A Seasonal Picnic Menu Inspired By Our Wedding Day

When we got married on a late June evening in the mountains of North Carolina, we decided to keep the food simple, summery, and absolutely delicious. We didn’t want anything too hot or too cold. Just beautiful dishes made from fresh, seasonal ingredients that could hold up on a warm summer night.

Our caterer, Budy Finch (based out of Flat Rock, NC), absolutely delivered. We served big, gorgeous fillets of salmon, vibrant salads, beautiful grains and a platter or gorgeous roasted vegetables. And like most couples, we hardly got to eat any of it. But our guests still talk about the food to this day, and honestly, that means so much to us. We cared deeply about the meal because we’ve been to too many weddings where the food felt like an under-seasoned and underwhelming afterthought. We wanted ours to be memorable, abundant, and full of flavor. And even now, it’s one of the things we remember most fondly when we look back at photos.

We got married on a Tuesday evening, intentionally choosing the same date my parents were married years earlier. That detail made the day feel even more meaningful, and I love that it gave us the freedom to plan a slightly untraditional, deeply personal celebration.

So this year, for our anniversary, we decided to recreate the feeling of that menu with a homemade seasonal picnic.

We couldn’t remember every dish from the wedding menu, but we looked back at old photos and let the memory guide us. Then we filled in the rest based on what we were in the mood for and what we had on hand from our deck herb garden. We live in a small two-bedroom apartment, but our railing planters are overflowing with spearmint, mojito mint, thyme, rosemary, lemon balm, oregano, Italian parsley, and basil. It’s such a joy to cook with them, and we leaned on those fresh herbs for almost every dish.

A few moments from our wedding that inpsired our picnic spread and still make us smile.

seasonal picnic Menu

Here’s what we brought with us:

• Slow-Roasted Citrus & Herb Salmon with Pickled Shallots + Herb Gremolata

• Watermelon, Feta & Farro Salad with Mint + Pecans

• Roasted Carrot & Arugula Salad with Cotija + Fig Vinaigrette

• Blistered Shishito Peppers with Lemon-Garlic Yogurt Dip + Sesame-Lime Salt

• Homemade Sangria chilled with fresh summer fruit

• Key Lime Pie Cookies from Broma Bakery (with a minor tweak to the icing)

  
  

Everything in this seasonal picnic menu was designed to be served at room temperature, made ahead with ease, and bursting with vibrant flavor.

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How We Packed It: Picnic Prep Tips

We kept everything simple and stress-free, with just a few intentional touches that made the evening so much smoother (and cleaner).

Here’s how we packed it all up:

• Minimal Ice, Max Chill: We didn’t need a big cooler—just a couple of ice packs to keep things fresh. Most of our menu was designed to sit beautifully at room temperature.

• Sangria, Simplified: We poured our sangria into a large mason jar with a tight lid. Easy to transport, easy to pour.

• No Ice Bucket Needed: We packed ice in insulated tumblers (like Yetis) to keep drinks cold without needing a separate cooler.

• Smart Glassware Wrapping: We wrapped our glasses and plates in kitchen towels—both to protect them during the drive and to use as backup napkins or surface liners once we arrived.

• Post-Picnic Clean-Up: A few plastic grocery bags were tucked in for used dishes and utensils, which made cleanup super quick when we got home.

• Comfort Extras:

  • A portable fan to keep bugs away

  • A water bowl for Bruno

  • Wet wipes (don’t skip these—you’ll definitely want them after a meal like this!)

  • A few cozy pillows for lounging, which we carried in a backpack-style laundry bag for easy transport

seasonal picnic recipes

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Slow-Roasted Citrus & Herb Salmon

Serves 4

Ingredients

For the salmon:

• 1½ lb salmon fillet

• 2 Tbsp olive oil

• Zest of ½ orange + ½ lemon

• Juice of ½ orange + ½ lemon

• 1 tsp honey

• 1 Tbsp finely chopped herbs (we used parsley, dill, and lemon balm)

• 1 tsp kosher salt

• ½ tsp black pepper

For the gremolata:

• 2 Tbsp parsley

• 2 Tbsp mint

• 1 Tbsp dill

• 1 Tbsp lemon balm (optional)

• 1 tsp orange zest

• ½ tsp lemon zest

• 1 Tbsp olive oil

• Pinch of salt

Quick-Pickled Shallots:

• 1 shallot, thinly sliced

• 2 Tbsp red wine vinegar

• Pinch of salt and sugar

Instructions

1. Combine vinegar, salt, sugar, and shallots. Let sit while prepping the salmon.

2. Preheat oven to 275°F. Line a sheet pan with parchment.

3. Mix olive oil, citrus juice and zest, honey, herbs, salt, and pepper.

4. Place salmon on pan and brush with ⅔ of the citrus oil.

5. Roast 18–22 minutes, until just cooked through and flaking.

6. Spoon remaining oil over the top. Cool to room temp.

7. Top with drained pickled shallots and gremolata before serving.

   
   

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Watermelon, Feta & Farro Salad

Serves 4

Ingredients

For the salad:

• 1 cup pearled farro, cooked and cooled

• 2 cups cubed seedless watermelon

• ½ cup crumbled feta

• ¼ cup fresh mint, chopped

• ¼ cup toasted pecans, chopped

Dressing:

• Juice of 1 lime

• Juice of ½ orange

• 2 Tbsp olive oil

• 1 tsp pomegranate molasses or honey

• ½ tsp ground sumac

• Pinch salt

Instructions

1. Toss cooled farro with dressing.

2. Gently mix in watermelon, feta, and mint.

3. Top with pecans just before serving.

   
   

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Roasted Carrot & Arugula Salad with Cotija & Fig Vinaigrette

Serves 4

Ingredients

• 5–6 carrots, sliced

• 2 Tbsp olive oil

• ½ tsp cumin

• ¼ tsp cinnamon

• ¾ tsp kosher salt

• 2 tsp honey

• 3–4 cups baby arugula

• ¼ cup Cotija, crumbled

• ¼ cup toasted pecans

• 1 Tbsp fresh oregano, chopped

Fig Vinaigrette:

• 1 Tbsp fig preserves

• 1 Tbsp lemon juice

• 2 Tbsp olive oil

• 1 tsp Dijon

• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F. Toss carrots with oil, spices, and salt.

2. Roast 18–20 minutes, adding honey during the last 5 minutes.

3. Toss arugula with oregano, carrots, Cotija, and vinaigrette. Top with pecans.

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Blistered Shishito Peppers with Lemon-Garlic Yogurt Dip & Sesame-Lime Salt

Serves 2–4 as a side or snack

Ingredients

For the peppers:

• 6–8 oz shishito peppers

• 1 Tbsp neutral oil (like avocado or grapeseed)

For the Lemon-Garlic Yogurt Dip:

• ¼ cup full-fat Greek yogurt

• 1 Tbsp mayo

• 1 tsp fresh lemon juice

• ¼ tsp lemon zest

• ⅛ tsp finely grated garlic

• ½ tsp olive oil

• ⅛ tsp sea salt

• Black pepper to taste

• Optional: 1 tsp chopped fresh basil or dill

For the Sesame-Lime Salt:

• ½ tsp flaky sea salt

• ½ tsp toasted sesame seeds

• Zest of ½ lime

Instructions

1. Make the Sesame-Lime Salt

• Combine salt, sesame seeds, and lime zest in a small bowl.

2. Prepare the Yogurt Dip

• Mix yogurt, mayo, lemon juice and zest, garlic, oil, salt, and pepper.

• Add herbs if using. Chill 15–30 minutes.

3. Cook the Peppers

• Heat a cast iron skillet, grill, or Blackstone to high heat (about 425–450°F).

• Add oil and swirl to coat.

• Add peppers in a single layer and sear for ~90 seconds per side, turning until blistered and slightly charred.

4. Finish and Serve

• Sprinkle hot peppers with sesame-lime salt.

• Serve alongside chilled yogurt dip.

  
  

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Seasonal Sangria

serves 2

Sangria is our go-to picnic pour and this is the version we made for our picnic. Just enough for generous pours without overdoing it. It fit perfectly in a quart-sized mason jar with space for fresh fruit.

Ingredients

• 4½ oz gin

• 2¼ oz dry curaçao (or another orange liqueur)

• 2¼ oz lemon juice

• 2¼ oz simple syrup

• 13½ oz dry red wine (we love Grenache or Tempranillo)

• Seasonal fruit — we used peaches and mixed berries, but oranges, apples, or plums work well too

  
  

Instructions

1. Combine all liquid ingredients in a quart mason jar or pitcher.

2. Add sliced fruit and chill for at least 30 minutes (or longer if prepping ahead).

3. Pour over ice or sip straight from your chilled jar—perfectly picnic-ready.

This version left us feeling refreshed and relaxed, with plenty to enjoy without going overboard.

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Key Lime Pie Cookies

We ended with these tender, tangy Key Lime Pie Cookies from Broma Bakery.

The cookies were soft and flavorful, with a citrus glaze that tasted just like summer. The only change I’ll make next time: I added extra powdered sugar to the icing to help it set more firmly for packing. Here's her recipe with our re-worked filling:

Cookie Ingredients

• ½ cup unsalted butter, at room temperature

• ¼ cup granulated sugar

• ½ cup light brown sugar, packed

• 1 large egg, at room temperature

• 2 teaspoons vanilla extract

• 1 tablespoon fresh key lime zest

• 1 tablespoon fresh lime juice

• 1¼ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 1½ cups graham cracker crumbs

Filling Ingredients

• 4 oz cream cheese, at room temperature

• 1 tablespoons fresh key lime juice

• 1 tablespoon sweetened condensed milk

• ¾ cup powdered sugar (start with ¾ cup and adjust if needed)

• ¼ teaspoon vanilla extract

• Optional: extra key lime zest or slices, for garnish

Directions

To Make the Cookies:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.

3. Scrape down the sides of the bowl. Add the egg, vanilla, lime zest, and lime juice. Mix on medium-high until smooth and combined.

4. Add the flour, baking powder, baking soda, and salt. Mix on low speed until just combined. Scrape the bowl as needed.

5. Add the graham cracker crumbs and mix until fully incorporated.

6. Use a 1½ oz cookie scoop to portion the dough. Roll into balls and place 2 inches apart on the baking sheet. Press the center of each dough ball gently with your thumb or the back of a tablespoon to form a wide divot.

7. Bake for 12–14 minutes, until the edges are set but the centers are still soft.

8. Immediately after baking, use the back of a measuring cup to press down the centers again to reinforce the divot. Let cool on the sheet for 5 minutes before transferring to a wire rack.

To Make the Filling:

In a stand mixer or bowl with a hand mixer, beat the cream cheese, key lime juice, sweetened condensed milk, powdered sugar, and vanilla extract until smooth and thick, about 1 minute. Chill for 10–15 minutes if needed to thicken further before piping.

To Assemble:

Spoon or pipe about 2 teaspoons of filling into each cooled cookie. Garnish with lime zest or a small lime wedge if desired.11. Chill for at least 1 hour to allow the filling to set.

Final Thoughts

This picnic was our little love letter to the food we didn’t get to fully enjoy the first time around. There was something so special about slowing down and savoring a version of that menu—this time just the two of us, on a blanket, with nowhere else to be. It was simple, thoughtful, and absolutely delicious.

Whether you're planning an anniversary date, hosting friends for a summer dinner party, or throwing a spring baby shower, this seasonal picnic menu would make a beautiful spread for any occasion. While we got married in June and celebrated this picnic on a warm summer evening, everything we made would be just as lovely in early fall or even a breezy spring afternoon. Whatever the moment, I hope this inspires you to create something beautiful with what’s in season, what’s growing on your windowsill or porch, and what brings you joy to share.

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