Quick Bites: A Tisket, A Tasket

Nothing says summer elegance better than a well-packed picnic. But if you’re more Bridget Jones than Martha Stewart, assembling the perfect basket can be anything but effortless. Greenville chef all-star John Malik’s recipe for a stellar al fresco meal calls for simple ingredients that pack a satisfying punch, including local seasonal fruit, crisp wine, and a variety of tidbits that are salty and sweet.

Malik, formerly of 33 Liberty restaurant and now head of dining services at Cascades Verdae, offers up these essentials for a successful and simple picnic.

Pack up an assortment of olives (kalamata, niçoise, and manzanilla are nice choices) along with a variety of quality cheeses, some soft and spreadable, other hard for slicing. Homemade croutons toasted with olive oil and kosher salt are a savory base for dry-cured sausage or ham. An assortment of seasonal fruit, such as blackberries, peaches, and blueberries bring the sweet along with several interesting chocolate bars (no Hershey’s allowed!). Roasted and chilled hearty summer vegetables like zucchini, peppers, and eggplant round out the food selection. Grab a bottle of French rosé or Oregon state Pinot Blanc, both of which have a crisp, breezy finish along with the requisite linen napkins, tableware, and sharp knives and you’re ready to present the perfect picnic basket.