July 12, 2015 | Posted by The B-Team
Picnic season is well underway! Have you spent sufficient nights eating under the stars? We didn't think so. We're here to help you fill your quota with a collection of our brightest and most flavorful, portable, picnic-blanket-ready recipes.
Leek hand pies with spelt-caraway crust are made for eating on the grass.
Pair them with bright salads, like shaved Brussels sprouts with pomegranate and mint, arugula and radicchio with blackberries and candied pumpkin seeds, or shredded kale with lime and cotija.
For the main event, serve slices of chicken adobo with jicama cabbage slaw, some roasted leg of lamb stuffed with Dijon mustard and herbs, or pressure cooker braised pork with pineapple and spices to be tucked into tortillas. All can (and should) be made a day or two ahead, for day-of picnic ease!
Craving something as simple as can be? No one will ever complain about eating pasta with fresh tomato sauce al fresco.