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How to plan the perfect picnic

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Planning the perfect picnic is the cover story in July's Hour Detroit Magazine. In the nine-page spread, contributor Annabel Cohen lays out all the essentials, including: classic recipes, a picnic packing checklist, and helpful tips to help along the way. Get a few of her recipes below:

Grilled Garlic Rosemary chicken

If your picnic site has a grill, you can freeze the chicken in the marinade and leave it in your basket for up to 4 hours as it defrosts (it will take much longer if you're defrosting in a cooler).  Simply grill the chicken on site.

2 ½ - 3 pounds small or medium boneless and skinless chicken breasts (if the breasts are large, cut each in half horizontally into 2 halves)
2 Tbsp. minced garlic
2 Tbsp. fresh rosemary leaves
1/3 cup white wine vinegar
1/4 cup olive oil
1/2 tsp. pepper
1/2 tsp. red pepper flakes
1 Tbsp. brown sugar
2 tsp. paprika

Place all ingredients in a large zipper style bag and turn several times, massaging the marinating into the chicken. Marinate for up to 5 hours.

Prepare a grill to medium-high heat. Remove the breasts from the marinade (discard marinade) and grill for 6 to 7 minutes per side. Allow to cool completely before packing. You may wish to cut the chicken into strips for sandwiches. Makes 8 servings.

Summer Corn and Bean Salad

4 ears fresh corn, raw (or frozen corn kernels, thawed)
1 cup seeded, chopped cucumber (peeled or unpeeled)
1 can (about 14-ounces) black beans, drained and rinsed
1 can (about 14-onces) small red kidney beans, drained and rinsed
1 cup chopped sweet onion
1 cup chopped parsley
1/2 cup red wine vinegar
3 Tbsp. olive oil
1 Tbsp. coarse-grain mustard
Kosher salt and pepper to taste

Slice the kernels off the cob and transfer to a large bowl. Add remaining ingredients and toss well. Chill until ready to serve or to pack for your picnic. Makes 12 servings.

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