PICNIC IN THE PARK

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Chicago winters can be rough so when summertime rolls around everyone gets excited and heads outside. A favorite of mine during these warmer months includes eating al fresco and what better way to do so then with a picnic in the park.

When planning the menu it’s important to include food items that are easy to make, can travel well, and don’t need to be heated up. For drinks, you want something colorful + refreshing. I’m currently pregnant, but when I’m not, my drink of choice is wine {especially during the summer months}.

I have recently become OBSESSED with these adorable stackable wines. They come in packs of 4 and are perfect for picnics, parties, or when you are on the go. No need for a glass because you can just sip right out of the container. 

Woodbridge by Robert Mondavi Chardonnay & Cabernet Sauvignon is a wine that is made for sharing. It has been around for over 30 years and makes any occasion more fun! These single-serve 4 packs are versatile, convenient, and perfect for my picnic.

Today’s menu focused around the theme of summertime. It includes mini caprese sandwiches, a watermelon + feta salad, and veggies with a homemade spinach + kale greek yogurt dip. All are easy to share, pair well with the stacked wines, and of course are healthy + delicious.
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Mini Caprese Sandwiches

  • Mini ciabatta rolls
  • Fresh mozzarella
  • Vine ripe tomatoes
  • Arugula
  • Store bought pesto
  1. Cut the ciabatta rolls in half and toast in the toaster oven.
  2. Slice both the fresh mozzarella and vine ripe tomatoes.
  3. To assemble, spread some pesto on the bottom half of the ciabatta roll. Then place one slice of tomato, one piece of mozzarella, and some fresh arugula on top. Cover with the top half of the ciabatta roll and wrap individually in wax paper or plastic wrap.
  4. Refrigerate until ready to serve.

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Watermelon Feta Salad

  • Package of sliced watermelon
  • 1 1/2 cups of crumbled feta cheese
  • 1 cup of fresh chopped mint leaves
  • 3 limes, juiced
  • 1/2 cup of extra virgin olive oil
  • Salt + pepper
  1. Cut the watermelon into cubes and place in a large salad bowl.
  2. For the dressing whisk together the olive oil, fresh lime juice, salt and pepper in a small bowl.
  3. Pour the dressing and chopped mint leaves over the watermelon and toss gently to coat.
  4. Sprinkle the feta cheese over the watermelon and serve.

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Spinach & Kale Greek Yogurt Dip

  • 1 17oz. container of greek yogurt
  • 3 tablespoons of mayo
  • 1 cup of finely chopped kale
  • 1 cup of finely chopped spinach
  • 4 finely chopped scallions
  • 1/3 cup of finely chopped red bell pepper
  • 1/3 cup of finely chopped carrot
  • 1/3 up of finely chopped water chestnuts
  • 3 cloves of garlic finely minced
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • Salt + pepper
  1. Combine all the ingredients into a bowl and mix well to combine.
  2. Refrigerate for at least a few hours before serving to allow all the flavors to meld.
  3. Taste and season with more salt + pepper if necessary.
  4. Serve with chopped veggies or pita chips.

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What are some of YOUR favorite activities during these summer months? I would love to hear! Also, feel free to visit the EntertainAndPair Social Hub for more great entertaining ideas!