Picnic Food Ideas - 14 Perfect Picnic Recipes with VitaClay!

These delicious farm fresh recipes were derived from countryliving.com.  We adapted these recipes to cook in VitaClay. Enjoy!

Classic Lobster Rolls

You don’t have to travel all the way to the East Coast to enjoy this beloved seafood dish. The recipe is simple to mak, and the flavor is just unbeatable.

Ingredients

• 1/4 c. mayonnaise
• 1/4 c. fresh lemon juice
• 2 tbsp. fresh chives, chopped
• 1 tbsp. Dijon mustard
• Kosher salt and black pepper
• 1 1/4 lb. raw lobster meat
• 8 split-top hot dog buns
• Lettuce leaves

Directions

1.) Combine mayonnaise, fresh lemon juice, fresh chives, Dijon mustard, and kosher salt and black pepper in a mixing bowl. (For Sauce)

2.) Steam (add in 2 cups water and set on "Stew" or fast for 20 minutes) lobster in vitaclay for 15 minutes or until cooked through. Peel skins off and cut lobster meat into large pieces.

3.) Gently toss cooked lobster meat in sauce.

4.) Butter sides of split-top hot dog buns and cook in nonstick skillet until golden and crisp on each side. Line toasted rolls with lettuce leaves and fill with lobster salad.

Layer on lettuce first to prevent soggy bread. 

For an extra kick of regional flavor, try one of these variations.

GULF COAST:Stir in chopped mango and mint leaves.

SOUTHWEST:Mix in chopped chipotles in adobo, crushed tortilla chips, and cilantro.

NORTHWEST: Add diced apple and celery.

Chive Potato Salad

Believe it or not, this take on potato salad requires absolutely zero mayonnaise, but it’s still so good. The secret is the flavorful mix of olive oil, white wine vinegar, and Dijon mustard.

Ingredients

• 2 lb. new potatoes, quartered 
• 1/2 c. fresh chives, chopped
• 1/3 c. olive oil
• 2 tbsp. white wine vinegar
• 1 tsp. Dijon mustard
• Kosher salt and black pepper
• 2 tbsp. fresh flat-leaf parsley, chopped

Directions

1.) Simmer (set on "Stew" or "Fast" for 30 minutes) potatoes in salted water in Vitaclay for 30 minutes until just tender. Run under cold water to cool. 

2.) Puree chives, olive oil, white wine vinegar, Dijon mustard, and kosher salt and black pepper in a blender until smooth.

3.) Add sauce flat-leaf parsley to potatoes and toss to combine.

Green Beans and Crushed Salt-and-Vinegar Chips

Upgrade your traditional green beans with a topping of crushed potato chips. The little ones will absolutely love it.

Ingredients

• 1 c. kettle-cooked salt-and-vinegar potato chips, crushed
• 1 tbsp. lemon zest
• 1 tbsp. fresh flat-leaf parsley, chopped
• 2 lb. green beans, uncooked
• 2 tbsp. olive oil
• 2 tbsp. lemon juice
• Kosher salt and black pepper

Directions

1. Toss together potato chips, lemon zest, and parsley. 
2. Add uncooked green beans into VitaClay with 2 ¼ cups of salted water. Set to cook for 20 minutes or until tender while the green beans still remains the bright color.
3. Drain green beans and cool them in ice.
4. Toss together green beans, olive oil, lemon juice, and kosher salt and black pepper in a bowl. Top with chip mixture.

Corn Cobettes With Basil Butter

The only way to enjoy sweet corn? With plenty of butter, of course!

Ingredients

• 4 tbsp. unsalted butter, at room temperature
• 1/4 c. fresh basil, finely chopped
• 1/8 tsp. cayenne pepper 
• Kosher salt
• 6 ears fresh corn, husked

Directions

1. Combine butter, basil, cayenne pepper, and kosher salt in a bowl. 
2. Break each ear corn into 3 pieces. Add corns and 2 cups water in vitaclay to cook for 15 to 20 minutes on slow cooking "stew" or "fast"; let cool slightly,  Serve with basil butter alongside. 

Salami Sandwiches with Cauliflower Relish

Featuring both sweet and salty ingredients, including cornichons, capers, and golden raisins, these loaded buns are anything but boring. The recipe would also work for an easy grab-and-go lunch option.

Ingredients

• 1 medium head cauliflower (about 1 1/2 pounds), cored and sliced 1/2-inch-thick
• 3 tbsp. olive oil
• 3 tbsp. sherry vinegar
• 1/4 c. golden raisins, chopped
• 8 cornichons, chopped (about 1/4 cup)
• 2 tbsp. capers, roughly chopped
• 1 1/2 tsp. fennel seeds, toasted and crushed
• 1 c. flat-leaf parsley, chopped
• 8 mini ciabatta or other sandwich hoagie rolls
• 10 oz. thinly sliced salami
• 4 c. baby arugula

Directions

1. Fill Vitaclay with 2 cups of  water. Add a steam basket or a ceramic bowl on top of water. Add cauliflower on the basket or the bowl; cover and set to steam for 20 minutes or until tender. Drain and transfer to a cutting board; roughly chop.
2. Combine oil, vinegar, raisins, cornichons, capers, fennel seeds, parsley, and chopped cauliflower in a bowl. Let stand, tossing occasionally, 30 minutes.
3. Split rolls and scoop out insides of both tops and bottoms, leaving a 1/2-inch-thick shell. Top bottoms of rolls with 1/2 cup cauliflower relish. Top with salami and arugula, dividing evenly. Wrap sandwiches in parchment or plastic wrap and place in a single layer on a rimmed baking sheet. Place a second baking sheet or plate on top and top with something heavy to weigh it down. Refrigerate for 4 hours or up to overnight. Serve with remaining cauliflower relish alongside.

Roasted Pulled Pork with Sweet-and-Spicy Sauce

Kids and grownups can easily help themselves to a delicious lunch with this tasty pulled pork platter.

Roasted Pulled Pork Ingredients 

• 1 tbsp. ground cumin 
• 1 tbsp. ground coriander
• 1 tbsp. paprika
• Kosher salt
• Freshly ground black pepper
• 1 4-pound bone-in, skin-on pork butt or shoulder, cut into 3 pieces
• 1/2 c. apricot jam
• 2 medium onions, thinly sliced
• 4 jalapeños, seeded and thinly sliced
• Thick-sliced white bread, for serving
• 1 cup broth or water

Sweet-and-Spicy Ingredients 

• 1 c. apple cider vinegar
• 1/4 c. ketchup
• 1 tbsp. brown sugar
• 1 tbsp. granulated sugar
• 1/2 tsp. red pepper flakes
• 1 tsp. kosher salt
• 1/4 tsp. black pepper

Pulled Pork Directions

1. Combine cumin, coriander, paprika, 5 teaspoons salt, and 2 teaspoons pepper in a bowl. Cover a rimmed baking sheet with aluminum foil. Place pork on baking sheet and rub with spice mixture. Spoon jam on pork and turn to coat. 
2. Scatter onions and jalapeños around pork. 
3. Add 1 cup broth or water and all pork and ingredients into VitaClay pot.
4. Use slow cooking-Stew function to cook for 2-3 hours or until pork shreds easily. 
5. Transfer pork to a large bowl. Shred meat using two forks; discard bones, skin, and fat. Add onions, jalapeños, and meat juices from the clay pot, and toss to combine. Serve with bread and Sweet-and-Spicy Sauce alongside (reserving 1 cup meat sauce for Roasted Red Cabbage-and-Collard Green Slaw).

Sweet-and-Spicy Sauce Directions

1. Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a sauce pan.
2.  Bring to a simmer and stir until sugar is dissolved. Makes 1 1/4 cups.

Smashed Buttermilk Potato Salad

Unlike potato chunks, smashed potatoes soak in the dressing's rich flavor.

Ingredients

• 3 1/2 lb. baby new potatoes
• Kosher salt 
• Freshly ground black pepper
• 4 tbsp. olive oil, divided
• 1/2 c. buttermilk
• 2 tbsp. mayonnaise
• 1 tsp. pure honey 
• 2 tsp. fresh thyme leaves
• 2 scallions, sliced
• 1 roasted red pepper, chopped 
• 1/4 c. fresh flat-leaf parsley, chopped

Directions

1. Place potatoes in Vitaclay pot; cover with cold salted water. Set on "Stew" or fast" to cook for 30 minutes or until tender, and drain.
2. Take out potatoes and place in large pan. Arrange oven rack approximately 6 inches from top of oven and preheat to 450°F. Rub 2 tablespoons oil on 2 large rimmed baking sheets, dividing evenly. Divide potatoes between baking sheets. Working one at a time, gently press potatoes, with the bottom of a glass or your palm, until crushed but still intact. Brush potatoes with remaining 2 tablespoons oil, dividing evenly. Season with salt and pepper. 
3. Roast, one pan at a time, turning potatoes once, until golden brown and crisp, 22 to 25 minutes. 
4. Meanwhile, whisk together buttermilk, mayonnaise, honey, and thyme in a bowl. Season with salt and pepper. Add warm potatoes and toss to coat. Fold in scallions, red pepper, and parsley.

Farro-and-Tomato Salad with Crispy Capers

Tomato season is in full swing. To celebrate, mix together this colorful and refreshing farro salad.

Ingredients

Directions

1. Add farro and water to VitaClay pot. Cook on "Brown" rice setting. 
2. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add capers and cook, until crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate. Cook parsley in same skillet, in two batches, until crisp; transfer to plate with capers, adding another tablespoon oil to skillet between batches, if necessary.
3. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add tomatoes and farro and toss to combine. Top with crispy capers and parsley just before serving.

Charred Corn Salad

Step 1: Cook corn. Step 2: Add queso. Step 3: Eat, eat, eat!

Ingredients

• 1/2 small red onion, finely chopped
• 1 red chili, seeded and chopped
• 1/4 c. fresh lime juice
• 1 tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• 4 to 6 ears fresh corn, shucked
• 3/4 c. fresh cilantro, chopped
• 4 oz. queso fresco, crumbled (about 1 cup)

Directions

1. Place corn and 3 cups of water in Vitaclay. Set on "Stew" or "Fast" to cook for 30 minutes.
2. Heat grill to medium. Toss together red onion, chili, lime juice, and oil in a bowl. Season with salt and pepper. 
3. Let corn cool, then cut corn from cobs. Add to onion mixture and toss to combine. Fold in cilantro and queso fresco.

Asparagus, Snap Pea, and Radish Salad

A side salad so tasty—and so packed with feta cheese—that you won't think about all the healthy greens you're getting in.

Ingredients

• 2 lb. asparagus, trimmed and cut into 2-inch pieces
• 1 tsp. grated lemon zest, plus 2 tablespoons lemon juice
• 3 tbsp. plus 1 teaspoon olive oil, divided
• 3 tsp. fresh thyme leaves, divided
• 3 tsp. pure honey, divided
• 1 (8-ounce) block feta cheese
• 8 oz. snap peas, sliced
• 1 bunch radishes, sliced
• Kosher salt
• Freshly ground black pepper

Directions

1. In you VitaClay pot, add 3 cups of water; place a steam basket on top of water; add asparagus, snap peas on top of steam basket. Set VitaClay cooker on "Stew" or "Fast" to cook for 20 minutes, or until crisp-tender.
2. Run batches under cold water to cool; pat dry. Transfer to a salad bowl.
3. Whisk together lemon zest and juice, 3 tablespoons oil, 2 teaspoons thyme, and 2 teaspoons honey in a bowl. Season with salt and pepper.
4. Place feta in the center of a large piece of aluminum foil. Drizzle with remaining teaspoon oil, remaining teaspoon thyme, and remaining teaspoon honey. Season with salt and pepper. Pull the foil up around the feta to create a pouch. Bake until warmed through, 14 to 16 minutes. Drain excess liquid and crumble with two forks.
5. Toss together radishes, cooked snap peas and asparagus, and vinaigrette. Serve immediately topped with warm feta.

Tangy Potato Salad

Pickles enhance the flavor of this classic picnic side dish. You'll wonder how you ever made potato salad without them!

Ingredients

• 2 1/2 lb. new potatoes, Cut into halves or quarters, if large.
• Kosher salt
• Freshly ground black pepper
• 1/4 c. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. Dijon mustard
• 1/2 c. chopped half- sour pickles, plus 2 tablespoons pickle brine
• 2 tsp. mustard seeds
• 2 c. watercress
• 1/4 c. chopped fresh chives
• 1/3 c. chopped fresh flat-leaf parsley

Directions

1. Place potatoes in Vitaclay pot; cover with cold salted water. Set on "Stew" or fast" to cook for 30 minutes or until tender, and drain.
2. Meanwhile, whisk ­together oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.

Fresh Black-Eyed Peas Salad

Pickles enhance the flavor of this classic picnic side dish. You'll wonder how you ever made potato salad without them!

Ingredients

• 4 c. fresh cooked black-eyed peas
• 2 1/2 c. chicken stock
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 pint yellow cherry tomatoes, halved
• 3 scallions, sliced
• 1/4 c. olive oil
• 1/4 c. apple cider vinegar
• Kosher salt and freshly ground black pepper
• 2 c. coarsely chopped baby spinach

Directions

1. Add peas and chicken stock in VitaClay pot and set to "stew" or "fast" to cook for 30 minutes. Drain and cool 30 minutes.
2. Stir together peas, peppers, tomatoes, scallions, oil, and vinegar in a bowl. Season with salt and pepper. Chill until ready to serve, at least 4 hours and up to 24 hours. Fold in spinach.

Dill Pickle Potato Salad

A classic potato salad recipe that's never too mayo-heavy.

Ingredients 

• 3 lb. baby red potatoes (halved or quartered if large)
• Kosher salt and freshly ground black pepper
• 3/4 c. chopped dill pickles, plus 5 tablespoons brine
• 2 tbsp. red wine vinegar
• 3 celery ribs, chopped
• 1/4 c. chopped fresh flat-leaf parsley
• 3/4 c. mayonnaise

Directions

1. Place potatoes in Vitaclay pot; cover with cold salted water. Set on "Stew" or fast" to cook for 30 minutes or until tender, and drain.
2. Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.
3. Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.

Sweet Pea and Avocado Soup

Chilled soup—creamy avocado helps smooth out the texture—will help everyone cool down after a heated game of croquet.

Ingredients 

• 2 tbsp. unsalted butter
• 1 medium-size sweet onion, chopped
• 4 c. vegetable stock
• 1 (10-ounce) package frozen sweet peas, plus more for garnish
• 2 c. packed baby spinach leaves
• 1/2 c. fresh mint leaves, plus more for garnish
• 1 large avocado, chopped
• 1/3 c. fresh lemon juice
• Kosher salt and freshly ground black pepper
• Plain Greek yogurt, for garnish

Directions

1. Add butter, onion, stock, and peas in VitaClay pot. Set on "Stew" or "Fast" for 20-30 minutes. Remove the pot from the cooker base, and place the pot on top of cotton trivet. Stir in spinach and mint. Cool slightly.
2. Stir in avocado and lemon juice. Purée soup in a blender, in batches, until very smooth, about 2 minutes per batch. Season with salt and pepper. Chill until cold, 4 hours or up to 2 days. Thin with water as needed.
3. Garnish with peas, mint, and yogurt.

 

Recipe and image courtesy from countryliving.com.