Earth Day plus the return of warmer weather means one thing: time toget outside and enjoy a picnic! Because we want to be kind to the earth while basking in the great outdoors, this al fresco menu is packed with reusable containers, dishes, and flatware, and uses eco-friendly products in the prep and cooking (watch the videoto see it all come together). It starts with sweet, earthybeets, grill-roastedin a parchment roasting bag, then paired with a tangylemon crème-fraîche dip. The main course isherb-rubbed grilled chicken breasts(the recipe calls for bone-in, but you can use boneless if you prefer; they’ll cook even faster). Grilling the chicken under a foil-wrapped brick helps it cook evenly and stay juicy while it develops great charred edges. A sturdy grain salad is practically a picnic requirement, and thefruity wheat berry saladin this menu brings the fireworks in the flavor department, with salty nubs of feta and sweet grapes and oranges. To drink is acucumber-mint infused water, while the menu finishes on a sweet note withlemon-curd-topped cheesecake bars.