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Presented by If You Care

The return of warmer weather means one thing: time to get outside and enjoy a picnic! Because we want to be kind to the earth while basking in the great outdoors, this al fresco menu is packed with reusable containers, dishes, and flatware, and uses eco-friendly products from If You Care in the prep and cooking (watch the video to see it all come together). It starts with sweet, earthy beets, grill-roasted in a parchment roasting bag, then paired with a tangy lemon crème-fraîche dip.  The main course is herb-rubbed grilled chicken breasts (the recipe calls for bone-in, but you can use boneless if you prefer; they’ll cook even faster). Grilling the chicken under a foil-wrapped brick helps it cook evenly and stay juicy while it develops great charred edges. A sturdy grain salad is practically a picnic requirement, and the fruity wheat berry salad in this menu brings the fireworks in the flavor department, with salty nubs of feta and sweet grapes and oranges. To drink is a cucumber-mint infused water, while the menu finishes on a sweet note with lemon-curd-topped cheesecake bars.

Menu Timeline

One day ahead

  • Soak and cook the wheat berries for the salad. Refrigerate in a covered container.
  • Grill, peel, and quarter the beets. Refrigerate in a covered container until ready to pack.
  • Bake the lemon bars, cool, and refrigerate uncovered overnight.

Three hours ahead

  • Make the cucumber-mint water. Chill until cold.

One hour ahead

  • Make the wheat berry salad.
  • Make the lemon crème-fraîche dip for the beets.
  • Grill the chicken breasts.
  • Slice and pack the lemon cheesecake squares.

The Menu


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