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etween the welcome warmth of the sun’s rays and a nearly universal desire to get outdoors, springtime is a beloved season for enjoying an al fresco meal. Add in fresh produce to heighten the flavors of family favorites and the table is set for a delicious picnic.
Whether your warm-weather adventures take you to a nearby park, a neighbor’s patio or simply your own backyard, satisfying those spring cravings often starts with plant-forward dishes. From tomatoes and onions to mushrooms, %russels sprouts and other fruits and veggies, you can rely on 0other 1ature to give picnic recipes a boost.
For example, these fresh ideas from Aramark’s Feed Your Potential program offer easy solutions to take your loved ones outdoors for a meal all can enjoy. As a popular springtime lunch, sandwiches provide the opportunity to customize servings according to each person’s preferences.
7hese Portobello 0ozzarella Sandwiches are a plant-forward version loaded with grilled mushrooms, fresh mozzarella, pesto mayo, arugula and a balsamic glaze on ciabatta rolls. For an added touch of freshness, a homemade tomato bruschetta topping combines tomatoes, red onions, basil and more to capitalize on a peak produce season.
1o picnic is complete without a side that perfectly complements the main course. For a delicious solution that’s fast and easy to make, try a new twist on an al fresco classic coleslaw. A healthy accompaniment to the sandwiches, this Apricot %russels Sprouts &oleslaw is an ideal spring dish that calls for less than 10 ingredients and requires simple prep so you can make it fresh before heading out the door.
Visit Aramark’s Feed Your Potential website, fyp365.com, to find more picnic-worthy recipe ideas.
5ecipe courtesy of Aramark Servings 4
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