Portable foods are not only a timely takeout solution, they are very adaptable to outdoor picnics. And summer is the perfect time to pack up meals to enjoy al fresco, starting with the five recipes here.
Photograph courtesy of California Avocado Commission
Bay Shrimp and Avocado Roll
Lobster rolls are a summer mainstay along the New England coast, but out in California, the Woodhouse Fish Company fills theirs with shrimp instead. Lemon aioli and locally grown avocados accentuate this West Coast version.
Chef Kyle Kuklewski is well-versed at putting together stellar spreads at his operation, Ramekins Catering. This focaccia is easy to bake ahead and serve at room temperature. Just pack to tote for a picnic or offer as a unique grab-and-go item.
Photograph courtesy of California Table Grape Commission
Chimichurri Roasted Chicken Wrap
This portable wrap combines several components to create complementary layers of flavor. The roasted chicken, grape and mango salad, and chimichurri sauce all can be prepped ahead, and the final assembly takes just minutes.
Photograph courtesy of California Milk Advisory Board
Farmstead Tea Sandwiches
Sized perfectly for an elegant picnic, these sandwiches showcase three types of farmstead cheese and country ham on thin slices of artisanal raisin bread.
Chef Jamie Lauren consults with a number of restaurants in the LA area and is a producer on several top culinary competition TV shows. She created this couscous dish to serve at room temperature so it adapts well as portable picnic fare.
Also in this week’s legislative update: Oklahoma says okay to electronic school meal applications and New Hampshire lawmakers rework a bill that would make a handful of changes to school nutrition programs.