Picnics are a staple summertime activity. There’s just nothing like taking mouthwatering meals outside and savoring all the flavors while absorbing the beautiful surroundings. But in order to have a successful July picnic, you have to pack portable foods. After all, if your meal can’t withstand the trek to your favorite destination, how much fun can you really have? Read on to discover some unique portable picnic recipes that will leave you satisfied.
Tightly contained (and ice-packed) treats like homemade hummus and salsa are great choices. Cut veggies into long, slim pieces and store in a mason jar. Some great summer veggie choices include summer squash, bell peppers, zucchini, and cucumbers.
This salad is incredibly unique. It’s packed with fresh herbs and spices, and the melon and tofu combo is sure to turn heads.
2 (8 ounce) packages prepared marinated tofu
1/2 cup dried cherries (optional)
1/2 cup toasted pecan pieces (optional)
4 cups baby arugula leaves
4 cups baby lettuce leaves
2 cups chopped cantaloupe
1/3 cup extra virgin olive oil
2 tablespoons lime juice
1 tablespoon agave nectar
1 tablespoon balsamic vinegar
1 small clove garlic, finely chopped
1/4 teaspoon salt
Ground black pepper, to taste
*Use organic or local ingredients when you can.
From the Organic Authority Files
Heat a grill and over moderate heat, grill tofu for 2 to 3 minutes on each side. Create grill marks on each side of the tofu and heat each piece through. Take tofu off the grill and place it aside. Place cherries, pecans, arugula, lettuce, and cantaloupe in a large serving bowl. Gently toss the ingredients and set the mixture aside. In a separate bowl, whisk together oil, lime juice, agave nectar, vinegar, garlic, and salt and pepper to make a dressing. Drizzle dressing over lettuce mixture and toss gently. Lay grilled tofu over the top. Place the salad in a covered container, surrounded by ice, and serve at the picnic!
1/2 cup Neufchâtel cheese
3/4 cup fresh raspberries
1 1/2 teaspoon red wine vinegar
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
16 (8 1/2 inch) round rice paper wrappers
3 kale leaves, ribs removed, thinly sliced
6 scallions, thinly sliced
2 carrots, shredded
1 red beet, peeled and shredded
Combine Neufchâtel, raspberries, vinegar, and salt and pepper in a small bowl, and mash with a fork until smooth. Dip one piece of rice paper wrapper into a bowl of warm water until it’s moistened all over. Remove the paper and let the water drip back in the bowl, and place the wrapper on a large plate. Repeat with another wrapper and place it on top of the first. Spread about two tablespoons of the just-made raspberry mixture down the center of the wrapper and make lines of kale, scallions, carrot, and beet over half the roll. Fold half the wrapper over the fillings. Fold in the top and bottom, and roll up the wrapper securely. Repeat until all the wraps and filling ingredients are used.
Now, pour that freshly brewed iced tea into a large, cool thermos, and you’re ready to hit the road and enjoy a nice, summer meal outdoors.