lemon. Shake to combine.
In large bowl, combine dressing and green beans. Add green onions. Garnish with dried peppers and dill. Serve.
Pressed Cold-Cut Sandwiches
Serves 3-4. Recipe by Tucker Shaw.
Ingredients
1 ciabatta loaf
Olive oil to taste
8 cloves garlic, roasted, cooled and mashed
2 tablespoons basil pesto
1/4 pound pancetta
1/4 pound salami
1/4 pound sopressata
1 small jar (about 6.5 ounes) artichoke hearts
Sun-dried tomatoes
Marinated bell peppers
Fresh basil
Directions
Slice loaf in half lengthwise. Drizzle both sides with olive oil. Let sit 10 minutes, then drizzle again.
Spread roasted garlic on one side, pesto on the other. Layer meats, artichokes, tomatoes, peppers and fresh basil, drizzling with olive oil after each addition.
Assemble sandwich, then wrap tightly in aluminum foil. Weigh down with heavy cast iron pan. Refrigerate overnight. Slice and serve.
Orzo Salad with Olives and Chickpeas
Recipe by Tucker Shaw, serves 4.
Ingredients
2 cups cooked orzo, prepared according to package directions
1/4 cup red onion, chopped
1/4 cup seeded olives, chopped
1/4 cup chickpeas, drained
2 plum tomatoes, seeded and cubed
1/2 cup parsley, chopped
1/4 cup crumbled feta cheese (optional)
Olive oil to taste
Salt and pepper
Directions
Combine all ingredients in large bowl, adding salt or pepper to taste.
