New Picnic Recipes by You and for You!

Jul 24, 2023

Thank you to everyone who submitted their favorite picnic recipes.  It was a very tough choice for our judge, Wolfie, but he narrowed it down to the following two recipes – one creative and one classic! Pesto Chicken Salad Croissants and Avocado Summer Spring Rolls take the win. The full recipes can be found at the bottom.

Both dishes would be perfect to enjoy at the new Meadow Overlook at Wolf Trap. Three newly constructed picnic terraces put accessibility first, replacing mulched hills with easy-to-navigate ramps leading to tables on level decking. A wider pathway along the ridge to the Filene Center now features donor recognition engraved on bricks and pavers, to showcase our generous community of supporters. Wolf Trap is for everyone and, keeping with that mission, significant updates to the Park campus have been made so that all members of the community may picnic with a view year-round.

This project is one of many that would not be possible without the support received through the Campaign for Wolf Trap: Our Next Chapter.  Contributions from the community have made it possible for Wolf Trap to revitalize and strengthen Park facilities benefiting generations to come.  Join the effort today at wolftrap.org/campaign so that Wolf Trap can continue to be a place for everyone.

We hope these recipes inspire you to pack up a picnic and head to Wolf Trap!

Pesto Chicken Salad Croissants

Simple, but elegant. Perfect for a night of live music under the stars.

Ingredients

2 c. shredded rotisserie chicken (from about ½ chicken)

1/2 c. dried currants

1/2 c. prepared pesto

1/3 c. plain Greek yogurt

1/2 c. finely chopped celery

1/4 tsp. kosher salt

12 mini croissants, split open

Baby arugula, for topping

Directions

1 | Combine the shredded chicken, currants, pesto, yogurt, celery, and salt in a medium bowl and stir until the chicken is well coated.

2 | Fill the croissants with the chicken salad and top with arugula.

Avocado Summer Spring Rolls

Fresh ingredients make these so satisfying on a hot day. Vegan and Gluten Free.

Ingredients

Basil Coconut Sauce

½ cup full-fat coconut milk

¼ cup basil

1 tablespoon cashew butter

1 tablespoon lime juice

1/4 jalapeño, optional

½ clove garlic

½ teaspoon fresh ginger

¼ teaspoon sea salt

Summer Rolls

6 (28cm) spring roll rice wrappers*

4 ounces cooked rice noodles

4 ounces extra-firm tofu, sliced into strips

1 ripe avocado, sliced

2 ripe peaches or 1 ripe mango, sliced

½ watermelon radish, very thinly sliced, optional

Fresh herbs: basil, Thai basil and/or mint

Pinches of sesame seeds

Tamari and sriracha, optional for serving

Directions

1 | Make the basil coconut sauce: In a food processor, combine the coconut milk, basil, cashew butter, lime juice, chiles, garlic, ginger, and salt. Pulse until well combined. Season to taste.

2 | Assemble the summer rolls: Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.

3 | Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.