1. Rosé Wine
There is no better wine for a picnic than a chilled Rosé. The Perseus Pinot Noir Rosé is beautifully dry and 100% Old Vine Pinot Noir from the Sunrise Vineyard in West Kelowna. This wine exudes summer fun with its cranberry and floral aromas, fruit salad and spice flavors, coupled with zippy acidity and a long, dry finish.
2. Rustic Sandwiches
Skip the ham sandwich and think outside of the box! Try this Green Goddess Sandwich as a vegetarian option or the Turkey Club with Apple White Wine Jelly (available at winery now & online soon) sandwich to please any crowd. To create this rustic effect, simply wrap your sandwiches in parchment paper and tie with twine, and be sure to use the freshest bread or baguette you can find. Green Goddess Sandwich: Pesto Mayo (you can make your own with ¼ cup mayo and 1-2 Tbsp. fresh pesto) Spinach (handful per sandwich) Sliced cucumbers Avocado, sliced Fresh basil leaves (1-2 per sandwich) Fresh Mozzarella, sliced Turkey Club with Apple White Wine Jelly: Sliced Turkey Cream cheese Bacon slices, freshly cooked Spinach (handful per sandwich) Apple White Wine Jelly
3. Mason Jar Salad
A Mason Jar is the perfect way to transport your salad and show off those beautiful layers! Pull together a simple Caprese Salad with layers of fresh tomato, chopped basil and fresh mozzarella cheese, tossed with olive oil, sea salt and balsamic vinegar. For something a bit fancier, this Chickpea Kale salad with Lemon Tahini Dressing is a showstopper and SO healthy. Salad Ingredients: 1 small yam, peeled and diced 1 Tbsp. olive oil 4 cups kale, torn into pieces 1 cup canned chickpeas, rinsed ½ cup crumbled feta 1 cup cooked cooled quinoa 1/3 cup toasted chopped almonds Dressing Ingredients: 2 Tbsp. soy sauce 1 Tbsp. cider vinegar 1 Tbsp. tahini paste 2 Tbsp. nutritional yeast flakes (found in natural foods stores) ¼ cup water Juice of 1 lemon 1 clove garlic, crushed ¼ cup olive oil Directions: Preheat the oven to 400F. Place the diced yams on a cookie sheet, drizzle with the olive oil, and sprinkle with a bit of sea salt and roast, tossing occasionally, for about 25-30 minutes until cooked and golden brown. Cool. Layer the salad ingredients, except the almonds, in mason jars (or a bowl if you aren’t fussy about presentation). In a blender, combine all of the salad dressing ingredients except the olive oil and blend until mixed. While the blender is running, add the olive oil in a steady stream until smooth. Toss the salad with the dressing, top with the almonds and serve.
4. Charcuterie Board
Let’s face it, picnics are made for nibbling. Find some local cheese and condiments such as this amazing Antipasto and Apple White Wine Jelly (available at winery now & online soon), rustic crackers, olives and nice salami and you will have one happy crowd. Simply bring a couple of small knives and spoons and a cutting board to set it out on.
5. Fresh Fruit
No picnic is complete without fresh fruit. Go for whatever is in season and don’t forget to wash it before you pack it. Watermelon is always a picnic favorite!