WEEKLY MENU 06.14.26
We’re having a fun dinner “out” during the Weekly Menu 06.14.26~
Our Weekly Menu 06.14.26 covers International Picnic Day on June 18th. People around the globe should be celebrating the big day with us. Can you even imagine the differences in food? It depends on what is considered a “picnic” everywhere. I found this fabulous info on a full spread in ModernAdventure.com, and I’d recommend a read of the entire blog if you get a chance, but here are four of my faves. I desperately need to experience a picnic in:
1. France
Under the filtered light of the Jardin du Luxembourg or along the banks of the Loire, the French picnic is an art form. A crusty baguette still warm from the boulangerie; a wedge of Brie, its interior slowly softening in the sun; saucisson sliced into paper-thin rounds; a ramekin of râillettes or duck pâté; and always, something sweet—perhaps an apple tart, glossy with apricot glaze. Strawberries, fragrant and ruby-red, are a sure sign of spring, and a bottle of rosé is rarely far from reach.
2. Spain
A Spanish picnic is best shared—a true expression of the tapas tradition. Beneath the dappled shade of an olive tree, dishes are passed among friends: jamón ibérico with its nutty depth; manchego in sharp triangles; pan con tomate rubbed with raw garlic and sun-ripened tomato; and slices of Spanish tortilla, its golden layers still warm. Almonds roasted with sea salt, wedges of turrón, and a bottle of Rioja lend themselves to slow afternoons.
3. Italy
In Tuscany or on the Amalfi coast, a picnic isn’t merely a meal; it’s a slow afternoon among olive groves or limestone cliffs, accompanied by the rustle of cypress trees and the scent of lemon blossom. The basket overflows with ciabatta, torn by hand; buffalo mozzarella, cool and milky; thin ribbons of prosciutto and marinated artichokes glistening with oil. Cherry tomatoes burst between the teeth. Almond cantucci offer a crunchy conclusion, perhaps softened in a dip of chilled Vin Santo or Prosecco.
4. Portugal
Along the cliffs of the Algarve or tucked into the vineyards of the Douro Valley, Portuguese picnics speak to sea and soil. A loaf of dense, crusty pão anchors the spread. There might be tins of sardines, packed in lemony oil; slices of queijo da serra, soft and pungent; rounds of chouriço; and a pastel de nata or two, their custard centers still faintly warm. Vinho verde, with its slight fizz and green apple notes, adds freshness to each bite.
That’s a lot to live up to!
Luckily, we have Presque Isle close at hand, and might need to get out there this week with our picnic.
We eat on the patio a lot during the summer, but in order to make it a picnic, I feel like the food needs to be packed up in a basket, and, preferably, served on a blanket. At the very least, the participants need to be sitting on the ground. The post pic drags a picnic table into the mix, but that is very fancy, and certainly not required.
Many years ago, I applied for a credit card solely for the welcoming gift of a fully outfitted picnic basket. I don’t think we ever used it for the intended purpose, but I loved that thing.
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Is it any wonder? How cute is that basket? I think any basket would work – in a pinch, a grocery bag would suffice. I love these little Chinese take out containers, too. Individual servings makes for a very easy dinner on the blanket.
WEEKLY MENU 06.14.26
We’re taking Ham and Bacon Sandwiches that I’ll wrap in wax paper for a little bit of nostalgia, and Roasted Red Pepper Pasta in the go-to boxes. Instead of spaghetti, which might get unruly and challenging to eat without constant chin wiping, I’ll use a short pasta that we can spear. Way back in the day, my Mom used to pack popcorn in our lunches when she ran out of chips. All my classmates clamored for a few pieces. We’re incorporating that into Picnic Day too – via Sweet & Spicy Popcorn. I’ll make enough for everyone though.
Strawberries will be the finale for a bit of sweetness. Don’t forget the forks and napkins!
But that’s not until Thursday. What’s for eats before that? We’re cooking steaks and creamed corn on Sunday, and finishing up with a cake Bert requested. It’s the Italian Cream Cake, and it makes a fabulous splash at the end of a slightly decadent meal.
Grilled Chicken Tacos are back on the menu because I can’t get enough of them. I season chicken breasts with some S&P and some chili powder, and Bert fires up the grill to cook them perfectly. When they’re done, I cut them into chunks that will fit in the taco shells. All they need to be complete is a sprinkle of grated cheese and some chunky salsa or pico de gallo. Yum. No grill or rain in the forecast? Throw the breasts in a hot cast iron skillet after seasoning instead. Still super yummy.
WEEKLY MENU 06.14.26
RECIPE LINKS
WHIPPED RICOTTA
CREAMY PARMESAN DRESSING
CROCKPOT CREAMED CORN
ITALIAN CREAM CAKE
BROCCOLI SALAD
SLOPPY JOES
SWEET & SPICY POPCORN
HAM & BACON SANDWICHES
ROASTED RED PEPPER PASTA
GRILLED NAAN PIZZA
HAPPY INTERNATIONAL PICNIC DAY!
WEEKLY MENU 06.14.26 EQUIPMENT & MISCELLANEOUS
