Pack a Picnic: Roadtrip Ready Recipes
A 2019 South Carolina Chef Ambassador, Jessica Shillato of Spotted Salamander has always loved cooking up Southern cuisine with her own unique twist. Her roadtrip-ready recipes are just what you need to celebrate fall in the South.
Here are a few tips for an easy-breezy picnic:
1. None of these dishes needs to be kept ice cold, so use freezer packs instead of ice for less mess.
2. Avoid plastic utensils; pick up some environmentally friendly flatware instead.
3. Be sure to pack out all your track; leave your picnic spot prettier than you found it.
Baguette Sandwiches with Rosé-Braised Chicken, Shallot Jam and Caramelized Greens
Your picnic just got a major upgrade. Chicken gets a gentle braise in wine and aromatics before getting sliced and piled onto fresh baguettes with hearty Swiss chard and a super-delicious shallot jam...
Whippoorwill Pea Hummus
Hummus was made for road trip snacking; it doesn’t need much refrigeration (if any, really) and it tastes delicious at room temperature. Typically made with chickpeas, this hummus gets a little...
Harvest Kale Salad with Roasted Squash, Pomegranate and Pecans
If fall could take a selfie, it would look a lot like this salad. Orange-hued squash and sweet potato roast up tender and caramelized, adding rich color and flavor to the bold, hearty greens. Even...
Napa Cabbage Slaw with Butter Peas
From potlucks to porch parties—and especially picnics—slaw wins the prize for best transportable side. Filled with crunchy Napa cabbage, tender butter peas and punchy red peppers and onion, it’s...
Sorghum Cookies
Warning: You’re going to need a lot of willpower to keep from gobbling up these cookies before dessert. Perfectly chewy with a crunchy crust from turbinado sugar, these spice-laden delights are a...
