Prepare a Picnic for Dad

To Dad:

Thanks for making the best scrambled eggs with cheese ever. Thanks for trying to convince me that yams tasted like candy even though, at 4 years old, I already knew better. Thanks for buying huge vats of blueberries and strawberries from the local farmer every summer. Thanks for making me eat our homemade raspberry jam from 1975-1988 even though I desperately wanted Welch’s jelly instead. Thanks for giving me the Salad Loving gene. Thanks for always liking whatever meal I made for you - even if it didn’t always turn out, well…edible. Thanks for always washing the dishes and cleaning up afterward. Thanks for being such an awesome dad.  I appreciate everything you do for me. Love you and Happy Father’s Day!

For the past few years, it’s been easy to find expensive, cool gadgets to buy dad for Father’s Day. This year, give the gift of spending time with dad in the outdoors. All you need is some great food, a frisbee and an afternoon.

Planning for a picnic is easier than it looks - the key is to prepare finger foods that store and travel well. I recommend making a few gourmet sandwiches in wraps for easy handling or take advantage of crusty, sourdough bread from your local bakery. For “easy-to-eat without utensils” side dishes, prepare Insalata Caprese Skewers, a White Bean Dip and some chocolate chip cookies and you are good to go.

Try combining ingredients of your favorite meal into a sandwich - like  Roasted Turkey with Sun-Dried Tomato Tapenade, Grilled Chicken with Corn and Avocado Salsa, Roast Beef with Horseradish Dressing, Seared Ahi Tuna with a Wasabi Aioli and Picked Cucumbers, or Sautéed Vegetables and Mozzarella with Walnut-Almond Pesto. For more gourmet sandwich ideas, check out Top Chef host, Tom Colicchio’s new book, ‘wichcraft: Craft a Sandwich into a Meal–And a Meal into a Sandwich.

Remember to store your food properly in a sealed cooler on ice. Wrap each sandwich well in saran wrap and then in a ziploc and place on the top of the rest of the food in the cooler to ensure that it doesn’t get wet.

To prepare Insalata Caprese Skewers, buy bamboo skewers (found at most grocery stores) and thread bocconcini (bite-sized mozzarella balls), a basil leaf, and a grape tomato - repeat this until skewer is full. Prepare at least one skewer per person and lay in a long, flat tupperware. Drizzle with a little olive oil, balsamic vinegar and sprinkle with salt and pepper. It will take only 10 minutes to prepare and is a cinch to serve. Enjoy!

Roasted Garlic White Bean Dip

1 head garlic
1 tablespoon olive oil
2 15-ounce cans cannellini beans (or any white beans), rinsed, drained
2 tablespoons fresh lemon juice
1/3 cup olive oil
1-2 teaspoon ground cumin
1 teaspoon lemon zest
1 teaspoon of kosher or sea salt
Fresh ground pepper to taste
5 tablespoons minced fresh cilantro
Garnish with extra cilantro

Preheat the oven to 375°F. Slice the root end of the head of garlic so that the cloves are exposed and drizzle with oil. Wrap in foil and bake for 50 to 60 minutes, or until the garlic is very tender. Remove garlic from the oven and allow to cool. You can squeeze out cloves by squeezing cloves or scoop each clove out with a small spoon or knife. Transfer the roasted garlic to a small bowl.

In a food processor, purée beans and lemon juice. Add oil, cumin, lemon zest and roasted garlic cloves. Season with salt and pepper. Add 3 or more tablespoons of cilantro (depending on taste) and pulse briefly into mixture. Add more salt and pepper if needed. Transfer to large bowl and serve or prepare 2-3 days in advance and store in sealed container in the refrigerator.

Preparation time: 20 minutes (plus roasting time)
Serves 6-8
Recipe by Julie Negrin © 2006

Crispy Pita Chips

2 pitas, preferably whole wheat
3-4 tablespoons olive oil
Kosher salt or sea salt
Optional: dried herbs like oregano, basil, parsley

Preheat oven to 350° F. Slice each pita into eight triangles and pull apart so that each pita yields 16 pieces. Lay each piece flat on a baking sheet lined with parchment paper or foil. Brush each one liberally with oil and then sprinkle with herbs and salt. Bake for 12-15 minutes, or until crispy and brown. Serve immediately or store at room temperature in a ziploc bag.

Preparation time: 20 minutes
Yields 16 chips
Recipe by Julie Negrin © 2008

And if you haven’t bought a present yet and would like to buy food-related gifts for your dad, check out these grilling cookbooks and Williams-Sonoma kitchen tools.

Happy Father’s Day!