"The salad features pickled beets and eggs, which are prepared in a sweet-sour brine, allowing them to develop rich flavors over a night in the fridge."
"The phyllo-wrapped pie, filled with chard, leeks, ricotta, feta, and dill, can be assembled a day in advance and baked just before serving."
"A nutty, not-too-sweet take on truffles concludes the meal, simplifying the process of making chocolate-dipped Greek truffles."
Warming weather invites outdoor dining, making picnics a delightful option. A salad featuring pickled beets and eggs serves as a refreshing starter, with a sweet-sour brine enhancing flavors. The main course is a phyllo-wrapped pie filled with chard, leeks, ricotta, feta, and dill, which can be prepared in advance. For dessert, a simplified version of chocolate-dipped Greek truffles offers a nutty finish. Each dish is designed for easy transport and can be made ahead of time, ensuring a stress-free picnic experience.
Read at cooking.nytimes.com
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