Let's Go, Pic-Knicks!
Sorry, we couldn't resist.
Call it a party, a pit stop, a prolonged lunch, or a preoccupation with eating outdoors as long as weather permits—nothing beats a good picnic. No bench? No problem. A blanket or towel will do the trick. What’s more important is who you’re with and what you’re bringing.
Chips and dips are always guaranteed crowd-pleasers, and they’re even better when they’re made at home with simple ingredients and special spice blends. Sandwiches remain a picnic menu nonnegotiable, especially when they’re structurally sound, thoroughly slathered with garlic labneh, and layered with pickled spring vegetables. A shareable rice salad isn’t something to skip out on, either—with loads of herbs, mushrooms, and peas tossed with good quality olive oil and vinegar, it might seem a little outside-of-the-box in terms of “salads,” but it’s not going to get soggy, and it will be delicious.
Pack a cooler, some cutlery, and napkins; charge your speakers and make a playlist for relaxing under the sun (or sitting comfortably in the shade); assign each of your friends an item to bring, or prepare to eat solo with whatever sounds best to you at the moment. Don’t forget to stay hydrated. Above all, don’t miss out on picnic season. Celebrate it with back-to-back planned pleasures.
Picnic-Ready Plantain Chips with Black Bean Dip
Makes: 6 to 8 servings
Time: 30 minutes, plus cooling time
We all know there’s no picnic without chips and dip, and when you make plantain and black bean varieties, you can expect expectations to be exceeded. Plantain chips will hold their crunch (be sure they’re well-cooked, drained, and entirely cooled before packing them up), and creamy black bean dip (add chipotle peppers if you’re picnicking with friends who appreciate a kick) will be an exciting alternative to store-bought hummus or salsa. There’s also room to play around with your plantain seasonings—if making your own spice mix sounds tedious and you’ve got suya spice or your personal favorite salt blend on hand, you’ll be all set.
Ingredients
For the dip:
2 cans black beans, rinsed
1 cup fresh cilantro leaves, plus more for garnish
2 cloves garlic, grated
Juice of 3 limes
1 cup sour cream, plus a dollop more for garnish
2 chipotle peppers in adobo sauce (optional)
2 teaspoons ground cumin
2–3 big pinches of salt, plus more to taste
For the chips:
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon cayenne pepper
3–4 cups neutral oil, for frying (or enough to fully submerge the plantains)
6 firm-ripe plantains, peeled and very thinly sliced (mandolined)
Instructions
Add black beans, cilantro, garlic, lime juice, sour cream, chipotle peppers (if using), cumin, and salt to a blender or food processor. Blend until thoroughly combined and smooth. Taste, and, if needed, add more salt. Cover and store in a sealed container in the refrigerator until ready to use.
In a small mixing bowl, whisk together smoked paprika, onion powder, garlic powder, salt, and cayenne pepper and set aside. Add neutral oil to a pot or pan over medium heat. Once shimmering, add plantains and cook in batches to avoid overcrowding or the plantains sticking together. Once crispy and deeply golden brown on both sides, use a slotted spoon to transfer plantains to a rack. Season immediately with the spice mixture. Once completely cooled, transfer to a towel-lined bowl or sealed container.
link to printable version
Picnic-Ready Rice Salad with Mushrooms, Peas, and Herbs
Makes: 6 to 8 servings
Time: 45 minutes, plus cooling
While rice might not be the first thing that comes to mind when picnics are mentioned, when herbs, mushrooms, and peas are added to the equation, it rounds out an outdoor meal with fresh flavors and zero sogginess.
