I was so inspired by Lisa’s post on picnics yesterday that we had a picnic this week! So fun! In today’s guest post Lisa shares with us some of her top picnic menus and what kind of containers she packs it all in. She has also included a few photos and recipes for some of her favorite picnic foods!
What are some of your favorite things to take on a picnic? Here are some of Lisa’s:
Menu #1
Sparkling Apple Juice
Caesar Salad with Leftover BBQ Chicken-box container
Caesar Dressing-condiment container
Rolls with Butter-cookie bag
Brownie-cookie bag
Menu #2
Sparkling Lemonade
Tortilla Soup in Small Canning Jars…four of these fit perfectly in the California Innovations Upright Lunch Bag {available at Costco now} Extra may be packed in a large jar
Chopped Salad
Cornbread Muffin-cookie bag
Tortilla Chips-cookie bag and Salsa in a condiment container
Applesauce with Cinnamon Sugar-glass container { I like the Commercial Straight-Sided Jars from The Container Store}
Menu #3
Lemonade with Mint and Lemon Slices
Chopped Salad-box container
Leftover BBQ Chicken-Chinese take-out box
Balsamic Vinaigrette-condiment container
Mini Focaccia Loaves-cookie bag
Menu #4
Thomas Kemper Root Beer
Tuna Fish Sandwiches-cookie bag
Pita Chips-cookie bag
Monster Cookies-cookie bag
Menu #5
Ginger ale…homemade is so good and good for you!
Peanut Noodle Bowl-large Chinese take-out box
Molasses Cookies
Menu #6
Hanes Berry Soda
Pasta Salad-large Chinese take-out box
Mini Focaccia Loaves-cookie bag
Mini Lemon Cupcakes-mini Chinese take-out box
Menu #7
Italian Sodas-disposable cup with lid and straw in drink carrier
Turkey wraps in Lovash-wrapped in wax paper and put in box container
Kettle Chips-cookie bag
Apple Slices Dipped in Lemon Juice-mini Chinese take-out
Menu #8
Lemonade
BBQ Chicken Sandwiches-put chicken in large canning jar. Transport in Upright Lunch Bag.
Sourdough Hoagie Rolls
Potato Salad-mini Chinese take-out
Carrot and Celery Sticks-small cup with lid
Ranch Dressing-condiment container
Oatmeal Chocolate Chiparoos Cookies-cookie bag
Menu #9
Strawberry Lemonade-disposable cup with lid and straw in drink carrier
Taco Salad-box container
Salsa and Sour Cream-condiment container
Pineapple Chunks-mini Chinese take-out with mini wooden forks
Thanks to Lisa for sharing some of her favorite picnic worthy recipes! For additional recipes not included in this post be sure and check out Lisa’s blog.
Peanut Noodle Salad
Adapted from the Pioneer Woman
SALAD INGREDIENTS:
1 lb. package American Beauty Thin Spaghetti Noodles, cooked, rinsed, and cooled
Add to noodles:
1/3 of a head of purple cabbage, sliced and chopped
1 red bell pepper, sliced and chopped
1 small bag bean sprouts
3 carrots, peeled and shredded.
1 bunch green onions, thinly sliced.
1 bunch cilantro…or less…soaked, rinsed, chopped
May be made the night before and stored in large Tupperware
Serve condiments on the side
Peanut Dressing:
Juice of 1 lime
¼ cup hot water
½ cup crunchy peanut butter
3 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup Agave Syrup {Trader Joes or Costco}
3 tablespoons fresh ginger, chopped for measuring purposes
4 garlic cloves
1 jalapeno
Blend all ingredients together in blender until smooth. Pour into canning jar or into recycled glass container. Will keep up to one week in fridge.
Serve condiments on the side: Peanut Dressing, soy sauce, SRIRACHA HOT CHILE SAUCE
Molasses Cookies
Adapted from Brer Rabbit
¾ cup unsalted butter, softened
1 cup organic sugar
Add:
¼ cup Brer Rabbit Molasses {unsulphured, mild flavor}
1 egg
Stir together and add to molasses mix:
3 cups flour{or 2 cups flour + 1 cup bread flour} The bread flour makes them EXTRA dense!
¼ tsp. sea salt
1 tsp. each of cinnamon, ginger, and ground cloves
Roll balls in organic sugar
Place on SILPAT or non-stick baking sheet
Bake for 10 minutes @ 375. Let sit for a few minutes.
Makes about 16 cookies.
Enjoy!
Usually organic sugar is optional, but in this recipe it makes them oh.so.good
Homemade Ginger Ale
While most Ginger Ale brands are made with high fructose corn syrup, this one is not. It is super easy to make and is so refreshing and nice to keep on hand for things that ale ya!
Ginger Syrup:
2 cups organic sugar
2 cups filtered water
1 cup ginger, washed, peeled and sliced
Directions:
In a medium saucepan, bring sugar, water, and ginger to a gentle boil. Simmer for about 10 minutes.
Let cool.
Let sit in fridge overnight.
Strain syrup and into glass container.
Keeps in a glass container for about 1 week.
Reserve sugared ginger for smoothies, stir fry, peanut sauce etc.
May also be enjoyed on pancakes, in whipped cream or in hot or cold tea!
For Drink
Ice
About ¼ cup ginger syrup to taste
Sparkling Lime Mineral Water {{Trader Joes}}}
Lime wedge
A straw…very important…fun and works great to stir in the syrup!
Just put ice in cup and pour Sparkling Water to about ¾ of the way up. Top off with about 1/4 cup ginger syrup and don’t forget your little slice of lime and or fresh mint! Enjoy!
I love picnics! Thanks for sharing these great menus.
What a great idea, simple and fun! We have some free concert events around Austin and we usually bring a picnic dinner to those. I love the idea of the Cesar salad with BBQ chicken, that sounds really yummy!
These are amazing ideas for picnics Thanks for sharing your ideas, recipes, pictures, and enthusiasm!
What great ideas! Thanks for sharing. Mmmm, homemade ginger ale sounds so good right now!
Yum. You gave me some good ideas for me this weekend. In fact I’m taking my wife and child on a picnic at the park. I’m going to print this page and show my wife.
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