"August is like the Sunday of Summer" - unknown

Glimpses of summer lately, sparkly and golden, with a few recipes from The Art of Picnics. Whatever time of the year it is, even if it's wistfully dreaming of August in December with frostbit fingers in the snow, I try to make the most of where I am. The recipes throughout the book reflect a time and place, subliminally highlighting the importance of being present and savoring the moment. Being on a tropical island that many people often save up for years to visit for just a few days does escape my mind sometimes, especially when I feel that wanderlust bug or homesickness. Staying grounded in the present time and place is an active practice I'm currently working on. On a further note, I think that's what draws me to picnics generally and the outdoors - it re-centers you and pulls you into the here and now to be present with yourself, loved ones, or nature. It can be quite healing and restorative on a deeper level too.

Summertime on Maui is just a delight - breezy, warm, and golden. I try and spend as much time as I can outside, taking walk breaks where I can with the pup on the beach or a quick dip. The ocean has heard many of my worries and thoughts, absorbing and dissolving them with every passing wave shimmering in the sun. August is my reminder to slow down and savor these last hurrah of summer that flies by in a golden flash that lingers long into the nights. Enjoy these gorgeous days while they are here!

If you have a beach holiday planned with the family before school begins or are simply craving the tropics, I want to share a few recipes from The Art of Picnics. They are perfect for a summer escape on the beach or in your backyard. Simple, satisfying, and practical is the key to a relaxed summer gathering! And more importantly, it allows you to be present for your loved ones and yourself.

And on that note, if you're looking for some tips on packing a cooler and picnic for the beach, check out my latest interview in The New York Times !

August Lemonade

In the late summer months in Maui, there are a few wild peach trees in the backyard that drip to the ground with juicy ripe fruit. Albeit they are smaller than their larger cousins, they are the perfect balance of sweetness and tartness. Paired with bright lemons, they make a refreshing sip under the summer sun. This recipe works wonderfully with any stone fruit you prefer.

Serves 6

4 peaches, cut 1/2” slices

8 cups water, reserve 2 cups

1 cup lemon juice

1 lemon, sliced

1 cup honey

1/2 cup fresh mint

Preparation tip: Any lemonade is best served freshly squeezed as the liquids and sugars haven’t begun to separate. This will taste the brightest and sweetest when juiced fresh with the peaches. Combine the peach mixture and water before you reach the picnic site in a glass or plastic jug. You can keep the peach, lemon slices, and mint in a separate container. Once you reach your picnic site, transfer lemonade to a glass or clear pitcher and add the garnishes.

In a small saucepan, bring 2 cups of water, honey, and 3/4 of the peach slices to a boil. Reduce to medium low heat for 5 minutes until peaches are tender and soft.

Remove the saucepan from the heat and let the peaches cool. Strain if there’s any remaining liquid. Keep the peach skins for extra color and pulp if you desire. Muddle them with a mortar and pestle to gently break them down.

In a clear glass or plastic pitcher, pour the peaches and lemon juice into the remaining 6 cups of water. You can use sparkling water if you wish too!

Add the remaining peach slices, lemon slices, and mint sprigs to the pitcher. Add more honey to your desired taste if you wish.

Beach Picnic Recipes Picnic Ideas Alanna O'Neil The Art of Picnics

Roasted Corn Salad

Every summer my mother would stop at the local farm stand down the road and buy up as many ears of corn that she could carry. They were so sweet, tender, and juicy that you could eat them raw if you wished. Summer corn is something to celebrate in any form whether it rolled on top of a stick of butter or grilled featured in this salad. I particularly love the toasty and nutty sweetness from the light char on the kernels which make a great pairing for those juicy summer tomatoes too. You can serve it individually in mason jars or transfer it into serving bowl at the beach. If you do use a bowl, be sure to cover it with a tea towel to keep out the sand.

Serves 6-8

6-8 ears of corn

4 tablespoons of extra virgin olive oil

juice of one lime or 4 tablespoons of lime juice

zest of one lime

1/4 teaspoon red pepper flakes

a dash cayenne pepper

1 teaspoon cumin powder

1 teaspoon kosher salt

1/2 red onion, thinly sliced

1/4 teaspoon serrano chile, minced

2 cups cherry tomatoes, halved

4 cups fresh pineapple, diced

1 1/2 cup chopped cilantro, about one bunch

2 cloves garlic, minced

1 cup unsalted whole pistachios

cracked black pepper to taste

There are two options to prepare the corn, grilling or roasting in the oven. Either way the result is the relatively the same, except grilling gives the corn a nice and crispy char which is delicious.

To grill the corn, prepare the grill on medium heat. If using a charcoal grill, make sure the coals are nice and hot, smoldering throughout which takes about 30 minutes or so.

Gently fold back the husks and remove the silk threads. Lightly brush the ears with a little olive oil. Smooth the husks back down to cover the corn kernels.

Once the grill is ready, place the corn directly on the grill, turning every 5 minutes or so. Grill the ears for 15 minutes until the kernels are tender and no longer opaque. They also will be a brighter yellow. For extra char, fold back the husks and grill the corn directly on the heat for a few minutes, turning occasionally.

If you choose to roast the corn, preheat the oven to 400 degrees. Remove the husk and silk from the corn. Lightly brush the ears with a bit of olive oil.

Set the ears right on the baking rack in the oven. Roast for about 20-25 minutes, turning occasionally to cook evenly. The kernels will be a brighter yellow and no longer opaque. For a bit of extra char, turn on the broiler for about 10 minutes and turn them every few minutes or until your desired amount of char.

Once the corn is cooked and fully cooled, using a serrated knife, remove the kernels by holding one end of the ear and slice down from top to bottom. Repeat with the remaining corn, cutting as close to the core as you can. Place all the kernels in to a large bowl and set aside.

In a large bowl, whisk together the olive oil, lime juice, lime zest, red pepper flakes, cayenne pepper, cumin, and kosher salt.

Add the corn, red onions, serrano chile, cherry tomatoes, pineapple, cilantro, garlic, and pistachios to the lime dressing. Toss together until coated and season with fresh cracked pepper to taste and additional kosher salt if necessary.

Grilled Shrimp Skewers

Under the hot sun with salty skin, I prefer something a little lighter than a typical beef burger at the beach. These shrimp skewers are both satisfying and simple to prepare with just the right amount of tropical sweetness for wherever you may be. You can also add any other fresh veggies you like for a delicious finger food feast. They also won’t leave you feeling heavy while you paddle out.

Serves 6-8

1/2 cup whole fat coconut milk

juice one lime, about 1/4 cup

2 cloves garlic, minced

11/2 teaspoon of paprika

a dash cayenne pepper

1 cup chopped cilantro

1teaspoon kosher salt

1 lb uncooked and deveined shrimp, (frozen of fresh) 30-40 count

2 cups fresh pineapple cut into 1-2” pieces

2 cups whole cherry tomatoes

Maldon sea salt

Cracked black pepper

Preparation tip: When everyone just wants to head to the beach, assemble the skewers and sauce the night before so you can pack up quickly and head out in the morning. Keep them wrapped in foil until serving to prevent blowing sand and forever hungry bugs away.

If you are using bamboo skewers, soak them for at least 30 minutes to prevent them from burning.

Preheat the grill to 450 degrees or medium-high heat. If you are using a charcoal grill, be sure that the coals are hot and smoldering which takes about 30-40 minutes.

Rinse the shrimp briefly in a colander over cool water and set aside.

To prepare the marinade, in a large bowl combine the coconut milk, lime juice, garlic, paprika, cayenne pepper, cilantro, and salt. Add in the shrimp and gently toss them together to coat them evenly in the marinade.

Let the shrimp rest in the marinade for at least a half hour in the fridge.

When you are ready to grill begin to assemble the skewers by adding one shrimp, pineapple, and tomato continuing in that pattern until the skewer is full, leaving about 1/2” space between each piece. If you are going to grill at the beach, place the skewers into a gallon Ziplock bag to transport.

Place the skewers on the hot grill, turning once or twice, grilling for 2-3 minutes on each side. The shrimp should be bright pink and no longer a translucent gray.

Once they are all grilled, lightly sprinkle a dash of Maldon salt and cracked black pepper over them.

Serve the skewers immediately with the dipping sauce.

Herb Dipping Sauce

3 cups firmly packed cilantro, stems removed (about 3 bunches)

1/2 cup fresh oregano

1/2 cup fresh flat-leaf parsley, stems removed

2 garlic cloves

1 tablespoon white vinegar

1/4 cup macadamia nuts

1 1/2 cups extra virgin olive oil

1 teaspoon kosher salt

cracked black pepper

In a food processor combine the cilantro, oregano, parsley, garlic, white vinegar, and macadamia nuts.

Pulse a few times while slowly pouring in the olive oil in a steady stream. Scrape down the sides and continue to pulse until it is smooth. You can add more olive oil if needed.

Season with salt and pepper to taste.