Beach Picnic Recipes
Watermelon Gazpacho
This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a Nantucket farm.
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Vegetable Salad with Curry Vinaigrette and Fresh Mozzarella
Yves Camdeborde first offered this delicious salad on a brasserie menu, serving it warm with thin slices of roast veal. When he opened his take-out shop next door, he created a meatless version that's just as popular.
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Indian Pulled-Chicken Sandwiches
This recipe relies on two time-saving, store-bought ingredients: rotisserie chicken and mango chutney, which adds a hit of instant flavor to the curry-yogurt sauce.
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Couscous Salad with Zucchini and Roasted Almonds
Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.
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Fruit-and-Nut Trail Mix
Chef Jeremy Sewall, who lost 40 pounds, stashes healthy snacks, like this roasted nut mix, everywhere to help him resist temptations.
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Roast Beef Summer Rolls
Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.
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Grilled Eggplant Salad with Walnuts
Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.
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Pasta Salad with Grilled Sausages and Peppers
After cooking the pasta al dente, this dish pairs excellently with shallots, tomatoes, and celery ribs for a crunchy bite.
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Thai-Basil Sangria
This stripped-down sangria gets its rich golden hue—and zingy flavors—from white wine, fresh-squeezed orange juice and a kick of brandy.
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Chocolate-Chip-Pecan Cookie Bars
Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.