Picnic season is here, and that calls for foods that are easily transportable, shareable and fun to eat. These five recipes fit the bill, and can be packed for a picnic spread as close as an outdoor patio, as far as a sunny beach or anywhere in between.
Photo courtesy of California Table Grape Commission
Baba Ganoush for Grape Mezze Platter
Mediterranean mezze are mostly finger foods, which makes the dips and bites perfect picnic fare. This platter is also very shareable, and includes favorites like baba ghanoush, falafel and tabbouleh—all enhanced with juicy grapes.
Market Bean Salad, Aged White Cheddar Cheese, and Walnut-Bacon Vinaigrette
Chef Nicholas Ciccone of Restaurant Associates combines seven varieties of fresh, seasonal beans in this salad, creating a colorful and wilt-free addition to a picnic spread or barbecue.
Photo courtesy of Consorzio del Prosciutto di Parma
Spicy Prosciutto Spread
This spicy, ‘nduja-like spread can be made with meat scraps or the end piece of prosciutto di Parma, making for a zero-waste, high-flavor bread topper to tote to a picnic. Serve it in a crock to spread on baguette slices or crackers.
Cheese, crackers and fruit make for a simple and quick addition to a picnic, but Max’s Wine Dive takes it up a notch or two with a sophisticated cheese board.
Photo courtesy of National Watermelon Promotion Board
Pickled Watermelon Rind
Pickles and picnics are natural partners, and summer produce provides the opportunity to try a quick and different kind of pickle. These no-waste pickles use the watermelon rind left over after the juicy red flesh has been enjoyed.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.