Summer is officially here, and there’s no better time for an organic picnic at your local park or beach.
Simple recipes are the way to go, but try to flex your culinary muscles by experimenting with new recipes and flavors to make casual alfresco dining a special experience. Try these new twists on old favorites:
- Nectarine Melba Salad
- Greek Pasta Salad
- Watermelon Salad with Thai Basil and Feta
- Tequila-Lime Corn & Bean Salad
- Poppy Seed Fruit Salad
And tune in tomorrow for a brand-new recipe for Butter Bean Salad.
Picnic Food Safety
The picnic experts at Grey Poupon remind consumers to follow these important safety tips:
- Prep Properly. Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled. Spread them out in as many pans as needed so food is no more than 2 inches deep. This allows food to cool faster, reducing the chances for bacterial growth.
- Cool It. Store perishable foods in plenty of coolers with ice or frozen cold packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Transport your cooler in an air-conditioned car, and place it in a shady area when you reach your destination. Use separate coolers for drinks to avoid opening and closing the food cooler.
- Implement the 2-Hour Rule. Don’t leave perishable foods out for more than 2 hours. (Cold foods should not sit out for more than 1 hour.) Any leftovers that have been sitting out past this time should be discarded.