Simple or fancy, picnic planning should include food safety

I can’t see a picnic basket without hearing the voice of Yogi Bear (the cartoon character, not to be confused with baseball player Yogi Berra) as he talks to his sidekick Boo-Boo about a “pic-a-nic basket,” usually the target of a planned heist. While Yogi finds baskets filled with all sorts of tasty treats, he rarely gets to enjoy the contents. Today, I’ll share some suggestions about what to pack in your next pic-a-nic basket.

First, you’ll need something to sit on if the location doesn’t have a table and chairs. I like to spread out a tarp and top it with a blanket to provide some barrier to moisture and insects that may try to join the party. Melamine plates and acrylic glasses (see photo) are preferable to fine china or flimsy paper options. And if you bring wine, screw-top bottles are easier than finding out you forgot a corkscrew – that’s a bottle of rosé in the black neoprene carrier.

A dish towel, napkins and wet wipes are all useful for spills and sticky fingers. Plastic cutlery is handy, but the real thing won’t take up any more space, so if you’d prefer to minimize plastic, go to your cutlery drawer for supplies. Don’t forget serving spoons, and bring a sharp knife, as something will need cutting, even if you didn’t plan on it. 

For chilled beverages, you might include a separate cooler so you have somewhere for the ice to melt. It’s usually easier to pack cans rather than bottles of soda, diet soda and iced tea. Don’t skimp on bottled water, as it’s easy to become dehydrated out in the sun.

To keep items in the main basket cool, freeze several reusable ice packs to tuck around perishable foods. But, consider your menu items carefully. Avoid mayonnaise-based salad dressings, and in sandwiches, substitute a mustard spread or pesto. If including a salad course, consider a chopped vegetable combination rather than leafy greens, which tend to wilt.

Sandwiches can be easy to pack, but soggy bread slices may result, especially if you layer in sliced tomatoes. To avoid this, coat the inner sides of the bread or rolls with mustard to create a barrier. Choose cured meats, such as prosciutto, salami or ham. Pack the tomato slices in a zip-top bag to add when sandwiches are served.

You’ll want to include a few slices of cheese to balance the sandwich meat, and provolone is a nice, sturdy choice. If you’re a fan of pickles, you can thoroughly drain some thin-sliced sandwich pickles and place them in an inner layer away from the bread. Wrap each sandwich in parchment paper and place it in its own zip-top bag.

Desserts should be simple: homemade cookies, cupcakes and fresh fruit are all good choices. If you opt for fruit, make sure it’s washed beforehand, and if you want a refreshing melon, carry it already sliced or chopped for easier serving. Bagged chips, cheese, crackers and mixed nuts are all good choices for nibbles.

I’ve included recipes for a simple chopped vegetable salad that is fine at room temperature, and a pasta salad full of salty, sweet Asian flavor. For a simple, delicious and convenient dessert, these lemon bars are a summer favorite. Enjoy your pic-a-nic!

Chopped Veggie Salad

15-oz can chickpeas
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 small red onion
1/2 pt grape tomatoes
1 medium cucumber
1/3 C pitted kalamata olives
4 oz crumbled feta cheese
2 T olive oil
2 T lemon juice
1 minced garlic clove
1 t oregano
salt & pepper, to taste

Rinse and drain the chickpeas; place them in a serving bowl. Stem, seed and chop each of the peppers; add to the bowl. Dice the red onion; add to the bowl. Cut the tomatoes in half; add to the bowl. Peel and chop the cucumber; add to the bowl. Add olives and cheese to the bowl. Whisk together oil, lemon juice, garlic and oregano. Pour dressing over vegetables in bowl and toss to combine. Season to taste with salt and pepper. Yield: 6 servings.

Pasta Salad

12-oz box rotini pasta
1/4 C vegetable oil
3 T rice wine vinegar
2 T brown sugar
2 T creamy peanut butter 
2 T soy sauce
2 t toasted sesame oil
1/2 t garlic powder
1/2 t ground ginger
1/4 t crushed red pepper
1/2 C shredded carrot
1 C sliced snow peas
1/2 C sliced red bell pepper
3 sliced green onions
2 T chopped cilantro
2 T chopped peanuts
1 t toasted sesame seeds

Cook the pasta according to package directions for al dente. While pasta cooks, make the dressing. Whisk together in a serving bowl oil, vinegar, sugar, peanut butter, soy sauce, sesame oil, garlic powder, ginger and red pepper. When pasta is cooked, drain and add to the bowl; toss with dressing to combine completely. Scatter remaining ingredients over the top of the pasta and toss to combine before serving. Yield: 6 servings.

Lemon Bars*

1 C flour
1 stick melted butter
1/4 C powdered sugar
1 C granulated sugar
3 T lemon juice
2 eggs
2 T flour
1 t baking powder
powdered sugar for dusting

Preheat oven to 350 F. Combine flour, butter and powdered sugar. Press evenly across the bottom of a 9-by-13-inch pan. Bake for 20 minutes, then reduce oven heat to 325 F. Meanwhile, in a mixing bowl, combine sugar, lemon juice, eggs, flour and baking powder; beat until smooth. Pour onto baked crust and bake for 25 more minutes. Dust with powdered sugar. Yield: 8 servings. *Adapted from Carter Hall Plantation.