Delicious Beach Picnic Recipes for Scorching Summer Months

by Rohit Bumrah Writter

Summers are the best time to visit the beaches with your friends and family. A summer picnic on the beach is the best way to spend your summer holidays. While its fun to eat snacks at the beach, cooking the same can seem like a hassle. Looking for recipes that are quick to make and made with a few simple ingredients? Check out these summer luncheon recipes:

• Mozzarella, Tomato & Basil Skewers

In a bamboo skewer, arrange cherry tomatoes, sliced bocconcini folded basil leaves. To make balsamic glaze, heat balsamic vinegar in a saucepan along with some brown sugar. Dip a fork in the glaze and drizzle over the skewers.

• Avo & Cream Cheese Sushi Roll

Place cooked sushi rice on a sushi mat. You can also use organic basmati rice to make this sushi roll. Add cream cheese, dill leaves, and avocado in the middle. Roll the sushi using the mat to fold. Sprinkle some black sesame seeds on top. Serve cold with soy dip, wasabi, and pickled ginger. You can also use the finest basmati rice to make the sushi rolls.

• Cottage Cheese Steak with Sticky Orange Sauce

In a hot grill pan, put fresh cottage cheese slices. Brush a light marinade made with olive oil, lemon, salt, and pepper. Grill until the cheese gets char marks. To make the orange sauce, heat orange juice in a pan along with lime juice, and castor sugar. Set it to a gentle simmer in low heat until it thickens. Garnish with fresh mint leaves and drizzle over some orange sauce. Serve warm with a handful of fresh arugula leaves.

• Lemon & Garlic Hummus

In a food processor add boiled chickpeas, tahini, lemon juice, roasted garlic cloves, olive oil, salt, pepper, and blitz until smooth. Spread the hummus on a serving dish. Drizzle some extra virgin olive oil, sprinkle some sumac. Serve with fresh pita bread.

• Loaded Crostini Bites

Slice some baguette and layer with some hummus. For the first variety, add diced green olives and sundried tomatoes. On another toast, add some fresh tzatziki. Add pomegranate seeds and chopped mint leaves. Finish with a grating of orange zest.

• Orzo Pasta Salad

Cook orzo pasta and let it chill for 2-3 hours. In a large mixing bowl, add olives, rocket leaves, sundried tomatoes, cherry tomatoes, capers, roasted garlic, thyme, fresh basil, crumbled feta, cucumber, olive oil, salt, pepper, and oregano. Add the cooked pasta and coat well with the ingredients. Serve cold with some crusty sourdough bread.

You can prepare most of these dishes overnight and pack in airtight containers. Make sure to carry lots of biodegradable cutlery, juices, popsicles to keep you cool at the beach.