Our family loves to picnic, and we take advantage of long Seattle summer days with as many picnic dinners as we can during the week. I make picnics out of leftovers, pre-cooked meats (flank steak, chicken, pork loin), and anything and everything that I can find in the refrigerator and cupboards. Here are two of my regular picnic menus: a no-prep menu (other than shopping for the ingredients) and a menu of food that can be made ahead of time and served cold. I keep these and other picnic menus on my phone so that I can gather the supplies if the sun is shining!
Sharon’s No-Prep Picnic Menu
- Sliced Salami
- Assortment of cheeses (goat cheese, sliced Havarti, brie)
- Dried Fruit (apricots, cranberries)
- Almonds
- Olives
- Rice Crackers
- Kettle Chips
- Dried Seaweed
- Grapes
- Clementines
- Sparkling & Still Water
Sharon’s Pre-Cook Picnic Menu
- Cold Herbed Chicken Sliced
- Pita
- Hummus
- Sliced Cucumbers
- Tomato Salad (cherry tomatoes halved in balsamic dressing)
- Goat Cheese
- Rice Crackers
- Watermelon slices
- Sparkling & Still Water
- Brownies (we use a gluten free mix)
Usually, my favorite picnic menu is one that I don’t have to cook! Although sometimes it is fun to pack a home-cooked portable meal, I usually like to pick up some items to bring along. I just make sure to have an insulated bag with an ice pack to carry items that need refrigeration. When I do make something, I like bringing some sandwich bread or croissants to fill with an Italian chicken salad (no mayo). Otherwise, it is fun to hit the salad bar for a sampling of different dishes or even get sub sandwiches. I usually pack a paring knife (I have one that comes with a cover) and a small cutting board to cut or split items.
