Summer is the perfect season for picnics and a great way to spend time outside while enjoying fresh, seasonal dishes. Here are five easy recipes to try.

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1. Caprese Skewers

Ingredients:

  • Cherry tomatoes
  • Fresh mozzarella balls
  • Fresh basil leaves
  • Balsamic glaze

Thread cherry tomatoes, mozzarella balls, and basil leaves onto skewers. Drizzle with balsamic glaze just before serving.

Tip: Pack the balsamic glaze separately and add it right before eating to keep the skewers from getting soggy.

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2. Quinoa Salad

Ingredients:

  • 1 cup cooked quinoa
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp olive oil
  • Juice of one lemon
  • Salt and pepper to taste

Mix the cooked quinoa with the diced vegetables and feta cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.

Tip: Make the salad the night before to let the flavors meld together.

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3. Chicken Pesto Sandwiches

Ingredients:

  • Cooked chicken breast, sliced
  • Fresh pesto
  • Sliced tomatoes
  • Fresh arugula
  • Ciabatta rolls

Spread pesto on the ciabatta rolls, then layer with chicken slices, tomatoes, and arugula. Wrap the sandwiches tightly in parchment paper for easy transport. These sandwiches also hold up well during travel.

Tip: Keep the ingredients separate and assemble the sandwiches on-site to prevent sogginess.

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4. Fresh Fruit Salad

Ingredients:

  • Watermelon, cubed
  • Pineapple, cubed
  • Blueberries
  • Mint leaves

Combine the fruit in a large bowl and toss with fresh mint leaves.

Tip: Chill the fruit salad completely before packing.

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5. Lemon Bars

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 3 tbsp lemon juice

Mix flour, butter, and powdered sugar to form a crust and press into a baking pan. Bake at 350°F (175°C) for 15 minutes. Mix the remaining ingredients and pour over the baked crust. Bake for another 20 minutes. Once cooled, cut into bars and dust with powdered sugar.

‍Tip: Store lemon bars in a sealed container to keep them fresh.

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Cover Photo by Chandra Oh