Pack for your Picnic using Port Style Bee's Wrap

Pack for your Picnic using Port Style Bee's Wrap

Are you looking for an eco-friendly, reusable way to package your food while you are packing for your next picnic? Look no further as we have lots of options for food packaging, including Port Style's Bee's Wrap!

How about some fun, and different, picnic food ideas that go way beyond fried chicken and pasta salad? We can help you with that too, so read on!

Picnics are a wonderful way to spend a lovely Summer afternoon!

We have some great ideas for food to take with you, where you can use Bee's Wrap to keep these foods fresh and delicous when you arrive for your picnic.


French Onion Flat Bread


Naan bread works very well for this, or make up your own pizza dough for the bread base.

INGREDIENTS: 2 tbsp. unsalted butter, 1 tbsp. olive oil, plus more for baking sheet and drizzling,

6 medium yellow onions, thinly sliced (about 3 1/2 pounds), 1/4 tsp. sugar, Kosher salt and freshly ground black pepper, 1 tbsp. crème fraîche, 6 oz. Gruyère, grated (about 1 1/2 cups), divided
6 oz. Parmesan, grated (about 1 1/2 cups), divided, fresh thyme, for garnish.

Melt butter and oil in a large pot over medium-low heat. Add onions, cover, and cook, stirring occasionally, until very tender, 18 to 20 minutes. Remove lid and increase heat to medium-high. Add sugar and season with salt. Cook, stirring occasionally, until golden brown, 20 to 30 minutes. Cool completely. Stir in crème fraîche and 1 1/4 cups each Gruyère and Parmesan. Season with pepper. 

Spread onion mixture on dough, leaving a 1/2-inch border all around. Top with remaining 1/4 cup each Gruyère and Parmesan. Bake until crust is crisp and golden brown and onions and cheese are melted and bubbly, 10 to 15 minutes. Cool 5 minutes, then cut into pieces. Garnish with thyme. (Recipe from Country Living Magazine)


Roast Beef Baguette

INGREDIENTS: 1/2 c. red wine vinegar, 1/2 small red onion, thinly sliced, 6 tbsp.  unsalted butter, at room temperature, 3 tbsp. prepared horseradish, drained, 2 tbsp. Dijon mustard, 1 large baguette, halved lengthwise, 12 oz. thinly sliced deli roast beef, 2 c. upland cress or watercress.

Combine vinegar and onion in a bowl. Let stand, stirring once or twice, 15 minutes; drain. Combine butter, horseradish, and mustard in a bowl. Spread butter mixture onto bottom half of baguette. Top with roast beef, cress, and pickled onions. Sandwich with remaining bread. Cut into 6 pieces. (Recipe from Country Living Magazine)


Cornation Chickpea Sandwich Filler

INGREDIENTS: 400g can chickpeas drained and rinsed, 3 1⁄2 tbsp mayonnaise or vegan alternative, 1 1⁄2 tbsp mango chutney, 2 tsp mild curry powder, 1⁄2 lemon juiced, 50g raisins, 1⁄2 small red onion, finely chopped, 4 rolls or 8 slices of bread and ettuce leaves to serve.

Pat the chickpeas dry using kitchen paper. Combine the mayo, chutney, curry powder and lemon juice in a bowl. Season well. Tip in the raisins, onion and chickpeas and mix to combine. Spoon the filler into rolls or sandwich between bread slices with a few lettuce leaves. Will keep chilled for three days.(Recipe from BBC Good Food)


Vegetarian Sausage Rolls

INGREDIENTS: 200g chestnut mushrooms, 3 tbsp olive oil, 2 leeks finely chopped, 2 large garlic cloves crushed, 1 tbsp sage finely chopped, 1 tbsp brown rice miso, 2 tsp Dijon mustard, 30g chestnuts very finely chopped, 60g mature cheddar grated, 70g fresh white breadcrumbs, 1 x 320g sheet ready rolled all butter puff pastry, 1 medium egg light beaten to glaze.

• Put the mushrooms in a food processor and pulse until they're very finely chopped. Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl.
• Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
• Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.
• Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating. (Recipe from BBC Good Food)


Bee's Wrap

Now it's time to pack up your picnic! Bee's Wrap® is the sustainable, natural alternative to plastic wrap for food storage.Use the warmth of your hands to soften the wrap and create a seal. When cool, the wrap will hold its shape.Reusable. Wash in COOL water with a mild dish soap. Let air dry.Made of beeswax, organic cotton, organic jojoba oil and tree resin. Wrap bread, cheese, vegetables, or cover a bowl!

We have lots of recipe books at the store, come by and browse to see what we've got in-stock. If you are looking for a particular book, give us a call to see if we have it or if we can order it in for you. Heart of the Home YEG is located at 12539 102 Avenue, Edmonton, AB.