We’re in that time between seasons when some days might be warm enough for lunch al fresco, but others are still a little too chilly to venture outdoors. Take advantage of that liminal stage between winter and spring with an indoor picnic–open the windows on a nice day, or bundle up with some blankets on a cooler one. No matter the weather, we’ve included four recipes for your next indoor picnic. 

And don’t forget the wine! Cambria’s Chardonnay and Pinot Noir both make great pairings with the menu below.

Four Recipes for and Indoor Picnic

Burger Bites

Ingredients:

• 1 pound ground beef
• ½ onion, chopped finely
• 1-2 tablespoons ketchup
• Salt and pepper, to taste
• 1-2 tablespoons extra-virgin olive oil
• Toppings: ketchup, mustard, mayo, pickles, tomatoes, lettuce

Directions: 

1. In a large bowl, combine ground beef, onion, and ketchup. Combine well before making six to eight meatballs out of the mixture. Season with salt and pepper.
2. Heat olive oil in a large pan and brown the meatballs on all sides over medium high heat (about two minutes each). Reduce the heat to medium/medium-low and allow to cook through.
3. Use wooden skewers to plate and serve, and if desired place pickles, tomatoes, and lettuce on top or below so you have a little burger kebab.

Citrus Salad

Ingredients:

• 1 large grapefruit
• 1 large orange
• 4-5 fresh mint leaves

Directions:

1. Use a sharp knife to peel and segment the citrus. 
2. Place in a dish and top with mint

Tomato Salad and Mozzarella with Basil

Ingredients:

• 1 ½ cups cherry tomatoes
• 1 cup mozzarella, diced
• 1-2 tablespoons olive oil
• 3-4 fresh basil leaves
• Salt and pepper, to taste

Directions:

1. Combine tomatoes and mozzarella in a serving dish.
2. Drizzle with olive oil, season with salt and pepper, and give it a stir.
3. Top with basil leaves and serve.

Blanched Green Beans with Rice Wine Vinaigrette

Ingredients:

• 2 cups fresh green beans
• 1 tablespoon Dijon mustard
• ½ tablespoon diced shallot
• 1 ½ tablespoon rice wine vinaigrette
• 2-3 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Directions:

1. In a large pot, boil some water over high heat and add the green beans. Allow to cook for 2-3 minutes.
2. Immediately run beans under cold water to stop the cooking process.
3. In a small bowl, combine the rest of the ingredients and pour the dressing over green beans before serving.

Written by: Megan Flynn Peterson - Freckled Italian

Photos by: Rémy Thurston.