Who hasn't experienced the complete bummer of unpacking that fabulous sandwich made early in the a.m.-mouth watering with anticipation-only to find the culinary masterpiece has gone soggy and limp in your travels. Well, we won't let that happen again!
Here are some simple tips for picnic success.
Take advantage of travel time: Construct your menu around pasta salads, salsas and other dishes that benefit from sitting in their marinades. The longer it takes to get to your destination the better the food will taste.
Save a little preparation for the picnic area: Instead of wrapping up pre-made sandwiches, tote in sandwich meats, cheeses, rolls and condiments in separate zip-lock baggies and Tupperware. Foods will remain fresher and picnickers will enjoy customizing their meals.
Pack what you can carry: Remember less is more, particularly if you're dining destination requires a so-called "short" trek. Also, reserve those quaint baskets for drive-in areas...A backpack or cooler with wheels will suit most other venues much better.
Don't forget utensils: While you do have the luxury of a beautiful view and the warm summer sun on your back, you don't have the ability to run into the next room if you forget your disposable forks or trusty ol' can opener for that matter.
Think safety first: Avoid bringing temperature sensitive foods like mayonnaise-based salads and spreads, and season with vinaigrettes, mustard and salsas instead. No I'm not your mother, but if you still choose to ignore me-be sure to pack these items in coolers with plenty of ice!
Just pack one of these winning California Ripe Olive combos,
and it'll just keep getting better as you go.
- Fusilli Pasta Salad with California Ripe Olives, sundried tomatoes and balsamic vinaigrette.
- Pesto Marinated Roasted Veggies: mushrooms, red onions, fennel and California Ripe Olives tossed with basil pesto.
- Mediterranean Couscous Salad: with chopped tomatoes, California Ripe Olives, chopped parsley and mint, and toasted almonds.