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PICNIC FOOD

cook:

1 h 30 min

Picture for PICNIC FOOD

2,678,521 views  Try our picnic-friendly recipes next time you and your loved ones take a much-needed break from the comfort, safety, and luxury of the indoors.

4 servings

US

original

metric

INGREDIENTS

For the Mayonnaise

For the Mayonnaise

eggs

2 whole eggs

dijon mustard

1 tsp dijon mustard

freshly squeezed lemon juice

2 tbsp freshly squeezed lemon juice

garlic clove, crushed

1 garlic clove, crushed

kosher salt

½ tsp kosher salt

vegetable oil

2 cup vegetable oil

For the Pasta Salad

For the Pasta Salad

carrots, peeled + shredded

1 cup carrots, peeled + shredded

celery, thinly sliced

½ cup celery, thinly sliced

green onion, thinly sliced

⅓ cup green onion, thinly sliced

parsley, chopped

2 tbsp parsley, chopped

dill, chopped

2 tbsp dill, chopped

peppadew peppers (or any other mild pickled pepper), sliced

¼ cup peppadew peppers (or any other mild pickled pepper), sliced

mayonnaise, preferably homemade

½ cup mayonnaise, preferably homemade

sour cream

¼ cup sour cream

dijon mustard

1 tbsp dijon mustard

garlic powder

½ tsp garlic powder

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

orecchiette, cooked, rinsed, and cooled

12 oz orecchiette, cooked, rinsed, and cooled

For the Deviled Eggs

For the Deviled Eggs

large eggs

8 large eggs

As needed water

As needed water

mayonnaise, preferably homemade

¼ cup mayonnaise, preferably homemade

dijon mustard

1 ½ tsp dijon mustard

smoked paprika

¼ tsp smoked paprika

As needed Tabasco sauce

As needed Tabasco sauce

kosher salt

½ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

Optional: pickled red onions (see recipe below)

Optional: pickled red onions (see recipe below)

For the Pickled Red Onions

For the Pickled Red Onions

red onions, thinly sliced

1 red onions, thinly sliced

white vinegar

1 cup white vinegar

water

½ cup water

kosher salt

1 tsp kosher salt

sugar

3 tbsp sugar

For the Muffaletta

For the Muffaletta

giardiniera

½ cup giardiniera

mixed olives, pitted

¾ cup mixed olives, pitted

capers, drained

1 tbsp capers, drained

roasted red peppers, chopped

¼ cup roasted red peppers, chopped

(loosely packed) parsley, leaves only

¼ cup (loosely packed) parsley, leaves only

garlic cloves, roughly chopped

1.5 garlic cloves, roughly chopped

large olive ciabatta loaf, sliced half

1 in large olive ciabatta loaf, sliced half

sweet sopressata, sliced

½ lb sweet sopressata, sliced

salami, sliced

½ lb salami, sliced

capocollo, sliced

½ lb capocollo, sliced

mortadella, sliced

½ lb mortadella, sliced

mozzarella cheese, sliced

½ lb mozzarella cheese, sliced

provolone cheese, sliced

½ lb provolone cheese, sliced

dried oregano

½ tsp dried oregano

As needed extra virgin olive oil

As needed extra virgin olive oil

As needed red wine vinegar

As needed red wine vinegar

For the Watermelon Mojito Salad

For the Watermelon Mojito Salad

small seedless watermelon, rind removed + cubed

1 small seedless watermelon, rind removed + cubed

mint leaves, finely chopped

1 cup mint leaves, finely chopped

dark rum or tequila

¼ cup dark rum or tequila

Juice of  limes

3 Juice of limes

kosher salt, optional

½ tsp kosher salt, optional

For the Ginger Mint Lemonade

For the Ginger Mint Lemonade

sugar

1 ½ cup sugar

water

1 cup water

mint leaves, torn

1 cup mint leaves, torn

(2 inch) knob ginger, sliced

1 (2 inch) knob ginger, sliced

lemon juice

1 ½ cup lemon juice

water

5 ½ cup water

mint sprigs

2 mint sprigs

DIRECTIONS

1.

For the Mayonnaise

1.

In a high-sides container, combine the eggs, mustard, lemon juice, garlic, and salt. Whisk to combine.

eggs

2 whole eggs

dijon mustard

1 tsp dijon mustard

freshly squeezed lemon juice

2 tbsp freshly squeezed lemon juice

garlic clove, crushed

1 garlic clove, crushed

kosher salt

½ tsp kosher salt

2.

Pour in the oil down the side of the container, making sure the oil stays in a single layer above the egg mixture.

vegetable oil

2 cup vegetable oil

3.

Combine using an immersion blender at high speed until the mixture becomes thick and homogenous.

4.

Store in an airtight container and refrigerate for up to 2 weeks.

5.

For the Pasta Salad

1.

Combine the carrots, celery, green onions, parsley, dill, and peppers in a medium bowl.

carrots, peeled + shredded

1 cup carrots, peeled + shredded

celery, thinly sliced

½ cup celery, thinly sliced

green onion, thinly sliced

⅓ cup green onion, thinly sliced

parsley, chopped

2 tbsp parsley, chopped

dill, chopped

2 tbsp dill, chopped

peppadew peppers (or any other mild pickled pepper), sliced

¼ cup peppadew peppers (or any other mild pickled pepper), sliced

2.

Add the mayonnaise, sour cream, mustard, garlic powder, salt, pepper, and pasta to the vegetables. Fold with a plastic spatula until the pasta and vegetables are thoroughly coated in the dressing.

mayonnaise, preferably homemade

½ cup mayonnaise, preferably homemade

sour cream

¼ cup sour cream

dijon mustard

1 tbsp dijon mustard

garlic powder

½ tsp garlic powder

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

orecchiette, cooked, rinsed, and cooled

12 oz orecchiette, cooked, rinsed, and cooled

3.

Store in an airtight container and refrigerate for up to 1 week.

4.

For the Deviled Eggs

1.

Place the eggs in a medium saucepot.

large eggs

8 large eggs

2.

Cover the eggs with enough water to cover the eggs with about 1 inch of water.

As needed water

As needed water

3.

Bring the water to a boil, then cover the pot and turn off the heat.

4.

Let the eggs sit in the hot water for 12 minutes.

5.

Transfer the eggs to an ice bath.

6.

Once completely cooled, peel the eggs, cut them in half lengthwise, and separate the egg white from the egg yolks.

7.

Reserve the egg whites in the refrigerator.

8.

Add to the egg yolks the mayonnaise, mustard, smoked paprika, Tabasco sauce (to your liking), salt, and pepper.

mayonnaise, preferably homemade

¼ cup mayonnaise, preferably homemade

dijon mustard

1 ½ tsp dijon mustard

As needed Tabasco sauce

As needed Tabasco sauce

kosher salt

½ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

smoked paprika

¼ tsp smoked paprika

9.

Mix the filling with a fork or tiny whisk until completely smooth.

10.

Transfer the egg filling into a plastic bag or airtight container and refrigerate until ready to use or up to 1 week.

11.

To serve, add a dollop of the egg yolk filling to each egg white. Garnish with a sprinkling of smoked paprika and optionally, pickled red onions.

Optional: pickled red onions (see recipe below)

Optional: pickled red onions (see recipe below)

smoked paprika

smoked paprika

12.

For the Pickled Red Onions

1.

Place the sliced red onions in a jar or sealable heatproof container.

red onions, thinly sliced

1 red onions, thinly sliced

2.

Combine vinegar, water, salt, and sugar in a small pot.

white vinegar

1 cup white vinegar

water

½ cup water

kosher salt

1 tsp kosher salt

sugar

3 tbsp sugar

3.

Bring the mixture to a simmer and then pour it over the red onions.

4.

Cover the jar or container with a lid and let sit for 30 minutes at room temperature.

5.

Serve or refrigerate for up to 2 weeks.

6.

For the Muffaletta

1.

Adapted from: Serious Eats

2.

In the base of a food processor, combine the giardiniera, olives, capers, pepper, parsley, and garlic. Process until the pieces are uniform and the consistency of chunky salsa. Reserve until ready to assemble.

giardiniera

½ cup giardiniera

mixed olives, pitted

¾ cup mixed olives, pitted

capers, drained

1 tbsp capers, drained

roasted red peppers, chopped

¼ cup roasted red peppers, chopped

(loosely packed) parsley, leaves only

¼ cup (loosely packed) parsley, leaves only

garlic cloves, roughly chopped

1.5 garlic cloves, roughly chopped

3.

Layer the meats and cheese on one half of the ciabatta loaf and top with an even spread of the olive salad. On the other half of the ciabatta, sprinkle the oregano, and finish with a drizzle of olive oil and red wine vinegar.

large olive ciabatta loaf, sliced half

1 in large olive ciabatta loaf, sliced half

sweet sopressata, sliced

½ lb sweet sopressata, sliced

salami, sliced

½ lb salami, sliced

capocollo, sliced

½ lb capocollo, sliced

mortadella, sliced

½ lb mortadella, sliced

mozzarella cheese, sliced

½ lb mozzarella cheese, sliced

provolone cheese, sliced

½ lb provolone cheese, sliced

dried oregano

½ tsp dried oregano

As needed extra virgin olive oil

As needed extra virgin olive oil

As needed red wine vinegar

As needed red wine vinegar

4.

Top the sandwich and serve.

5.

For the Watermelon Mojito Salad

1.

Add all of the ingredients to a large bowl and toss to combine.

small seedless watermelon, rind removed + cubed

1 small seedless watermelon, rind removed + cubed

mint leaves, finely chopped

1 cup mint leaves, finely chopped

dark rum or tequila

¼ cup dark rum or tequila

Juice of  limes

3 Juice of limes

kosher salt, optional

½ tsp kosher salt, optional

2.

Refrigerate until ready to serve or up to 1 week.

3.

For the Ginger Mint Lemonade

1.

Combine the sugar and water in a medium saucepan.

sugar

1 ½ cup sugar

water

1 cup water

2.

Bring the mixture to a boil, stirring just until the sugar is just dissolved.

3.

Once the syrup is boiling, stop stirring, turn off the heat, and add the ginger and mint leaves. Allow the syrup to steep at room temperature.

mint leaves, torn

1 cup mint leaves, torn

(2 inch) knob ginger, sliced

1 (2 inch) knob ginger, sliced

4.

Once the syrup has cooled to room temperature, strain, and reserve the syrup.

5.

In a large pitcher or food-safe container, combine 1 cup of lemon juice and the water. Stir to combine and adjust the flavoring with the simple syrup and remaining lemon juice. Remember that the lemonade will taste less sweet once chilled, so don’t be afraid to add more simple syrup than you think necessary.

lemon juice

1 ½ cup lemon juice

water

5 ½ cup water

6.

Reserve the lemonade in the refrigerator. Garnish with mint sprigs when ready to serve.

mint sprigs

2 mint sprigs

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