Embrace fun on the Fourth with a picnic

It’s the Fourth of July weekend, the perfect time to spend outdoors and enjoy a holiday picnic.

But this year, skip the traditional burgers, brats and hot dogs. Try something a little more adventurous.

Make a variation of the typical potato salad or bring a fruit salad that incorporates the bounty of summer.

In place of a heavy entree, make skewers that are flavored with fresh herbs — ideal finger food and perfect for lighter appetites.

If you’re tired of soda and water, make a flavorful tea or lemonade that will add a splash of freshness along with a refreshing twist.

And for dessert, try brownies with a scoop of custard or ice cream or a scoop of fruit.

When creating your picnic, make sure to bring a cooler and plenty of ice to keep cold items cold. You should keep perishable foods below 40 degrees — after all, no one wants to get food poisoning.

Layer the items you’re serving in order — the last items you plan to serve at the bottom and the first at the top. Since flimsy storage containers can get smashed, use sturdy bowls and lids. 

If you plan to dress salads on-site, are sharing saucy dips or need condiments for sandwiches, portion out three-ounce servings of each in a reusable, leak-proof vessel.

Pack extra cutting boards, knives, plates and serving utensils, and don’t forget a beer and wine opener, glasses and koozies for your cans.

And remember to add napkins and hand sanitizer to your picnic basket as well as garbage bags. 

Following are some picnic recipes ideal for the Fourth of July from the Spice and Tea Exchange in Port Washington.

Mediterranean Beef Kabobs

For marinade:

1/2 cup extra virgin olive oil

3 tablespoons Balsamic Vinegar of Modena

2 tablespoons Italian herb spice blend

1 teaspoon black pepper, medium ground

1 teaspoon kosher salt

For beef and peppers:

2 pounds beef sirloin, cut into 1-inch cubes

2 bell peppers, cut into 1-inch pieces

For tzatziki feta dip:

1 cup sour cream or plain Greek yogurt

2 tablespoons tzatziki seasoning

1 tablespoon feta cheese powder

Combine dip ingredients. Refrigerate one hour before serving. Refrigerate leftovers for up to one week. 

In a gallon-size, resealable bag, combine marinade ingredients. Add beef and pepper pieces and seal bag. Massage or turn bag until all pieces are coated. Refrigerate one hour to overnight.

Soak wooden skewers in water for one hour prior to grilling.

Alternate skewering beef and bell pepper pieces until all the beef has been used. Leave 1-1/2 to 2 inches empty at the end of each skewer. 

Grill four to five minutes on each side  for medium-rare; five to seven minutes for medium or eight to 10 minutes for medium-well. Rest 5 minutes before serving.

Makes six to eight kabobs.

Honeyed Barbecued Pineapple Bowls

1 to 1-1/2 pounds boneless chicken breast, cubed

2 teaspoons honey barbecue rub seasoning

1/3 cup low-sodium soy sauce

1/4 cup chicken broth

3 tablespoons pineapple sugar

1 tablespoon rice wine vinegar

1 teaspoon toasted sesame oil

2 garlic cloves, minced

2 teaspoons ginger, grated

2 teaspoons cornstarch

1 teaspoon Sriracha, optional

2 tablespoons neutral oil, such as vegetable, canola or grapeseed

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

2 teaspoons cilantro

2 cups cooked jasmine rice

2 teaspoons white sesame seeds, toasted

Green onion, sliced

2 pineapples, halved and hollowed, optional

Place cubed chicken in a bowl along with honey barbecue rub seasoning, then toss to combine.

In a separate bowl, place soy sauce, chicken broth, pineapple sugar, rice wine vinegar, toasted sesame oil, garlic, ginger, cornstarch and Sriracha. Whisk to combine, then set aside.

Heat a large skillet or wok over medium heat and add one tablespoon neutral oil. Add chicken and allow each side to sear for one to two minutes, until chicken is cooked through and lightly golden, a total of five to eight minutes. Transfer to a plate and set aside.

Return skillet to stove over medium heat and add remaining oil. Add bell peppers and cook three minutes, until tender.

Return chicken to the skillet, whisk sauce mixture and add to the skillet. Allow sauce to come to a simmer and cook three to five minutes, until thickened and glossy. Stir in cilantro.

Toast sesame seeds in a small frying pan over low heat until lightly golden.

Serve with rice. Garnish with toasted sesame seeds and green onions.

You can also serve in a pineapple bowl.

Makes four servings.

Easy Caprese Skewers

2 tablespoons organic extra virgin olive oil

2 tablespoons Tuscany spice blend

8 ounces mozzarella cheese pearls

1 roll pepperoni, thickly sliced

1 package cherry tomatoes

6 to 8 basil leaves, sliced

1 package short bamboo skewers

Place mozzarella balls, pepperoni slices and cherry tomatoes in a medium bowl. Drizzle with organic extra virgin olive oil and Tuscany spice blend. Toss to coat.

Place on skewers in this order — one basil leaf, one pepperoni slice, one cherry tomato and one mozzarella ball.

Serve on a platter to create a unique presentation.

Blueberry Tea-Lemonade

1/4 cup blueberry black tea

1/2 cup wild blueberry sugar

16 ounces filtered water

8 ounces fresh lemon juice

16 ounces sparkling water

Lemon slices, optional

Heat filtered water to 212 degrees (boiling). Steep blueberry black tea four minutes. Strain. Add wild blueberry sugar to brewed tea and stir until sugar dissolves. Allow to cool to room temperature.

Add lemon juice and sparkling water. Mix.

Serve in four Mason jars over ice. Garnish with one large lemon slice on the rim of each glass.

Bacon Ranch Potato Salad

1-1/2 pounds medium Yukon gold potatoes, washed

4 hard-boiled eggs, peeled

1 cup chopped celery stalks

3/4 cup chopped green onions

3/4 cup chopped cooked bacon

2/3 cup mayonnaise

1/4 cup plain Greek yogurt

2 teaspoons Dijon mustard

2 tablespoons rustic garden ranch spice blend

1 tablespoon parsley

2 to 3 teaspoons bacon-smoked sea salt

1/4 cup shredded cheddar cheese, optional

Boil potatoes, whole and skin on, in salted water until very tender. Drain and refrigerate overnight.

Dice cooled potatoes, peeling if desired, and eggs into roughly 1/2 to 3/4-inch pieces and place in a large mixing bowl. Add celery and 1/2 cup each green onions and bacon. Add remaining ingredients except for the salt and cheddar cheese and fold until thoroughly combined. 

Sprinkle salt evenly over salad and fold again to combine. Add more yogurt for a creamier consistency, if desired.

For best results, prepare and refrigerate one day prior to serving. Just before serving, taste for seasoning and consistency and adjust as needed.

Top with remaining green onions, bacon and cheese, if using.

Makes 6 cups.