Picnic Perfection

Whether you’re headed to the beach, a concert under the stars, or just your own backyard, these recipes are ideal for dining alfresco.

TAKE IT OUTSIDE

Forget paper plates; choose reusable dinnerware made to withstand the elements.

“Bornn” enamelware tray, Merci, merci-merci.com. “Granada” (blue) and “Marisol” (pink) melamine dinnerware, Sur la Table, surlatable.com. “Gingham Sunflower” napkins, Heather Taylor Home, heathertaylor home.com. Acacia wood serving plate, Crate & Barrel, crateandbarrel.com

In Nice, France, where the pan bagnat hails from (its name means “bathed bread” in the local dialect), it’s often stuffed with salade Niçoise ingredients like tuna, anchovies, and hard-boiled eggs.

Pan Bagnat

Made to be shared, this sandwich is a Mediterranean picnic staple.

INGREDIENTS 1 large boule (a rustic round loaf of bread); 1 cup spreadable goat cheese; ¼ cup pesto; ¼ pound thinly sliced ham; 1 cup marinated artichoke hearts, sliced; ¼ pound sliced provolone; ¼ pound thinly sliced soppressata or genoa salami; ¾ ounce fresh basil leaves, torn; 1 ball fresh mozzarella, sliced; ½ cup sun-dried tomatoes in oil

METHOD Slice off the top third of the bread, and carefully pull out the insides to create a bowl with a crust about 1.5 inches thick. Blend the goat cheese and the pesto, then spread the mixture around the inside of the bread bowl and the top. Add other ingredients, one layer at a time, and then replace the top. Wrap the loaf tightly in plastic film and place on a baking sheet. Rest another baking sheet on top of the loaf, then weigh it down with a cast-iron skillet or a few heavy cookbooks. Press the sandwich for at least a couple of hours, unrefrigerated, so the wet ingredients have time to infuse. Slice the loaf into wedges when ready to serve. Serves 4–6.

Vino To Go

Pop the top on the latest trend in summer wines. In recent years, many well-regarded winemakers have recognized the benefits of the easyto-chill, picnic-friendly packaging, and added canned wines to their offerings.

LIL’ RASCAL ROSÉ Made using the traditional saignée method, this pinot noir-based rosé hails from The Great Oregon Wine Company in Willamette Valley.

UNDERWOOD THE BUBBLES This crisp sparkling wine is produced in Tualatin, Oregon, by Union Wine Company.

ORCA BUBBLY Produced by Silver Lake Winery in Woodinville, Washington using riesling grapes.

AVA GRACE PINOT GRIGIO Soft citrus and peach flavors star in this Central Valley, California, white.

CASCADIAN OUTFITTERS CHARDONNAY A bright and refreshing white produced by Goose Ridge Estate Vineyard & Winery in Washington’s Columbia Valley.

LEMON-PISTACHIO BARS

Subtle hints of pistachio and cardamom add complexity to these zesty favorites.

INGREDIENTS For the crust: ¼ cup unsalted pistachios; 2 cups flour; ⅛ teaspoon salt; ½ pound unsalted butter, at room temperature; ½ cup granulated sugar

For the filling: 6 large eggs, at room temperature; 3 cups granulated sugar; 2 tablespoons grated lemon zest 1 cup freshly squeezed lemon juice ½ teaspoon ground cardamom 1 cup flour Powdered sugar, for dusting ¼ cup salted pistachios, finely crushed

METHOD To make the crust: Place pistachios in a food processor and process until finely ground but not so much that it turns into butter. Add the ground nuts to a large bowl with the flour and salt, and stir together. In a separate bowl, mix the butter and sugar together until soft and pale. Gradually add the dry ingredients to the butter blend, mixing until just combined. Using floured hands, firmly press the dough into the bottom of a 9x13 pan to form an even base. Chill the crust, then blind-bake at 350 degrees until lightly browned, 15–20 minutes. Meanwhile, whisk together the filling ingredients through the flour. Pour the mixture onto the baked crust. Return to the oven and bake until set, about 30–35 minutes. Let cool completely, then dust with confectioners’ sugar, sprinkle with crushed pistachios, and cut into bars. Makes 15.