Packing the Perfect Summer Picnic Basket

Packing the Perfect Summer Picnic Basket
July 31, 2020 Hugs CBD
In CBD Industry, Food and Drink

The perfect picnic menu can vary depending on time of year and personal taste but we’ve created some great summertime recipes and a few quick tips to make things easy for you!

Summer salad with avocado cbd dressing

This bright and delicious salad is the perfect appetizer or side dish for any summer meal! The cbd in the dressing adds a fun aspect to this classic.

You’ll need: 

 

For the dressing: 

1 ripe avocado

1/4 c. fresh flat-leaf parsley

3 tbsp. fresh tarragon 

1 tsp. lemon zest, plus 3 tablespoons lemon juice

3 tbsp. olive oil

1 small clove garlic

1 bunch fresh chives, divided

1 ml 500mg tincture 

 

For the salad:

Kosher salt and freshly ground black pepper

3 heads little gem lettuce or 1 small head green leaf lettuce, torn

1 cucumber, sliced

3 large tomatoes, cut into wedges

 

Method: 

Puree avocado, parsley, tarragon, lemon zest and juice, oil,  garlic, and cbd until smooth. Add salt and pepper to taste and any additional lemon juice or what to reach desired consistency. 

Cut the remaining chives and add them to the chopped lettuce then toss with half of the dressing. Top the lettuce with cucumbers and tomatoes then add the remaining dressing. 

Put your salad into a tightly sealed container for travel and enjoy! 

 

Pesto Chicken Sandwich

Sandwiches are the perfect picnic meal because they’re handheld and relatively mess-free. Plus, they’re delicious!

 

You’ll need: 

½ cup pesto (store-bought or homemade

¼ low-fat greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

¼ cup pine nuts

1 ½ boneless, skinless chicken breasts

1 tsp salt

 

Method: 

To poach the chicken breasts, fill a medium saucepan with water, bring to boil, then add 1 tsp. kosher salt and chicken breasts. Put on low heat and simmer until chicken breasts are cooked through, 12 to 15 minutes. 

Cool the chicken completely before shredding

While the chicken cools, whisk together the pesto, yogurt, and lemon zest and juice in a bowl. Add pine nuts and chicken; toss to combine.

We suggest packing your chicken and bread separately and putting your sandwich together right before you eat it to avoid any mushy bread! Enjoy!

 

S’mores Crispy Bars

No picnic is complete without a dessert (or two!) and nothing says summer like s’mores! These aren’t just regular s’mores though, they’re the perfect meeting place of s’mores and rice crispy treats, pretty much any marshmallow lover’s heaven.

 

You’ll need:

1 cup butter, cubed

10 ounces mini marshmallows

6 cups rice puff cereal

1 ½ cups crushed graham crackers

1 cup chocolate chips

1 cup powdered sugar

1 jar (7oz marshmallow creme)

Method:

Melt ¾ cups butter over medium heat add marshmallows and stir until melted and combined. Remove from heat and stir in cereal and crushed graham crackers. With a soft spatula, fold in chocolate chips. Press into a greased 13×9-in pan and set aside to cool

In a small bowl, beat or whisk remaining butter (¼ cups, cubed) and powdered sugar until smooth. Beat in marshmallow creme slowly, until blended. 

Spread topping over cooled bars and add a sprinkling of graham cracker crumbs and a piece of chocolate bar on top

Lemon Coconut Bites

You can never have too much of a sweet thing so we’ve included an additional dessert. This one is summery and tropical, making your picnic blanket feel like your own personal island oasis. 

You’ll need:

1 ½ all-purpose flour

½ cup powdered sugar

¾ butter, cubed 

4 large eggs

1 ½ cups white sugar

½ cup lemon juice 

1 tsp baking powder

¾ cups sweetened, shredded coconut

 

Method:

Preheat oven to 350 degrees. In a small bowl, combine flour and powdered sugar. Keep the butter cold and add it in a little at a time until a crumbly mixture is formed. Press into a greased 13×9-in baking pan and bake for 15 minutes

While your crust is in the oven, beat or whisk the eggs, sugar, lemon ,and baking powder until combined.

Pour filling on top of your cooked crust and sprinkle with coconut, bake for 20-25 minutes or until golden brown. 

Let your bars cool before cutting them into squares and serving.

Now that your menu is sorted out, let us offer you a few quick picnic tips to make the most out of your outing! While the image of a row of ants marching onto a red and white picnic blanket is classic, it’s not exactly desirable so make sure to bring a trash bag, pack your food in containers that can be resealed and don’t forget to grab the bug spray! We also suggest looking for a spot with partial sun and partial shade to keep things warm but sunburn free! If you have any questions let us know! 

 

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