Let’s go on a picnic
Easy Italian muffuletta is meant to be shared, with Nutella brownies for dessert
Eating al fresco is what makes summer. My family eats as many of our meals outside as we can, but it’s especially fun when we take our feast to go.
Whether it’s to a nearby riverbank, a party in the park or on a holiday road trip, apicnic makes the most of mealtimes (cue the Frisbee flying through the air and the feeling of cool grass between your toes).
Plus, it’s a great excuse to get creative with the usual suspects!
These recipes hit all the classic picnic notes with an unexpected twist.
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One of my favourite picnic staples, whether casual or festive, is the muffuletta: a fancy Italian word for a delicious giant sandwich that’s meant to be shared.
Using an entire loaf of round Italian bread layered with multicoloured (and multi-flavoured) goodies (hello ham, roast pork, salami, cheese, crunchy green peppers and marinated cauliflower — to name a few), it’s a stunning showstopper the whole family will love.
Adding interest is ajvar, a Balkan spread made from puréed red bell peppers, eggplant and garlic; it’s available in some grocery stores. If unavailable, use homemade or store-bought roasted red pepper purée.
Muffuletta Picnic Sandwich
2 red bell peppers, each cut into 3 pieces and seeded 3 zucchini, cut lengthwise into 1/4-inch (5 mm) thick slices 1large eggplant, about 3/4 lb (340 g), cut into 1/4-inch (5 mm) thick slices 3 tbsp (45 mL) olive oil 1 tbsp (15 mL) balsamic vinegar Salt and pepper 1 loaf round Italian bread, about 8 inches (20 cm) in diameter 1/4 cup (60 mL) ajvar spread 3 oz (85 g) mortadella slices 2 oz (55 g) calabrese sausage slices 1/2 cup (20 g) fresh basil leaves Preheat grill, setting the burners to high. Oil the grate.
Grill the bell peppers for about 5 minutes on each side or until they are tender and charred.
Place in an airtight container, close the lid and let cool for 5 minutes. Peel the skins.
Meanwhile, grill the zucchini for 2 to 3 minutes and the eggplant for 1to 2 minutes on each side or until tender. Place the vegetables in a large dish. Let cool.
Add the peeled peppers. Drizzle the vegetables with the oil and vinegar. Season with salt and pepper, and toss well. Set aside.
On a work surface, cut off the top of the bread loaf with a bread knife. Hollow out the loaf by removing about 4 cups of the crumb, leaving about a 1/2-inch (1.5 cm) thick crust. Keep the crumb for another use. Set aside.
Spread the ajvar inside the loaf and on the cut side of the bread top. Evenly layer mortadella, calabrese, vegetables and basil inside the bread. Close the loaf with the bread top.
Cover with aluminum foil or plastic wrap and place on a plate. Weigh down with cans or plates directly placed on the loaf and refrigerate for 8 hours or overnight.
Leave the muffuletta at room temperature for at least 1 hour before serving. Go hands-free The pillowy-soft half-pita has to be one of the simplest things to hold when you’re in the great outdoors. These babies are packed with flavour: tangy chicken, chewy wild rice, sweet dried cranberries and a creamy dressing that mixes mayo, sour cream and fresh chives.
Think of this sandwich as a fresh, easy and delicious version of the pita pocket.
Chicken and Wild Rice Salad Pitas
1/2 cup (95 g) wild rice 1/4 cup (40 g) dried cranberries, chopped 2 cups (340 g) cooked and diced chicken 1/4 cup (60 mL) sour cream 2 tbsp (30 mL) mayonnaise 2 tbsp chopped fresh chives Salt and pepper 2 pita bread, about 8 inches (20 cm) In a saucepan of salted boiling water, cook the rice for about 50 minutes or until the rice is tender and split open. Add the cranberries and cook for 5 minutes.
Drain and rinse under cold water. In a bowl, combine the rice and cranberries with the chicken, sour cream, mayonnaise and chives. Season with salt and pepper.
Carefully open the pita bread and fill with the chicken salad and lettuce. This spud’s for you No self-respecting family can have a picnic without potato salad. Using halved baby potatoes means perfect mouthfuls — plus extra points for clean presentation.
Then there’s the secret sauce: In addition to your choice of fresh herbs, throw some pesto into your mayo mixture to boost colour and flavour. And the kicker? Lime zest for a little zing.
(This is a perfect recipe for leftover herbs. Choose tender herbs such as parsley, cilantro, chives and chervil. Woody herbs such as thyme, rosemary, sage and tarragon tend to be overpowering; use them sparingly.)
Potato Salad with Creamy Herb Dressing
4 cups (720 g) baby potatoes 2 cups (60 g) fresh herbs of your choice Salt and pepper 2 tbsp (30 mL) mayonnaise 2 tbsp (30 mL) sour cream 2 tbsp (30 mL) pesto 1/2 lime, the grated zest only Place the potatoes and herbs in a large pot. Season with salt. Cover with water, bring to a boil and cook for about 20 minutes or until the potatoes are tender. Drain and discard the herbs. Rinse the potatoes under cold running water. Let cool.
Meanwhile, in a bowl, combine the remaining ingredients with a whisk. Season with salt and pepper. Cut the potatoes in half and add to the dressing. Toss well to coat. Choc o’clock These luscious brownies freeze like a charm, and they’re known to be impossible to resist even slightly chilled — especially on a hot summer day. Whip them up in advance and you’ll always have them ready to go on the fly.
The whole cup of Nutella adds an addictive chewy texture and nutty flavour without the crunch of actual nuts.
Nutella Brownies
1/2 cup ( 75 g) unbleached all-purpose flour 1/4 tsp salt 2 eggs 1 cup (250 mL) Nutella or other chocolate-hazelnut spread 1/2 cup (105 g) brown sugar 1 tsp (5 mL) vanilla extract 1/2 cup (125 mL) melted unsalted butter, cooled With the rack in the middle position, preheat the oven to 325 F (170 C). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper, letting the paper hang over two sides. Butter the two other sides.
In a bowl, combine the flour and salt. Set aside.
In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture alternately with the melted butter.
Spread the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the centre comes out with a few lumps and not completely clean.
Let cool in the pan for about 2 hours. Unmould and cut into squares.
Serve at room temperature.