Summer in the Hill Country practically begs us to pack a basket, gather our favorite people, and head outdoors. Whether you are setting up camp under a shaded canopy at Boerne City Lake or lounging on a blanket beside the Cibolo Creek, a great local picnic is all about effortless, sun-drenched relaxation.
To help elevate your next open-air feast, we teamed up with D’Ann Gimenez, the passionate owner behind Boerne’s fresh Selah Café Coffee & Market. Known for its vibrant seasonal flavors and community-centered charm, Selah is a local go-to for wholesome, scratch-made goodness. D’Ann has generously shared four of the café’s signature, travel-friendly recipes that capture the very essence of the season. From crisp, herby salads to sweet bakery treats, these simple, make-ahead dishes are designed to keep you out of the kitchen and enjoying the sunshine.
Instagram: @selahcafetx | 210-740-3145 | 616 N. Main St.
Caprese Skewers
Bring all the charm of summer to your picnic table with these effortless, no-cook skewers. Vibrant cherry tomatoes, fresh basil, and creamy mozzarella come drizzled in a glossy balsamic glaze. (makes 12)
Ingredients
24 cherry tomatoes
24 mini fresh mozzarella balls (ciliegine)
24 fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar glaze
Flaky salt & cracked pepper, to taste
12 short wooden skewers or cocktail picks
Directions
- Pat the mozzarella balls and tomatoes dry with a paper towel.
- Thread each skewer—tomato, folded basil leaf, mozzarella—and repeat once.
- Arrange skewers on a serving platter or in a wide, shallow bowl.
- Just before serving, drizzle with olive oil and balsamic vinegar glaze.
- Finish with flaky salt and cracked pepper.
Lemon Orzo Pasta Salad
Bright, zesty, and beautifully refreshing, this chilled pasta salad tosses al dente orzo with crisp cucumbers, juicy tomatoes, crumbled feta, and a vibrant lemon-herb dressing. (serves 6)
Ingredients
1 ½ cups dry orzo pasta
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¾ cup feta cheese, crumbled
⅓ cup fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Cook orzo in salted water until al dente. Drain and rinse under cool water.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
- Add cooled orzo and toss to coat.
- Fold in tomatoes, cucumber, feta, and parsley.
- Chill until ready to serve. Toss again and adjust lemon/salt before plating.
Chicken Salad Croissants
Flaky, buttery croissants piled high with a fresh, herby chicken salad featuring the perfect crunch of slivered almonds and shredded carrots. It's the ultimate make-ahead picnic centerpiece. (makes 6)
Ingredients (all to taste)
Cooked chicken, shredded
Almonds, slivered
Carrots, shredded
Green onions, sliced
Mayonnaise
Salt
Garlic
Fresh dill
Fresh parsley
6 butter croissants, split
Directions
- In a large bowl, combine the shredded chicken, slivered almonds, shredded carrots, and green onions.
- Add mayonnaise and fold until evenly coated.
- Season with salt, garlic, dill, and parsley. Stir to combine, then taste and adjust as needed.
- Cover and chill at least 30 minutes to let flavors meld (can be made a day ahead).
- Split croissants and mound the chicken salad inside just before serving.
Chocolate Chip Muffins
Treat your picnic basket to bakery-style indulgence with these tall, golden muffins. Featuring craggy, cinnamon-sugar crusts and pockets of melty chocolate, they're an absolute summer crowd-pleaser. (makes 12)
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated white sugar
½ cup salted butter, melted and slightly cooled
¼ cup oil
2 large eggs, room temperature
½ cup sour cream, room temperature
½ cup whole milk, room temperature
2 teaspoons vanilla extract
1 (4 oz) semi-sweet chocolate bar, chopped
¾ cup milk chocolate chips
Topping: 2 tablespoons light brown sugar + ½ teaspoon cinnamon
Directions
- Preheat oven to 375°F and line a 12-cup muffin tin.
- In one bowl, cream the wet ingredients: melted butter, oil, sugar, eggs, sour cream, milk, and vanilla.
- In another bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt.
- Mix the dry ingredients into the wet until just combined, then fold in the chopped chocolate and chips.
- Divide into the tin, sprinkle with the brown sugar-cinnamon topping, and bake at 375°F for 30 minutes.
- Serve warm or cooled. They’re always delicious!