Perfect summer picnic: Recipes & basket packing tips

Pefect picnic recipes

Oftentimes the most challenging part of packing a perfect picnic is determining the menu for the outdoor occasion. In line with the cuisine he masterfully prepares at Spigola, Chef Kurapatwa shares his favourite Italian-inspired picnic recipes.

Grilled chicken Italiano

Serves 4

Ingredients:

• 4 (3-ounce) chicken breasts
• 1 to 2 tbsp extra-virgin olive oil plus extra for drizzling
• Salt and freshly ground black pepper
• 1 lemon, halved
• 2 tsp garlic powder
• 4 tbsp melted butter
• 8 slices brioche bread
• Sundried Tomato Basil Pesto (recipe follows)
• 8 ounces thinly sliced Prosciutto di Parma
• Boston bibb lettuce (about 8 leaves)
• 1 beefsteak tomato, sliced

Directions:

1. Preheat grill to medium-high. Lightly coat chicken with olive oil and season with salt and pepper. Grill chicken approximately four minutes on each side. Squeeze fresh lemon juice on the chicken and drizzle with extra-virgin olive oil. Set chicken aside.
2. Mix the garlic powder and melted butter together. Brush the mixture onto the brioche and grill the bread for about a minute on each side. Be careful not to burn the bread by leaving it on too long or using too much of the butter mixture.
3. Assemble the sandwich by spreading a tablespoon of the pesto on the bread. Layer the grilled chicken and then the prosciutto on one slice. Top with two leaves of the lettuce and two slices of tomato. Finish with another slice of brioche.

Chef’s note: For a picnic, pack all of the ingredients separately and assemble the sandwich at the picnic site to ensure the best taste and avoid the sandwich becoming soggy.

Sun-dried tomato basil pesto

Makes about 3 cups

Delish as a spread for sandwiches, as a dipping sauce, or a dressing for salads and vegetables.

Ingredients:

• 1 bunch fresh basil
• 1 cup sun dried tomatoes, rehydrated in warm water
• Salt and freshly ground black pepper
• 2 tsp Parmesan cheese
• 2 cups extra-virgin olive oil

Directions:

1. Pick leaves off basil stems and wash and dry the leaves. Place the basil in a food processor and add all other ingredients except the oil. Turn on the processor and blend together.
2. In a slow stream, add the oil while the processor is still running, until the mixture emulsifies. Transfer to an airtight container. Refrigerate or keep cold until ready to use.

Italian potato salad

Serves 4 to 6

Ingredients:

• 1 pound white or red skin potatoes
• 1/2 cup white balsamic vinegar
• 1 tbsp Dijon mustard
• 2 tsp granulated sugar
• 1 tsp celery seed
• 1 tsp oregano
• 4 ounces red onion, julienned
• 2 ounces chopped scallions

Directions:

1. Wash potatoes and boil in salted water until fork tender. Let potatoes cool slightly and cut into quarters. Set aside.
2. In a mixing bowl, whisk together the vinegar, mustard, sugar, celery seed and oregano. Add the julienned red onion and scallions.
3. Pour the dressing over the reserved potatoes and toss well to coat. Chill overnight.

Fresh fruit crisp

Serves 8

For the topping:

• 4 cups all purpose flour
• 2 cups granulated sugar
• 2 cups light brown sugar
• 1 pound (4 sticks) butter, cut into 1-inch cubes

For the filling:

• 1 cup granulated sugar
• 1-1/2 tbsp cornstarch
• 4 peaches, peeled and sliced
• 2 pints fresh blueberries
• 2 pints fresh raspberries
• 4 plums, peeled and sliced

Directions:

1. Preheat oven to 350 degrees F. Combine flour and sugars in a food processor, blending well to aerate and remove any lumps. Cut butter into one-inch cubes and add to flour and sugar. Pulse mixture just until it appears crumbly. Set aside.
2. For the filling, combine the sugar and cornstarch in a large bowl. Add fruit and toss together gently. Pour fruit mixture into a 9×13-inch Pyrex or similar pan.
3. Top with the reserved topping and bake for one hour or until the crisp is bubbly and golden brown.

MORE PICNIC TIPS AND RECIPES

• Andrea Immer picnic wine and food pairings
• Be prepared for a perfect picnic
• Low-carb picnic recipes
• Ultimate lovers guide to picnics