Summertime Picnic

Ahhh! Summertime and picnics, whether it be a simple tabletop spread in the backyard, a gourmet basket by the lake, or a blanket by the ocean at sunset. An elegant spread or simple? There’s always something special about an outdoor picnic… it brings a feeling of nostalgia. Food and nature and good company surely is a treat!

Tangy Potato Salad

INGREDIENTS

  • 2 1/2 lb. new potatoes
  • Kosher salt and freshly ground black pepper
  • 1/4 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1/2 c. chopped half-sour pickles, plus 2 tablespoons pickle brine
  • 2 tsp. mustard seeds
  • 2 c. watercress
  • 1/4 c. chopped fresh chives
  • 1/3 c. chopped fresh flat-leaf parsley

DIRECTIONS

  • Place potatoes in a large pot; cover with cold salted water. Cover and bring to a boil, reduce heat to low, and simmer until tender, 15 to 18 minutes. Cut into halves or quarters, if large.
  • Meanwhile, whisk ­together oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.

Mojito Watermelon

INGREDIENTS

  • 2 tbsp. olive oil
  • 2 strips lime zest, sliced, plus 2 tablespoons juice
  • 1 tsp. sugar
  • Kosher salt and freshly ground black pepper
  • 1/2 small watermelon, rind discarded and sliced
  • 1/3 c. torn fresh mint
  • sea salt

DIRECTIONS

  • Whisk together oil, lime juice, and sugar in a bowl. Season with salt and pepper.
  • Serve watermelon topped with dressing, lime zest, mint, and sea salt.

Lemon Meringue Pie

INGREDIENTS

  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 1/4 c. sugar, divided
  • 1 tbsp. cornstarch
  • 2 large eggs, plus 4 large egg yolks and 3 large egg whites
  • 2 tbsp. Meyer or regular lemon zest, plus 3/4 c. lemon juice
  • 6 tbsp. cold unsalted butter, cut into pieces
  • 1/8 tsp. Kosher salt
  • 1/2 tsp. pure vanilla extract
  • 1 (7-ounce) jar marshmallow creme

DIRECTIONS

  • Preheat oven to 400°F. Unroll 1 pie crust and lightly brush with water. Top with remaining pie crust and roll to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, fold edges under and crimp. Prick the bottom with a fork. Line pie crust with parchment paper; fill with dried beans or pie weights. Bake until edges are set, 13 to 15 minutes. Remove weights and parchment paper, and bake until golden brown, 8 to 10 minutes. Cool completely.
  • Whisk together 1 cup sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth. Transfer to crust and smooth top.
  • Beat egg whites and salt on medium speed with an electric mixer until foamy, 1 to 2 minutes. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 1 to 2 minutes. Beat in vanilla. Beat in marshmallow creme, in four batches, until smooth, about 1 minute. Spread over pie.
  • Bake until meringue is lightly browned, 7 to 9 minutes. Cool completely on a wire rack. Chill, if desired.

Heirloom Tomato Salad

INGREDIENTS

  • 1/4 c. olive oil
  • 2 tbsp. Champagne vinegar
  • 1 tbsp. pure honey or agave
  • Kosher salt and freshly ground black pepper
  • 1 pt. assorted-colored cherry or grape tomatoes, halved
  • 2 tbsp. finely chopped fresh chives, plus more for serving
  • 1 lb. heirloom tomatoes, some sliced and some cut into wedges
  • Small basil leaves, for serving

DIRECTIONS

  • Whisk together oil, vinegar, and honey in a bowl. Season with salt and pepper. Add cherry tomatoes and chives; toss to combine. 
  • Arrange heirloom tomatoes on a plate. Season with salt and pepper. Spoon cherry tomato mixture on top. Garnish with basil and additional chives.

Pulled Pork and slaw picnic sandwiches!

Ingredients

  • 1 (3-pound) boneless pork loin roast, trimmed
  • 1 cup water
  • 1 ¾ cups barbecue sauce
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons hot sauce
  • ½ teaspoon freshly ground black pepper
  • 15 (2-ounce) hamburger buns

DIRECTIONS

  • Step 1Place pork and 1 cup of water in a 3- to 4-quart slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.Step 2Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce, brown sugar, hot sauce, and some ground pepper. Cover and cook on LOW for 1 hour.

Slaw Topping

Ingredients

  • 3 cups green cabbage finely shredded
  • 2 cups purple cabbage finely shredded
  • 1 cup carrot finely shredded

Dressing

  • ½ cup mayonnaise/dressing
  • 1 tablespoon white vinegar
  • ½ tablespoon cider vinegar
  • 2 teaspoons sugar
  • ½ teaspoon celery seeds
  • salt & pepper to taste

Instructions

  • Combine all dressing ingredients in a bowl.
  • Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

Place about 1/3 cup pork mixture and about 2 tablespoons slaw on the bottom half of each bun; cover with bun tops.

Chile-Lime Corn Wheels

INGREDIENTS

  • 1/3 c. extra-virgin olive oil
  • 6 cloves garlic, sliced
  • 2 to 3 dried red chiles (such as Arbol), lightly crushed
  • 2 tsp. lime zest + lime wedges for serving
  • Kosher salt
  • 4 ears sweet corn

DIRECTIONS

  • Heat oil, garlic, and chiles in a small saucepan over medium heat until garlic is just beginning to turn golden brown, 2 to 3 minutes. Remove from heat and stir in lime zest. Season with salt.
  • Cook corn in a large pot of boiling salted water until tender, 5 to 8 minutes; drain. Slice into 1 1/2″ disks.
  • Serve corn drizzled with garlic oil and lime wedges alongside.

S’mores Cupcakes

S’mores are one of our favorite outdoor snacks, but there’s not always a fire pit or grill to be found. Now you can have everything you love about s’mores—buttery graham crackers, melty chocolate, and toasted marshmallow cupcake!

INGREDIENTS

  • 3 c. graham cracker crumbs (about 20 full-sheet graham crackers)
  • 12 tbsp. melted butter
  • 1/2 c. granulated sugar
  • Pinch kosher salt
  • Devil’s food cake mix, plus ingredients called for on box
  • 1 c. chocolate chips
  • 1/2 c. heavy cream
  • 24 marshmallows

DIRECTIONS

  • Preheat oven to 350° and line two 12-cup muffin tins with cupcake liners.
  • Make cupcakes: Combine graham cracker crumbs, melted butter, sugar, and salt in small bowl. Press about 1 tablespoon of mixture into each cupcake liner to make mini crusts.
  • Prepare cake mix according to box instructions and divide batter between liners and bake for a couple minutes less than the box instructs, about 16 minutes.
  • While the cupcakes are baking, make a quick ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat and bring to a gentle simmer. Pour hot cream over chocolate chips, whisking constantly until smooth.
  • When cupcakes are almost done baking, pull them out and spoon about a tablespoon of ganache onto each cupcake, then top each with a marshmallow. (If it feels unwieldy, place the marshmallow on its side.) Return trays to oven and bake—watching closely!—until marshmallows are golden and very soft, 4 to 5 minutes more.