Feed Your Body Friday: 3 Perfect Picnic Lunch Recipes
Beautiful weather is at our door! Finally, the sun will warm up, the birds will sing and we can venture outside to have socially distant picnics.
Here are three recipes to inspire your tastebuds on your next walk around the block.
Homemade Ranch Dip
The first recipe is a Mason Jar Ranch Dip to go with any Vegetables or other dippables you want to bring on your picnic. Practical, ecological, and you can pair it with any vegetables you have on hand.
Prep Time: 25 minutes
Servings: 2 mason jars
Keeps for: 1-2 days
- 1/2 cup mayonnaise
- 1 tbsp. Ranch Seasoning
Ranch Seasoning Ingredients
- 2 tbsp. dried parsley
- 1 tbsp. dried chives
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. dried dill
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- Pinch of cayenne pepper
- Salt and pepper to taste
- In a bowl, combine all you ranch seasoning ingredients together.
- Once combined, add 1 tbsp of the seasoning into your mayonnaise.
- Divide the dip into 2 Mason jars and pair with vegetables or other dippable snacks.
- Shake before you eat and enjoy it.
Dippable suggestions: Cut celery, carrots, and cucumbers into sticks. Or even some homemade chips.
Kale Waldorf Salad
The second recipe is a Waldorf salad with a touch of originality since we prepare it with kale. Super nutritious and rich in color, this salad is bursting with flavor.
Prep Time: 20 minutes
- 4 cups kale, finely chopped
- 1 large apple, chopped
- 3 celery stalks, sliced
- 1/2 cup walnuts, chopped
- 1/4 cup raisins cut in half
- 2 tbsp. Dijon mustard
- 1 tbsp. red wine vinegar
- 1 tbsp. maple syrup
- 1/4 tsp. kosher salt
- Wash all of your produce and then add the kale, the apple, the celery, the walnut, and the raisin in a large bowl.
- In a separate small bowl create your salad dressing by combining your mustard, vinegar, maple syrup, and salt. Mix.
- When you are ready to serve, pour dressing over kale salad and toss to combine.
Rosemary and Cheese Stuffed Focaccia
The last recipe is a stuffed focaccia. To make this recipe quick and simple, use store-bought pizza dough. You can make it in advance; the focaccia can be stored up to 3 days in the refrigerator.
Prep Time: 20 minutes
Cook time: 12 minutes
- 1 1/2 cups of flour
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. dry active yeast
- 2 tbsp. olive oil
- 1/2 cup warm water
- 1/2 cup cheddar cheese
- 1/4 cup feta cheese in small cubes
- 3 tbsp. olive oil
- 1 garlic cloves, chopped
- 1 sprig fresh rosemary, chopped
- 1 tsp. sea salt
- Freshly ground pepper
- Preheat the oven to 450˚F
- Make your dough first. In a large bowl, combine the flour, salt, sugar, and yeast. Add the oil and lukewarm water. Mix.
- With lightly floured hands, quickly knead the dough into a mass. Roll each piece into a tight, smooth ball, kneading to push the air out.
- Once this ball has been made, cut the ball of dough in half and roll both halves out to form 8 in by 6 in a rectangular shape.
- On one, add the cheese. Then take the other half and place it on top. Press the edges to seal them well.
- With your fingertips, lightly push the dough in to create small craters.
- Next, combine oil, garlic, and rosemary in a bowl.
- Place the focaccias on an oiled baking sheet and drizzle with the oil and the oil/garlic/rosemary mixture.
- Bake on the center rack for 12 minutes.
- Remove from oven and serve or pack to take with you.
Tip: A few hours before your picnic, reheat your focaccia in the oven and wrap it in aluminum foil so that it stays warm.
Picnicking is often a special activity, even when it’s just eating on a blanket in our own backyards. Picnics are a nice way to break the routine and take in a little extra sunlight, all things we need more of.
Related Article: Sweet & Comforting Nonperishable Recipes