3 picnic potluck recipes to win summer #Recipes#baking#dessert#food#healthy food#salads#vegetarian July 14 2016 | Catherine Clark bijouxandbits Photos by: Catherine Clark Photos and recipes by Bijoux & Bits Related Post These 3 recipes will save your clean eating goals If you're starting 2016 off with some goals to eat more whole, clean eating foods, we've got you covered. Last week we talked about lots... Read more Have you been invited to a bunch of summer picnics and need something really easy and portable to make ahead and take with you to share? These easy summer picnic potluck recipes are just the ticket. Pasta salad, refrigerator dough apps, and a summery dessert give you lots of options. Share what you're bringing to those summer picnics in the comments! Spumoni blondies Spumoni blondies (watermelon-shaped!) If you love the pistachio, cherry, and chocolate flavors of spumoni ice cream, this treat is the bomb. This is essentially a basic blondie recipe using dry pudding mix which is then split, flavored, and colored to look like a watermelon. After that it’s just a matter of slicing it in a watermelon slice shape and serving. Picnic fun time! Get the recipe here. Garlic Parmesan puffs Garlic Parmesan puffs One roll of pastry can whip out a lot of sweet little appetizers. But really, none are as easy as these garlic Parmesan puffs. Only a few ingredients and you've got a portable picnic potluck recipe. Get the recipe here. Bruschetta pasta salad Bruschetta pasta salad Tomatoes, red onions, olive oil, balsamic… it’s all about the bruschetta topping. It doesn’t take much since the ingredients are so good alone or combined. Anytime is a good time for bruschetta pasta salad. Pack it up in a big ol' Tupperware and it's nostalgia picnic time. Get the recipe here. More recipes to serve a crowd: 3 easy breakfast recipes to serve a crowd Having guests over is very unfun if you're stuck cooking for a large crowd in the kitchen. I'm always looking for ways to make food ahead of time so I… Read More Reporter Name * Reporter Email * Original text Enter the original text here. Edited text* Enter your suggested copyedit here. Notes You can add a note for the editor here. * Required information. Fix Typo Catherine Clark Catherine Clark is Offbeat Bride's Senior Editor. In her spare time she loiters at her local library, makes art, watches movies en masse, plays video and tabletop games, poorly cooks healthy things, cuddles with her feline fur baby, and blogs at BijouxandBits.com. @enidjcoleslaw @bijouxandbits @bijouxandbits PREVIOUS What unexpected things did you want when you were new parents? NEXT 14 uncommon doormats to welcome folks to your offbeat home Show/Hide comments [ 10 ] Kale salad is an easy favorite and holds up well if you make it ahead of time (which is not usually the case with most green salads). I don't use measurements here, and you can experiment with measurements using more of some things and less of others as just the simple combination of the ingredients taste so good together! Kale Dried cranberries Goat Cheese shelled sunflower seeds Good quality EVOO balsamic vinegar (I typically use a strawberry balsamic, but plain is fine) Rip the kale into bite-sized pieces, add other ingredients to it and toss. Let salad sit for 10 minutes or so in the fridge before serving ,so flavors can meld together. This salad is even better the next day! And trust me on the ingredients – my husband would NEVER eat these ingredients on their own but he LOVES this salad! 2 agree Reply Sounds delicious! Reply These all look amazing! 2 agree Reply A friend of mine does a variation of the pasta salad with pepperoni slices and cubed mozzerella, and he always makes it in such a big batch that he has to use a (clean) trash bag to mix it in, so he calls it Trash Bag Pasta Salad. 2 agree Reply That's the BEST name! Reply This avocado and Mexican street corn salad is one of my favourite easy pot-luck recipes http://ediblelifeinyyc.blogspot.ca/2015/06/mexican-street-corn-avocado-salad.html 1 agrees Reply I do a greek pasta salad that is requested often. Usually, "We want you to bring that greek pasta." Orzo, feta, chopped olives, red onion, cherry tomatoes, yellow/orange pepper. I make a dressing from fresh parsley, sugar, salt, pepper, lemon juice, olive oil and red wine vinegar. It is better if I make it the day before and let it sit in the fridge overnight so the feta has a chance get sorta creamy, although it usually needs more dressing before I serve it. Reply I tend to do a cucumber salad: sliced cucumbers and red onion with olive oil and apple cider vinegar or red wine vinegar. It tastes best when it has sat overnight and you could easily add tomatoes and feta as well. Reply Tomatoes, red onions, olive oil, balsamic… it’s all about the bruschetta topping. It doesn’t take much since the ingredients are so good alone or combined. Anytime is a good time for bruschetta pasta salad. Pack it up in a big ol' Tupperware and it's nostalgia picnic time. Reply for me, there has been a realisation lately: people don´t care. in the best way. that is especially true for school or kindergarten potlucks. nobody cares if the food is made over hours, prepared lovingly or just a simple thing. so whenever one of those "summer potluck bring-list" appears, i write down either "ice tea" or "watermelon" and then i am done, done, done save one shopping trip. made my life so. much. easier. 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Kale salad is an easy favorite and holds up well if you make it ahead of time (which is not usually the case with most green salads). I don't use measurements here, and you can experiment with measurements using more of some things and less of others as just the simple combination of the ingredients taste so good together! Kale Dried cranberries Goat Cheese shelled sunflower seeds Good quality EVOO balsamic vinegar (I typically use a strawberry balsamic, but plain is fine) Rip the kale into bite-sized pieces, add other ingredients to it and toss. Let salad sit for 10 minutes or so in the fridge before serving ,so flavors can meld together. This salad is even better the next day! And trust me on the ingredients – my husband would NEVER eat these ingredients on their own but he LOVES this salad! 2 agree Reply
A friend of mine does a variation of the pasta salad with pepperoni slices and cubed mozzerella, and he always makes it in such a big batch that he has to use a (clean) trash bag to mix it in, so he calls it Trash Bag Pasta Salad. 2 agree Reply
This avocado and Mexican street corn salad is one of my favourite easy pot-luck recipes http://ediblelifeinyyc.blogspot.ca/2015/06/mexican-street-corn-avocado-salad.html 1 agrees Reply
I do a greek pasta salad that is requested often. Usually, "We want you to bring that greek pasta." Orzo, feta, chopped olives, red onion, cherry tomatoes, yellow/orange pepper. I make a dressing from fresh parsley, sugar, salt, pepper, lemon juice, olive oil and red wine vinegar. It is better if I make it the day before and let it sit in the fridge overnight so the feta has a chance get sorta creamy, although it usually needs more dressing before I serve it. Reply
I tend to do a cucumber salad: sliced cucumbers and red onion with olive oil and apple cider vinegar or red wine vinegar. It tastes best when it has sat overnight and you could easily add tomatoes and feta as well. Reply
Tomatoes, red onions, olive oil, balsamic… it’s all about the bruschetta topping. It doesn’t take much since the ingredients are so good alone or combined. Anytime is a good time for bruschetta pasta salad. Pack it up in a big ol' Tupperware and it's nostalgia picnic time. Reply
for me, there has been a realisation lately: people don´t care. in the best way. that is especially true for school or kindergarten potlucks. nobody cares if the food is made over hours, prepared lovingly or just a simple thing. so whenever one of those "summer potluck bring-list" appears, i write down either "ice tea" or "watermelon" and then i am done, done, done save one shopping trip. made my life so. much. easier. Reply