Romantic Picnic Lunch Menu
Maybe your relationship with your significant other has become a little mundane, or perhaps, you have a new love interest who you are trying to impress. A delicious picnic lunch, just for two, is the perfect way to spice up a romance. With a minimum of ingredients and preparation, you can impress your sweetheart with you culinary abilities, as well as with your thoughtfulness.
A zucchini frittata, served either warm or cool is an impressive looking dish that makes a wonderful picnic lunch for two. Cut the frittata into wedges, and for a light lunch, serve with a fruit salad and a chilled bottle of Chardonnay.
Another delightful option for a romantic picnic lunch is to prepare the Italian appetizer called bruschetta. Bruschetta is basically toasted Ciabatta, or other Italian bread, drizzled with olive oil, and served with a variety of toppings. The most common topping is chopped tomatoes, basil, and garlic, but there are many other delicious options. Try combining canned canellini beans with parsley, garlic, and a twist of lemon juice. You can also buy jarred bruschetta toppings such as pesto and olive tapenade. Serve the bruschetta with a few imported Italian lunchmeats and some grapes. A bottle of Chianti will add to the Italian theme and the romance.
Finally, when preparing a romantic picnic lunch for two, it’s the small details that can make the occasion extra special. Bring along a book of love sonnets to read aloud or some favorite music and a portable stereo. A few comfortable throw pillows can make your sweetest more relaxed, and don’t forget the necessities like napkins, flatware, glasses, plates, and of course, a corkscrew to open that bottle of vino.
Picnic Zucchini Frittata
2 tablespoons olive oil
1 clove garlic, minced
½ lb zucchini, sliced into 1/8-inch rounds
2 tablespoons milk
¼ teaspoon dried oregano and salt
Dash of pepper
1½ tablespoons grated Parmesan cheese
¼ cup green onions, sliced
½ small can (2 1/4 ounce can) of sliced ripe olives, drained
In a small frying pan with an oven-proof handle, heat 1 tablespoon of olive oil over medium-high heat. When oil is hot, add garlic and zucchini; cook, stirring occasionally, until zucchini is tender. Remove from heat. In a bowl, lightly beat eggs and milk. Stir in oregano, salt, pepper, cheese, onions, olives, and zucchini mixture. Add the remaining tablespoon of olive oil to pan; place over medium heat. When oil is hot, pour in egg mixture and cook without stirring. As egg mixture begins to set, lift edges with a spatula and tilt pan to allow uncooked egg to flow underneath. Continue cooking until eggs are softly set, and the top still looks moist. Remove from heat. Place under broiler about 6-inches from heat, just until tops of eggs are set (about 2 to 3 minutes). Cut into wedges to serve.
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