PICNIC IDEAS FOR SPRING AND SUMMER


(South Island Living magazine recently featured this picnic story, written and styled by KathyMillerTime.)
One of the nicest aspects of living on the Amelia Island Plantation involves several unique settings, perfect for a picnic.  When family or friends arrive for spring breaks, Easter week, or summer vacations, a picnic can be a great way to get outside and enjoy our beautiful beaches, parks, green spaces and trees!
Special places for a picnic on the Plantation include Drummond Point Park, Walker’s Landing, and of course on the beautiful beaches.
Picnic
(n) noun
an outing or occasion that involves taking a packed meal to be eaten outdoors.
synonyms: outdoor meal, al fresco meal, cookout, barbecue
“a picnic on the beach”
I love a good picnic (and also a good tailgate!)  Remember these photos from previous South Island Living picnics?
A PICNIC AT THE BEACH WITH THE BRADDOCK FAMILY
(miss you Steve!)
A Picnic At The Beach With The Braddocks photo by Page Tehan
 Photo by Page Tehan
A PICNIC IN THE GRASS  With  A VINTAGE 1928 MODEL A
Kathy and Dave Miller with Mike Broucke
Kathy Miller & Dave Miller on a Road Trip with Mike Brookie - Copyright 2015 Steve Leimberg - UnSeenImages.Com _H1R3873
Photo by Steve Leimberg
A PICNIC ON THE TARMAC with A VINTAGE 1922 MODEL T DEPOT HACK
Mike DePew and Marianna McIntyre
A Picnic on the Tarmac Mike and Marianna photo by Steve Leimberg
Photo by Steve Leimberg
The essentials for a good picnic are:  a great basket, a soft blanket, a rolling cooler filled with water, lemonade, wine and beer, a couple of beach chairs and food that is both portable and can hold up in the heat.
I’ve included a few of my favorite picnic recipes.
ANTIPASTO PASTA SALAD
A Picnic on the Beach with pasta salad photo by Kathy Miller

Ingredients

VINAIGRETTE

  • 1 1/2 tablespoons capers, drained
  • 2 teaspoons anchovy paste
  • 2 teaspoons minced garlic
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 6 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

SALAD

  • 8 ounces tricolor rotini pasta
  • 2 cups seeded sliced cucumbers, half moon
  • 1 cup grape or cherry tomatoes, halved
  • 1 cup smoked mozzarella, diced
  • 1 cup Italian salami, diced
  • 1 cup sweet onion, thinly sliced
  • 3/4 cup kalamata olives, pitted and sliced
  • 1/2 cup pepperoncini, rinsed and stemmed
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 2 tablespoons capers, drained

Instructions

  1. Cook pasta in a large pot of boiling water, according to package directions. Drain pasta, rinse with cold water, and set aside.

FOR THE VINAIGRETTE

  1. Puree capers, anchovy paste, and garlic in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in olive oil and blend until emulsified. Season vinaigrette with salt and pepper.

FOR THE SALAD

  1. Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted red peppers, artichoke hearts, and 2 tablespoons capers. Toss the salad with vinaigrette.
  2. Refrigerate salad overnight; just before serving adjust the seasonings.

Notes

This is fabulous for a picnic or a tailgate!

By KathyMillerTime
Adapted from Cuisine At Home

KathyMillerTime

Recipe Printed from www.kathymillertime.com

 SHRIMP BOIL WITH GREEN OLIVES AND LEMON
 Shrimp Boil with Green Olives and Lemon photo by Kathy Miller

Ingredients

  • 2 Vidalia onions, chopped
  • 3 celery ribs, chopped
  • 4 garlic cloves
  • 4 bay leaves
  • 8 black peppercorns
  • 2 dried chili peppers
  • 3 lemons, sliced
  • 6 fresh flat-leaf parsley sprigs
  • 6 fresh thyme sprigs
  • 1/4 cup kosher salt
  • 3 pounds medium-large shrimp
  • 1 1/2 cups pitted Spanish olives

Shrimp Spice Mix

  • Stir together
  • 1 1/2 tablespoons paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper

Instructions

  1. Bring first 10 ingredients and 4 quarts water to a boil in a large pot. Reduce heat to medium-low; cover and simmer 20 minutes.
  2. Add shrimp to pot. Increase to high heat and bring shrimp to a boil.
  3. Add Spanish olives.
  4. Remove from heat, and cover with a tight-fitting lid.
  5. Let stand 5 minutes.
  6. Drain shrimp and olives, discarding solids. Place shrimp and olive mixture in a jelly-roll pan covered with brown Kraft paper.
  7. Sprinkle with Shrimp Spice mix. Serve immediately with cocktail sauces and lemon wedges.

By KathyMillerTime
Adapted from Southern Living, June 2015

KathyMillerTime

Recipe Printed from www.kathymillertime.com

 

If you don’t have the time to spend in the kitchen preparing your picnic…just pick up a salad to go from The Amelia Island Club.

This one is perfect!

LUMP CRAB SALAD

It is beautifully presented.  Lump Crab with Thousand Island Dressing layered on romaine lettuce, wrapped with thin sliced cucumber (sliced lengthwise) with micro greens on top!

Lump Crab Salad from the Amelia Island Club photo by Kathy Miller

 Sounds like a perfect tailgate menu too!
Come celebrate with me.  I’ll save you a seat on the beach.

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4 Comments

  • Myra Jeffreys says:

    Hey Friend !
    Love the pictures ! And the recipes are making my mouth water !

    • Kathy Miller says:

      Thanks Myra! Always good to hear from you my Bama friend.

      Think a picnic on the beach sounds like fun.

  • Laura Huffman says:

    These look yummy! Let’s have a picnic in Cashiers this summer! XO

    • Kathy Miller says:

      I think a picnic in Cashiers sound perfect! Can’t wait to see your beautiful family! A great place to meet and spend some time together.
      Sure we will be doing some gathering for the 4th!

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