Packing For A Picnic

Published on 02/18/2020
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Picnics are a great way to spend time with the family and enjoy the outdoors. Summer is coming and that means the sun is coming out and being outside is a priority! Picnics are the best way to indulge in delicious family fun foods while benefiting from some Vitamin D. With these picnic recipes you can easily whip up something tasty that will satisfy the entire family for once!

Veggie Salad

Salads can be simple or detailed, depending on the approach you wanna take. Our favorite go-to is to chop lettuce extra small combined with cucumbers, tomatoes, onion, peppers, and the best on top, roasted almonds or walnuts! This added touch can transform your salad into something that would be served at a five-star restaurant! You can keep it healthy and dress it in olive oil and lemon, or if you want something with more flavor go ahead and purchase vinaigrette at your local supermarket.

Artichoke Dip

This mouthful of warm deliciousness is actually what we’re dreaming of. It can be served with bread or chips, or even carrots but either way, you’ll be happy with the result. Here’s What you’ll need:

  • Canola oil, for grill grate
  • (8-ounce) package cream cheese, at room temperature
  • 1/2 c. sour cream
  • 2 oz. Parmesan, grated
  • (1/2 cup)1 tsp. lemon zest, plus 3 tablespoons lemon juice
  • 1 large clove garlic, pressed
  • Kosher salt and freshly ground black pepper
  • (14-ounce) can artichokes, drained and chopped
  • (10-ounce) package frozen leaf spinach, thawed and squeezed dry
  • small loaf country bread, sliced
  • 3 tablespoons, olive oil

Watermelon Salad

If you’re a watermelon lover, wait till you try this creative salad that is about to exceed your taste buds. It compares the perfect mixture of sweet and savory in each and every bite. Here’s all you’ll need:

  • 8 lb. whole seedless watermelon, chilled (about 12 cups of cubed fruit)
  • 1/4 cup extra virgin olive oil
  • 3 whole limes, juiced
  • 1 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 cup fresh mint leaves, chopped
  • 1 1/2 cups crumbled feta cheese (sheep’s milk feta preferred)