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Dockside picnic lunch menu

This stunning yet simple meal packs up easily for toting to the park, cottage, or beach. So take your lunch outside this weekend—with an easy, moveable menu.
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CHE06_Picnics2Photo by Michael Alberstat

This stunning yet simple meal packs up easily for toting to the park, cottage, or beach. Full of fresh flavours and a bit of sparkling fun — don’t miss out on serving our fresh lemonade as everyone kicks back, dockside. The only thing that could make this lunch cooler, is if everyone was wearing shades.

A pitcher of lemonade filled with ice on a wood table next to a sliced lemon against a backdrop of shrubs and grass(Photo: iStock)

Drink
Classic lemonade recipe
This puckering lemonade is both zippy and refreshing! Simply stir 1/2 cup squeezed lemon juice with 1/2 cup sugar in a large pitcher until sugar has melted. Add water. Fill with ice. For a refreshing summer sparkler, substitute water with club soda.

Crudites jars with moroccan hummusCrudites jars with moroccan hummus.

Starter
Crudités jars with Moroccan hummus
Easy to make, this appetizer is perfect for venturing outdoors with. Pack in a sealable jar, tall enough to stand long-stemmed vegetables upright.

Tarragon-chicken sandwiches with red grapes on a baguette; made with chicken breasts; salt; mayo; fresh tarragon; lemon juice and lemon zest; celery; red seedless grapes; red onion; and romaine lettuce for a post on a tarragon chicken sandwich with red grapes recipe for picnicsTarragon-chicken sandwiches with grapes.

Main
Tarragon-chicken sandwiches with red grapes
Add fresh lettuce to a baguette or soft round bun, then spread the chicken, tarragon, and grape mixture. If using baguette, slice into three sandwiches, wrap and refrigerate until ready to take outside for lunch.

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White Sangria Jellies in small white cups topped with fresh raspberries, strawberries and blueberries on a patterned cloth napkin(Photo: Michael Alberstat)

Dessert
White-sangria jellies recipe
These delicate and refreshing jellies are full of fresh fruit suspended in a sweet, white wine and grape-infused gelatin. You can also change the recipe up a bit by using different types of fruit that you have on hand.

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