Summer of dinner picnics
May 20, 2018 12:38 PM
Making the best of a bad situation, I need picnic dinner ideas + recipes for most weeknights this summer.
Ideally:
Any specific, tried and true equipment suggestions to make this easier (totes, coolers, all in one picnic setups, etc.) also appreciated!
- Quick to prep + cook
- Kid friendly
- Vegetarian friendly (meat can be a part, just easily added or removed per preference)
- Healthy
- Low-moderate expense
- Will keep in a cooler from 6am to 6pm -- no reheating!
Any specific, tried and true equipment suggestions to make this easier (totes, coolers, all in one picnic setups, etc.) also appreciated!
Chickpea summer salad with couscous:
Cooked & drained chickpeas (do a taste test to find your favorite brand of canned or make ahead a big batch and freeze portions), diced cucumber, tomato, scallion, parsley, zest and juice of a lemon, small grain couscous, olive oil, salt and pepper.
Salt the tomatoes and cucumbers and set in a colander over a bowl. Collect those juices! Give it like half an hour, so go eat breakfast or something. Come back and toss the veggies with the chickpeas, scallions, parsley, lemon zest, olive oil, salt and pepper. Ratios vary depending on taste, I like basically equal amounts of chickpeas to tomato and cucumber with half as much scallions and a big pile of parsley, you can tweak to whatever you like. Also you can use whatever delicate green herbs you have, I like mint and dill and chives.
Put the couscous in a bowl with the lemon juice and juices from the cucumbers and tomatoes (plus any seeds and pulp from chopping them). Add water to just cover the couscous and stir it up. Pop all of that into your chickpea and vegetable mixture, toss to combine. Pack it into your cooler or fridge and leave for the day. The couscous will plump up slowly but it will absorb all the flavors from the rest of the salad and hopefully keep it from being watery.
posted by Mizu at 12:58 PM on May 20, 2018
Cooked & drained chickpeas (do a taste test to find your favorite brand of canned or make ahead a big batch and freeze portions), diced cucumber, tomato, scallion, parsley, zest and juice of a lemon, small grain couscous, olive oil, salt and pepper.
Salt the tomatoes and cucumbers and set in a colander over a bowl. Collect those juices! Give it like half an hour, so go eat breakfast or something. Come back and toss the veggies with the chickpeas, scallions, parsley, lemon zest, olive oil, salt and pepper. Ratios vary depending on taste, I like basically equal amounts of chickpeas to tomato and cucumber with half as much scallions and a big pile of parsley, you can tweak to whatever you like. Also you can use whatever delicate green herbs you have, I like mint and dill and chives.
Put the couscous in a bowl with the lemon juice and juices from the cucumbers and tomatoes (plus any seeds and pulp from chopping them). Add water to just cover the couscous and stir it up. Pop all of that into your chickpea and vegetable mixture, toss to combine. Pack it into your cooler or fridge and leave for the day. The couscous will plump up slowly but it will absorb all the flavors from the rest of the salad and hopefully keep it from being watery.
posted by Mizu at 12:58 PM on May 20, 2018
Fresh black bean salad
Bagel sandwiches (lettuce, cheese, tomato, mayo)
posted by hungrytiger at 12:59 PM on May 20, 2018
Bagel sandwiches (lettuce, cheese, tomato, mayo)
posted by hungrytiger at 12:59 PM on May 20, 2018
Hummus feast! Pita breads, hummus, feta, tomatoes, cucumbers, and whatever other veggies you like. Make your own pita pockets.
posted by gideonfrog at 1:05 PM on May 20, 2018
posted by gideonfrog at 1:05 PM on May 20, 2018
This is a good opportunity for a choose your own adventure kind of meal. Get peanut butter, hummus, maybe some kind of bean dip. Then get your veggies and fruits, apples, celery, bananas, whatever. Then maybe some pita or flatbread. Then put it all on the table and let people grab what they want.
posted by backwards compatible at 1:23 PM on May 20, 2018
posted by backwards compatible at 1:23 PM on May 20, 2018
tortellini salad
posted by fingersandtoes at 1:34 PM on May 20, 2018
posted by fingersandtoes at 1:34 PM on May 20, 2018
Tabbouleh salad--keeps really well, tastes good chilled or room temp, vegetarian.
posted by hurdy gurdy girl at 1:38 PM on May 20, 2018
posted by hurdy gurdy girl at 1:38 PM on May 20, 2018
Oh, in terms of equipment I think the best thing (in addition to two coolers so you can do a hot and a cold) is a vinyl tablecloth. Great for if you've got moisture to deal with on the ground or table, and better for cleanup. Crumbs and stuff get shaken off, liquid can be wiped off, and if it gets properly gross you can hose it down and hang it up in the afternoon sun once in a while.
posted by Mizu at 2:24 PM on May 20, 2018
posted by Mizu at 2:24 PM on May 20, 2018
Fruit or veggies + dip before dinner.
The easiest dinner is deli meat ot veggie spread sandwiches.
For desert, watermelon or cantelope or s'mores.
posted by SemiSalt at 4:23 PM on May 20, 2018
The easiest dinner is deli meat ot veggie spread sandwiches.
For desert, watermelon or cantelope or s'mores.
posted by SemiSalt at 4:23 PM on May 20, 2018
I like this salad (but I sub red pepper for the tomatoes -- that's just a personal preference though) and it gets better as it sits. I used to make it and eat it for several days after. It's surprisingly filling, too.
posted by darksong at 6:08 PM on May 20, 2018
posted by darksong at 6:08 PM on May 20, 2018
Panzanella! It requires crusty bread, tomatoes, cheese (fresh mozzarella or feta work well), and optional onions or basil. Just chop everything into roughly bite size pieces and toss with olive oil and vinegar. It gets tastier as it sits in a cooler because the flavors have time to blend.
posted by donut_princess at 4:24 AM on May 21, 2018
posted by donut_princess at 4:24 AM on May 21, 2018
Cold sesame noodles are the best cold summer meal, hands-down, and also benefit from being made in advance. I like thin strips of red bell pepper and cucumber added to mine; you can add chicken for any meat-eaters. There's a whole world of cold buckwheat noodle dishes out there in the world, too, perfect for summer; here's one delicious example.
Any kale-based salad will be also super for this application, because kale salads are best when left to marinate and will only improve from being stored all day. SO MANY VARIETIES TO CHOOSE FROM. Good recipe list and basic techniques outlined here; even more recipes here.
Quinoa-based salads will have plenty of protein and are infinitely adjustable to your tastes. Chopped fresh veggies, nuts, cheese, strawberries or raspberries are all great additions.
You already have a lot of great pita-themed ideas upthread but these feta/spinach/cucumber pita pockets are also very simple and refreshing and good. You can add chicken or steak if you wish but they totally don't need it. Just make up the salad blend and pop into pitas right when you serve them.
For an especially kid-friendly option, cold tacos can work well. Just pack precooked and cold fillings (black bean, soy crumble, classic chicken/beef for any meat eaters) along with shredded cheese and made-ahead salsa and either hard or soft shells.
posted by halation at 6:44 AM on May 21, 2018
Any kale-based salad will be also super for this application, because kale salads are best when left to marinate and will only improve from being stored all day. SO MANY VARIETIES TO CHOOSE FROM. Good recipe list and basic techniques outlined here; even more recipes here.
Quinoa-based salads will have plenty of protein and are infinitely adjustable to your tastes. Chopped fresh veggies, nuts, cheese, strawberries or raspberries are all great additions.
You already have a lot of great pita-themed ideas upthread but these feta/spinach/cucumber pita pockets are also very simple and refreshing and good. You can add chicken or steak if you wish but they totally don't need it. Just make up the salad blend and pop into pitas right when you serve them.
For an especially kid-friendly option, cold tacos can work well. Just pack precooked and cold fillings (black bean, soy crumble, classic chicken/beef for any meat eaters) along with shredded cheese and made-ahead salsa and either hard or soft shells.
posted by halation at 6:44 AM on May 21, 2018
Oh, and pasta salads with white beans are also nice for hot weather. I particularly like this one, with cooked broccoli or peas added in; you can leave out the tuna for those who don't eat fish or package it separately to be added-in for those who do.
posted by halation at 6:47 AM on May 21, 2018
posted by halation at 6:47 AM on May 21, 2018
Ooh or how about 'fried chicken' wraps or salads made with quorn nuggets? Like a 'chicken' Caesar salad, or a big chopped salad with carrots and tomatoes and red bell peppers and radishes and maybe shredded cheddar and chopped nugs with a honey-mustard dressing, or buffalo 'chicken' wraps in tortillas with bleu cheese and lettuce/tomato, carrot and celery sticks on the side with dip?
posted by halation at 7:02 AM on May 21, 2018
posted by halation at 7:02 AM on May 21, 2018
Potato salad!
Tortilla de patata (ok, so I really like potato. Can you tell I'm Irish...)
posted by Willow251 at 3:26 PM on May 21, 2018
Tortilla de patata (ok, so I really like potato. Can you tell I'm Irish...)
posted by Willow251 at 3:26 PM on May 21, 2018
I think if you check some camping and backpacking sites you will find lots of ideas. Also, scout stores have a personal dinner set that includes a bowl, plate and cutlery that fits together very neatly. Get some picnic tablecloth clips for windy days. Many pasta dishes are as good cold as they are not, and hard boiled eggs can't be best for a quick protein snack.
posted by Enid Lareg at 10:27 AM on May 22, 2018
posted by Enid Lareg at 10:27 AM on May 22, 2018
This thread is closed to new comments.
You can make it ahead, chill, and keep it in a thermos. Serve in paper cups or bowls.
I always use V8 or tomato juice as a base—then add diced veggies such as tomatoes, onion, celery, cucumber, zucchini. I never measure— just keep chopping and adding until you’ve filled up the pot! Season with garlic, olive oil, red wine vinegar, and cilantro. You can purée it all or part of it but I never do—I like the crunchy veggie texture.
Not sure how “kid friendly” it is but it ticks the rest of your boxes.
posted by bookmammal at 12:58 PM on May 20, 2018