If there is one thing the last year has taught us, it is that life is better outside – especially when you are eating a tasty meal. Whether you want to improve your backyard dinner, master the art of picnicking, or spice up your campground meals, we have strategies (and recipes!) To help you maximize your outdoor dining this summer.
The setting for each setting
Presentation of the brand new Outdoor Kitchen from Hydro Flask: permanently stylish dishes for chefs on the go.
Better eat on a picnic
Picnics are the perfect way to practice the art of outdoor dining as you cook and prep everything at home with just a couple of hours chewing in a scenic spot. “Al fresco dining is all about the mood,” says Jessica Monty, professional cook and alfresco person who lives in California. “It’s one of my favorite ways to entertain people and nature and to come into contact with them. The simplicity of a picnic in the great outdoors is really satisfying. “Monty recommends keeping things simple and focusing on easy-to-consume foods that travel well. Mediterranean food is a natural choice for picnics as it is rich in spreads, dips, and easy-to-consume snacks. Here’s a perfect picnic recipe that can be packed in the new Hydro Flask serving bowls with pressed-in lids for spill-free travel and served on the new 10-inch plates.
Marinate chicken thighs in a Middle Eastern sauce for fun eating
1 c. plain Greek yogurt
2 TBSP. olive oil
2 TEA SPOONS. paprika
½ tsp. cumin
⅛ TL. cinnamon
1 teaspoon. crushed red pepper flakes
Zest of 1 lemon
2 TBSP. Lemon juice
5 cloves of chopped garlic
salt and pepper
2½ lbs. Chicken thighs
Manual: Mix all ingredients except the chicken in a large 5 qt bowl and mix well. Cut the chicken legs into large pieces, cutting off fat as you go. Thread the chicken on metal skewers and place the kebabs on a foil-lined pan. Generously pour the marinade onto the kebabs and brush thoroughly. If possible, leave to rest in the refrigerator overnight. Grill over medium heat until chicken is done. Put the kebabs on a plate and cover with Bee’s Wrap until they are ready to eat. Once it’s time to immerse yourself, enjoy a chilled Sauvignon Blanc served in a Hydro Flask Outdoor Tumbler.
This traditional meze relies heavily on fresh parsley and whole grain bulgur
1 bunch of stalked parsley
½ c. Bulgur wheat
1 bunch of spring onions, thinly sliced
1 bunch of mint leaves without a stem
3 medium-sized tomatoes, diced
Juice of 1 lemon
⅛ c. Extra virgin olive oil
Salt and pepper to taste
Manual: Cook the bulgur according to the directions in the package. Finely chop the herbs, then mix all of the ingredients and store in a 3 qt medium serving bowl. Serve with the Hydro Flask Solid serving spoon.
Charcuterie pasture plate
This chic finger food complements tabouli and kebabs.
Manual: Take a Hydro Flask platter and place thinly sliced ham and capocollo next to a mound of goat cheese, a pile of Castelvetrano olives, and a pile of sliced flatbread.
Eat better in your yard
Your garden is the perfect place to eat outside as it is just steps away from your kitchen and the food preparation and transportation are very easy. “You can add a little more flair to the scene because it’s near your home,” said Lauren Kimmons, founder of Pop Up Picnic, a company that finds, designs, and offers carefree picnics in Southern California. “Add a couple of candles. Move a small table or two outside for easier presentation. “
Grilled citrus agave prawns
Sweet and flavorful prawns are perfect for summer and show off your grilling skills at the same time
Zest of 2 lemons
Zest of 2 limes
Juice of 2 grapefruits
Juice of 2 lemons
Juice of 2 limes
1 jalapeño pepper, chopped
8 chopped garlic cloves
½ c. Agave syrup
2 TBSP. Brown sugar
18 king prawns, peeled and tails off
Manual: Measure the agave syrup with a Hydro Flask Outdoor Tumbler and combine it with all the other ingredients except shrimp in a food processor. Pulse until smooth. Transfer to a small saucepan and cook until the sauce starts to thicken. Brush the prawns with olive oil and salt and grill until pink. Transfer the shrimp to a large 5 qt bowl and pour the warm citrus agave syrup on top. Serve out of the bowl with a Hydro Flask Slotted Spoon.
Watermelon salad with lime dressing
This fruit salad screams in summer and looks beautiful on the plate too
2 TBSP. olive oil
3 TBSP. Lime juice
1 clove of garlic, chopped
5 c. diced watermelon
1 avocado, diced
⅓ c. crumbled feta cheese
⅓ c. torn mint leaves
1 jalapeño pepper, thinly sliced
Manual: In a small bowl, mix with 1 qt olive oil, lime juice, garlic, and salt and stir until well mixed. In the large 5 qt bowl, mix the watermelon, avocado, feta, mint, and jalapeño together. Add the dressing and mix well. Serve with two slotted spoons.
Better eat at the campsite
Car camping is your chance to bring a little bit of the comfort of home into the wild, and the Hydro Flask Outdoor Kitchen Line will help you combine the best of both worlds. The stainless steel construction is particularly durable and has a non-slip powder coating. The dishes and cutlery are perfectly stored in the Hydro Flask outdoor bag and can handle the wear and tear of traveling in the country while looking as elegant as anything you have at home.
Shruthie Lapp and her partner Peter have perfected the art of combining homely comfort with wilderness dining. The duo live in their van all day and cook and eat most of their meals in the wild. “We’re not sure why that is, but the food is far more satisfying when you eat it outside. The first meal or snack if you’ve been hiking all day hits really different. “
Plan your dinner at the campsite with sunset and Shruthie says the food is especially magical. “Ultimately, we care about stopping what we’re doing, disconnecting our devices, sharing a meal, and reconnecting. Eating good outdoors is just another way to make everyday moments special. “
If you want to cook in the wild, lean into the foil package – aluminum foil wrapped with goodness and cooked on the edge of the fire – but don’t limit yourself to regular meats and potatoes.
Foil package salmon
Honey and blueberries combine to make a sweet and sour salmon that is out of this world
¼ c. fresh blueberries
2 TEA SPOONS. honey
1 TBSP. Lemon juice
2 lemons, cut into thin rings
4 wild salmon fillets, about 6 ounces. everyone
salt and pepper
8 sprigs of thyme
Manual: In a 3 qt medium bowl, combine blueberries, honey, and lemon juice, mix with the back of a Hydro Flask Solid Spoon, and place in a cooler to cool. Line the center of a 12-inch square piece of foil with lemon rings and pour a salmon fillet over the lemons. Salt and pepper the fillet and add 2 sprigs of thyme. Wrap the foil around the fillet in a packet and cook on the edge of the fire until the fish flakes easily with a fork. Transfer the salmon to a plate and use a sturdy spoon to scoop the blueberry syrup onto the fish.
Nachos starter with chicken and black beans
This twist on the foil wrap gives you a cheesy delicacy that you wouldn’t expect at the campsite. If you want to add something sweet, this dish goes great with churros for dessert
3 c. Shredded roast chicken (pick it up in the shop on the way to the campsite) ½ c. chopped onion
1 c. red enchilada sauce
1 can of black beans, rinsed
12 ounces. grated pepper jack cheese
salt and pepper
fresh coriander and lime wedges for serving
Manual: Mix the chicken, onion, enchilada sauce, black beans, and half of the cheese in a large 5 qt bowl. Season with salt and pepper. Place a handful of chips in a 12-inch square of aluminum foil and scoop the chicken mixture on top with a sturdy spoon. Fold the foil over the nachos to create a package that traps heat. Repeat with the rest of the chips and filling so everyone on site has a custom nacho package. Cook on the edge of the fire until the cheese has melted. Sprinkle with coriander and serve on plates with lime wedges.
Since 2009, Hydro Flask has developed equipment that happily goes where you do it and stays the perfect temperature until the outdoor adventure is over. Today is wide open. And we are ready for anything. #Hey, let’s go