1. Prep the Orange, Pumpkin Seed, and Smoked Almond Granola and Multipurpose Vinaigrette before the trip.


2. Pack the cooler and tote bag. Here's what you'll need:


Orange, Pumpkin Seed, and Smoked Almond Granola (make-ahead)

Multipurpose Vinaigrette (make-ahead)

2 cartons cherry tomatoes

5 limes

2 lemons

2 red onions

1 head garlic

1 large cantaloupe

4 onion rolls

1 small container cornmeal

1 bag lightly salted, smoked almonds

1 bag pearled farro

1 small container or jar anchovies

1 small bottle agave nectar

1 large bottle club soda

1 small bottle white rum

Wines (if desired)

1 small bottle olive oil

Salt and pepper

Kosher salt

Cooking spray

Whole-grain crackers (optional)

Meat thermometer (optional)



2 packages fresh mint

1 bunch fresh flat-leaf parsley

1 bunch fresh basil

1 large red bell pepper

1 jalapeño pepper

4 zucchini

2 cucumbers

2 romaine lettuce hearts

1 head lettuce

1 carton fresh figs

2 (1-pound) pork tenderloins

2 ounces pancetta

1 container feta cheese

1 container mascarpone cheese

1 large container 2% reduced-fat Greek yogurt

1 small piece Parmigiano-Reggiano cheese

1 ball fresh mozzarella

1 small container homemade pesto

1 ball pizza dough


3. Strategize your weekend menus.

Friday Dinner: Mojito Cooler, Pancetta-Wrapped Pork Tenderloin with Cantaloupe-Red Pepper Salsa, Shaved Zucchini and Parsley Salad

Saturday Breakfast: Orange, Pumpkin Seed, and Smoked Almond Granola with Greek Yogurt

Saturday Lunch: Figgy Pork Tenderloin Sandwiches, Yogurt "Romesco" Dip

Saturday Dinner: Grilled Romaine Hearts with Pepper, Grilled Vegetable Pizzas with Anchovies, Cantaloupe Granita

Sunday Brunch: Farro Salad with Cherry Tomato, Onion, and Almonds


4. Enjoy your weekend!