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Make & Take Picnic Recipes

The sun is shining and it’s time to step outside! We could all need some fresh air and to get out of the house.  Whether you make it as far as the backyard, are heading to the park, or even get to escape to the pool or a beach, we’ve got the recipes you’ll be wanting to make and take for your picnic lunch.


These recipes are easy to make, even easier to pack, and stand up well against the heat of a summer day.  So, grab a blanket, pack up that cooler, and enjoy the gift of Mother Nature with these favorite picnic recipes.

Vegan Mediterranean Tart

Enjoy our Vegan Mediterranean Tart hot out of the oven or at room temperature.  If you’re not vegan, feel free to top with a little shredded cheese before baking.  You could also swap the tomato sauce for pesto, if you want to mix it up!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 tarts.

Ingredients:

  • 1 box frozen puff pastry, thawed according to package directions
  • ¼ cup Harris Teeter Tomato Sauce
  • 3 cups sliced fresh vegetables (we used bell peppers, onions, broccoli, and zucchini)
  • ¼ cup frozen sweet corn
  • 2 Tbsp. Harris Teeter Olive Oil
  • Salt and Pepper to taste


Directions:

  1. Preheat the oven to 425 degrees Fahrenheit.  Add sliced veggies and frozen corn to a large rimmed baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.

  2. Roast for 10-15 minutes, or until softened and a little color is beginning to develop.  Remove from the heat.

  3. Meanwhile, roll out each sheet of puff pastry just a bit and cut into four squares.  Place the eight squares onto greased baking sheets.  Prick each pastry (leaving about 1/2” edge for the crust).

  4. Top with tomato sauce then divide veggies on top.

  5. Bake 15-20 minutes, or until pastry is golden.  Serve warm or allow to cool to room temperature before storing.

Lemony Pasta Salad

Our Lemony Pasta Salad brings all the flavor to your picnic lunch!  Perfectly cooked pasta tossed with green beans and arugula in a lemony dressing is just what you need to brighten your day.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 servings

Ingredients:

  • 8 ounces dried pasta
  • 10 ounces fresh green beans, trimmed
  • 2 lemons
  • 2 Tbsp. olive oil
  • 2 Tbsp. Parmesan
  • 1 tsp. Harris Teeter Worcestershire sauce
  • 1 clove garlic, minced
  • Salt and Pepper, to taste
  • 3 handfuls fresh arugula

Directions:

  1. Cook pasta according to package directions.  Drop green beans in during the last three minutes.  Drain and rinse under cold water.

  2. Meanwhile, zest and juice one lemon.  Cut the other lemon into wedges.  Whisk zest and juice with olive oil, Parmesan, Worcestershire sauce, garlic, and salt and pepper.  

  3. Add pasta and green beans.  Toss in the arugula just before serving and serve with lemon wedges.

Personal Sun Teas

Make individual sun tea mason jars for your next picnic or barbecue.  After steeping, mix and match your fruit and herb combos to discover new favorite flavor combinations!

Prep Time: 15 minutes

Cook Time: 2-4 hours in direct sun

Total Time 4 hours 15 minutes

Yield: 1 mason jar per person







Ingredients:

  • Tea bags, regular or decaf, one for each jar
  • Mason jar with lids
  • Fruit, cut into small slices
  • Ming and basil
  • Sunshine

Directions:

  1. Place 1 tea bag in each jar, and cut off the string part of the tea bag, if necessary.  Pour in cold water, leaving room at the top for fruit and ice later.  Screw on the tops tightly.

  2. In hot weather, place in direct sunlight for 2-4 hours.  

  3. Once steeped to your taste preference, drop in your favorite fruits and herbs.  

  4. Enjoy immediately, or keep on ice until ready to sip!

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.