Plan Your Perfect Miami Picnic

jumby-couple-on-the-beach-woman-on-blanket

Today is International Picnic Day and Miami is full of great places to enjoy this particular holiday.  Here is a list of parks that are primed for picnic baskets and a few delicious recipes to pack up!

Where to Go:

North Shore Open Space Park
8101 Collins Ave Miami Beach, FL
Price: free
With ample options to hold your perfect picnic, the park’s beachfront location makes it an ideal choice. Avoid the crowds of South Beach and embrace the calm beaches of North Beach after your meal.

A.D. “Doug” Barnes Park
3401 S.W. 72nd Ave. Miami, FL
Price: free
Enjoy a warm afternoon picnic under the shade of a great pine and you may just catch a glimpse of area wildlife as well.

South Pointe Park
1 Washington Ave. Miami Beach, FL
Price: free
This park is all about the view, located at the southernmost tip of Miami Beach with an astonishing panoramic of the water and the Port of Miami.

Bill Baggs Cape Florida State Park
1200 S. Crandon Blvd., Key Biscayne, FL
Price: $8 per vehicle, two to eight people/$4 single-occupant vehicle/$2 cyclists, pedestrians, extra passengers traveling with Annual Individual Entrance Pass holder
In addition to the number of covered picnic areas and available picnic pavillion rentals, patrons may enjoy a little time at the beach or indulge in a day with nature. The picnic pavilions are perfect for large groups: Families and couples enjoy cozy picnics on the sands staring in the open waters of the Atlantic Ocean.

Tropical Park
7900 S.W. 40th St., Miami, FL
Price: free
This expansive park offers picnic tables and covered pavilions.

What to pack:picnic basket

  • Tablecloth, rug, or blanket (grab waterproof groundsheet if it rained recently)
  • Mugs, cups, glasses
  • Bread knife and perhaps another sharp knife for meats/cheese/tomatoes/fruit
  • Small pieces of foil, cheesecloth or plastic wrap for covering food; or get fold-away cake covers
  • Thermos flask for keeping drinks warm, hot or cool
  • Salt and pepper
  • Waste bags (use up old supermarket bags or paper bags etc)
  • Containers for leftovers (ziplock bags are useful)
  • Hats
  • Sunscreen
  • Insect repellent
  • Your camera
  • Insect repellent
  • Napkins
  • Plates
  • Silverware
  • Serving utensils
  • Corkscrew or bottle opener
  • Cutting Board
  • Condiments
  • Damp wipes or cloths for washing up
  • Garbage bag

Perfect Picnic Recipes

From All Recipes:

Tangy Cucumber and Avocado Salad

What you need:

2 medium cucumbers, cubed
2 avocadoes cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions (optional)
¼ teaspoon salt
black pepper to taste
¼ large lemon
1 lime

In a large bowl, combine cucumbers, avocados, and cilantro.  Stir in garlic, onions, salt, and pepper.  Squeeze lemon and lime over the top, and toss.  Cover and refrigerate at least 30 minutes

From Country Living:

Garden Tuna Salad Sandwich

What you need:

15 ounce(s) solid light canned tuna, drained
1/2 cup(s) chopped fennel
1/2 Granny Smith apple, cored and chopped
1/3 cup(s) mayonnaise
1 tablespoon(s) Parsley Vinaigrette
1 tablespoon(s) lemon juice
1 1/2 teaspoon(s) fennel seeds
1 teaspoon(s) ground coriander
1 teaspoon(s) lemon zest
1/2 teaspoon(s) sea salt
6 split hot dog rolls
6 Boston lettuce leaves

Combine the tuna, fennel, apple, mayonnaise, vinaigrette, juice, fennel seeds, coriander, zest, and salt and toss well. Line each roll with a lettuce leaf. Spoon 1/2 cup tuna salad onto each sandwich. Serve immediately.

From Food and Wine:

Chocolate Chip Pretzel Bars

What you need:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips
1 1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles

1. Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 long ends.

2. In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels.

3. Spread the batter in the pan and top with the sprinkles. Bake for 30 minutes, until golden; the center will still be a little gooey. Transfer the pan to a rack and let cool completely.

4. Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper. Cut into 24 squares and serve.

MAKE AHEAD The bars can be stored in an airtight container at room temperature for up to 2 weeks.

NOTE: Drinking on Miami beaches is illegal. Picnic responsibly!

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