Insider’s Viewpoint: Picnics!

Back in the 19th Century, a group of trendy people in London formed the “Picnic Society” where a group of friends shared entertainment, refreshments, and food outdoors together. Ever since, picnics have been a form of entertainment for people looking to spend time with friends and family in the summer sunshine. In America, the Fourth of July is a holiday that is especially popular for picnicking, and this is a perfect occasion for trying out new summery recipes.

July is National Picnic Month, which is a great excuse to get outdoors. Whether you travel to a local park, campground, or even stay in your own backyard, planning a picnic is a fun way to enjoy a new activity, get outside and soak up some Vitamin D while ditching the television and video games. Often, picnics are combined with one of America’s favorite pastimes – barbequing – which opens up a slew of possibilities for delicious meals. Cookouts can range from simple menus to culinary masterpieces, but they always result in tasty food. Here are two picnic-friendly recipes that incorporate the fresh flavors of summer produce.

Picnic Recipes

Grilled Stone Fruit with Greek Yogurt and Honey
Servings: 2


  • 1 peach, halved
  • 1 plum, halved
  • 1 nectarine, halved
  • 1 tablespoon canola oil
  • 4 ounces nonfat plain Greek yogurt
  • 2 tablespoons honey


  1. Brush fruit with canola oil and grill over medium heat until dark grill marks form (about 2-3 minutes).
  2. Pull off the grill and serve with a dollop of Greek yogurt and drizzle the whole thing with honey.

Nutrition Facts (per serving)
Calories: 216, Protein: 6gm, Total Carbohydrates: 36gm, Fiber: 3gm, Total Fat: 7gm, Cholesterol: 0mg, Sodium: 21mg
Southwest Potato Salad
Serves: 6


  • 4 medium sweet potatoes, peeled and cut into ¾ inch slices
  • 2 tbsp. olive oil
  • 1 can black beans (drained and rinsed)
  • 1 large red onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 Roma tomato, chopped
  • ½ cup frozen corn, thawed (You may also substitute fresh corn)
  • ¼ cup fresh, chopped cilantro


  • ¼ cup olive oil
  • 2 tbsp. fresh lime juice
  • 1 tsp. cumin
  • 1/8 tsp. crushed red pepper flakes
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard


  1. In a large bowl toss the sweet potato slices with olive. Place on grill pan over medium heat. Cook for 8-10 minutes on each side.
  2. Mix beans, onion, garlic, bell peppers, tomato, corn, and cilantro in large bowl.
  3. Mix olive oil, lime juice, cumin, red pepper flakes, honey and mustard in small bowl.
  4. Tossed sweet potato slices into large bowl and pour dressing on top. Mix thoroughly and serve.

Nutrition Facts (per serving)
Calories: 343, Protein: 7gm, Total Carbohydrates: 49gm, Fiber: 8gm, Total Fat: 15gm, Cholesterol: 0mg, Sodium: 262mg

Hope Danielson
Health and Wellness Advisor
Niemann Foods/County Market

Melanie Pavlovic
Registered Dietitian
Niemann Foods/County Market

Fruit & Vegetable Recipes
Video Center: Selection, Storage, and Preparation of Fruits & Vegetables.

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