picnic food

These tomato avocado sandwiches are easy to wrap up and take as picnic food!

51 Easy Picnic Food Ideas: Heirloom Tomato Sandwiches

avocados

lemon

bread

heirloom tomatoes (sliced)

Butter lettuce (arugula

Sea salt and black pepper

hemp seeds (optional)

Lightly mash the avocados with a few pinches of sea salt and a squeeze of lemon.

Assemble the sandwiches with the toasted bread, avocado, tomatoes, lettuce, and hemp seeds, if using. Season with salt and pepper.

Invigorate your picnic game with this cold noodle salad in a zingy peanut sauce. Loaded with fresh, crunchy vegetables, it&#x27;s a complete meal in a bowl. This salad is vegan by design and gluten-free optional by using gluten-free noodles or substituting spiralized vegetable noodles instead.

Cold peanut noodle salad

whole wheat fusilli pasta (or penne)

radishes (thinly sliced)

carrots (thinly sliced)

onion

red, yellow, or orange bell pepper (chopped)

garlic (minced)

cilantro

Tablespoons peanut butter (natural)

Tablespoons tamari

Tablespoons brown rice vinegar

water

sriracha (or to taste)

sesame oil

peanuts (whole

Cubed baked tofu

Cook whole wheat fusilli pasta or penne according to package instructions. Drain &amp; allow the noodles to cool for a few minutes.

While the noodles are cooking &amp; cooling, make the rest of the salad. Put the radishes, carrots, chopped yellow onion, bell pepper, garlic, and cilantro into a big mixing bowl. Set aside.

In another bowl, combine 6 Tablespoons peanut butter, tamari, brown rice vinegar, water, sriracha, and sesame oil with a fork or whisk. The sauce should have the texture of a thick ranch dressing. Peanut butters vary in their viscosity. So if your sauce is too thin, add the remaining Tablespoon of peanut butter, and fully combine it with the sauce.

Put the noodles into the mixing bowl with the vegetables. Top the noodles and vegetables with the peanut sauce, using a serving spoon to get everything fully combined. Top with a handful of peanuts. Serve right away or put it into the refrigerator in a covered container until serving time. Stir the peanut noodle salad before serving, and top with cubed baked tofu or vegan chick&#x27;n strips (optional).

Build a simple Charcuterie Board on your next camping trip or picnic. Make it easy by using prepared foods.

Picnic & Camping Charcuterie Board

Sliced, cubed, and/or canned meats

cheeses

Sandwich toppings

Rolls, sliced bread, pita pockets, and/or sandwich thins

Chips and crackers

Fresh vegetables

Dips

fruits

Nuts

(download) specific shopping list below

Download the Charcuterie Board Shopping List here.

Create a base for your food display using...

Create a base for your food display using wooden boards, napkins or fabric, plates, or parchment paper.

Start at the middle and create a colorful...

Start at the middle and create a colorful focal point with fruits or vegetables to build out from. We placed vegetables and hummus dip at the center of our board.

Add meats, cheeses, and sandwich toppings next. A...

Add meats, cheeses, and sandwich toppings next. A layout that is symmetrical will add a real wow factor.

Next add crackers, chips, dried fruit, and/or nuts...

Next add crackers, chips, dried fruit, and/or nuts to your board.

Place larger items, like berries, grapes, and bread...

Place larger items, like berries, grapes, and bread along the edge of your arrangement.

Respectfully collect bark, pinecones, leaves, sticks, or flowers...

Respectfully collect bark, pinecones, leaves, sticks, or flowers to decorate your board with.

If spreading germs is a concern, build charcuterie...

If spreading germs is a concern, build charcuterie cups.

https://mediavine-res.cloudinary.com/video/upload/bpbrqnunmhujg0fsufa5.mp4

Create a Simple Camping Charcuterie Board on your next trip. A DIY Charcuterie is easy to build for a picnic or at the campground.

Camping Charcuterie Board

The Ghee Spot

lemon juice

pineapple (minimum of 4 inches), cored

basil leaves

sugar

oz gin per cocktail

Skin and core pineapple, set aside.

In a blender, mix lemon juice, sugar, and water. Give it a couple quick pulses to dissolve sugar.

Add pineapple and blend till smooth.

Sieve mixture and return to blender.

Add in basil and pulse a few times to chop up the basil.

In batches mix the pineapple basil lemonade, ice, and gin. Shake till cold. Strain into cold glasses.

Serve immediately.

Mustard crusted fillet of beef with deli salad

tbsp black peppercorns

tbsp sea salt

tbsp English mustard powder

beef

olive oil

baby new potatoes

butter

tub marinated grilled red and yellow peppers

jar grilled artichoke hearts

watercress

mint leaves

Crush the peppercorns with a pestle and mortar then mix in the salt and mustard powder. Sprinkle onto a large plate. Brush the beef with some of the oil and roll in the seasoning.

Heat remaining oil until very hot in a large heavy-based pan. Put the beef in the pan and turn heat to medium. Sear for 30 minutes, turning every 6-7 minutes until the seasonings form a deep brown crust. This will be rare in the middle. For well-cooked, add 10 minutes. Leave to cool on a plate. Boil potatoes for 10-15 minutes until tender. Drain, toss in the butter.

These colorful rice balls are made with leftover rice. You can easily adapt the recipe for any vegetables you have on hand. Use short grain rice.

Rice balls (Leftover Rice Recipe)

rice (warmed)

tsp oil

baby spinach (loosly packed)

green onion (finely chopped)

Korean soup soy sauce (gukganjang)

salt and pepper (to taste)

mayonnaise

salt (to taste)

red pepper

tsp minced garlic

ginger paste

tsp sesame oil

Heat oil in a skillet and saute spinach and green onion until they are wilted. (Do not use too much oil. It will prevent the rice grains from sticking to each other) Season with Korean soup soy sauce.

Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.

Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

For Ham and spinach rice balls

Chop the egg whites finely.

Using a strainer and a spoon, mash the egg yolks to crumble. In a mixing bowl combine egg whites, egg yolks, pickled radish, rice, and mayonnaise; mix well. Season with salt according to your taste.

For egg and pickled radish rice balls

Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.

Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.

For mushroom and vegetable rice balls

This fresh and flavorful salad is brimming with chopped artichokes, hearty beans and veggies, all tossed with a tangy homemade vinaigrette.

Artichoke White Bean Salad Recipe

white beans

artichoke hearts

red bell pepper

tomatoes

red onion

parsley

red wine vinegar

Dijon mustard

Salt and pepper

Set out a large salad bowl and a glass jar. Chop the artichoke hearts and all the fresh produce.

In the bowl, combine the drained white beans, chopped artichokes, diced bell pepper, diced tomatoes, diced red onion, and chopped parsley.

In the jar, combine the red wine vinegar, olive oil, Dijon mustard, garlic, and crushed red pepper. Whisk the dressing well to emulsify or screw the lid on the jar and shake vigorously.

Pour the dressing over the white bean salad. Toss well to coat. Then taste, and season with salt and pepper as needed. Cover and refrigerate until ready to serve.

Are you ready for the best vegan black bean burger recipe out there? This easy and delicious veggie mushroom burger is healthy and bursting with flavor. And the best part is, it takes just 30 minutes to make it from start to finish! This vegan burger recipe is so good that you will never miss the meat.

Juicy Vegan Black Bean Burger

black beans ((drained and rinsed))

tbsp avocado oil

mushrooms

c red bell pepper (chopped by hand or

breadcrumbs (choose gluten-free in you need to)

onion powder

garlic powder

tsp sea salt

burger buns

mustard

onions

vegan cheese

lettuce leaves

vegan mayo

avocado

Heat avocado oil in a medium skillet over medium heat. Add onions and cook for 3 minutes, stirring occasionally.

Add the sliced mushrooms and the red pepper bell and cook for 5-7 minutes, until the mushrooms are slightly browned, and the vegetables are tender.

In a large bowl, mash the black beans until they form a thick paste.

Add the cooked veggies, breadcrumbs, onion powder, garlic powder, and salt to the bowl.

Mix until well combined.

Divide the mixture into four equal portions and shape each into a patty. You can use a rounded-shaped mold to make it easier.

Heat a little olive oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes on each side, until golden brown.

Serve the burgers on buns with your favorite toppings, such as avocado, tomato, lettuce, mayonnaise, or caramelized onions.

Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting – perfect for picnics

Chicken shawarma salad

garlic cloves, crushed

lemon, juiced

tsp cumin

tsp coriander

tsp smoked paprika

cinnamon

½ tsp chilli powder

oregano

tbsp natural yogurt

chicken breasts, bashed

pittas

tbsp tahini

natural yogurt

cumin seeds

½ red cabbage (about 500 grams), finely shredded

red onions,

cucumber, peeled, halved, deseeded and sliced

cherry tomatoes, halved

Little Gem lettuce, chopped

Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.

To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.

Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.

Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you’re also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.

Give the humble lamb pasty a spicy makeover using harissa. The prep can all be done in advance – just pop them in the oven an hour before serving

Spiced harissa lamb pasties

vegetable oil

onion, finely chopped

leek, finely chopped

lamb mince

preserved lemon, lemon

potato

harissa

tomato purée

butter,

lard,

plain flour, plus extra for dusting

beaten,

tsp nigella seeds

Heat the oil in a large pan over a medium-low heat and cook the onion and leek, stirring for 10-15 mins until softened. Push the veg to one side of the pan, turn up the heat to medium, and add the lamb mince. Fry for 10-15 mins, breaking up the mince with a spoon, until all the liquid has evaporated and the lamb is browned in places. Cut the preserved lemon into wedges, then remove the pith and finely chop the peel.

Add the lemon peel, garlic, sweet potato, cumin, harissa and tomato purée to the pan, season and sizzle for 1-2 mins. Stir in 200ml water and scrape any browned bits from the bottom of the pan. Put on a lid so it’s partially covered, then cook for 10 mins until the sweet potatoes are starting to soften but still holding their shape, and the mixture is fairly dry. Remove from the heat and leave to cool completely. Once cool, will keep chilled for up to two days or frozen for two months.

For the pastry, put the butter, lard, flour and 2 tsp salt in a food processor and blitz until the mix resembles breadcrumbs. With the motor running, slowly drizzle in 6 tbsp cold water and pulse until the dough starts to clump together, adding another 1-2 tbsp water if the dough looks very dry. Tip the dough out onto a work surface and knead briefly to bring it together. Alternatively, tip the ingredients into a bowl and rub together using your fingertips before mixing in the water. Shape the dough into a disc, then wrap and chill for 30 mins.

Cut the dough in half so it’s easier to work with, then roll out one half on a lightly floured surface to the thickness of a £1 coin. Use a 10-12cm cutter to stamp out circles of pastry – you should get about 20 once you’ve re-rolled trimmings and the second half of dough.

Working with one pastry circle at a time, brush a little beaten egg around the edge of the pastry and spoon 1 heaped tbsp of the lamb mixture into the centre. Fold the pastry over and crimp the edges together to seal, or press with the tines of a fork – don’t worry if the pastry cracks a little, as you can just pinch it back together. Arrange the pasties on a baking tray lined with baking parchment. Once all the pasties are assembled, brush with more beaten egg and sprinkle with the nigella seeds. Chill for at least 30 mins. Can now be frozen for up to two months, as long as the mince mixture was not previously frozen.

Heat the oven to 200C/180C fan/gas 6 and bake for 35 mins from chilled or 45 mins from frozen until the pastry is golden. Leave to cool for 10 mins before serving warm.

This stuffed picnic loaf looks amazing but is easy to assemble. It&#8217;s stuffed with oozy mozzarella, whipped spinach butter and juicy tomatoes. Just slice and share. Fancy making your own loaf from scratch? Try our white loaf recipe, and complete your feast with more of our delicious picnic recipes.

Stuffed picnic loaf

Top 17 picnic food recipes from across the web

The most viewed picnic food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

51 Easy Picnic Food Ideas: Heirloom...

Cold peanut noodle salad

Picnic & Camping Charcuterie Board

The Ghee Spot

Mustard crusted fillet of beef with...

Rice balls (Leftover Rice Recipe)

Artichoke White Bean Salad Recipe

Juicy Vegan Black Bean Burger

Chicken shawarma salad

Spiced harissa lamb pasties

Stuffed picnic loaf

Pan Bagnat

Air fryer scotch eggs

Easy Caesar Chicken Salad for Wraps...

Egg and Bacon Pie

Banana Split Fluff Salad Recipe

Tuna, asparagus & white bean salad

Top 17 picnic food recipes from across the web

The most viewed picnic food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

51 Easy Picnic Food Ideas: Heirloom...

Cold peanut noodle salad

Picnic & Camping Charcuterie Board

The Ghee Spot

Mustard crusted fillet of beef with...

Rice balls (Leftover Rice Recipe)

Artichoke White Bean Salad Recipe

Juicy Vegan Black Bean Burger

Chicken shawarma salad

Spiced harissa lamb pasties

Stuffed picnic loaf

Pan Bagnat

Air fryer scotch eggs

Easy Caesar Chicken Salad for Wraps...

Egg and Bacon Pie

Banana Split Fluff Salad Recipe

Tuna, asparagus & white bean salad

The most viewed picnic food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine