Recipes to pack for the ultimate summer, Southern backyard picnic

by

Chef Belinda

The lazy days of summer are perfect for picnics. And these recipes are perfect for outdoor grazing. They travel well and do not require refrigeration. No need to worry about spoilage—no mayo here!

HEIRLOOM TOMATO AND AVOCADO SANDWICHES

Makes 4

  • 8 slices pumpernickel bread
  • Garlic and herb cheese spread
  • Sprouts
  • 2–3 heirloom tomatoes (depending on size), thinly sliced
  • 2 Haas avocados, halved, pitted, peeled and sliced
  • ½ English cucumber, thinly sliced
  • ½ red onion, peeled and thinly sliced (optional)
  • 4 slices baby Swiss cheese
  • Crisp lettuce leaves

On a clean kitchen surface or cutting board, place four slices of bread. Smear the bread slices with cheese spread. Next, splitting the ingredients among the four slices, layer on sprouts, tomatoes, avocados, cucumber, onion, baby Swiss and lettuce. Smear the remaining four slices with cheese spread (if desired), and cover each sandwich. Optionally, wrap each sandwich in parchment paper and cut in half diagonally. This prevents the bread from becoming hard and keeps the sandwich ingredients from escaping.

Chef's tip: Types of onions and when to use them. How you intend to use onions should guide the type you choose at the supermarket.

Chicken salad pitas

Makes 4

  • 2 cups cooked or rotisserie chicken, shredded
  • 2 tablespoons sweet pickle relish
  • 1 celery rib, finely chopped
  • 1 tablespoon fresh thyme leaves
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons pine nuts, toasted
  • Juice of 2 lemons
  • 1 teaspoon Dijon mustard
  • ½ shallot, minced
  • Kosher salt
  • Fresh-ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 small pitas with tops cut off (or 2 large, cut in half)
  • Lettuce leaves
  • Roma tomatoes, thinly sliced, for garnish

In a large bowl, combine chicken, relish, celery, thyme, parsley and pine nuts. Toss to combine. In a small lidded jar, combine lemon juice, mustard, shallot, salt, pepper and olive oil. Shake well. Pour the dressing over the chicken mixture and toss lightly just to cover completely. Refrigerate salad until chilled. When ready to serve, scoop salad into pita pockets lined with lettuce leaves. Garnish with tomato slices.

Shrimp and veggie spring rolls with peanut sauce

Makes 10

  • 10 8-inch rice paper wrappers
  • ½ pound large, cooked shrimp, peeled and tails removed
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1 red bell pepper, julienned
  • ½ cup red cabbage, chopped
  • 1 avocado, sliced
  • Small bunch cilantro, chopped
  • Fresh-squeezed lime juice
  • Peanut sauce, store-bought or homemade (see recipe below)

Pour warm water into a shallow 9-inch pan. One at a time, dip rice paper wrapper into water for 45–60 seconds until wrapper is soft and flexible. Remove from water and place on a clean, flat surface. Pat dry. Place 3 shrimp in the middle of wrapper and stack some of the vegetables on top of the shrimp. Fold the bottom of wrapper up and over the shrimp mixture; fold the sides inward and tightly finish rolling the wrapper. Brush the tip of the wrapper with water to seal. Repeat until all wrappers and vegetables are used. Cut in half diagonally and place on a serving platter with a small dish of peanut sauce.

Homemade creamy peanut sauce

Makes about 1 cup

  • ½ cup creamy peanut butter
  • ¼–½ cup filtered water
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons maple syrup
  • 1 teaspoon toasted sesame oil

Mix all ingredients in the bowl of a blender or food processor. Transfer to a small jar or bowl. Use as a dip for spring rolls. Refrigerate leftover sauce for up to a week.

Chef's tip: Spring rolls are best eaten the day they are made. If you must refrigerate leftovers, wrap them individually in plastic wrap and store in an airtight container. They will last 2–3 days in the refrigerator.

Easy, refreshing pasta salad

Serves 8–10

Salad

  • 1 pound short pasta, such as ditalini, orecchiette or farfalle
  • 1 pint grape tomatoes, halved
  • ½ cup pitted Kalamata olives, halved
  • ½ English cucumber, diced
  • 1 red bell pepper, chopped
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh basil
  • 6 ounces feta or goat cheese, crumbled

Vinaigrette

  • 2 garlic cloves, minced or grated
  • ¼ cup fresh-squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • ¼ cup chopped red onion
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh-ground black pepper
  • 1 tablespoon dried oregano or Italian seasoning
  • 6 tablespoons extra virgin olive oil

Cook pasta according to package directions and drain well; allow to cool. Into a large glass salad bowl, add pasta, tomatoes, olives, cucumber, bell pepper, parsley and basil. Into a medium lidded jar, add garlic, lemon juice, vinegar, onion, salt, pepper and oregano. Shake until well blended.

If serving immediately, toss salad with vinaigrette and cheese.

If making hours ahead or the day before serving, toss pasta with half of dressing, cover and refrigerate. When ready to serve, add remaining dressing and cheese and toss thoroughly.

Brownies & berries platter

Yields 16 2-inch brownies

  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • ½ cup chocolate chips
  • ¼ teaspoon espresso powder
  • 1 pint raspberries
  • 1 pint blueberries
  • 1 pint blackberries

Preheat oven to 350 F. Line an 8-by-8-inch pan with foil or parchment paper. In a medium bowl, combine butter, sugar, eggs and vanilla until smooth. Gently stir in flour, cocoa powder and salt until just combined. Do not overmix! Fold in chocolate chips and espresso powder. Pour into prepared pan and bake 22–25 minutes until a cake tester or toothpick comes out clean. Cool thoroughly and refrigerate overnight. Cut into 2-inch squares. Center on a serving platter and surround with assorted berries.