Standard picnic fare like hot dogs and PBJs have withstood the test of time, but try expanding your picnic offerings by whipping up some summer-proof fare.
Corn and zucchini salad made from Brentwood produce is a fresh take on a picnic side salad.
Pita chips are a quick and easy alternative to potato chips that you can make yourself. Pick up some hummus in the grocery refrigerator case for dipping.
Add some regional fare to your picnic basket by trying sandwiches such as New Orleans Muffaletta or Mexican-style torta. Wrap-style sandwiches are fun to eat for all ages, and just about any favorite sandwich recipe can be adapted as a wrap.
Want to make a break from sandwiches altogether? Australian-style mini meat pies or British-style sausage rolls are filling and picnic friendly.
For a sweet finish, try some U-Pick cherries, berries or stone fruit from one of East County’s family farms.
Picnic Corn and Zucchini Salad
4 cups cooked corn kernels
2 small zucchini, sliced thin
2 bunches scallions (white part only), sliced
½ red bell pepper, diced
¼ cup chopped Italian parsley
¼ cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup extra virgin olive oil
Salt and pepper
Combine corn, zucchini, scallion and red pepper in large bowl. Toss together to combine well and set aside. Make dressing by combining lemon juice, honey and mustard in large bowl and mixing well with whisk. Incorporate olive oil by slowly drizzling in while continuing to whisk mustard mixture. Toss vegetables with dressing. This salad can be eaten right away or prepared ahead of time.
Parmesan and Herb Pita Chips
1 package pita bread (six pieces)
½ cup olive oil
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2 teaspoon Parmesan cheese
Preheat oven to 400 F. Combine olive oil, salt, garlic powder, basil and oregano. Set aside. Cut pita bread into quarters and separate each piece for a total of eight triangles per piece of pita bread. Brush one side of each triangle with olive oil mixture. Set on baking tray and sprinkle oiled pita pieces evenly with Parmesan cheese. Bake for seven to eight minutes in a preheated 400 F oven or until lightly toasted and crunchy. Remove from oven and let cool completely before serving.