Looking for fresh ideas for summer gatherings, trips to Devil's Lake, outdoor concerts, or simple lunches on the patio? Our upcoming Picnic Class with local chef Susan Holding of The Little French Bakery is packed with make-ahead recipes designed for easy entertaining.

Susan's menu combines Mediterranean flavors, fresh produce, and bakery-inspired treats that travel beautifully and taste even better. Here are two of the recipes she'll be sharing in class.

Mediterranean Pressed Sandwich

A pressed sandwich is one of the best picnic foods because it can be made the day before and sliced just before serving. Layers of prosciutto, goat cheese, vegetables, and olive tapenade create a flavorful meal that's easy to transport and share.

Ingredients

• 1 round loaf rosemary or olive bread, about 12 inches across

• 1/4 cup sun-dried tomatoes in olive oil, drained and julienned

• 8 ounces marinated artichoke hearts, drained and chopped

• 2 tablespoons balsamic vinegar

• 2 teaspoons fresh lemon juice

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

• 1/2 cup black olive tapenade

• 10 ounces sliced prosciutto

• 1 cup baby spinach and/or arugula

• 8 ounces roasted red peppers, drained and sliced

• 6 ounces crumbled goat cheese

• 10–12 large basil leaves

Directions

1. Slice the loaf horizontally and remove some of the interior crumb, leaving about a 1/4-inch border.

2. Combine the drained artichokes and sun-dried tomatoes. Whisk together the reserved marinades with balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper to make a dressing.

3. Spread the olive tapenade inside the top half of the bread.

4. Layer the prosciutto on the bottom half.

5. Add the spinach, artichokes, roasted red peppers, goat cheese, basil leaves, and sun-dried tomatoes.

6. Spoon about 4 tablespoons of the dressing evenly over the layers.

7. Replace the top of the loaf and press firmly.

8. Wrap tightly in wax paper and foil, then refrigerate overnight with a heavy pan or weight on top.

9. Slice into wedges and serve.

Almond, Elderflower and Lime Travel Cakes

No picnic is complete without dessert, and these elegant little cakes were practically made for travel. Moist almond cakes are topped with a delicate elderflower and lime icing that feels light, bright, and perfect for summer.

Ingredients

Cakes

• 10 ounces almond paste, broken into pieces

• 3 eggs

• 2 1/2 tablespoons cornstarch

• Pinch of salt

• 4 1/2 tablespoons unsalted butter, melted and cooled

• 1 tablespoon St. Germain or other elderflower liqueur

Icing

• 2 cups confectioners sugar

• 2 1/2 tablespoons St. Germain

• 2 1/2 tablespoons heavy cream

• 1 1/2 teaspoons fresh lime juice

• 1/2 teaspoon finely grated lime zest

• Additional lime zest strips or candied violets for garnish

Directions

1. Preheat oven to 350°F.

2. Spray two mini muffin tins with baking spray.

3. Place almond paste in a food processor and pulse until broken up. Add eggs and process until smooth.

4. Add cornstarch and salt and process until combined.

5. Add melted butter and elderflower liqueur and pulse until incorporated.

6. Pour batter into a pitcher and fill muffin cups about two-thirds full.

7. Bake for approximately 22 minutes, or until the cakes are puffed, golden, and firm to the touch.

8. Cool in the pans for about 20 minutes, then remove and cool completely on a rack.

For the Icing

1. Combine confectioners sugar, elderflower liqueur, heavy cream, and lime juice.

2. Beat until smooth.

3. Stir in the lime zest.

4. Spoon icing over the cooled cakes, allowing it to drip down the sides.

5. Garnish with strips of lime zest or candied violets.

What Else Is On The Menu?

In class, Susan will also demonstrate:

• Rosemary Parmesan Grissini

• Fruit and Vegetable Slaw

• Chicken and Rice Salad with Pine Nuts and Lemon

Each recipe is designed to travel well, make ahead easily, and bring a little extra joy to summer gatherings.

Join us as we learn picnic-ready recipes from one of our favorite local chefs. Whether you're packing a basket for Devil's Lake or hosting friends in your backyard, you'll leave with plenty of inspiration for the season ahead.