Summer is so close we can practically taste it, which is why all we’ve got on the brain right now is planning picnics. As spring unfolds and the fresh-produce bounty of the land begins to flow, the time and the produce are ripe for trying out some mouthwatering new recipes. 

Whether you’re off to The Bay Park Conservancy Robinson Preserve, or somewhere further afield, these summer picnic recipes are packed with goodness fresh from the earth, overflowing with sweetness, and most importantly, all homemade.

General Delights

From hearty, still-steaming breakfasts to crumbly pies overflowing with jewel-bright fruit fillings, these picnic recipes will leave you planning your next excursion and, more importantly, its menu. 

1. Smashed Potato Buttermilk Salad

Total time: 50 mins

Ingredients

• 3 1/2 lb. baby new potatoes
• Kosher salt 
• Freshly ground black pepper
• 4 Tbsp. olive oil, divided
• 1/2 cup buttermilk
• 2 Tbsp. mayonnaise
• 1 tsp. pure honey 
• 2 tsp. fresh thyme leaves
• 2 scallions, sliced
• 1 roasted red pepper, chopped 
• 1/4 cup fresh flat-leaf parsley, chopped.

Method

1. Boil potatoes in a large pot of salted water. Reduce heat, simmer for 15–18 minutes or until tender. Drain. 
2. Place oven rack in top position and preheat to 450°F. 
3. Grease baking sheets with olive oil. Divide potatoes between baking sheets. Gently press potatoes with the bottom of a glass or your palm until crushed but still intact.
4. Brush potatoes with 2 tbsp oil and season.
5. Roast potatoes for 22–25 minutes, or until crispy and golden brown, turning once.
6. Whisk buttermilk, mayonnaise, honey, and thyme together, and season. 
7. Add warm potatoes, toss. Fold in scallions, red pepper, and parsley.

2. Blackberry Sour Cream Pie

Total time: 4hr 35min

Ingredients

• 2 Tbsp. all-purpose flour, plus more for work surface
• 1 recipe Basic Pie Dough
• 4 cups fresh blackberries (19 oz.)
• 1 cup plus 2 teaspoons sugar, divided
• 1 tsp. lemon zest, divided
• 1 tsp. pure vanilla extract, divided
• 1/4 tsp. plus a pinch kosher salt
• 3 Tbsp. corn starch
• 1 cup sour cream, at room temperature
• 2 large eggs, at room temperature, divided.

Method

1. Preheat oven to 400ºF, rack at bottom. 
2. Roll out disc of dough to 12-inch circle on floured surface. Fit into 9-inch pie plate, bottom and sides. Trim overhang to 1-inch. Wrap loosely with plastic wrap, chill.
3. Combine blackberries, 1/4 cup sugar, 1/2 tsp lemon zest/ vanilla, & pinch of salt in bowl. Let this stand for 10 minutes. 
4. Whisk together cornstarch and 1/4 cup sugar in another bowl. Add cornstarch mixture to blackberries and stir to combine.
5. Whisk together sour cream, flour, 1/2 cup sugar, 1 egg, remaining 1/2 teaspoon lemon zest and vanilla, and 1/4 tsp salt. 
6. Add sour cream mix to prepared pie plate. Spoon blackberry mixture evenly over top. 
7. Roll out remaining dough surface to a 12-inch circle. Cut into 10 (1-inch) thick strips and arrange in a lattice. Trim, fold dough under, and crimp edges. 
8. Lightly beat remaining egg with 1 teaspoon water in a bowl. Brush lattice and edges of pie crust with beaten egg. Sprinkle with 2 tsp sugar. 
9. Bake 10 minutes. Reduce heat to 375ºF and bake for 40–50 minutes or until bubbling and browned. (Shield edges of pie with foil after 30 minutes.) Cool on wire rack. 

Gluten Free & Deliciously Savory

If you or someone you know has Celiac or a gluten intolerance, make them feel considered and included with these gluten-free recipes.

1. Grilled Chicken Salad with Blueberry Vinaigrette

Total Time: 30 minutes

Ingredients

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

VINAIGRETTE:

• 1/4 cup olive oil
• 1/4 cup blueberry preserves
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• Dash pepper
• 1 package (10 ounces) ready-to-serve salad greens
• 1 cup fresh blueberries
• 1/2 cup canned mandarin oranges
• 1 cup crumbled goat cheese.

Method

1. Cover chicken and grill over medium heat, 5-7 minutes per side. 
2. Let cool before slicing. 
3. Place greens on a serving plate; top with chicken, blueberries, and mandarin oranges. 
4. Whisk and drizzle vinaigrette over top, sprinkle with cheese.

1. Baja Pork Tacos

Total Time: 8 hours, 10 minutes.

Ingredients

• 1 boneless pork sirloin roast (3 pounds)
• 5 cans (4 ounces each) chopped green chiles
• 2 tablespoons reduced-sodium taco seasoning
• 3 teaspoons ground cumin
• 24 corn tortillas (6 inches), warmed
• 3 cups shredded lettuce
• 1-1/2 cups shredded part-skim mozzarella cheese.

Method 

1. Cut roast in half; place in a 3- or 4-qt. slow cooker. 
2. Mix seasoning and other ingredients. Spoon over. 
3. Cook on low 8-10 hours or until meat is tender, then shred and serve in hard or soft shells.

Vegan Sweet Tooth

No meat or animal products? No problem! These simple and delicious recipes will fit the bill perfectly.

1. Brownies

Total Time: 55 minutes

Ingredients:

• 125g self-raising flour
• 70g ground almonds
• 50g cocoa powder
• ¼ tsp baking powder
• 250g golden caster sugar
• 1½ tsp vanilla extract
• 2 tbsp ground flaxseed
• 200g dark chocolate
• roughly chopped
• ½ tsp coffee granules
• 80g vegan margarine plus extra for greasing.

Method

1. Heat oven to 170C/150C fan/gas 3½. Grease and line 20cm square tin. 
2. Combine flaxseed with 6 tbsp water, set aside for at least 5 mins.
3. In a saucepan, melt 120g chocolate, the coffee, and margarine with 60ml water on a low heat. Allow to cool slightly.
4. Mix flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl.
5. Using a hand whisk, mix the sugar into the melted chocolate mixture, beat well until smooth and glossy.
6. Stir in the flaxseed mixture, vanilla extract, and remaining chocolate, then add flour mixture
7. Spoon into prepared tin. Bake for 35–45 minutes until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool, cut into squares. Store in an airtight container and eat within 3 days. 
8. Serve with a fresh berry coulis and vegan ice cream.

2. Biscuits

Total time: 40 mins

Ingredients:

• 350g self-raising flour
• extra for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 3 tbsp caster sugar
• 95g vegan vegetable spread
• 150ml soy milk plus extra to glaze
• Jam to serve
• vegan cream alternative, e.g. oat-based crème fraîche, to serve.

Method

1. Mix the flour, salt, baking powder and sugar together. Rub in vegan spread until fine crumbs form. 
2. Slowly stir milk into flour mixture until smooth dough forms.
3. Lightly flour work surface gently roll out the scone dough until 2cm thick. Transfer onto lined baking tray, put it in the fridge for 30 minutes.
4. Using 7cm cutter, cut out scones. Place top side down, onto extra lined baking sheet, leaving 2cm gap between each. Brush with extra milk, making sure there are no drips). Freeze biscuits for 15 min. Heat the oven to 220C/200C fan/gas 7 and bake for 15–20 mins until golden brown. 
5. Serve with sweet or savoury topping, especially delish with a home made fruit jam.

Picnic Season Awaits

Now all that's left is to gather your loved ones, find a beautiful spot and enjoy! Remember to clean up after yourself and leave natural paves as you found them.