Grab your favorite towel and lay down on the grass to relax. Here are Five Food Steps for the perfect picnic this summer!
Five Food Steps for the Perfect Picnic
Ready for a picnic at one of the beautiful Indy parks? Imagine how nice, relaxing and full of delicious food and drinks a day near the White River can be! Picnicking during the transition of spring to summer is always nice. It is not super hot yet but you can already enjoy a sunny day near the water.
Create your perfect picnic with these five simple steps.
The first step is meat. If you don’t feel like grilling on the spot you can easily prepare it at home. You can boil, roast, bake and even pull the meat. Place it into a plastic box and take it with you.
The second step is salad – a delicious must-have on your picnic. Make a vegetable salad with beetroots, carrots, potatoes and olive oil – always nutritious and healthy. For green salad lovers, Romaine salad or Iceberg will work best. Mayo, mustard or yogurt dressing are easy to carry in a small container – just add them before serving. Nice and fresh taste is guaranteed!
Step number three is pastry. You can buy some fresh croissants or nice cinnamon swirls, bagels or buns from a local pastry shop.
Number four is cheese; soft cheese, hard cheese or even blue cheese – it has to be in your basket. Cheese is a perfect company to wine, berries, honey and fresh bread.
The last step is drinks. Summer sangria with fresh strawberries, peaches and mint will make your picnic special and refreshing. Grab your favorite basket, cook some meat and enjoy a sunny day in a park. Bon appetit! More recipes on HelenaRecipes.com.
Salad with beetroots, carrots and potatoes
- 2 carrots
- 2 beetroots
- 3 potatoes
- 1 white onion
- 4 tbl fresh lemon juice
- ½ glass cooked white beans
- 3-5 oz pickles
- 3 tbl olive oil
- Boil potatoes, beets and carrots.
- Peel the skin of onion, beetroot, potatoes and carrots.
- Cut potatoes, beetroots, potatoes and carrots into cubes.
- Cut onion into small cubes and squeeze the lemon juice on top of the onion. Mix it and leave for 5 minutes.
- Place all vegetables in a bowl, add beans, olive oil, salt. Mix the salad and serve on a plate. Salad is served as a separate dish or as a garnish to roasted meat.
- 1.1 pound pork tenderloin
- 3 oz butter
- Salt to taste
- Pepper to taste
- ½ tsp steak mix
- 5 sprigs fresh parsley
- ½ lemon juice
- 5 tbl olive oil
- Heat a pan with butter over the medium heat.
- Place the meat on a pan and fry on each side for a few minutes.
- Transfer the meat onto a baking sheet or a frying pan. Then put it in the oven and bake for 10-15 minutes.
- When the roast meat is ready, remove it from the pan, cut into slices and serve.
- Chop parsley, add lemon juice, olive oil, salt and pepper. Mix everything and drizzle on top of the meat.
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