Just about a year ago, it was a challenge to enjoy the company of our friends and family indoors due to social distancing. Personally, my friends and I adopted a fresh tradition that changed the way we socialized- Picnics! This tradition involved every party bringing forth a favorite recipe to enjoy under the Spring sun, while we found refuge in our community parks. Picnics slowly became one of my favorite ways to socialize in general. It's cheaper, healthier, and provides a fantastic backdrop for some chic Instagram photos! There is truly something sweet about trying someone's family recipe or going to the grocery store together to pick out our favorite snacks and drinks. Picnics can be formal or casual, a quick catch up or day-long event, regardless- they're always full of fun. Below I'm sharing my picnic tips as well as some favorite picnic-approved recipes directly from our team!
Set the Scene
Making your picnic insta-worthy is only a matter of grabbing the right household objects- here's what I suggest:
- Picnic Basket
- A colorful quilt or white sheet
- Reusable dishware (environmentally friendly & less likely to blow away)
- A pitcher
- Bonus: a cute picnic outfit!
- Plan an activity- card games, books, chalk, or a soccer ball- the possibilities are endless.
- Focus on transportable foods- this isn't the best time to pack something grilled or crispy. Think light- appetizers and finger foods.
- Napkins and wipes are essential- overpack!
- Focus on quality not quantity- it's best to focus energy into 3-4 dishes (depending on your party's size). No need to drag out tons of different options.
- Drinkware is essential for keeping beverages stored and cool. May we suggest a Bogg Bag Wine Tote and a Brumate Canteen?
- Sunscreen is your best friend!
Need some recipe inspiration? Our staff has you covered. We have a whole picnic planned out for you.
Mint Leaves (around 10 per drink)
Agave Syrup, about 1 tsp or so, to taste
Topo Chico, to fill the glass
- First, combine 10 mint leaves, a lime wedge or two,and about 5 raspberries with your agave in the bottom of glass.
- Muddle ingredients together to taste.
- Fill your glass with ice and top off with Topo Chico or soda water
2 tbsp Dill weed
1 English cucumber
3/4 cup Match stick or shredded carrots
1 Red bell pepper
1 Yellow bell pepper
Baking & Spices
- Preheat the oven to 350° as directed on the crescent roll package instructions.
- Dice all of the vegetables.
- Spread crescent rolls across the cookie sheet so that cover the entire cookie sheet.
- Using your fingers pinch the perforations on the crescent rolls to seal them together.
- Bake according to crescent roll package instructions.
- Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel or plastic wrap and leave on the countertop overnight).
- In a medium-sized bowl, add softened cream cheese, sour cream, ranch dip, and dill; stir until fully mixed.
- Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.
- Add chopped mixed veggies in this order, broccoli, cucumber, yellow bell peppers, red bell peppers, carrots.
- Cut into equal squares and serve.
Small red onion
Italian blend shredded cheese
Zesty Italian dressing
- Cook noodles according to box directions
- Dice up all your fresh veggies (smaller pieces for easier eating
- Combine veggies, pepperoni, cheese, and noodles in one bowl
- Pour salad dressing over entire bowl
- Mix together to create a colorful and yummy pasta salad!
*Pro tip: keep in your fridge for a couple hours before serving to allow all the flavors to blend together.
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/4 cup fresh squeezed lemon juice
2 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup diced fresh strawberries
1 cup powdered sugar, sifted
1 Tbsp strawberry puree (instructions below)
lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
1. trim 2-3 strawberries
2. Place them in a small food processor
3. Strain the puree through a small strainer
4. Yield 1 Tbsp of puree
Steps:Preheat oven to 350 F
- line a 9 inch square baking pan with parchment paper. Leave long edges for easy lifting when ready to glaze and slice.
- cream the butter and sugar until fluffy. beat in the egg
- once the egg is completely mixed, beat in the lemon juice. (if the lemon juice doesn't fully incorporate at this point, that is okay).
- whisk together the flour, baking powder, and salt. add this to the wet ingredients, mixing until no more dry flour is present.
- gently fold in the diced strawberries. spread the mixture into your pan and spread out evenly. the dough is thick, so take your time.
- bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set.
- WHILE BLONDIES ARE BAKING: Whisk together powdered sugar, puree, and lemon juice until no lumps remain (If glaze is too thin, add a bit more sugar. if too thick add some lemon juice)
- A toothpick inserted in the center will be moist but not wet. careful not to over-bake these, or they will dry out. Let cool on a rack.
- Once blondies have cooled, spread the glaze over the top and let cool before slicing
Try any of these recipes? Tag us @gliksofficial!