One hundred miles might seem like a long drive for a picnic. You are not wrong to think so, but our destination was a place of respite, something we desperately needed. Normally I would have planned an elaborate lunch, cooking pasta salad and assembling sandwich ingredients, trying new recipes, buying cheeses, generally overdoing things. But lately I've been learning the important lesson of letting go, conserving my energy, and not doing everything myself. It's hard to do, but freeing.
I bought most of our provisions earlier in the week from Good Eggs, and had them delivered on Friday. Local goat cheese, salami, beet chips, and seed clusters for snacking made for the best picnic fare I could have hoped for. Early Saturday morning we tucked Emma (the dog) into her travel bed in the backseat and stopped by a favorite bakery for ham and Gruyere sandwiches and two macaroons to finish our meal. An hour and a half later, we were eating brunch at Jeannine's in Montecito.
It's a long way to go for a picnic, yes, but we ventured out to find Nigel Slater's "good stuff." In this case, we knew where it was located already, we just needed to drive there. Our "good stuff" is the shaded patio of Rusack Vineyards, overlooking a mountain lined with grapevines, a glass of Rose in one hand and a bite of cheese in the other. And a warm breeze.
I've been making my way through The Kitchen Diaries, a volume I've been longing to read, and the way it's written in monthly chapters makes it easy to revisit throughout the year and read month by month to glean inspiration.
For picnic inspiration, I turned to the month of August. Yes, I'm a bit far ahead, but the weather we've been having has made it feel like summer, so I've been craving lighter fare. For meals outside, a zucchini, basil, and goat cheese salad is perfect. Dressed with oil and lemon juice, you can barely call it a recipe. It's more like a suggestion for having the most splendid afternoon.
Zucchini, Basil, and Goat Cheese Salad
Recipe slightly adapted from Nigel Slater, The Kitchen Diaries
This is what I would have made had I been able to fuss with it, but as I mentioned, I let others do the work for me this time and was grateful for the rest. Back at home, though, cooking is in full force.
4 zucchini, cut into thick strips, about 1/4-inches (you'll get three or four strips out of each zucchini)
Extra-virgin olive oil
2 large basil leaves, torn
1 ounce goat cheese
Heat a grill pan over medium heat. Brush each zucchini strip with oil and place on the grill pan. Cook for three to five minutes per side, until golden grill marks form. Arrange on a platter, then whisk a tablespoon each of oil and lemon and drizzle it over the zucchini. Scatter the basil and goat cheese over the top before serving.