Celebrate the Fourth of July with a picnic

    Picnics are the ultimate summer meal, and what’s more American than a Fourth of July picnic?
    After all, when you combine good food and company with fresh air and sunshine, everything seems to taste better.
    Picnics are versatile — ideal for large crowds or that special someone, casual or elegant, featuring brats and burgers or gourmet sandwiches and accompaniments.
    Whether you’re running to the supermarket to pick up some olives and cheese or cooking up your own meal, remember that the foods you pick should be portable and simple.
    The possibilities are endless. If you have a thermos, bring some chilled soup. Quiche is a tasty choice when served cold. Wraps are an easy-to-prepare, easy-to-eat option.
    Or you can bring a grill and prepare such traditional favorites as brats and burgers, followed up with s’mores for dessert.
    Although baskets can be quite stylish, a cooler packed with ice is safer. Before you pack the cooler, chill everything thoroughly and have plenty of ice. You’ll use it not only to keep foods cold but to chill drinks.
    Or you can make it simple and have a picnic on the porch or patio.
    Make sure foods that are meant to be served cold are thoroughly cooled before packing. If you’re driving to your picnic destination, place the cooler in the air-conditioned car, not in the trunk.
    Set up the picnic in the shade. It will keep everyone cooler, and help keep the food cool as well. Throw away any food that’s been out of the cooler for more than an hour.
    Pick a red, white and blue theme for the Fourth — or maybe a stars and stripes theme. Choose melamine or paper plates, cups and bowls that follow the theme, accenting with complementary flatware, tablecloths and blankets.
    Bring a colorful and comfortable blanket to sit and dine on. Extra towels can serve as pillows when sunbathing or napping.
    If you’re seeking to create an elegant picnic, bring along heavy-weighted glassware that’s difficult to knock over and won’t shatter if it falls. Wrap flatware in a linen napkin and tie with a ribbon or a piece of twine.
    Remember to bring plenty of sunscreen, wipes, hand sanitizers and bug repellent. It could mean the difference between enjoying yourself or leaving early.
    Following are a few foods ideal for a picnic from tasty.com.

tasty.co

Caprese Sandwich With Parsley Pesto

1 personal loaf French bread
1 medium tomato sliced
3 balls fresh mozzarella cheese, halved
3 tablespoons parsley pesto

    Slice loaf in half. Place mozzarella cheese slices and tomato slices along the bottom of the sandwich.
    Spread pesto on top of the sandwich. Press the sandwich closed. Toast in a panini machine on medium for about five minutes, until crispy and cheese is melted.
    Makes one serving.

Cucumber Tomato Feta Salad

For dressing:
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1-1/2 teaspoons sugar
1 clove garlic, minced
1 tablespoon fresh dill, minced
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper
For salad:
1 pound cherry or grape tomatoes, cut in half or 3 large tomatoes, seeded and chopped
1 pound cucumbers, peeled and diced
1/2 cup Kalamata olives, drained, pitted and  chopped
1/2 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped, garnish

    To make dressing, whisk the olive oil, vinegar, sugar, garlic, fresh minced dill, oregano, garlic powder, salt and pepper in a medium bowl until thoroughly blended.
    In a large bowl, combine tomatoes, cucumbers, olives and feta. Whisk or shake the dressing and pour over the top. Toss until all of the ingredients are evenly coated.
    Cover salad and refrigerate at least four hours, removing from the refrigerator 30 minutes before serving. Stir well, garnish with dill and serve with a slotted spoon to drain off any excess dressing.

Texas Style New Potato Salad

3 pounds red or new potatoes
1 large red onion, cut into thick slices
1 tablespoon coriander seeds
1 pinch cumin seed
1 tablespoon oregano leaves
2 serrano chiles, minced
3 slices bacon, crisply cooked and coarsely chopped
1 bunch fresh cilantro, thick stems discarded, coarsely chopped
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon coarse black pepper

    Cook potatoes in salted boiling water about 20 minutes, until tender. Drain and cool. Once cool, quarter potatoes, then set aside.
    Grill onion slices over high heat until lightly caramelized.
    In a skillet over medium heat, toast coriander and cumin seeds about one minute, until fragrant. Add oregano and continue to toast about 20 seconds, taking care  not to burn spices. Immediately remove spices from heat and transfer to a large bowl.
    Add oil, vinegar, salt and pepper to the spices and whisk together to blend. Add potatoes, onions, chiles, bacon and cilantro and toss lightly to coat.

Chicken Pesto Sandwich

2 cups shredded chicken breast
1/4 cup Greek yogurt
Kosher salt
Freshly ground black pepper
1 baguette, cut into three or four equal pieces, toasted
2 cups arugula
2 Roma tomatoes, thinly sliced
8 ounces mozzarella, sliced
For pesto:
1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup grated Parmesan
Kosher salt
Freshly ground black pepper
1/3 cup olive oil

    To make pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor. Season with salt and pepper to taste. With the motor running, add olive oil in a slow stream until emulsified. Set aside.
    In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper to taste.
    Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
    Makes four servings.

Green Goddess Hummus Sandwich

2 slices sturdy whole grain bread, lightly toasted
1/4 cup green goddess hummus
1-inch piece of cucumber, sliced thin
1 to 2 lettuce leaves, cut to size
Pickles, cut into thin strips
Quick-pickled red onions and carrots
5 to 7 medium to large carrots
1 small to medium red onion
1 cup plain white vinegar, white wine vinegar or apple cider vinegar
1 cup water
1/4 cup honey or maple syrup
2-1/2 teaspoons salt
1/2 teaspoon red pepper flakes, optional

    To make the quick-pickled vegetables, peel carrots, then use a peeler to slice carrot into ribbons. Use a mandoline or sharp chef’s knife to slice the onion into very thin rounds. Stuff carrots into one pint-sized Mason jar and the onions into another.
    In a medium-sized saucepan, combine vinegar, water, sweetener, salt and red pepper flakes. Bring mixture to a gentle boil, then pour half of the mixture into each Mason jar. Use a spoon to gently press the onions and carrots into the liquid, then let cool to room temperature. They should be ready to eat within 30 minutes or less.
    To assemble sandwiches, spread a layer of hummus onto each slice of toasted bread. Top one slice with a layer of cucumbers, followed by lettuce and pickles. Place the second slice of bread, hummus-side down, on top of the pickles.
    Makes one sandwich.

Quinoa Salad With Asparagus, Peas, Avocados and Lemon Basil Dressing
 
For dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic minced
1 tablespoon finely chopped fresh basil
Salt
Freshly ground black pepper
For salad:
2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado chopped
Salt
Freshly ground black pepper
1/4 cup chopped basil

    In a small bowl or medium jar, combine dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
    Place water, quinoa and salt in a medium saucepan and bring to a boil over medium heat. Boil five minutes. Turn heat to low and simmer about 15 minutes, until water is absorbed. Remove from heat and fluff with a fork.
    In a large skillet, heat olive oil over medium heat. Add asparagus and fresh lemon juice and cook about five minutes, until tender. Stir in peas and cook an additional two minutes.
    In a large bowl, combine quinoa, asparagus, peas and avocado. Pour dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in fresh basil and serve.

Blueberry Brownies

5 ounces bittersweet chocolate, finely chopped
6 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons flour
1/2 teaspoon kosher salt
1-1/2 cups fresh blueberries

    In a double boiler or a heatproof bowl set over a pot of gently simmering water, combine chocolate and butter. Melt over medium-low heat, using a rubber spatula to stir until the mixture is melted and smooth. Remove from heat and cool slightly on a wire rack.
    In the bowl of an electric mixer fitted with a paddle attachment, combine eggs and sugar. Beat on medium-high speed about five minutes, until light and fluffy. Turn speed to the mixer’s lowest setting and add vanilla extract. Slowly add the cooled chocolate, mixing until just combined and the batter is a uniform chocolate color.
    Sprinkle 3/4 cup flour and kosher salt over the surface of the batter. Use a rubber spatula to gently fold the flour into the batter, taking care not to overmix.
    In a separate medium bowl, toss one cup fresh blueberries with the remaining flour. Add blueberries to the brownie batter, using a rubber spatula to fold the fruit evenly into the batter. Be careful not to overmix.
    Transfer batter to a square eight-inch baking pan that’s been lined with parchment paper that extends over the side. Bake in a 400-degree oven for 30 to 40 minutes, until slightly puffed but still moist in the center.
    Place pan on a wire rack and immediately press remaining blueberries into the top of the brownies, taking care not to press too hard. Cool completely before cutting into squares.
    Makes 16 brownies.

Caesar Pasta Salad

1 cup mayonnaise
1/3 cup sour cream
1 clove large garlic, pressed
2 tablespoons lemon juice
2 anchovies, finely minced
1 teaspoon Worcestershire sauce
1 pound penne pasta, cooked until al dente and rinsed with cool water
6 leaves large Romaine lettuce, thinly sliced
1-1/2 cups grape tomatoes
4 green onions, green parts, sliced
1/2 cup finely shredded Parmesan cheese
1/2 teaspoon ground black pepper
2 grilled chicken breasts, diced
1-1/2 cups croutons

    In a small bowl, stir together mayonnaise, sour cream, garlic, lemon juice, anchovies and Worcestershire sauce. Toss half the dressing with the pasta and refrigerate for 30 minutes.
    Mix in lettuce, tomatoes, green onions, Parmesan, pepper, chicken, croutons and remaining dressing and serve.