Anyone who's ever packed a picnic basket or cooked breakfast over a campfire knows that food somehow tastes better outdoors. The word picnic actually comes from the French phrase "pique-nique." In France, families would gather in the great outdoors to enjoy a meal and amateur theatrics.
Salads are crispier; meats are juicier, and desserts are absolutely delicious. And with Mother Nature providing the ideal setting, you want to keep your foods for a picnic simple. You shouldn't have to work too hard when preparing the menu.
With minimal planning and preparation, you can maximize the time spent outdoors, enjoying the food and family. We've put together our favorite fresh-air dining fare which includes homemade trail mix, apple-cinnamon coleslaw and tortilla picnic sandwiches.
Once you've prepared your dishes, you'll want to transport your picnic foods to your site freshly and safely. Coolers and food storage containers are essential to successful packing. Don't forget paper towels, trash bags and utensils, which should all be packed in a basket for easy carrying.
RECIPES
Tortilla Picnic Sandwiches
Makes 4 sandwiches
Ingredients:
- 1 cup cream cheese, softened
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh oregano
- 4 eight-inch tortillas
- 2 loosely packed cups romaine lettuce leaves, torn into bite-size pieces
- 1/2 pound thinly sliced deli beef, turkey or ham
- 1 beefsteak tomato, thinly sliced
- 1/2 cup homemade or commercially prepared mayonnaise
Directions:
- Mix together the cream cheese and herbs; stir until combined.
- Spread each tortilla with about 1/4 cup of the herbed cheese mixture. Add to each tortilla about 1/2 cup of the lettuce leaves, several slices of meat, 2 to 3 slices of tomato and about 2 tablespoons of mayonnaise.
- Roll up the tortillas into cylinders. Wrap each tortilla individually in plastic wrap. Transfer to the refrigerator to chill overnight or until ready to serve.
Apple-Cinnamon Coleslaw
Makes 4 servings
Ingredients:
- 8 ounces (1 1/2 cups) finely grated cabbage
- 1 cup finely grated carrots
- 1 cup peeled, cored and thinly sliced Granny Smith apples
- 1 cup Coleslaw Dressing (recipe follows)
Directions:
- Combine the cabbage, carrots and apples in a large mixing bowl.
- Toss together vegetables with 1 cup of the Coleslaw Dressing. Chill in the refrigerator overnight or until ready to serve.
Coleslaw Dressing
Makes 2 1/2 cups
Ingredients:
- 2 cups mayonnaise
- 1/2 cup granulated sugar
- 2 tablespoons white vinegar (or to taste)
- 2 tablespoons commercially prepared horseradish (or to taste)
- 1/2 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 teaspoons yellow mustard powder
- 1/2 teaspoon celery seed
- 2 teaspoons ground cinnamon
Directions:
- In a medium-sized mixing bowl, combine the mayonnaise, sugar, vinegar, horseradish, salt, pepper, yellow mustard, celery seed and ground cinnamon.
- Taste the dressing and adjust seasoning, if necessary. Reserve 1 cup of the dressing for the Apple-Cinnamon Coleslaw (recipe above). Store remaining dressing in the refrigerator for up to 4 days.
Trail Mix
Makes 4 cups
Ingredients:
- 1/2 cup unblanched whole almonds
- 1/2 cup coarsely chopped walnuts
- 1/2 cup golden raisins
- 1/2 cup chopped dates
- 1/2 cup dried apple slices, chopped
- 1/2 cup dried apricots, chopped
- 1/2 cup semisweet chocolate chips
- 1/2 cup Honey Nut Cheerios
Directions:
- In a large bowl, combine all the ingredients.
- Store in an airtight container.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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