5 Delicious Picnic Recipes That are Ideal for Travel

by Elvie Mariel Bacosta

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A picnic is simply incomplete without delicious food. While there are countless mouthwatering dishes out to choose from, finding which ones are ready to travel can be quite difficult. 

You sure don’t want to bring dishes that can easily get soggy or stale after being exposed to the heat of the sun. Plus, it would be a hassle to bring something along that requires heating before it can be enjoyed outdoors. 

To spare you hours of searching the world wide web for the ideal picnic recipes, here’s a list of 5 simple yet tasty recipes you should prepare for your next picnic!

 

 

Spaghetti with Clams 

 

spaghetti with clams on a plate

 

Though it may sound complicated – rest assured that it’s not. You don’t need to have the skill of a chef to prepare this scrumptious recipe from Giada De Laurentiis for your picnic. It’s easy and can all be done in less than an hour – preparation included!

What you’ll need

(Makes four servings)

  • 1 pound of dried spaghetti
  • 2 shallots (thinly sliced)
  • ½ cup of olive oil
  • 5-7 cloves of garlic (chopped finely)
  • 2 and a half pounds of clean clams of your choice
  • ½ cup of fresh parsley (chopped)
  • 2 tbsp. of unsalted butter
  • ½ cup of white wine (dry)
  • Black pepper (freshly ground)
  • Sea salt
  • Lemon
  • Mushrooms

 

How to prepare

  • Boil 6 quarts of water in a large pot. Add the pasta and stir constantly. Cook for around 8 minutes.
  • Heat oil in a sauté pan. Add and sauté garlic and shallots when the pan is almost smoking. Wait until the garlic is translucent and soft.
  • Add the wine and clams then simmer and cover until all the clams open.
  • Add two tbsp. of parsley.
  • Drain the pasta and place it to the sauté pan. Mix the pasta and sauce thoroughly. Don’t forget to add all other seasonings (to your liking).
  • Place the pasta into the serving bowl.

 

Mushroom, Peas & Gruyere Mini Pies

 

Mushroom, peas & guyere mini pies on a baking pan

Image credit: FeastinThyme.com

 

This recipe from Kristen of Feast In Thyme is delicious, perfectly compact, and utterly transportable. Another bonus is that you can make it ahead of time. It can be enjoyed warm from the oven or at room temperature.

The best thing about this recipe, in my opinion, is that this recipe has no meat, making it perfect for vegetarians or for those who are looking for dishes that are healthy yet yummy!

 

What you’ll need

  • A double batch of a double crust pie dough
  • 2 tablespoons of unsalted butter
  • 1 small, thinly sliced fennel bulb (around 1.5 cups)
  • 2.5 pounds of mixed, thinly sliced mushrooms
  • ½ teaspoon of dried thyme
  • 1/3 cups of dry sherry
  • 2 cups of thickly grated gruyere cheese
  • 1 cup of thawed frozen peas
  • 2 teaspoons of pepper
  • 2 teaspoons of salt (depends on taste)
  • 1 beaten egg

 

How to prepare

  • Prepare the dough and keep it chilled in your fridge.
  • To prepare the filling, start by turning on the oven and heat to 375 degrees Fahrenheit
  • In a large skillet or pan, melt 1 tbsp. of butter. Sauté the one, thinly sliced fennel bulb over medium-low heat. Add a pinch of salt and sauté until slightly crispy and soft.
  • Add the remaining tbsp. of butter and let it melt.
  • Then, add the mushroom, thyme, and thawed peas. Sauté about twenty to thirty minutes until the mushroom is already tender. Toss it occasionally and season with pepper and salt.
  • Deglaze the pan by adding the sherry. Scrape up the brown bits and mix them back in your filling.
  • Stir often and cook until its liquid evaporates. Remove it from heat then stir in the delicious gruyere cheese.
  • Bake crust with filling for 30-40 mins in two non-stick, regular sized muffin pans. and rest for 5 minutes before removing them to serve.

 

Winter Crunch Salad

 

kale and brussel sprouts salad

Image credit: Bonappetit.com

 

Made of raw Brussel sprouts tossed in a mustardy and tangy vinaigrette, this salad from Bonappetit.com is perfect for picnics as it does not get soggy in the heat. 

 

What you’ll need

  • ¼ cup raw sunflower seeds
  • 1 teaspoon plus ⅓ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ small shallot
  • ½ large lemon
  • 1 small garlic clove
  • 2 tablespoons Dijon mustard
  • 1 large bunch Tuscan kale (about ¾ pound)
  • 6 ounces brussels sprouts
  • 2 ounces Parmesan
  • 1 Pink Lady apple

How to prepare

  • Preheat oven to 350°. Toss ¼ cup of sunflower seeds & 1 tsp. oil on a small rimmed baking sheet. Season with salt & pepper. Roast until darkened and very fragrant, 7–10 minutes. Let it cool.
  • Meanwhile, start to build vinaigrette in a medium bowl. Finely chop half a shallot and transfer to bowl. Using the tines of a fork or a reamer, half of the lemon juice over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a Microplane, finely grate 1 clove of garlic into the bowl. Whisk in the Dijon mustard and add salt & pepper.
  • Wash and dry the kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl
  • Trim the Brussel sprouts and pull off any dried or gnarly outer leaves. Cut all in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
  • Grate the Parmesan and add in the sliced apples. 
  • Whisk the remaining oil into bowl with the lemon mixture. 
  • Drizzle the dressing and toss with hands to mix evenly.
  • Add cheese & sunflower seeds as topping.
 

Barbeque Picnic Chicken

 

easy barbeque chicken

Image credit: Simplesweetsavory.com

 

A big fan of BBQ and chicken? Why not serve a savory chicken dish at your picnic? I absolutely adore this recipe which combines the two perfectly. It will surely satisfy your palate.

 

What you’ll need

  • 2 tsp butter
  • ¼ cup of chili sauce
  • 1 cup of ketchup
  • 2 cloves of garlic, minced
  • ¼ cup brown sugar
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. prepared mustard
  • 1 tbsp. celery seed
  • ½ tsp. salt
  • 2 dashes of (hot) pepper sauce
  • 2 fryer or boiler chicken

How to prepare

  • Sauté garlic in the 2 tsp of butter in a huge saucepan.
  • Wait until tender then adds the remaining ingredients except for the chicken. Stir constantly and bring to boil.
  • Grill the chicken in medium heat for 30 minutes.

For even more delicious chicken dishes, check out these great smoked chicken recipes.

 

Soba Noodles with Snow Peas & Asparagus Toss

 

Image credit: CookingLight.com

 

This delightful and quick-to-make recipe from one of my favorite cooking websites, Cooking Light, is meant to be eaten in room temperature. Meaning, you can easily bring the noodles with you wherever you go. I especially enjoy its dressing which offers tangy, salty, toasty and pungent flavors.

 

What you’ll need

  • 2 tbsp. sesame oil (toasted)
  • 2 tbsp. soy sauce (lower sodium)
  • 2 tbsp. of sugar, specifically the light brown.
  • 1 tbsp. rice vinegar
  • 1 tsp. fresh ginger (grated)
  • 1 tsp. Chinese hot mustard
  • ½ tsp. kosher salt
  • 1 large, finely grated garlic cloves
  • 2 huge orange or purple carrots.
  • 8 ounces of snow peas
  • 8 ounces of soba noodles (uncooked)
  • 8 ounces or about two cups of fresh asparagus.

How to prepare

  1. Whisk together first 8 ingredients in a large bowl. Add carrot ribbons to the mixture. Toss to coat and set it aside.
  2. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
  3. Add noodles to boiling water; cook until al dente, 5 to 6 minutes. Drain and rinse with cold water. Add to bowl; toss well. Sprinkle with basil.

 

There you have it, you now have 5 great recipes to consider for your next picnic. Hope they’ll help you to make the most out of the time you spent in the great outdoors. Enjoy!

 


Want to learn how to whip up even more great tasting and healthy picnic-friendly recipes? You’ll be able to do that in a fun and exciting way at an organic culinary vacation!

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