Adventure is Out There

This is your call to escape the ordinary, basket in hand, and explore the beauty that lies just beyond your doorstep. Whether you're seeking or a scenic spot by the water, or a quiet corner in a bustling park, our gourmet picnic menu is crafted to elevate your adventure. Pack a feast, find your spot, and savor every moment as you dine al fresco in style. Here’s to making today extraordinary.

MENU

Cucumber Cabbage Slaw & Tahini Dressing

Radishes with Salted Butter

Homemade Potato Chips

Muffuletta Sandwiches on Focaccia

Herby Chickpea Salad Wrap

Salted Honey Pistachio Cookies

Cucumber Cabbage Slaw & Tahini Dressing

500G WHITE CABBAGE, THINLY SHREDDED

2 CELERY STALKS, TRIMMED AND THINLY SLICED

1 LEBANESE CUCUMBER, THINLY SLICED

1 APPLE (WHITE) CUCUMBER, PEELED AND THINLY SLICED

1 CUP FLAT-LEAF PARSLEY LEAVES, FINELY CHOPPED

SUMAC, FOR SPRINKLING

TAHINI DRESSING

¼ CUP TAHINI PASTE

⅓ CUP LEMON JUICE

1 TABLESPOON WATER

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1 CLOVE GARLIC, CRUSHED

SEA SALT AND CRACKED BLACK PEPPER

To prepare the tahini dressing, mix the tahini paste, lemon juice, water, olive oil, crushed garlic, salt, and pepper in a bowl until well combined. Set aside.

In a large mixing bowl, combine the shredded cabbage, sliced celery, sliced cucumbers, and chopped parsley.

Pour the tahini dressing over the vegetable mixture and toss everything together to coat evenly. Transfer the slaw to a serving platter and sprinkle sumac over the top for added flavor. Serve chilled. Take pre-batched salads in weck jars for the road.

Radishes with Salted Butter

12 OUNCES (340 G) SMALL (ABOUT ½ INCH) ROUND RADISHES

1 ¼ CUPS (2 ½ STICKS, OR 280 G) UNSALTED BUTTER (PREFERABLY EUROPEAN), DICED AND AT ROOM TEMPERATURE

NEUTRAL OIL

SLICES OF FRESH BREAD 

FLEUR DE SEL

DIRECTIONS

Using a pair of scissors, remove the taproots and leafy tops from the radishes, forming perfectly round spheres. Wash and thoroughly dry the radishes.

In a large bowl, fold the softened butter with the radishes using a rubber spatula. Oil a mini loaf pan (about 5 ¾ by 3 ¼ by 2 inches) and line it with plastic wrap; press and pull the wrap as needed to eliminate air bubbles. Transfer the radish butter to the pan and spread it to the edges; smooth the top and tap the pan on the counter to remove any air bubbles. (Alternatively, transfer the butter directly to a sheet of plastic wrap or parchment paper and roll it into a log.) Refrigerate the terrine until very firm, 4 to 6 hours.

Using the plastic wrap, lift the terrine out of the pan and transfer to a work surface. Remove the wrap. Using a very sharp knife or gently serrated bread knife, cut the terrine into ¼-inch-thick slices. Serve with slices of fresh baguette and finish with fleur de sel.

Homemade Potato Chips with Smoked Salmon and Lemon Crème Fraîche

Forewarning, this is a labor of love.

Ingredients

2 large Russet potatoes

Cold water, for soaking

2 teaspoons sea salt, plus extra for seasoning

Oil, for frying (vegetable, canola, or peanut oil works best)

200g smoked salmon, thinly sliced

1 cup crème fraîche

1 tablespoon lemon zest

Freshly ground black pepper

Fresh dill, for garnish (optional)

Equipment

Mandoline slicer or sharp knife

Large bowl

Paper towels

Deep fry thermometer

Large heavy-bottomed pot or deep fryer

Slotted spoon or frying spider

Baking sheet lined with paper towels

Prepare Potatoes: Thinly slice potatoes using a mandoline or knife. Soak slices in cold water for 30 minutes to remove starch.

Dry & Fry: Pat potatoes dry. Heat oil to 350°F in a large pot. Fry slices in batches until golden and crisp, about 3-5 minutes. Drain on paper towels and season with salt and pepper.

Lemon Crème Fraîche: Mix crème fraîche with lemon zest, salt, and pepper.

Assemble: Place chips on a plate, top each with smoked salmon and a dollop of lemon crème fraîche. Garnish with dill if desired.

Tips:

Ensure potatoes are dried thoroughly before frying to enhance crispiness and maintain oil temperature during frying for best results.

Muffuletta Sandwiches on ‘Same Day’ Foccocia

Dough

¾ cup warm water (about 110°F)

½ tsp sugar

1 ½ tsp rapid-rise yeast

1 ¾ cups all-purpose flour

1 tsp salt

4 tbsp extra virgin olive oil (EVOO), plus more for greasing and brushing

Toppings

Freshly grated Parmesan cheese

1-2 cloves garlic, minced

Fresh rosemary, finely chopped

Equipment

Cast iron skillet or baking pan

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until the mixture is frothy, indicating that the yeast is active.

In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and 4 tablespoons of extra virgin olive oil. Stir until the mixture begins to form a sticky dough. Flour your hands and transfer the dough to a floured surface. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. Add a little more flour if the dough is too sticky to handle.

Lightly grease your cast iron skillet or baking pan with olive oil. Place the dough in the skillet and cover it loosely with a clean kitchen towel. Let the dough rise in a warm, draft-free place until it has doubled in size, about 1 hour. While the dough is rising, mix the minced garlic, chopped rosemary, and enough Parmesan cheese to generously cover the dough, setting the mixture aside until needed.

After the dough has risen, use your fingertips to gently press down on the dough, creating dimples across the surface. Brush the top liberally with extra virgin olive oil, then sprinkle the garlic, rosemary, and Parmesan cheese mixture evenly over the top. Let the dough rise for another 20 minutes.

Preheat your oven to 400°F (200°C). Once the dough has completed its second rise, place the skillet in the oven and bake for about 20 minutes, or until the top is golden brown and the cheese is bubbly.

Muffuletta Sandwich Assembly

Ingredients for Olive Spread:

1 cup green olives, finely diced

1 cup kalamata olives, finely diced

1/2 cup marinated artichokes, finely diced

1/3 cup roasted bell peppers, finely diced

3 green onions, minced

1 clove garlic, minced

1/4 cup celery, thinly sliced (about one large stalk)

2 tablespoons flat-leaf parsley, chopped

2 teaspoons dried oregano

3 tablespoons red wine vinegar

3/4 cup extra virgin olive oil

Pinch of red pepper flakes

Ingredients for Sandwich:

1 loaf focaccia 

1/3 pound Genoa salami

1/4 pound Coppa

1/2 pound Mortadella

1/2 pound sliced ham

1/2 pound sliced provolone

1/2 pound sliced mozzarella

In a bowl, combine all the ingredients for the olive spread. Mix well to ensure everything is evenly distributed. Cover and refrigerate for at least one hour to allow the flavors to meld.

Slice the loaf of bread horizontally. If using round bread, hollow out some of the soft bread from the center to create more space for fillings. Generously spread the olive mixture on both cut sides of the bread. Be careful to drain any excess liquid from the spread before applying to prevent the bread from becoming soggy.

Start layering the meats and cheeses on the bottom half of the bread. Begin with a layer of coppa, followed by mortadella, salami, provolone, ham, and finally mozzarella.

Place the assembled sandwich on a baking sheet. Cover with another baking sheet and place a heavy item, such as a cast iron skillet, on top to compress the sandwich. Refrigerate for another hour to help the flavors meld together and stabilize the sandwich.

Herby Chickpea Salad Wrap

For the Vegan Chickpea Salad:

1 can chickpeas, rinsed and drained

1/4 cup chopped Italian parsley

1/4 cup chopped dill (or substitute with 1/8 cup fresh tarragon)

2 tablespoons whole grain mustard

1–2 tablespoons vegan mayo or 2–3 teaspoons olive oil

Salt and pepper to taste

For the Wrap:

4 whole-grain or gluten-free wraps

1 tablespoon mustard

2 large lettuce leaves (red leaf, green leaf, or romaine)

1 Turkish cucumber, thinly sliced

1 carrot, thinly sliced (use a vegetable peeler)

4 radishes, thinly sliced

1 avocado, sliced

A big handful of sprouts (alfalfa, sunflower, or daikon)

Prepare the Chickpea Salad:

In a medium bowl, combine the chickpeas, chopped parsley, dill (or tarragon), whole grain mustard, vegan mayo (or olive oil), salt, and pepper.

Use a fork to smash the mixture until well combined. Taste and adjust the seasoning as needed.

Assemble the Wraps:

Spread a thin layer of mustard over each wrap.

Place a lettuce leaf in the center of each wrap.

Spoon a generous amount of chickpea salad onto the lettuce.

Top with layers of sliced cucumber, carrots, radishes, and avocado.

Add a handful of sprouts.

Carefully roll up the wrap, folding in the edges to hold the fillings inside.

Cut the wrap in half diagonally and serve.

Salted Honey Pistachio Cookies

1 cup butter

1/2 cup light brown sugar

1/4 cup granulated sugar

1/2 cup honey

1 egg

1 tablespoon vanilla extract

1 teaspoon coarse sea salt

1 teaspoon baking soda

2 1/2 cups all purpose flour

1 cup chopped pistachios

1 cup white chocolate chips

optional – flaked sea salt for garnish

In a medium saucepan over medium-low heat melt the butter and bring to a boil. Stir or swirl pan consistently as the butter boils and begins to brown (about 5 minutes). It will turn a deep amber color. Remove from the heat and allow the butter to cool for 20-30 minutes.

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

When the butter is cooled add it to the bowl of your stand mixer, along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute. Add in the honey, egg, vanilla, sea salt, baking soda and flour. Mix for an additional minute, until combined.

Turn mixer to low and add in flour, mixing until just incorporated. Stir in the pistachios and white chocolate chips until evenly combined.

Using a medium cookie scoop (2 tablespoons) drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 8 minutes, or until the edges are lightly golden. Don’t over-bake.

Allow the cookies to cool for 3-4 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Sprinkle with flaked sea salt if desired.