I haven’t been able to hit the park for a picnic with friends this summer because of the non-stop, scorching heat. But these two jazzed up picnic sides have made great lunch items, evoking the essence of dining al fresco without stepping foot outside.
I tossed local baby potatoes I fetched at the farmers market with olive oil, white wine vinegar, Dijon mustard and freshly cracked pepper and sea salt to taste. Tossed in a bundle of chopped Italian parsley for color and bright flavor — three crisped, diced three strips of smoked bacon. Awesome.
These baked beans are to die for: not sweet and tangy like their classic barbeque counterparts, but light and smoky and incredibly flavorful. The salty diced ham stews with the onion, celery, carrot and garlic — simmers with diced tomatoes and wilted chard. The blend of white navy beans and tan pinto is delicious. (h/t Food Network Mag) 
