Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

A Mezze & Dolce Picnic

Good berries

We had this great idea.

Jacque was in the Bay for a brief stint, so we busted out our knives and aprons and threw together our first-ever M&D picnic. That was the smart part. The location was a little bit less thought out. We set our sights on the Dahlia Garden in San Francisco’s Golden Gate Park, a destination Jaime’s had my eyes on ever since her daughter, Dahlia, was born. But what her Oakland-self forgot was this – on a cloudy day, Golden Gate Park is freezing. Like, really, really cold. So we fought the wind and laid down our blankets in a hurry, and we got started quick. The weather may not have been ideal, but I can tell you this – the meal was perfect.

It had all of the components of a perfect picnic: loaded with bright flavors and fresh produce that keeps well on ice. We focused on dishes that are easy to prep and transport and that might even benefit from marinating a bit en route:

Burrata Crostini with Preserved Lemon and Za’atar
Quinoa Salad with Dill & Summer Vegetables
Chickpea “Fattoush” Salad
Summer Berries in Syrup

So before the summer ends, head to the great outdoors with your picnic blanket and M&D picnic basket in tow. And bring a warm jacket, just in case. –jaime & jacque

P.S. Looking for other M & D picnic combinations? Try our Beet Burrata & Lentil SaladButtery Hummus with Za’atarCucumber Poppy Salad, and Marinated Peaches.

Good crostini

Burrata Crostini with Preserved Lemon and Za’atar

~Ingredients~

1 large baguette
6 ounces burrata
1 1/2 tablespoons za’atar
1 preserved lemon (rind only), cut into 1 inch slivers.
1 teaspoon sea salt

~Directions~

1. Slice baguette into 1/4-inch thick rounds.
2. Top each crostini with a dollop of creamy burrata.**
3. Finish each with a sliver of preserved lemon, a sprinkle of za’atar, and a tiny bit of sea salt.

**M&D picnic tip: Preserve the bread’s crunch and the burrata’s creaminess by assembling the components of these crostini on site.

Good quinoa

Quinoa Salad with Dill & Summer Vegetables

~Ingredients~

1 cup quinoa
2 cups snowpeas
1 cup radishes (breakfast variety preferred)
2 green onions
10 sprigs of fresh dill
1/2 cup olive oil
1/4 cup champagne vinegar
juice from 1 lemon
salt & pepper to taste

~Directions~

1. Wash and cook quinoa according to instructions. I use a 1 cup quinoa to 2 cups of water ratio with a pinch of salt. Allow to cool.
2. Snap ends off of snowpeas and cut into 1/4 inch pieces.
3. Slice radishes and green onions. Mix with snowpeas.
4. Add chopped dill to vegetable mixture and incorporate throughout.
5. Once quinoa is cool, add to vegetable mixture as well.
6. Make a quick vinaigrette with olive oil, champagne vinegar, lemon juice, salt and pepper.
7. Add dressing to salad and mix well.
8. Keep cool in refrigerator. Serve chilled or at room temperature.


Good fattoush

Chickpea “Fattoush” Salad

~Ingredients~

3 cucumbers, halved lengthwise, seeds scooped out, and cut into chunks (smaller, crispier ones like Persians are better than English, but either is fine)
2 tomatoes, coarsely chopped (seeded is best but not necessary)
1 large bell pepper, any color, coarsely chopped
¾ cup onion, chopped
1 15 ounce can of chickpeas, rinsed and drained
½ cup Italian flat-leaf parsley, chopped
1/2 cup mint, chopped
1 ¾ tablespoons sumac
¼ cup olive oil
Juice of 2 lemons
3 cloves garlic, minced
¾ teaspoon salt

~Directions~

1. Cut and combine cucumber through onion in a large bowl.
2. Add chickpeas, chopped herbs, and sumac to the bowl of vegetables.
3. Combine last 4 ingredients in a separate bowl or measuring cup to make the dressing. Taste and adjust seasoning to your liking.
4. Add to the salad and toss until fully coated.

GoodBerries2

Summer Berries in Syrup

~Ingredients~

1 pint strawberries
1 pint blueberries
1 pint raspberries
2 tablespoons syrup of your choice (we used this Royal Rose Saffron Syrup)

~Directions~

1. Rinse and wash berries and place them in a tupperware or bowl.
2. Add in syrup and toss to combine. Easy peasy!

JacquePhotographic evidence that the wind was fierce!

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About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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