Perfect picnics

One of my favorite things to do in summer is to plan a casual meal or barbecue and turn it into an outdoor picnic.

The location can be a local park, the lake, or even my own backyard.

Here are a few tips – and recipes – to help you host a successful summer picnic.

• Portability is important. A good picnic basket should be equipped with the utensils, napkins (wrapping utensils in linen napkins is a nice touch), a corkscrew, tablecloth, cutting board, plates and the airtight containers holding your food. I like using Mason jars and acrylic or melamine dinnerware. Skip the fancy crystal – it can easily get broken. Instead, use heavy-weighted glasses or quality plastic stemware. For a ground covering, use a hand-me-down blanket, quilt or a sturdy tablecloth – waterproof is best. Bring some pillows to sit on, and – if you want to make it romantic – add some fresh-cut flowers. A must for me is a portable chair with an attached side table to hold a plate or drink.

• Finger-lickin’ good. Hand-held food – such as a fresh baguette with good cheese, small tarts, muffins and cold chicken, fried or roasted – are good examples. Remember food safety principles, and be sure to use a cooler to maintain the temperature of any items that need to stay cold, such as deviled eggs or items that contain mayonnaise. Use a thermos for any warm beverages you might like to bring along.

• Layer and pour. When assembling a salad in a Mason jar, start with the dressing on the bottom and layer your ingredients as you move up. You want to finish with any leafy greens at the top to keep them from wilting. Pour contents onto plate when it’s time to serve. Or, make a pasta salad, and just use the jar as a fun serving vessel.

• Safety first. Don’t forget the insect repellent and sunscreen.

Cast Iron Skillet Fried Buttermilk Chicken

2 tablespoons of salt

1 tablespoon granulated onion powder

3 tablspoons garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon ground thyme

1 teaspoon paprika

1 teaspoon granulated white sugar

1 whole chicken cut into 8 pieces

6 whole eggs

2 cups of buttermilk

3 cups of all-purpose flour

1 cup of canola oil

Mix ingredients through sugar together in small mixing bowl. Season chicken pieces with 1/3 of the spice mixture, and let them rest while you prep everything else.

In a medium mixing bowl, whisk together the eggs and the buttermilk. When combined, whisk in 1/3 of the spice mixture.

In a large mixing bowl, combine the rest of the spice mixture with the flour.

Dip chicken in milk-and-egg mixture, then toss chicken in the spiced flour.

Heat oil in a cast iron skillet over medium-high heat until the temperature reaches 350 to 360 degrees.

Shake excess flour off of the chicken and carefully place the chicken into the hot oil. Fry chicken in batches as not to overcrowd the pan. Cook on each side for about 10 minutes.

Remove chicken from skillet, place on baking sheet and put into oven preheated to 350 degrees. Cook for an additional 20 minutes and check internal temperature to make sure it is at least 165 degrees.

Remove from oven, cool and serve or pack for your picnic.

Serves: 4

Cajun Shrimp and Spinach Mason Jar Salad with Spicy Ranch Dressing

1 large green bell pepper, julienned

1 large yellow bell pepper, julienned

1 large red bell pepper, julienned

2 tablespoons, plus 1 teaspoon olive oil, divided

1 large yellow onion, julienned

16 jumbo shrimp

1 teaspoon Cajun seasoning

12 ounces Spicy Ranch Dressing (recipe below)

8 ounces guacamole

4 cups baby spinach

Prepare: Sauté bell pepper in olive oil in skillet over medium-high heat. Remove pepper, set aside, and sauté onion in the same pan. Remove onion, set aside, then add and heat 1 teaspoon olive oil in the same pan. Sauté shrimp with Cajun seasoning for about 6 minutes, then remove from heat. Chill these ingredients seperately in refrigerator until it’s time to assemble Mason jars.

Assemble: At the bottom of each of four pint-size Mason jars, place 4 ounces of Spicy Ranch Dressing. Add ¼ of the sautéed bell pepper to each jar followed by ¼ of the sautéed onion, 4 shrimp and 2 ounces of guacamole. Top each with 1 cup of baby spinach.

Enjoy: Pour out onto four plates.

Serves: 4

Spicy Ranch Dressing

1 1/2 cups buttermilk

1/2 cup mayonnaise

2 tablespoons chopped green onion

2 tablespoons chopped fresh parsley

1 tablespoon apple cider vinegar

1 teaspoon of minced fresh garlic

1/2 teaspoon grated lemon peel

Whisk all ingredients together.

Spokane Farm Roasted Asparagus and Peach Garden Pasta Salad

1 pound of fresh asparagus

1/4 cup of olive oil plus 1 teaspoon for asparagus

1 teaspoon white balsamic vinegar

3/4 teaspoon of salt

12 ounces of cooked rotini pasta

1 zucchini, julienned

2 fresh peaches or nectarines thinly sliced

1/4 cup of pesto (recipe below)

2 tablespoon of fresh lemon juice

2 tablespoon of toasted sunflower seeds

Preheat oven to 350 degrees and use your hands to lightly coat the asparagus stalks with 1 teaspoon of olive oil, balsamic vinegar and a generous pinch of salt. Roast asparagus in the oven for 7 minutes.

Cook pasta in salted boiling water for 6 minutes. Once the pasta is cooked, run it under cold water to cool it down and stop the cooking process. Set aside to drain.

Slice roasted asparagus into 1-inch pieces. Combine the pasta with zucchini, asparagus, peaches, pesto, olive oil, lemon juice and salt, and toss to combine. Taste and adjust with more salt and lemon juice, if necessary.

Garnish with toasted sunflower seeds.

Garden Pesto Sauce

4 ounces of fresh basil leaves

2 ounces of mint leaves

2 tablespoons sunflower seeds

About 10 cashew nuts

1 teaspoon of minced fresh garlic

1 teaspoon of salt

1 tablespoon lemon juice

1/4 cup of extra virgin olive oil

Combine ingredients while slowly adding oil in a food processor, pulsing until well mixed.

Easy Picnic Lemon Ice Box Pie

4 egg yolks

1 (14-ounce) can of sweetened condensed milk

1/2 cup of lemon juice

1 graham cracker pie shell

Fresh whipped cream and lemon zest, for garnish

Beat the egg yolks into the milk, then beat in the lemon juice. It is important to completely combine these ingredients. Pour into the shell and bake for 20 minutes at 350 degrees until the filling has set. Place in refrigerator for at least 1 hour. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream topped with a small amount of lemon zest.

Note: The U.S. Department of Agriculture advises that consuming raw or undercooked eggs increases your risk of foodborne illness.

Almond Butter and Huckleberry Jam Muffins

2 cups all-purpose flour

1/3 cup packed light brown sugar

Vegetable oil spray to coat muffin tin

2 tablespoons baking powder

1/2 teaspoon salt

1 cup of creamy almond butter

1 cup milk

1 egg, lightly beaten

3 tablespoons unsalted butter, melted

1/4 cup thick huckleberry jam

1/3 cup honey-roasted almonds, chopped

Whisk together flour, sugar, baking powder and salt.

With a hand mixer or in food processor, add in the almond butter, milk, egg and butter until well combined.

Fill each cup of 12-muffin tin half way with batter, then drop 1 teaspoon of huckleberry jam into each. Top each until remaining batter is all used. Sprinkle chopped honey-roasted almonds on each.

Bake for 15 to 20 minutes, or until golden brown, in oven preheated to 350 degrees.

Yield: 1 dozen muffins

Timothy Grayson is the district executive chef for Sodexo Dining Services and is based at Whitworth University.