Preparing the Perfect Picnic

Did you know that August is National Picnic Month?  The weather has also started cooling off a tad, making it enjoyable to sit outside to enjoy a meal.  Take advantage of the last weeks of summer by whipping up one of these recipes and taking your family on a picnic!


Picnic Potato Salad with No Mayonnaise
This potato salad is perfect for any picnic.  It doesn’t use mayo, which means you won’t have to worry about it getting warm and going bad in the sun!*  [via]


Ingredients

  • 2 pounds small new potatoes, quartered
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • 3/4 cup crumbled blue cheese
  • 2 tablespoons chopped fresh chives

Directions

  1. Place potatoes in a large pot and cover with lightly salted water.  Bring to a boil.  Reduce heat to medium-low and simmer until tender, about 10-15 minutes.  Drain.
  2. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl.  Add the potatoes and onion.  Toss gently to coat.  Let stand until cool, about 30 minutes.
  3. Fold blue cheese and chives into potato salad until blended.

*You should still keep this salad cool.  Always refrigerate all potato salads after 2 hours at room temperature.

Spicy Chipotle Turkey Wraps
Break away from the usual picnic sandwiches and try out this fast and easy recipe for turkey wraps.  The chipotle mayo gives these wraps a creative kick! [via]

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon chopped chipotle chile in adobo sauce
  • 2 teaspoons adobo sauce from chipotle peppers
  • 4 (10 inch) whole wheat tortillas
  • 1/2 pound sliced smoked turkey
  • 1 (8 ounce) package Shredded Monterey jack cheese
  • 1 avocado – peeled, pitted and sliced
  • 4 romaine lettuce leaves


Directions

  1. Combine mayonnaise, chipotle chile, and adobo sauce in a small bowl.  Spread the mixture evenly on the tortillas.
  2. Divide the turkey, Monterey jack cheese, avocado, and romaine lettuce onto each tortilla.
  3. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges.  Roll the tortilla up to the top edge, forming a tight cylinder.  Cut the wrap in half before serving.


Fruit Pizza Trifles to Go
Love fruit pizza but don’t want to haul it to a picnic?  This recipe for portable fruit pizzas packs the deliciousness of fruit pizza and the convenience of being in a plastic cup.  Try out different combinations of fruit to find your favorite recipe!  [via]

Ingredients

  • 4 (8 ounce) packages reduced-fat cream cheese, softened
  • 2 cups brown sugar
  • 4 teaspoons vanilla extract
  • 1 pound fresh strawberries, coarsely chopped
  • 1 fresh pineapple – peeled, cored and chopped
  • 1 pound seedless grapes, halved
  • 1 pint blueberries
  • 25 clear, plastic (10 ounce) cups
  • 12 sugar cookies, crushed
  • 2 kiwis, peeled and sliced


Directions

  1. Mix cream cheese, brown sugar, and vanilla extract in a bowl until smooth.  Refrigerate until cold, about 30 minutes. 
  2. In a separate bowl, lightly mix together the chopped strawberries, pineapple, grapes, and blueberries.
  3. Scoop about 3 tablespoons of the cream cheese mixture into the bottom of each plastic cup to make a half-inch layer.  Spoon enough mixed fruit on top of the cream cheese to make a 2-inch layer, about 1/3 cup.  Top the fruit with a teaspoon or two of crumbled sugar cookies.  Garnish each trifle with a kiwi slice.  Refrigerate until serving.

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