Summertime is always fun and a summer picnic is the best way to welcome the new season. Take advantage of the beautiful weather by spending much of your time outdoors. Check out some ideas on hosting a delightful summer picnic.

Scout the Location

Ensure that your location is safe and not crowded. Do some research first. Some parks are crowded especially during summer. Check for schedules, hours, and regulations. But if you don't feel comfortable having a picnic at a public place, you can transform your backyard into a beautiful picnic ground.

Stay Clean at All Times

When packing, make sure that you bring hand sanitizers and wipes to clean surfaces, items and your hands. To avoid touching food with your bare hands, make sure to pack disposable gloves to use when preparing the food and especially when eating.

Temperature Control

You need to keep your food at an appropriate temperature to avoid potential food poisoning. Make sure to keep the dairy products, fish, and meat in a cooler or away from a hot spot. Keep your beverages chilled in a cooler.

Activities to Enjoy

Prepare some activities for both the adults and the kids. You can prepare some contactless games like bingo or charades. Or you can bring some kites to fly for the kids. Don't forget to bring your portable speakers to play some of your favorite music. But if you're going to have a picnic in the backyard, set up a Netflix Movie night with a portable projector and screen and make some s'mores and popcorn!

Plan an Easy and Delicious Picnic Menu

Prepare a healthy and fresh dish for the whole family to enjoy.

Picnic Menu:

Ham Biscuit Sandwiches with Apricot Mustard  

By Kate Merker

Total Prep Time: 40 Minutes

Yields:  9 Servings

Here's what you need:

Ham Biscuit Sandwiches

• 3 ½ c. all-purpose flour, spooned and leveled, plus more for work surface
• 1 ½ tbsp. baking powder
• ¾ tsp. baking soda
• 1 ½ tbsp. sugar
• 1 tsp. kosher salt
• ½ c. (1 stick) cold unsalted butter, cut into pieces, plus 2 teaspoons melted
• 1 ¾ c. cold buttermilk
• Sliced ham
• Apricot Mustard (below), sliced extra-sharp Cheddar, and lettuce leaves, for serving

Apricot Mustard

• ½ c. apricot jam
• 2 tbsp. whole-grain mustard
• 1 tbsp. Dijon mustard

Here's how to prepare:

1. Preheat oven to 450°F. Whisk together flour, baking powder, baking soda, sugar, and salt in a bowl. Cut in cold butter with a pastry blender or fork until coarse crumbs form.
2. Make the biscuits: Stir buttermilk into flour mixture until just combined. Turn out dough onto a well-floured work surface and knead lightly 3 or 4 times. Pat into a 3/4-inch-thick rectangle. Cut into 9 squares and transfer to a baking sheet, placing close together but not touching. Brush with melted butter. Bake until golden brown, 18 to 20 minutes.
3. Halve biscuits and top with ham. Serve with Apricot Mustard, Cheddar, and lettuce alongside.
4. Make the Apricot Mustard: Whisk together apricot jam, whole-grain mustard, and Dijon mustard in a bowl. Makes 2/3 cup.

Strawberry Salad with Balsamic

By Love & Lemons

Total Prep Time: 20 Minutes

Yields:  4 Servings

Here's what you need:

• ¼ cup balsamic vinegar
• 1 cup sliced strawberries
• 1 cup halved cherry tomatoes
• 1 cup halved mini mozzarella balls
• 1 ripe avocado, pitted and diced
• ⅓ cup pecans, toasted
• ⅓ cup loosely packed basil, torn
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Here's how to prepare:

1. In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
2. Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.

Raspberry Crumb Bars

By Erika Dugan

Total Prep Time: 1 Hour and 50 Minutes

Yields:  16 Servings

Here's what you need:

• 1 c. all-purpose flour, spooned and leveled
• 12 tbsp. (11/2 sticks) cold unsalted butter, cut into pieces
• ½ c. plus 1 tablespoon, sugar, divided
• ¼ c. toasted almonds, roughly chopped
• 1 ½ c. old-fashioned rolled oats, divided
• ½ tsp. baking soda
• ½ tsp. kosher salt
• 2 (6-ounce) containers fresh raspberries

Here's how to prepare:

1. Preheat oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
2. Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps, chill.
3. Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to16 minutes.
4. Mash together 1 container raspberries and remaining tablespoon sugar in a bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
5. Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely.

Anchor Steam Mac and Cheese

By Marian Cooper Cairins

Total Prep Time: 45 Minutes

Yields:  8 Servings

Here's what you need:

• 1 (16-oz.) package short pasta
• 1/4 c. (1/2 stick) unsalted butter
• 1 shallot, chopped
• 1 garlic clove, chopped
• all-purpose flour
• ¼ tsp. cayenne pepper
• 1 c. Anchor Steam beer
• 2 c. half-and-half
• 2 tsp. Dijon mustard
• 8 oz. Havarti cheese, grated (about 2 cups)
• 8 oz. extra-sharp Cheddar cheese, grated (about 2 cups), divided
• Kosher salt and freshly ground black pepper

Here's how to prepare:

1. Cook pasta according to package directions until al dente. Drain.
2. Preheat oven to 425°F. Melt butter in a large skillet over medium heat. Add shallot and garlic and cook until golden, 2 to 4 minutes. Whisk in flour and cayenne pepper and cook 1 minute. Gradually whisk in beer and cook 1 minute. Whisk in half-and-half and mustard. Bring to a boil and cook until thickened, 1 to 2 minutes. Reduce heat to low and simmer, whisking occasionally, 5 minutes.
3. Remove from heat and whisk in Havarti and 1 cup of cheddar until smooth. Season with salt and black pepper. Fold in pasta. Transfer mixture to a 3-quart baking dish. Sprinkle with remaining cheddar. Bake until golden brown, 15 to 20 minutes. Let stand for 5 minutes before serving.

Simple White Wine Sangria

By Stacy Slinkard

Total Prep Time: 5 Minutes

Yields:  1 Pitcher or 8 Servings

Here's what you need:

• 3 medium oranges, cut into wedges, or 1 cup orange juice
• 1 lemon (2 3/8-inch diameter), cut into wedges
• 1 lime, cut into wedges
• 1 (750 milliliter) bottle white wine, chilled
• 2 oz. brandy, optional
• 2/3 cup white sugar
• 2 cups club soda, or ginger ale

Here's how to mix:

1. Gather the ingredients.
2. Squeeze the juice from the citrus wedges into the pitcher. If possible, remove the seeds and toss in the wedges. If you're using orange juice instead, add it to the pitcher.
3. Citrus squeezed into a pitcher
4. Pour the white wine into the pitcher with the fruit.
5. White wine added to the citrus in the pitcher
6. If using, add the brandy and the sugar. Stir very well to ensure that all of the sugar is dissolved.
7. Sugar poured into pitcher with wine and citrus
8. If not serving right away, place it in the fridge. Add the ginger ale or club soda just before serving so the sangria retains its sparkle. Serve cold and enjoy.

Aperol Spritz

By Liquor.com

Here's what you need:

• 3 oz. prosecco
• 2 oz. Aperol
• 1 oz. club soda
• Garnish: orange slice

Here's how to mix:

1. Add the prosecco, Aperol and club soda to a wine glass filled with ice and stir.
2. Garnish with an orange slice.

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Summer season is prefect to soak up the sunshine and enjoy good food and drinks. Head out to the park or in your backyard and enjoy the sunny weather and fresh air. Try these food and cocktail recipes or create some of your own this summer to impress your family and friends.