Take Away Snacks for the Beach that are Practical and Filling

Take Away Snacks for the Beach that are Practical and Filling

When you go on holiday, the only things you should be thinking about are having the sun on your toes and the wind in your hair. The last thing you want to do is get to the beach and realize your stomach is growling.

We’ve gathered some of our best and most beach-worthy snacks and lunches to make ahead for smooth-sailing this summer.

Make & Take Veggie Cups

Here’s a little secret: pureeing any of our pâtés with a couple of tablespoons of Greek yogurt is an easy way to make a delicious dip, perfect for veggies, pita chips, or cheese.

One of our favorites, the Mushroom & Artichoke terrine, works particularly well. Simply combine the pâté and the yogurt and blend until smooth. Pour evenly into the bottom of 12 oz. plastic cups. Place vegetable sticks directly into the dip – sliced bell peppers, carrots, and celery are all great options.

For more diversity, try it with fresh mozzarella balls, cheddar cubes, cherry tomatoes, pretzel rods, or pita chips!

Upscale Lunchables
Skip the made-ahead lunch packs, and take your own! You’ll feel better knowing exactly where the ingredients came from, and you’ll feel like a kid again while enjoying cracker sandwiches (isn’t that what summer is all about?)

Our new Olive Oil & Sea Salt Crackers are made of purely simple ingredients – exactly what you want for your kids and yourself.

• Proteins: coarse cut pâtés, like our Chicken & Veal Pâté , deli turkey, ham, or salami
• Cheeses: Cheddar, Swiss, American or sliced pepper jack
• Veggies: Hummus, sliced cucumbers, tomatoes or avocados.
• Spreads: Hummus, tzatziki, mustards, or one of our mousses, like our Truffle Mousse, for a creamy touch

We all remember our parents making us pinwheels for lunch during the summer. Somehow, they were just more fun to eat than a regular sandwich or wrap. Now it’s time to bring them back. Simply fill your favorite wrap with your favorite sandwich components, roll-up tightly and slice into bite-sized pieces.

Using more elevated ingredients such as spinach wraps, grilled veggies, and of course, our decadent pâtés, make them perfect for a simple yet sophisticated beach lunch. One of our favorite combinations is our Truffle Mousse, with grilled onion and shredded smoked gouda.

And for the kids? Go classic with peanut butter and jelly pinwheels or try something new and fun. We love pizza pinwheels – a classic tortilla wrap with pepperonis, shredded mozzarella and just a touch of marinara (we don’t want them to be messy!).

Summer Sides
Sometimes you need a little something between lunch and dinner. We want to share some of our favorite snack recipes from some of our friends across the country.

4 Salads, Made Better With Pâté

Summer salads are one of life’s finer things. When you pair them with another of life’s finer things, such as our pâté – it’s a pure delight. Some of our favorite summertime combinations are shown below.

Don’t feel limited by our recipes, however! Pairing pâté s with fresh fruits and vegetable is easy. We’d love to hear how you enjoy your pâté s in the summertime. Tag us on Facebook or Instagram and share your creations!

Fresh Mango Salad
When we think of summertime salads, we think of bright, fresh flavors. For this salad, we bring together three of the best things about summer: raspberries, avocados, and mangoes. To make it hearty enough for a dinner, we use our Chicken Ballotine. Made from chicken breast and hints of tropical fruits and pistachios, this pâté makes the perfect summertime protein.

• ½ cup fresh raspberries
• ? cup extra-virgin olive oil
• ? cup red-wine vinegar
• 1 small clove garlic, coarsely chopped
• ¼ teaspoon kosher salt
• ? teaspoon freshly ground pepper

Alexian Chicken Ballotine, cubed
• 1 cup fresh raspberries
• 8 cups of spinach (or salad greens of your choosing)
• 1 ripe mango, diced
• 1 ripe avocado, diced
• ½ cup thinly sliced red onion
• ¼ cup toasted chopped pistachios, optional

1. To make the dressing, puree ½ cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
2. Divide the greens among serving dishes. Top each plate of greens with ¼ cup of the Chicken Ballotine
3. In a medium bowl, combine mango, avocado, remaining raspberries and onion. Pour the dressing on top and gently toss to coat.
4. Top each with pistachios, and enjoy!

Cranberry Pecan
Tart cranberries, nutty pecans and savory Chicken and Veal Pâté come together to create our go-to salad for hazy summer afternoons.

• Chicken and Veal Pâté, cubed
• 1 cup pecan halves, roasted
• 2 tablespoons raspberry vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• freshly ground black pepper to taste (optional)
• 6 tablespoons olive oil
• 6 cups mixed salad greens, rinsed and dried
• 3/4 cup dried cranberries
• 1/2 medium red onion, thinly sliced
• crumbled goat cheese

1. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
2. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Top with the Chicken and Veal cubes. Drizzle with vinaigrette before serving.

Green Goddess
The Green Goddess salad is one that everyone has their own variation of and recipe for. Some people put chickpeas, others put chopped bacon, we use our Herb de Provence Chicken Pâté . The creamy avocado and crunchy fresh greens mesh perfectly with the fresh blend of herbs in our pâté to create a more sophisticated take on the salad.


• Herb de Provence Chicken Pâté , cubed
• 6 cups spinach
• ½ cucumber, sliced
• 1 ½ cups pea shoots
• ? cup feta cheese
• ½ cup almonds, chopped
• 1 avocado, cut into chunks


Combine and toss the ingredients, top with your favorite Green Goddess dressing. You can find one of our favorite recipes, here, if you’d like to make your from scratch!

Caprese Salad
Caprese salad are almost synonymous with summer – light, refreshing and filling, the classic combination of basil, tomato and mozzarella is always a good choice. Our rendition gives the traditional salad a modern twist – using our Tomato Basil Pâté and a handful of fresh spinach.


• Alexian Tomato Basil Pâté , sliced
• 8 oz. fresh mozzarella, sliced
• Balsamic vinegar or dressing

Alternate placing slices of Tomato Basil and mozzarrella on a plate. Drizzle with your choice of balsamic and garnish with fresh basil.

How to Use Your Garden Herbs & Spices with Alexian Pâté

Spring is certainly in the air – and in our world, that means eagerly anticipating the smell of fresh herbs wafting through your window. You’ve planted your garden and now it’s all a waiting game. If you’re anything like us, you’re counting down the days until you can bring your homegrown herbs in and incorporate them into your dishes. Using garden-grown herbs is not only more satisfying, but so much more convenient than having to remember to grab some from your local grocery store.

What could be a better pairing than Alexian’s homemade, hand-crafted pâtés? We’ve put together some of our very favorite combinations for you to test yourself.

Thyme is a classic herb, wholeheartedly loved by professional chefs and amateur cooks alike. That’s why it’s a staple in most kitchens and gardens.

Perfect Pâté Pairing: Pheasant Rosemary

What We Love About the Combination: Thyme’s slightly minty aromatic properties give depth of flavor to even the most basic of dishes, and provides a classic complement to the rosemary in our pâté.

Cilantro is easy to grow, and easy to use. You can pile it on tacos, add it atop butter chicken or drop it on top of a bowl of ramen or bibimbap. So why not enjoy it with pâté?

Perfect Pâté Pairing: Grand Marnier

What We Love About the Combination: Cilantro is famously diverse – popping up in cuisines as different and far-reaching as Indian, Thai and Mexican. Cilantro has a bright, almost citrus-y profile, so it works to bring out the notes of orange in our Grand Marnier pâté.

It seems like all of our favorite dishes call for parsley – so it’s no surprise we try our best to incorporate it in new ways. Parsley has a unique ability to brighten almost any dish.

Perfect Pâté Pairing: Duck Rillette

What We Love About the Combination: The rich, gamey flavor profile of our Duck Rillette benefits from the brightness parsley provides. Similar to adding a hint of lemon juice to a heavy sauce – we love using parsley to balance our bolder pâtés. Add a handful of leaves into your sandwich in place of lettuce, and savor every bite.

A classic in Italian cooking, fresh basil has a strong, sweet smell and subtle peppery taste. It’s perfect when paired with tomatoes, mozzarella, and red peppers – staples of our summer kitchen.

Perfect Pâté Pairing: Tomato Basil Pâté

What We Love About the Combination: There’s no such thing as too much basil – especially when it comes to pairing cooked-in basil with fresh leaves. This combination makes for a great, one-bite skewer when paired with cubes of our pâté, leaves of basil and mozzarella balls.

Chives are related to scallions – with a subtle onion-y flavor. While scallions are more often used in cooking, chives make a great garnish for adding a little crunch and a slight note of onion.

Perfect Pâté Pairing: Black Peppercorn Mousse

What We Love About the Combination: Our mousses have a smooth, spreadable texture, so they benefit from a pairing that adds a bit of crunch.

Simple and Delicious Pâté Toasts

Simple and Delicious Pâté Toasts

When the sun finally comes out from a long winter, the last thing anyone wants to do is spend the day cooking in the kitchen. We’ve compiled some of our very favorite toasts to put together in this weather – perfect for sharing with friends on the patio, or for a light and satisfying weeknight dinner.

Roasted Butternut Squash
We’re at the time of the year where we have the best of both worlds – fresh spring veggies are making their way into grocery stores, while winter squashes are still keeping a strong presence.

Create a savory, warming toast with our Eggplant and Goat Cheese Terrine. Start by roasting butternut squash in the oven until soft. Scoop out and mash. Spread goat cheese over a toasty baguette, followed by our Eggplant and Goat Cheese terrine. Spread butternut squash over the baguette, top with black pepper, slice and serve alone or with a protein of your choice.

Balsamic Bruschetta
This Bruschetta recipe is one to keep on hand for a lighter rendition of pizza night – guaranteed to be family-approved.

Slice and lightly toast a baguette. Spread a thin layer of our Tomato-Basil Vegan Pâté onto each of the slices and set aside. Combine diced tomatoes and roughly chopped basil in a small bowl. Stir in balsamic vinegar until all pieces are just coated. Spoon the mixture onto each slice, and top with a sprinkle of parmesan cheese or fresh, sliced mozzarella.

Peachy Dreams
Summer may be months away, but that doesn’t mean we’re not dreaming of it. Peach preserves pair perfectly with our Grand Marnier Pâté. Our Grand Marnier is known for its deep cognac flavors, accented by pops of orange zest. Paired with peach preserves, you have the perfect ode to summer.

Start with a fresh, lightly toasted baguette. Next, place a moderate layer of peach preserves, followed by a generous layer of the Grand Marnier. Top with a handful of fresh arugula and just a sprinkle of freshly cracked black pepper. Leave it open faced or top it with another piece of baguette, the choice is yours.

Mushroom Magic
Mushrooms are so versatile, savory and filling, they’re a staple in our kitchens. To make this one of our most basic and most delicious toasts, simply sauté a few of your favorite mushrooms with sliced onion. Season with salt and pepper to taste. Spread a generous helping of our Black Peppercorn Mousse Pâté onto a toasty baguette, top with the sautéed vegetables, and enjoy!