National Picnic Day


It's National Picnic Day! Even though we are all staying at home right now, we can still have a picnic inside. Grab some pillows, blankets and candles and make a picnic spot near a window in your house. Add some fun food, drinks and games and make it a party. Here are a few recipes and ideas to get you started.

CHARCUTERIE BOARD & PARTY BITES

MEATS

Salami

Capicola

Mortadella

Prosciutto

Sopressata

CHEESES

Brie

Parmesan

Goat

Smoked Gouda

Blue

VEGGIES/FRUIT (pickled or preserved)

Olives

Asparagus

Pepperoncini

Sundried tomatoes

Fresh fruit

Fruit preserves

GARNISHES

Fresh herbs

Pesto

Stone ground mustard

Crackers

BREADS

Baguette

Focaccia

Pretzel bun

Arrange meats, cheeses and veggies on a large wooden cutting board. Serve with fruit, pesto, mustard, crackers and breads.

Make some foccacia and pretzel-bun sandwiches to serve alongside.

FOCACCIA SANDWICHES

Cut focaccia in half horizontally.

Spread a thin layer of pesto over the cut sides of the bread. Layer meat on focaccia bottom, then add some cheese slices and top with some pepperoncini. Replace focaccia top and cut into desired slices. Arrange on a platter next to the charcuterie board.

PRETZEL-BUN SANDWICHES

Cut pretzel buns in half horizontally.

Spread a thin layer of stone ground mustard over the cut sides of the buns. Layer meat on pretzel-bun bottom, followed by some cheese slices. Replace pretzel-bun top and cut into desired slices. Arrange on a platter next to the charcuterie board.

NOTE

Feel free to add extra slices of meat and cheese to these sandwiches.

I use items from the charcuterie platter along with some sliced turkey, ham and sliced cheeses.

Video from WZZM, showing how I put my Charcuterie Board together.

Antipasto Salad with Bloody Mary Vinaigrette

Serves 4

1 (10-ounce) package cheese tortellini

6 ounces Brewt’s Bloody Mary Mix

¼ cup red wine vinegar

¼ cup extra-virgin olive oil

1 (14-ounce) can quartered artichoke hearts, drained

1 cup medium pitted ripe black olives, drained

1 cup cherry tomatoes, halved

1 cup pepperoncini peppers

8 ounces fresh mozzarella balls

8 ounces black pepper salami, cut into bite-size pieces

Fresh basil leaves, for garnish

Balsamic glaze (optional)

Cook tortellini al dente, according to the package instructions, then drain and let cool.

In a small bowl, whisk together bloody Mary mix, red wine vinegar and olive oil until well-incorporated and emulsified.

In a large bowl, add tortellini, artichoke hearts, olives, tomatoes, pepperoncini, mozzarella balls and salami. Gently fold in vinaigrette and toss everything together. Cover and refrigerate for at least 1 hour.

Garnish with fresh basil leaves. Drizzle with balsamic glaze, if desired.

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About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

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