On The Menu: The Perfect Summer Picnic

A few of our favorite picnic essentials and two easy, delicious recipes - just in time for your next evening at the park!
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A few of our favorite picnic essentials and two easy, delicious recipes - just in time for your next evening at the park!
picnicbasket

Photography: Carina Skrobecki

Few things are as quintessentially summer as a relaxing afternoon picnic in the park. Lounging under a shady tree with a little wine and a delicious spread is an ideal way to spend an afternoon. In honor of National Picnic Month (who knew?!), Blueprint Registry and Guest Food & Drink Editor Sarah Adler have pulled together an inspirational look for the perfect summer picnic. With everything from acrylic wine glasses (park friendly!), to a beautiful woven blanket to the quintessential basket to carry all the supplies, you’ll have a lovely fête at your fingertips in no time!

 In case you need a little inspiration for what to put in your basket, we’ve got Sarah's fresh summer salad and a homemade granola recipe to share. This Mint + White Bean Salad goes perfectly with a bottle of rose, cheese, olives and a baguette - added bonus: you literally toss and go! Satisfy your sweet tooth by noshing on Sarah’s Pumpkin Chocolate Granola after a game of cards or croquet. Happy picnicking, friends!

Mint + White Bean Salad Recipe

whitebeanmintsalad

Ingredients:
2 cans of white beans or cannellini beans, rinsed and drained
2 English cucumbers, peeled, seeds scooped out and cubed
2 yellow or red bell peppers, cubed
8 fresh mint leaves, chopped
1 lemon, juiced
sea salt and pepper to taste

Directions
Gently toss all ingredients together and squeeze lemon over the top. Store in a mason jar until ready to eat.

Pumpkin Chocolate Granola

granola

Ingredients:
2 cups large coconut flakes
2 cups almonds, chopped
1 cup pumpkin seeds, shelled
¼ cup organic maple syrup
2 tablespoons extra-virgin unrefined coconut oil
1 ½ tablespoons chia seeds
3 teaspoons cocoa powder
½ teaspoons cinnamon
½ teaspoons vanilla extract
½ teaspoon sea salt

Directions
Preheat oven to 375°
Line a baking sheet with parchment paper
In a saucepan over medium heat, melt coconut oil and maple syrup, cocoa powder, cinnamon, vanilla and sea salt.
In a large bowl, mix coconut flakes, almonds and pumpkin seeds, then pour melted coconut-maple mixture over the top.
Toss well and spread evenly on the baking sheet. Bake for 15 minutes or until crisp, stirring the mixture halfway through.

p.s. Our favorite savory snack!