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The Indispensable Picnic Checklist
& A GREAT Recipe to Try!
by Alice Osborne
If you feel frazzled at the thought of going on a picnic spontaneously, it's probably because of the worry of what needs to be taken to ensure a great time.
Here are some brief instructions on preparing for a picnic, along with a useful list that you can copy and add to/subtract from to suit your own needs.
Picnic basket, bag (cloth supermarket bags are great), box or other container
Frozen goods bag, container & ice bricks - for cold food storage
Tablecloth, rug, or blanket; if your groundcover isn't waterproof, also take a waterproof groundsheet
Napkins - cloth is nicest and environmentally-friendly
Plastic/metal/china/glass/disposable plates, cutlery, bowls
Mugs, cups, glasses (take re-usable ones)
Cutting or bread board
Bread knife and perhaps another sharp knife for meats/cheese/tomatoes/fruit
Servers and/or tongs for salads, meats etc
Corkscrew/bottle opener & wine glasses (optional but recommended for the pleasant experience)
Food containers & serving plates
Paper towels
Small pieces of foil, cheesecloth or plastic wrap for covering food; or get fold-away cake covers
Thermos flask for keeping drinks warm, hot or cool
Salt and pepper
Sugar, milk and milk substitutes
Favorite sauces, pickles, relishes etc
Waste bags (use up old supermarket bags or paper bags etc)
Hand wipes/tissues
Containers for leftovers (zippered plastic bags are useful)
Hats, sunscreen, insect repellents
Shade umbrella (optional)
Band-aids, bite lotion
Food & drinks
Hiking, cycling, driving maps & information
Games, balls, frisbee, books, iPod, pillow etc.
Your camera
New Orleans Style Muffaletta Sandwich
(serves 6)
Courtesy of Cheri Sicard
1 recipe Muffaletta Olive Salad (see below)
1 8-10 inch round loaf of French bread
4-6 oz. sliced smoked ham
4-6 oz. sliced Genoa salami
4-6 oz. Provolone cheese
2 ripe tomatoes, sliced
1/2 onion, thinly sliced
Cut the bread horizontally in half. Remove some of the soft center to allow room for the filling (use bread centers for another purpose). Spread half the olive salad on the bottom of the bread. Follow with a layer of cheese, followed by layers of meat and veggies. Finish off with another layer of cheese and the remaining olive salad. Wrap sandwich tightly in foil and refrigerate for at least 3 hours before serving (you can make this a day ahead of time and it will still be great). Let stand at room temperature for about 30 minutes before serving. Cut into 6 wedges to serve.
 Download this recipe.
Muffaletta Olive Salad
1/2 C black brine cured olives, such as kalamatas
1/2 C green olives
1 C finely chopped celery, with leaves
1 C Giardiniera (Italian pickled vegetables)
1/3 C chopped fresh Italian parsley
3-4 clove garlic
1/4 C olive oil
1/2 - 1 teaspoon freshly ground black pepper
Pit olives (if necessary) and combine all ingredients in the bowl of a food processor. Process until mixed, but still somewhat chunky -- do not puree (see photo). For the best flavor, cover and refrigerate for a few hours before using.
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