Garden Party, Packed.

A Garden Picnic for Two

Say Hello to a fresh, playful take on picnic food In partnership with rebecca Taylor

Chilled Rainbow Chard Soup

Ingredients

• 1 large bunch of Swiss chard, leaves and stems separated

• 1/2 small green apple, peeled and chopped

• 1/8 to 1/4 avocado, just enough for the body

• 1 small knob of fresh ginger, peeled and grated, about 1/2 teaspoon

• 1 small bunch of chives, chopped

• 2 tablespoons fresh dill

• 1 teaspoon lemon zest

• 1 to 2 tablespoons fresh lemon juice, plus more to taste

• 1/2 to 3/4 cup cold filtered water or light vegetable stock

• Sea salt, to taste

• add ice cubes a few at a time to cool the soup and adjust consistency

• The soup should be served cold

To finish

• Crème fraîche, for a small swirl

• Chive flowers or chopped chives

• Dill fronds

• Flaky sea salt

• Optional: a few drops of olive oil

Method

Bring a pot of well-salted water to a boil. Strip the Swiss chard leaves from the stems. Reserve the stems if you want to pickle them or dice them for garnish.

Add the chard leaves to the boiling water and blanch for 30 to 45 seconds, just until bright green and tender. Immediately transfer to an ice bath. Drain very well and squeeze out excess water.

Roughly chop the blanched chard and place it in a tall jar or deep bowl for blending.

Add the green apple, avocado, ginger, chives, dill, lemon zest, lemon juice, sea salt, and 1/2 cup cold water or stock.

Blend with a handheld immersion blender until smooth. Add more cold water or stock as needed until the soup is silky but still has body.

Taste cold. Adjust with more lemon juice, sea salt, or a tiny bit more ginger if needed.

Chill for at least 1 hour, or up to overnight.

Before serving, blend again briefly to refresh the texture.

Serve in small chilled jars, coupe glasses, or clear picnic cups. Finish with a small swirl of crème fraîche, chive flowers, dill, flaky sea salt, and a few drops of olive oil if desired.

Best final flavor direction

Keep it lemony, green, lightly earthy, and herbaceous. The soup should not taste like a smoothie, gazpacho, or creamy dip. It should feel clean and chilled, with the avocado only supporting the texture.

Garnish system

Raspberry-pickled chard stems

This is the detail that makes the dish feel intentional.

Finely dice the reserved chard stems. Quick-pickle them in:

• 1/4 cup raspberry vinegar or champagne vinegar

• 1 tablespoon lemon juice

• 1 teaspoon honey

• Pinch of salt

• Optional: 2 crushed raspberries for color

Let it sit for 20 to 30 minutes. Drain before using.

Lemon crème fraîche

Mix:

• Crème fraîche or Greek yogurt

• Lemon zest

• Tiny squeeze of lemon

• Salt

Use as a small swirl or dot, not a heavy dollop.Serve the soup in small chilled glass jars, coupe glasses, or picnic-safe clear cups.

Smashed Chickpea Raspberry “Chicken Salad” Garden Cups

A bright, picnic-friendly plant-based salad with the nostalgic feel of chicken salad, but lighter, fresher, and more garden-party appropriate. Smashed chickpeas create a creamy, hearty base, while lemon, herbs, celery, and raspberry-pickled crunch keep the dish colorful and fresh.

Serve it in radicchio leaves for a jewel-toned garden cup, or use one of the alternate serving options below.

Serves

4 to 6 as a light lunch or picnic bite

Ingredients

For the raspberry-pickled garden crunch

• 1/2 cup finely diced Swiss chard stems, celery, or cucumber

• 1/4 cup raspberry vinegar or champagne vinegar

• 1 tablespoon fresh lemon juice

• 1 teaspoon honey or maple syrup

• 4 fresh raspberries, gently crushed

• Pinch of kosher salt

For the smashed chickpea “chicken salad

• 2 cans chickpeas, drained and rinsed

• 1/3 cup plain Greek yogurt, vegan yogurt, or vegan mayonnaise

• 2 tablespoons mayonnaise or vegan mayonnaise

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon honey or maple syrup

• 1 celery stalk, finely diced

• 2 tablespoons finely chopped scallions or chives

• 2 tablespoons chopped dill

• 2 tablespoons chopped parsley

• 1/4 teaspoon kosher salt, plus more to taste

• Freshly cracked black pepper

• 1/3 cup fresh raspberries, torn or lightly crushed

• Radicchio leaves, for serving

Optional garnish

• Extra dill fronds

• Lemon zest

• Crushed freeze-dried raspberries

• Microgreens

• Flaky salt

Method

1. Make the raspberry-pickled garden crunch

In a small bowl, combine the diced Swiss chard stems, celery, or cucumber with the raspberry vinegar, lemon juice, honey, crushed raspberries, and salt.

Let sit for 15 to 20 minutes while you prepare the chickpea salad. Drain before adding to the salad so the filling stays creamy rather than watery.

2. Smash the chickpeas

Add the chickpeas to a large mixing bowl. Using a fork or potato masher, smash about two-thirds of the chickpeas, leaving some whole for texture.

The goal is a chunky, scoopable texture that feels like classic chicken salad, not hummus.

3. Make the creamy lemon dressing

In a separate bowl, whisk together the Greek yogurt or vegan yogurt, mayonnaise, olive oil, Dijon mustard, lemon juice, lemon zest, honey, salt, and black pepper.

Taste and adjust. It should be creamy, bright, and slightly tangy.

4. Fold the salad together

Add the dressing to the smashed chickpeas. Fold in the celery, scallions or chives, dill, parsley, and drained raspberry-pickled garden crunch.

Gently fold in the fresh raspberries last so they create little ruby streaks without fully breaking down.

5. Chill

Cover and chill for at least 20 minutes before serving. This helps the flavors settle and makes the salad easier to scoop into leaves or pockets.

6. Serve

Spoon the chickpea salad into radicchio leaves. Finish with dill fronds, lemon zest, microgreens, crushed freeze-dried raspberries, or a tiny pinch of flaky salt.

Two serving options instead of radicchio leaves

1. Butter lettuce cups

Butter lettuce makes the salad softer, sweeter, and more approachable. It is the best option if you want a lighter, delicate garden feel without radicchio’s bitterness.

2. Mini pita pockets

Mini pita pockets are the most picnic-friendly option. They are easy to pack, easy to eat by hand, and make the recipe feel more youthful and casual.

Make-ahead note

The chickpea salad can be made up to 1 day ahead. For the prettiest color, fold in the fresh raspberries and spoon into the radicchio leaves, lettuce cups, or pita pockets just before serving.

Garden styling note

For the prettiest presentation, arrange the filled leaves or pita pockets on a cream platter with lemon slices, fresh herbs, and a few scattered raspberries. The final look should feel like raspberry, lemon, and garden greens in one bite.

Muddled Raspberry Lemonade

A bright, ruby-pink lemonade made with fresh raspberries, lemon juice, and a simple syrup. The berries are muddled, steeped, and strained so the final drink is vivid, smooth, and picnic-ready.

Makes

About 6 cups

Ingredients

For the lemon simple syrup

• 1/2 cup sugar

• 1/2 cup water

• 3 strips lemon peel

• Pinch of kosher salt

For the raspberry lemonade

• 1 1/2 cups fresh raspberries

• 1 cup freshly squeezed lemon juice, from about 5 to 7 lemons

• 3 1/2 to 4 cups cold water

• Lemon simple syrup, to taste

• Ice, for serving

Optional garnish

• Fresh raspberries

• Thin lemon wheels

• Mint sprigs

• Edible flowers

• A few curls of lemon peel

Method

1. Make the lemon simple syrup

In a small saucepan, combine the sugar, water, lemon peel, and salt. Warm over medium heat, stirring until the sugar dissolves.

Remove from the heat and let the lemon peel steep for 10 minutes. Strain and cool completely.

2. Muddle the raspberries

Add the raspberries to a large pitcher or mixing bowl. Gently muddle them until they release their juices and become jammy.

Do not over-mash into a puree. A gentle muddle gives the lemonade a fresher fruit flavor.

3. Add the lemon juice

Pour the fresh lemon juice over the muddled raspberries. Stir and let sit for 5 minutes so the lemon pulls color and flavor from the berries.

4. Strain

Pour the raspberry-lemon mixture through a fine-mesh sieve into a clean pitcher. Press gently with the back of a spoon to extract the juice, but avoid forcing too much pulp through.

The final lemonade should be clear enough to feel polished, but still beautifully ruby-pink.

5. Finish the lemonade

Add 3 1/2 cups cold water and 1/2 cup of the lemon simple syrup. Stir well.

Taste and adjust with more syrup for sweetness or more cold water if you want it lighter.

6. Chill and serve

Chill until cold. Serve over ice with fresh raspberries, lemon wheels, mint, or edible flowers.

Picnic packing note

For a picnic or event, bottle the lemonade without ice so it does not dilute. Pack ice separately and garnish each glass or bottle right before serving.

Garden styling note

Serve in clear glass bottles or small cups so the raspberry color shows through. Garnish with a lemon wheel and one mint sprig for a fresh, garden-party finish.