A picnic sounds like an easy event to plan. Just put some food in a basket, go to a local park, and enjoy a perfect meal outdoors. But packing for a picnic isn’t quite as easy as making lunch to eat at home, because, let’s face it, how many times have you gotten up from the table because you forgot a serving spoon, or you dropped a fork and needed a clean one? Or after one bite of the sandwich, you decided that you wanted a pickle or some chips? Or you forgot the mustard?

Unless you’re picnicking in your own backyard, once you arrive at your destination, what you have is all you’ve got. That lovely bottle of wine won’t get opened if you don’t have a corkscrew. A little planning and some key gadgets can minimize the annoyances and make a picnic seem effortless.

First - let’s pick out the right basket

A picnic basket doesn’t need to be wicker. Or basket-shaped. There are a variety of basket styles available to fit your lifestyle and your picnic needs. Are you packing for two, or four? Are you traveling by foot, bike, or car? Is this a date-night supper, or quick lunch in the park across from the office?

Many retailers sell both baskets and even backpacks specifically designed for picnics. They can come complete with dishes, wine glasses, metal utensils, napkins, a cutting board, serrated knife, corkscrew, and tiny salt and pepper shakers. An insulated storage compartment for food, detachable wine storage and a picnic blanket complete the set. Some can even be personalized or monogrammed.

The backpack basket is great if you’re doing a little hiking to your picnic space, whether that hiking is urban, back-country trails or even perhaps a short bike ride. But since space (and weight) is limited to what makes sense to carry on your back, they’re probably best for wine, cheese, and nibbles, or a few sandwiches and a few sides, rather than a huge spread.

Tips for serving

One thing to keep in mind is that your chosen picnic spot might not be close to running water, so if you drop your serving spoon in the grass, maybe you’d rather grab a clean spoon instead of trying to clean the dirty one.

In fact, I suggest bringing along plenty of extra utensils. They don’t take much space, and for serving spoons and random cutlery, you don’t need to go all-out with high-end equipment. A visit to a local thrift store will probably supply you with a big handful of unmatched and interesting flatware and serving spoons for cheap. When the picnic is over, wash them, put them in a plastic bag, and store them in the basket so you’re ready to go next time.

Speaking of cutlery, bring along a few extra knives as well. You don’t need your best equipment, but I’d suggest something better than a butter knife. A knife that comes with its own sheath is a good idea, it keeps it safe from cutting unwanted things. A few small cutting boards can come in handy, too. Remember, you might not have a good way to rinse your used boards, so it might be handier to bring a few extras. While I love small flexible cutting mats, you might be working on a bumpy surface at the picnic area, so a solid board might be a better choice.

For the wine and cheese basket, don’t forget the toothpicks! I packed cheese, olives, and some pickled items, none of which really required plates or utensils to nibble, but toothpicks are certainly more civilized than poking in the olive container with your fingers. Buy a little toothpick dispenser and keep it in the picnic basket.

While the picnic baskets I mentioned came with their own napkins, some extras in a dispenser that will keep them from blowing away is a good idea. After the picnic, leave it in the basket or use it for backyard dining.

Many of the baskets on the market come in 2-person and 4-person versions. Even if you think your picnics will only involve two people, the 4-person version might be a good choice, since you’ll get extra plates and utensils that can be used for serving, and you won’t need to pack up as many extras.

Here are some great picnic recipes from Bellisari’s. Enjoy!

Chilled Orzo & Asparagus Salad

Servings: 6

Ingredients:
1 box orzo
1 jar Bellisari’s Blue Cheese, Honey & Shallot Spread
1 cup Walnut Pieces
½ lb. thin asparagus spears
1 cup dried currants

Directions: 
Place walnuts on a rimmed baking sheet and bake in preheated 350°F oven until lightly toasted, 4-5 minutes. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1½ inch-long pieces. Cook orzo as directed.

During the last 3 minutes of orzo cooking time add asparagus and cook until bright green and crisp-tender. Add Bellisari’s Blue Cheese Honey & Shallot Spread and mix well. Stir in walnuts and currants. Serve.

Saigon Deviled Eggs

Servings: 6

Ingredients: 
6 eggs 
1/2 tsp. of paprika 
3 Tbsp. of Bellisari’s Saigon Street Sauce

Directions: 
Place eggs in a pot of salted water. Bring the water to a boil, and let the eggs cook in boiling water until they are hard boiled (about 10-15 minutes). Drain eggs.

Peel eggs and cut in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika and Bellisari’s Saigon Street Sauce. Spoon mixture into the egg whites; cool and serve.

Inspiration and information from seriouseats.com

I kept thinking the “Gluten-free” trend would go away. I was wrong. Dead wrong. Researchers estimate gluten makes about 6 percent of Americans feel sick. On the other hand, 20 percent of Americans are out shopping for gluten-free food, spending $4.6 billion dollars. What the heck is going on? It seems I have become, at this advanced age, gluten intolerant.

My question is, what is gluten? And why suddenly are we now intolerant to it and having problems with it?

Alright. Let’s start there. What is gluten? It’s a combination of proteins found inside the wheat kernel. Inside dough, gas bubbles are forming. Gluten’s job is to keep those bubbles trapped inside the bread. It does that by giving the loaf strength and structure as it bakes. Basically, gluten makes bread fluffy.

While some people have a rare disease, called Celiac, where gluten actually damages the body, others have gluten sensitivity. Gluten sensitivity is not a disease. It is a medically accepted diagnosis with symptoms that include intestinal distress, stomach pain, gas/bloating, fatigue, mood changes, skin rashes and headaches.

Why do so many people say they’re having these problems? Now, we are able to test for it, where we were not able to do that before. A leading advocacy group called Beyond Celiac says the only way to diagnose gluten sensitivity is to eliminate it from your diet and see if that improves health. But Jen Seiler MSN CNP-BC of Vitality Natural Wellness disagrees. She recommends and utilizes newly available lab tests like Wheat Zoomer, which tests for gluten and wheat allergies as well as gluten and wheat sensitivities.

Seiler states “We are losing the good bacteria we need for digestion-- from eating processed foods, taking antibiotics and antacids as well as other medications that disrupt the normal flora of our gut. 90% of our immune system stems from our gut, 80% of our serotonin receptors lie in our gut. Our immune systems are stressed out from fighting off things like these toxins. An elimination diet can be helpful but when we can test for sensitivities, we can quickly start a protocol that not only eliminates the sensitivity but also helps repair the gut. We find mood, cognition, gut issues, energy, all improve and more.”

Here are some gluten-free recipes for you to try with our gluten-free Bellisari’s products.

Gluten-Free Pad Thai

Serves 2

Ingredients:
5 oz. pad Thai rice noodles
3 Tbsp. vegetable oil
½ cup Bellisari’s Balsamic Shallot & Black Garlic Spread
1 large egg, room temperature
2 Tbsp. sliced/cubed pressed tofu
1 cup bean sprouts
2 Tbsp. plus 1 tsp. tamarind paste mixed with 2 Tbsp. plus 1 tsp. water
1 ½ Tbsp. (or more) Thai fish sauce
1 ½ Tbsp. simple syrup, preferably made with palm sugar
4 garlic chives, 2 cut into 1-inch pieces
1/2 tsp. ground dried Thai chilies, divided
2 Tbsp. crushed roasted, unsalted peanuts, divided
2 lime wedges

Directions:
Place noodles in a large bowl, pour hot water over to cover. Let soak until tender but not mushy, 5–10 minutes. Drain; set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Cook egg until almost cooked through, 2–3 minutes. Add tofu and cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, Bellisari’s Balsamic Shallot & Black Garlic Spread and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute.

Stir in chopped garlic chives. Add 1/4 tsp. ground chilies and 1 tbsp. peanuts and toss well. Transfer to serving plates. Garnish with remaining 1/4 tsp. ground chilies, 1 tbsp. peanuts, and lime wedges.

Gluten-Free Lettuce Wrap Shrimp Tacos

Serves 4

Ingredients:
1 cup Bellisari’s Blistered Jalapeno & Fig Spread
2 heads Bibb lettuce
3 Tbsp. olive oil
1 cup frozen organic corn, defrosted
2 lb. of shrimp deveined and tails removed
1 avocado, diced
1 bunch of cilantro
1 lime , zested

Directions:
Separate the lettuce into cups and reserve.

Heat 1 Tbsp. of the olive in a skillet and sauté the corn over medium-high heat until light golden at edges. Season with salt and pepper. To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes. Add the Bellisari’s Blistered Jalapeno & Fig Spread and cook 1 to 2 minutes Add in the lime zest. Toss and remove to a serving plate. Dress the avocado with the lime juice and garnish with chopped cilantro. Serve in lettuce cups as the vessel for the taco. Enjoy!

Some gluten stats sourced from WCHS6

Easter Sunday is just a few days away, and many families will celebrate with a classic Easter brunch. Brunch has become more than just a meal. It is, after all, more like two, falling somewhere between breakfast and lunch with the really good ones lasting until dinner. One of the best things about brunch is that it can be as formal or casual as you want.

If you have kids, a typical Easter Sunday could be about getting up and hunting for Easter eggs and other goodies left by the Easter Bunny, then it might be putting on nice clothes and heading to church. After church it's all about brunch.

As the first holiday to kick off spring, make sure you include spring colored flowers on the table (my favorites are tulips). Then it's a relaxed meal combining the best of breakfast and lunch, traditionally ham, egg dishes, veggies, salads and great desserts. The kids will be anxious for Easter candy as well.

Easter Sunday can also be that targeted day to indulge in whatever food or drink you may have given up for Lent. So you can be sure that there will be Starbucks included in my plans.

Have fun with your Easter brunch. Include flowers and make all of your favorite recipes, including these from Bellisari's. Relax and enjoy the day!

Ham Recipe

Serves 12-15

Ingredients:
18 to 20-lb. smoked ham, water added, ham hock removed
1 jar Bellisari’s Saigon Street Sauce

Directions:
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350°F.

Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time. (Total cooking time is about 20 minutes per pound).

Two thirds through the estimated cooking time, add the Bellisari’s Saigon Street Sauce to a saucepan, cooking over medium heat until slightly thinned out. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160°F.

Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

Balsamic Shallot Brussels Sprouts

Servings: 4

Ingredients: 
6 Tbsp. (3/4 stick) butter, divided
½ lb. shallots, thinly sliced
Coarse kosher salt
2 Tbsp. apple cider vinegar
4 Tsp. sugar
1 1/2 pounds Brussels sprouts, trimmed
½ jar Bellisari's Balsamic Shallot & Black Garlic Spread
3 Tbsp. extra-virgin olive oil
1 cup water

Directions:
Halve Brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water, 3 tbsp. butter and Bellisari's Balsamic Shallot & Black Garlic Spread. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Blue Cheese, Honey & Shallot Hash Browns Bake

Serves 10

Ingredients:
1 package (30 oz.) frozen shredded hash brown potatoes, thawed 
1 cans (10 & 3/4 oz. each) condensed cream of potato soup, undiluted 
1 jar Bellisari’s Blue Cheese, Honey & Shallot Spread
2 cups (16 oz.) sour cream 
2 cups (8 oz.) shredded cheddar cheese, divided 
1 cup grated parmesan cheese

Directions:
Preheat oven to 350°F. In a large bowl combine potatoes, soup, sour cream, Bellisari’s Blue Cheese, Honey & Shallot Spread, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.

Bake, uncovered, 40-45 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Source: Minnesota.cbslocal.com

Sheet pan meals can be an easy and incredibly tasty way to feed the whole family. Here are a few of our favorite sheet pan meals made with Bellisari's sauces & Bellisari's spreads.

Sheet Pan Buddha Bowls

Serves 4

Ingredients:
1 cup quinoa, rinsed and drained
1 yellow onion, peeled and cut into ½ inch wedges
½ purple cabbage, cut into wedges
2 red potatoes, cut into ½ inch wedges
1 small butternut squash, peeled and ½ inch diced 
16 oz. Brussels sprouts, halved
Extra virgin olive oil
Salt to taste
All-purpose seasoning blend (I used Trader Joe's Everyday Seasoning)
1 Tbsp. tahini
Juice of ½ lemon
¼ cup Bellisari’s Balsamic Shallot and Black Garlic Spread
Favorite protein, such as falafel, chickpeas, tofu. I originally used poached eggs.
2 avocados, peeled and sliced
Fresh parsley for garnish

Directions:
Preheat the oven to 400°F. Coat the bottom of a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil, Bellisari’s Balsamic Shallot and Black Garlic Spread and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.

Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1¾ cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.

Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.

To assemble the Buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.

Recipe adapted from Yummy Mommy Kitchen

Easy Balsamic Chicken and Veggies made on 1 pan!

Serves 4

Ingredients:
2/3 cup balsamic vinegar
2/3 cup zesty Italian dressing, fat free is great
1¼ pounds chicken tenders or breasts
2 heads broccoli
1 cup baby carrots
½ pint cherry tomatoes
1 tsp. Italian seasoning
3 Tbsp. olive oil
½ teaspoon garlic powder
Optional: fresh parsley, salt and pepper

Instructions:
Preheat the oven to 400°F. Spray a large tray with nonstick spray (line with parchment paper if your tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small ¼ to ½ inch thick pieces. Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours. Chop the broccoli into small pieces. Slice the baby carrots in half. Place broccoli + carrots on the prepared tray with the cherry tomatoes. Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. If you like your tomatoes less roasted, add them after 5-10 minutes of the broccoli and carrots being cooked. Otherwise, they are ultra-tender!

Roast the veggies for 10-15 minutes. Remove from the oven and flip around. Section the veggies to each side of the tray (and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it.

The cooking time will largely vary based on the size of your chicken. Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired. Great served over rice or quinoa!