26 Make-Ahead Foods Perfect For A Spring Picnic
Chex mix spiced up with some Sriracha.
Spicy, savory, salty snackiness. Here’s the recipe.
Berry iced tea brewed in the sunshine.
Putting it in jars makes it super portable. Here’s how to make it.
Strawberries, avocados, and spinach dressed with poppy seeds and honey.
To keep the avocados from browning during transport, toss them with a little lime juice before mixing them into the salad. Here’s the recipe.
Onions, cheese, and spinach fried into fritters.
Yes, you can eat these with your fingers. If you prefer to eat them warm (they are also tasty cold), you can cook them right before you leave and keep them in an insulated lunch bag, like this one. Here’s how to make them.
Soup made with all the freshest spring greens like broccoli, spinach, and watercress.
Also includes a recipe for parsnip fries! Get the recipes.
The classic potato salad made better by bacon and Sriracha.
Spicier and bacon-ier. Here’s how to make it.
Hotdogs disguised as adorable “bread monsters.”
Dip them in ketchup and mustard. Here’s how to make them.
Tender slow cooker ribs that fall off the bone.
No grill required, but you will need an insulated container to keep them warm on your way to your picnic spot (like this one or this one). Here’s the recipe.
Salami sandwiches spread with sun-dried tomato cream cheese.
Also featuring arugula. Here’s the recipe.
Berries and oranges tossed with lemon and honey.
Not that berries can’t be delicious on their own. Here’s how to make it.
Spicy garlic and cheese corn served on a stick.
Pack the cheese mixture separately from the corn, and let people roll the corn in it right before they eat it. Get the recipe.
Waldorf salad made with Greek yogurt instead of mayo.
You have permission to skip the raisins if you want. Here’s how to make it.
Pancetta, onion, and gruyere baked into tartlets.
Finger food at its finest. Get the recipe.
Crispy treats made even better with vanilla beans, brown butter, and salt.
Give your childhood favorite the ultimate upgrade. Here’s how to make them.
Lemonade mixed in the most classic way possible.
Lemon + sugar + water = heaven. Here are the right proportions.
Cucumbers mixed with spicy chile sauce.
Use a mandolin slicer for thin slices that will absorb all the tasty flavors. Get the recipe.
Pasties stuffed with potato and steak.
YES. Here’s how to make them.
Lavender shortbread decorated with edible flowers.
Also, they’re paleo. Here’s how to make them.
Lasagne cooked in a cupcake pan.
Making it easier to eat pasta without a plate and a table. Here’s the recipe.
Salad packed in a jar with peanut dressing on the bottom.
Putting the dressing on the bottom keeps all your leaves from getting too soggy. Here’s how to make it.
Banana pecan bread that you can bring in the baking dish.
Just make sure to use a plastic knife to slice it if your pan is non-stick. Here’s the recipe.
Peach-infused white balsamic vinegar mixed into a punch.
Yes, you read that right. And yes, peach balsamic vinegar is a thing. Get the recipe.
Falafel served with a side of spicy tahini yogurt sauce.
Eat them alone like better-than-chicken nuggets, or put them on pita bread for a falafel sandwich. Here’s how to make them.
“Salad” made from strawberries, cream cheese, jello, and pretzels.
It’s how your grandma used to picnic. Here’s the recipe.
Chickpeas smashed into a creamy salad.
Get good bread to be the vehicle for the deliciousness. Here’s how to make it.
And for the best dessert ever: mini cherry pies that you can hold in your hand.
Here’s the recipe, but you could achieve similarly delicious results using pre-made pie crust.
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