Regardless of the heat and humidity in July, I can always find shade and solace at Country Park, an expansive green space in my hometown of Greensboro. My earliest memories of this wooded escape from downtown were spent with family. When my sisters and I were young, our dad would bring us to the lake to feed the ducks with stale bread from the back of the freezer. If we were lucky, he’d rent a pedal boat so we could explore the park from the water.
Watch as Lynn Wells prepares her rice and vegetable salad for a picnic at Country Park.
Even after I moved out of the house, Dad and I would still convene there to walk and wave to runners and older couples chasing their grandchildren. We’d pass by family reunions and groups of friends celebrating birthdays. I’d see buckets of chicken atop red-and-white tablecloths with stacks of paper plates; sandwiches piled high with fresh tomatoes; and “tube steaks” — aka hot dogs — on the grill. It wasn’t until I became a chef that I experienced the delights of a parkside picnic myself.
The picnic areas at Country Park are little oases framed by huge trees and nature trails and peppered with butterflies and the calls of songbirds. They’re idyllic spots for a lazy summer lunch with good company. The most work I put into a park picnic goes into crafting the list: Tupperware, bug spray, sunscreen, coolers, plates, napkins — wait, did I forget the ice? Most of the preparation happens at home, so once the decorative tablecloth has been spread and the sandwich platters placed, the indulgence and relaxation can begin.
photograph by Matt Hulsman
Yield: 4 sandwiches.
1 roasted chicken, deboned
3 tablespoons pesto
1 large baguette, halved lengthwise
10 fresh basil leaves
2 to 3 medium tomatoes, sliced
Handful of arugula
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
Ground black pepper to taste
Cut chicken into bite-size pieces and set aside.
Spread pesto on bottom half of the baguette from end to end. Layer on basil leaves, chicken, tomatoes, and arugula. Drizzle olive oil and vinegar over arugula. Sprinkle with salt and pepper to finish.
Close the baguette and cut to make 4 individual sandwiches. Wrap each sandwich tightly with plastic wrap, twisting at both ends. Wrap sandwiches again in parchment paper and place in the fridge until ready to serve.
photograph by Matt Hulsman
Yield: 6 to 8 servings.
6 cups cooked white rice, hot (about 2 cups uncooked)
1 red bell pepper, cored, seeded, and diced
1 green bell pepper, cored, seeded, and diced
½ red onion, diced, about ½ cup
6 green onions, sliced
1 cup golden raisins
½ cup kalamata olives, pitted and chopped
½ cup fresh parsley, chopped
½ cup fresh dill, chopped
Salt and pepper to taste
½ cup pine nuts, toasted
For Dijon Vinaigrette:
2 tablespoons Dijon mustard
½ cup red wine vinegar
2 teaspoons granulated sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons fresh chives, chopped
½ cup extra-virgin olive oil
For the vinaigrette: Add mustard, vinegar, sugar, salt, and pepper to a mixing bowl. Whisk ingredients together until sugar has dissolved. Add chives, then slowly add olive oil while continuing to whisk. Set aside.
To assemble: Transfer hot rice to a large bowl. Add ¾ of the vinaigrette; toss until rice is well coated. Allow to sit at room temperature.
In a separate bowl, combine peppers, onions, raisins, olives, parsley, and dill.
Add vegetable mixture to rice and toss. Add more vinaigrette if needed. Add salt and pepper to taste. Place salad in a large serving bowl and top with toasted pine nuts. Serve chilled or at room temperature.
photograph by Matt Hulsman
Yield: 12 cookies.
½ cup granulated sugar
¼ cup unsalted butter, melted
Zest from 1 lemon
3 tablespoons fresh lemon juice
1 large egg, at room temperature
1 egg yolk
1 teaspoon almond extract
½ teaspoon vanilla extract
1⅓ cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
¼ cup sliced almonds, toasted
3 tablespoons powdered sugar
In a large bowl, mix sugar, butter, lemon zest and juice, egg, and egg yolk until well combined. Add almond and vanilla extracts and continue mixing until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually stir dry mixture into wet mixture. Dough should resemble Play-Doh. Fold in almonds. Cover bowl and refrigerate for at least 15 minutes.
Preheat the oven to 350º. Line a baking sheet with parchment paper.
Remove dough from refrigerator. Scoop out 1-inch balls and place on baking sheet 2 inches apart.
Bake for 11 to 12 minutes, until bottom edges are golden. Remove from oven and let cool for about 10 minutes. Dust with powdered sugar. Store in an airtight container until ready to serve.
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