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As Earth Day approaches, there's no better way to celebrate our planet's natural beauty and bounty than by embracing the great outdoors. And what better way to do so than by enjoying a delightful picnic in the park? So, pack your basket with Earth-friendly fare and join in the celebration of our planet's beauty on this Earth Day.
The Basics of Picnic Food
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If you haven’t prepped for a picnic yet, we’ll explore the fundamentals of picnic food prepping, offering tips and tricks to elevate your outdoor dining experience. Whether you're a seasoned picnic enthusiast or a first-time packer, mastering these basics will guarantee a delightful feast amidst nature's splendor. So, grab your baskets and blankets as we embark on a journey to picnic perfection!
- Bring a cooler - A cooler maintains a stable temperature, preventing food from spoiling and reducing the risk of foodborne illness. A cooler is also very helpful especially when you’d like to have a picnic in the summer!
- Eat dairy products first – There’s nothing wrong with bringing in some dairy products on your picnic. The important thing is making sure to eat these dairy delights first at a picnic for food safety reasons. By consuming them early in your picnic, you reduce the risk of them sitting out for too long and becoming unsafe to eat.
- Store ingredients in different containers - Storing ingredients in separate containers on a picnic is crucial to prevent sogginess and maintain the integrity of each dish.
Let’s Get this Picnic Started!
Copycat Starbucks Pink Drink [1]
On the way to the park, you can start the day off right by drinking this delicious Starbuck Pink Drink dupe!
Photo: [LINK]
INGREDIENTS
- 2 bags hibiscus-based tea (preferably TAZO Passion)
- 2 fresh strawberries, sliced
- 1 cup white grape juice
- 1/2 cup Borges Walnut Alternative Milk
- 1 tbsp simple syrup
- Ice
INSTRUCTIONS
- In a kettle or small pot, bring 1/2 cup water to a boil. Pour into a heatproof container, add tea bags, and steep 10 minutes. Discard bags. Refrigerate tea until room temperature, about 15 minutes.
- In a cocktail shaker, combine tea, strawberries, grape juice, milk, and simple syrup. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 30 seconds. Pour into a cup and serve.
Cherry Tomato Couscous Salad [2]
A nice and light appetiser is the most delightful start to any heavy meal!
Photo: [LINK]
INGREDIENTS
- 4 cups cherry tomatoes, (half for roasting, half raw)
- Borges Extra Virgin Olive Oil, for drizzling
- 1 cup dry couscous
- 1 tbsp lemon juice, more if desired
- 1 garlic clove, minced
- Leaves from 6 sprigs fresh thyme, more for garnish
- 1½ cups roasted chickpeas, tossed with 1/4 tsp smoked paprika before roasting
- ¼ cup fresh basil, more for garnish
- 2 Persian cucumbers, thinly sliced
- ⅓ cup crumbled feta cheese
- Sea salt and freshly ground black pepper
INSTRUCTIONS
- Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
- Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
- In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
Chicken Shawarma [3]
Hefty and healthy – that’s what this warm and scrumptious chicken shawarma adds to your picnic!
Photo: [LINK]
INGREDIENTS
- 1/2 cup Borges Extra Virgin Olive Oil and Sunflower Oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 lb boneless skinless chicken thighs
- Borges Extra Light Olive Oil
- 1 large onion, thinly sliced
- ½ cup yogurt of your choice
INSTRUCTIONS
- Make chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight.
- Preheat oven to 425° and grease a large baking sheet with cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice.
- Take your yogurt and prep it to compile on your pita. Warm the pitas with chicken, onion, romaine, tomatoes, cucumber, and yogurt sauce.
Hummus [4]
If you have some chips with you (or even with just your chicken shawarma), you can dip them with this delicious and hearty hummus!
Photo: [LINK]
INGREDIENTS
- 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
- 1/4 cup (60ml) fresh lemon juice, 1 large lemon
- 1/4 cup (60ml) well-stirred tahini, see our homemade tahini recipe
- 1 small garlic clove, minced
- 2 tbsp (30ml) Borges Extra Virgin Olive Oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tbsp (45ml) water or aquafaba, see notes
- Dash ground paprika, sumac, or Za’atar for serving
INSTRUCTIONS
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
- The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.
- Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.
- Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.
References:
[1] https://www.delish.com/cooking/recipe-ideas/a43773817/copycat-starbucks-pink-drink-recipe/
[2] https://www.loveandlemons.com/couscous-salad/
[3] https://www.delish.com/cooking/recipe-ideas/a26092675/best-chicken-shawarma-recipe/
[4] https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/