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Classy picnic foods?

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I'm looking for an easy yet classy dish to bring to a picnic tomorrow. At least one of the attendees will be vegetarian or fishatarian, so I'd like to be cordial and bring something along those lines. Any recommendations?

I was thinking deviled eggs but I always screw those up - I'm awful at peeling hardboiled eggs without taking chunks out of the white.

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  1. How about making hummus and bake some pita chips with a little seasoning on them?

    1. I just recommended this in another thread today, but this tapenade is really good, and is great at room temperature. http://www.kalynskitchen.com/2009/08/... I served it with crudite and pita chips.

      1. Caprese kabobs, made with grape tomatoes, basil chiffonade and mini-boconccini? Can be drizzled with/dipped in reduced balsamic.

        Provencal or Tuscan white bean dip can be on the classy side. Could serve with sliced baguette. http://www.seriouseats.com/recipes/20...

        Georgian eggplant stuffed with walnut spread would also be a nice vegetarian picnic food. http://eatwithpleasure.com/2012/02/12...
        Or a Georgian-inspired eggplant walnut dip http://jeanetteshealthyliving.com/201...

        1. I thoroughly despise hummous, it has been dome too much, donors assume everybody likes it. Baba Ganoush with some pita crisps is divine.

          If your eggs are difficult to peel they are too fresh. Leave them at room temperature for a few days. Every 24 hours at room temp will age them one . After 2-3 days at room temp. Place them in a pot with cold water and a splash of white vinegar. Bring to a boil. Give the eggs a quick stir, cover the pot and reduce the heat to low, or off and let them sit for 15 mins undisturbed. Drain, give the pan a good shake to crack the shells. hen cover with ice cubes and water. They should peel beautifully.

          1. Artichoke frittata. It travels well and is easy to make, and anything with artichokes has a touch of class. Frittatas are the perfect picnic food. You can even make a spaghetti frittata.

            1. This kale salad gets rave reviews every time I make it (I make it with fuji apple, cut into short matchsticks instead of mango) and looks quite striking with the shiny dark green ribbons of kale. It keeps well so you can make it (minus the nuts) tonight/tomorrow morning and just tastes better the longer it sits. http://www.foodnetwork.com/recipes/aa...

              Don't be shy with the pepper, it adds a lot of flavor and heat. I have put in up to a tablespoon of pepper (though start with just a few grinds and taste it after being mixed with the kale). I have tried other kinds of kale but the tuscan/black kale works best. Shred the kale into very thin ribbons to encourage softening. It's vegan if you use vegan-friendly sweetener instead of honey. Keep the nuts (I've used sliced almonds, pepitas, sunflower seeds and cashews) separate and sprinkle on top when you get to the picnic to make it look the prettiest and keep them from getting soggy.

              1. The first thing that comes to mind when I think classy and easy picnic foods is my favorite cheese, really good crackers or bread, and in-season fruit or jam/preserves.

                P.S. My favorite cheese is BellaVitano/MontAmore and my favorite crackers are the assorted crackers from Aldi - super cheap and the best of any cracker assortment I've ever had.

                This is what I take on almost every picnic I go on. Super easy and classy.

                1. I don't know if this will classify as classy, but depending on the crowd you might sound worldly.

                  Have you ever heard of the Serbian relish called Ajvar? It's super simple to make and really only requires a few ingredients. They are great served with homemade pita chips.

                  1 large eggplant (not the asian varieties)
                  4 large red bell peppers
                  Half a bulb of garlic
                  Olive oil

                  1. Cut the eggplant in half and brush olive oil on the cut side.
                  2. Arrange eggplant (cut side down), peppers and garlic cloves on a baking sheet and bake at 475 degrees.
                  3. About about 15 minutes remove the garlic cloves and turn the peppers so the bottom side can get blistered too.
                  4. After another 15 minutes take the peppers and place them into a paper bag and seal it.
                  5. While the pepper steam in the bag, scoop out the flesh from the eggplant and discard the skin.
                  6. Peel the skin off the peppers under cold running water and remove stem and seeds.
                  7. Remove husks from the garlic.
                  8. Either coursely chop and mix all the ingredients together or throw it all into a food processor. You want the consistency of salsa.
                  9. You can drizzle a little olive oil if you wish. Add salt and pepper to taste.

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