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PICNIC FOOD
cook:
1 h 30 min
2,712,470 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
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INGREDIENTS
For the Mayonnaise
2 whole eggs
1 tsp dijon mustard
2 tbsp freshly squeezed lemon juice
1 garlic clove, crushed
½ tsp kosher salt
2 cup vegetable oil
For the Pasta Salad
1 cup carrots, peeled + shredded
½ cup celery, thinly sliced
⅓ cup green onion, thinly sliced
2 tbsp parsley, chopped
2 tbsp dill, chopped
¼ cup peppadew peppers (or any other mild pickled pepper), sliced
½ cup mayonnaise, preferably homemade
¼ cup sour cream
1 tbsp dijon mustard
½ tsp garlic powder
To taste kosher salt
To taste freshly ground black pepper
12 oz orecchiette, cooked, rinsed, and cooled
For the Deviled Eggs
8 large eggs
As needed water
¼ cup mayonnaise, preferably homemade
1 ½ tsp dijon mustard
¼ tsp smoked paprika
As needed Tabasco sauce
½ tsp kosher salt
½ tsp freshly ground black pepper
Optional: pickled red onions (see recipe below)
For the Pickled Red Onions
1 red onions, thinly sliced
1 cup white vinegar
½ cup water
1 tsp kosher salt
3 tbsp sugar
For the Muffaletta
½ cup giardiniera
¾ cup mixed olives, pitted
1 tbsp capers, drained
¼ cup roasted red peppers, chopped
¼ cup (loosely packed) parsley, leaves only
1.5 garlic cloves, roughly chopped
1 in large olive ciabatta loaf, sliced half
½ lb sweet sopressata, sliced
½ lb salami, sliced
½ lb capocollo, sliced
½ lb mortadella, sliced
½ lb mozzarella cheese, sliced
½ lb provolone cheese, sliced
½ tsp dried oregano
As needed extra virgin olive oil
As needed red wine vinegar
For the Watermelon Mojito Salad
1 small seedless watermelon, rind removed + cubed
1 cup mint leaves, finely chopped
¼ cup dark rum or tequila
3 Juice of limes
½ tsp kosher salt, optional
For the Ginger Mint Lemonade
1 ½ cup sugar
1 cup water
1 cup mint leaves, torn
1 (2 inch) knob ginger, sliced
1 ½ cup lemon juice
5 ½ cup water
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.
2 whole eggs
1 tsp dijon mustard
2 tbsp freshly squeezed lemon juice
1 garlic clove, crushed
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.
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.
1 cup carrots, peeled + shredded
½ cup celery, thinly sliced
⅓ cup green onion, thinly sliced
2 tbsp parsley, chopped
2 tbsp dill, chopped
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.
½ cup mayonnaise, preferably homemade
¼ cup sour cream
1 tbsp dijon mustard
½ tsp garlic powder
To taste kosher salt
To taste freshly ground black pepper
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.
8 large eggs
2.
Cover the eggs with enough water to cover the eggs with about 1 inch of 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.
¼ cup mayonnaise, preferably homemade
1 ½ tsp dijon mustard
As needed Tabasco sauce
½ tsp kosher salt
½ tsp freshly ground black pepper
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)
smoked paprika
12.
For the Pickled Red Onions
1.
Place the sliced red onions in a jar or sealable heatproof container.
1 red onions, thinly sliced
2.
Combine vinegar, water, salt, and sugar in a small pot.
1 cup white vinegar
½ cup water
1 tsp kosher salt
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.
½ cup giardiniera
¾ cup mixed olives, pitted
1 tbsp capers, drained
¼ cup roasted red peppers, chopped
¼ cup (loosely packed) parsley, leaves only
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.
1 in large olive ciabatta loaf, sliced half
½ lb sweet sopressata, sliced
½ lb salami, sliced
½ lb capocollo, sliced
½ lb mortadella, sliced
½ lb mozzarella cheese, sliced
½ lb provolone cheese, sliced
½ tsp dried oregano
As needed extra virgin olive oil
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.
1 small seedless watermelon, rind removed + cubed
1 cup mint leaves, finely chopped
¼ cup dark rum or tequila
3 Juice of limes
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.
1 ½ cup sugar
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.
1 cup mint leaves, torn
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.
1 ½ cup lemon juice
5 ½ cup water
6.
Reserve the lemonade in the refrigerator. Garnish with mint sprigs when ready to serve.
2 mint sprigs
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