4 Recipes for a Holiday Picnic

Tomato & Garlic Confit With Burrata

Makes six servings | Prep time 10 minutes | Cook time 2 hours

Ingredients

• 1 head garlic
• 1 medium shallot, sliced
• 12 oz. cherry tomatoes
• 3/4 cup extra-virgin olive oil
• 1/4 tsp. sea salt
• 2 4-oz. balls burrata
• 2 tsp. balsamic vinegar
• Fresh basil, to garnish
• Rice or seed crackers, for serving

Directions

1. Preheat the oven to 275 Fahrenheit. Cut off the top of the garlic head so all cloves are exposed.
2. Add garlic, shallots, tomatoes, olive oil, and sea salt to a shallow baking dish. Bake for about 90 minutes or up to 2 hours, until the garlic is tender and caramelized and tomatoes are almost bursting.
3. Allow the garlic to cool, then squeeze the cloves from the head of garlic into a small bowl. Use a spoon to smash the roasted garlic into a paste. Stir the garlic paste into the olive-oil mixture to distribute.
4. Transfer the tomato-garlic confit into a travel-safe container and arrange the burrata on top. Drizzle with balsamic vinegar and garnish with basil. Serve warm with your favorite rice or seed crackers.

Smoked Salmon Salad

Makes four servings | Prep time 20 minutes

Dressing

• 2 anchovy filets, packed in oil
• 1 tsp. Dijon mustard
• 1 large lemon, juiced
• 1/4 cup packed basil
• 2 tbs. minced fresh chives
• 1 tbs. minced fresh dill
• 2 cloves garlic
• 1/4 tsp. sea salt
• 1/2 cup plain, full-fat Greek yogurt
• 2 tbs. extra-virgin olive oil

Salad

• 8 oz. hot smoked salmon, chopped
• 1 cup sliced cucumber
• 1/2 cup thinly sliced red onion
• 1/2 cup kalamata olives, halved
• 4 oz. chevre
• 4 cups arugula
• 1 tsp. minced fresh dill

Directions

1. Add anchovy filets, Dijon mustard, lemon juice, herbs, garlic, and salt to a food processor. Blend until the mixture resembles a smooth paste. Add the Greek yogurt and the olive oil and stir to combine, then transfer into a travel-safe container.
2. Arrange the salad in another travel-safe container with the heavier, wet ingredients at the bottom and the greens on top.
3. Just before serving, drizzle dressing on top, toss, and serve. Enjoy any leftover dressing within one week.

Herby Potato Salad With Blanched Green Beans

Makes six servings | Prep time 20 minutes | Cook time 15 minutes

Salad

• 1 tbs. sea salt
• 2 lb. baby potatoes
• 1 cup chopped green beans
• 1 stalk celery, diced
• 2 green onions, sliced
• 4 small radishes, thinly sliced

Dressing

• 2 tbs. apple-cider vinegar
• 1 tbs. whole-grain Dijon mustard
• 2 tbs. minced fresh dill
• 2 tbs. minced fresh chives
• 2 tbs. extra-virgin olive oil
• 2 tsp. sea salt
• 2 tbs. honey
• 1/2 tsp. freshly ground black pepper

Directions

1. Bring a large pot of water with 1 tablespoon of salt to a rolling boil. Add the baby potatoes, and return the water to a boil. Boil for 8-10 minutes, or until the potatoes are fork tender. Strain the potatoes and set aside to cool.
2. While the potatoes are cooling, blanch the green beans. Bring a small pot of water to a boil and prepare an ice bath. Once the water reaches a rolling boil, add the green beans. Return the water to a boil and cook the beans for 3 minutes. Strain the beans and submerge immediately into the ice bath to cool completely.
3. Prepare the dressing by whisking all the ingredients until combined.
4. Once the potatoes have cooled, halve them. Add the potatoes, green beans, celery, green onions, and radishes to a large mixing bowl. Drizzle with the herb dressing and toss to coat evenly.
5. Transfer to a travel-safe container. Refrigerate for at least an hour to allow the flavors to develop before serving.

Greek Yogurt Panna Cotta With Macerated Peaches

Makes four servings | Prep time 10 minutes | Cook time 5 minutes, plus four hours chill time

Panna Cotta

• 2 tbs. water
• 1 1/2 tsp. unflavored gelatin
• 1/2 cup oat milk
• 1/4 cup honey
• 1 cup plain, full-fat Greek yogurt

Macerated Peaches

• 1 tbs. honey
• 1 whole peach, diced (or sub other summer fruit)

Directions

1. Add water to a small bowl. Sprinkle the gelatin over the top and set aside to bloom for ten minutes.
2. Place the oat milk and honey in a small saucepan and bring to just below simmering. Whisk until the honey is dissolved, then remove from the heat and add the gelatin, whisking continuously until the gelatin is completely dissolved.
3. Stir in the Greek yogurt until combined, then pour into four small travel-safe containers and refrigerate until the panna cotta has set, about 4 hours.
4. Prepare the peaches in a travel-safe container by whisking 1 tablespoon of honey with enough water to submerge the fruit. Add peaches to liquid and set aside to plump up while the panna cotta is setting.
5. Top the set panna cotta with the macerated peaches just before serving and enjoy.