Backyard picnic how-to menu

Pie-crust crackers

Ingredients:

• 2 ready-made refrigerated pie crusts
• 1 beaten egg
• Salt and pepper
• Additional toppings such as fresh herbs or shredded cheese

Directions:

1. Unroll the refrigerated pie crusts on a work surface.
2. Cut the dough using small cookie cutters or a pizza wheel or knife (use the latter for square cookies).
3. Put the cut shapes on an ungreased cookie sheet, brush the tops with a little beaten egg and sprinkle lightly with salt, pepper and any additional toppings.
4. Bake at 425 degrees F for about 8–10 minutes, until golden brown.

When considering salads to add to a picnic, it can be best to avoid mayo or dairy-based salads that may spoil after sitting for hours in a picnic basket and then hours more at the picnic. Consider using salads made with freshly chopped vegetables covered in vinaigrette, such as this cucumber-and-dill salad. We are taking pointers here from Chef Daphne Oz and Clinton Kelly! It is a great idea to make salad dressings at home, especially if you want to avoid the high levels of sodium or sugar found in bottled dressings.

Dill cucumber salad

This salad has it all. It’s light, healthy, vegan, low-cal and guaranteed not to spoil!

Ingredients:

• 1/4 cup white-wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon kosher salt
• 2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons
• 1/2 red onion, thinly sliced and quartered

Directions:

1. In a bowl, whisk together the vinegar, lemon juice, dill, salt, sugar and pepper until the mixture is smooth.
2. Toss in the cucumbers and red onions.
3. Cover and chill for at least 15 minutes.

For main dishes, consider skipping making each person a sandwich and instead bake a stuffed bread filled with all the best sandwich ingredients! It’s easier to pack, impressive, unusual and even faster than making a bunch of individual sandwiches.

Munster- and ham-stuffed bread

Ingredients:

• 1 (13.8-ounce) refrigerated classic pizza crust
• 1/4 cup stone-ground mustard
• 8 ounces ham
• 4 ounces Munster cheese, sliced 1/4-inch thick
•  1 egg, beaten

Directions:

1. Heat the oven to 375 degrees F and grease a 9-inch loaf pan with cooking spray.
2. Roll the dough into a 13 x 9-inch rectangle
3. Alternate layers of cheese, ham and mustard.
4. Starting at a short edge, roll the layers into a loaf. Pinch closed.
5. Place the loaf seam side down into a 9-inch loaf pan.
6. Brush egg over the loaf’s top.
7. Place the loaf in the oven for 25–35 minutes and bake until golden brown.