The best part about a family road trip is being able to appreciate the journey—not just the destination. That’s why I love to pack a delicious picnic to enjoy along the way. Not only do we avoid unhealthy fast-food joints, but it is also a perfect way to let everyone stretch and enjoy some fresh air. While the “oh that looks nice, we’ll stop here” method totally works, the Oh Ranger smart phone app will let you know where the perfect picnicking parks are. It’s worth it to go a little out of our way for a nice break from the road. And picnicking can be even more fun if you pack the right supplies and tools.
Here is what to Bring
- Reusable Table Cloth. Cheer up any dirty-looking picnic table with a bright tablecloth made with plastic polyester for durability and stain resistance.
- Lightweight Plates. Easy to pack and shatter-resistant, you can use folk-inspired tin plates that are coated with tough enamel for added strength.
- Collapsible Basket Cooler. Find a classic design made from durable plastic nylon and vinyl that is made to last.
- Plastic Utensil Set. Each family member can have their own set of reusable cutlery. Find some in a recycled plastic (from plastic bottles) holder that clips onto a bag.
- Flip top Bottle. Whether it’s ice tea, lemonade, or sparkling water, a classic fliptop bottle is leak-free and will keep your soda bubbly.
Here is what to Eat
Garlic Hummus and Roasted Tomato Jam on Sourdough Baguette Rounds prepared and assembled prior to your trip and stored in resealable plastics bags and containers to stay fresh until eating
Roasted Balsamic Tomato Jam
- 1 pint sweet baby tomatoes
- 3 Tbs. good quality basalmic vinegar
- 1 Tbs. olive oil
- 1 tsp. kosher salt
- few springs of fresh thyme (optional)
- Heat oven to 400
Slice baby tomatoes in half. Toss all of the ingredients together in a medium bowl and spread on a large metal baking dish (you want lots of room so all the tomatoes can caramelize).
Bake for 20-30 minutes, stirring every once in a while, until the tomatoes are shriveled and caramelized.
Cool and store in a jar in the fridge until your picnic adventure!
Easy Garlic Hummus
- 1 16 oz can of garbanzo beans
- 3 cloves garlic
- 1/4 cup liquid from can of chickpeas
- 4 Tbs. lemon juice
- 1/2 teaspoon salt
- 3 Tbs. extra virgin olive oil
- 1 Tbs. tahini (optional)
Carefully crush garlic with the flat side of a large knife. Put in the food processor and pulse until chopped and sticking to the sides. Add the all the ingredients except olive oil and grind until almost smooth. With the processor running, drizzle in the olive oil until creamy.