30+ Delicious February Picnic Recipes to Keep You Warm Outdoors

February may bring chilly winds and lingering winter weather, but that doesn’t mean your picnic plans need to be put on hold. With a little creativity and the right recipes, you can enjoy the great outdoors while savoring warm, comforting, and flavorful dishes.

Whether you’re hosting a romantic picnic, gathering with friends, or simply craving some fresh air, these 30+ February picnic recipes are designed to elevate your outdoor experience.

From hearty soups and savory wraps to light salads and sweet treats, this collection offers something for everyone.

Prepare ahead of time, pack up your basket, and get ready to enjoy the season’s best picnic-friendly recipes—because February picnics are a wonderful way to make the most of those crisp winter days!

30+ Delicious February Picnic Recipes to Keep You Warm Outdoors

Planning a picnic in February may require a bit of extra thought to account for the cooler temperatures, but with the right recipes, it can be an enjoyable and memorable experience.

From filling and flavorful dishes like warm soups and roasted veggie wraps to sweet snacks and comforting desserts, these 30+ February picnic recipes will keep you warm and satisfied outdoors.

So, gather your friends, bring a cozy blanket, and pack a basket full of delicious food.

Whether you’re enjoying the winter sunshine or just escaping the cabin fever, these recipes are the perfect way to embrace the season and make the most of your February picnics.

Winter Citrus and Avocado Salad

This vibrant salad combines the bright, refreshing flavors of winter citrus with creamy avocado, creating a perfect balance of sweetness and richness. It’s a light and healthy dish, ideal for an outdoor picnic on a chilly February day. The addition of crunchy greens and a light vinaigrette ties the flavors together, making it a refreshing appetizer or side dish.

Recipe:

• 2 avocados, sliced
• 2 blood oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 4 cups mixed greens (such as arugula or baby spinach)
• 1/4 red onion, thinly sliced
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Begin by preparing the citrus fruits. Peel and segment the blood oranges and grapefruit, removing any seeds. Set aside.
2. Slice the avocados in half, remove the pit, and scoop out the flesh, then cut into thin slices.
3. In a large bowl, toss together the mixed greens, red onion, and citrus segments.
4. In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper to create the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss gently to coat.
6. Add the sliced avocado and pomegranate seeds on top as a finishing touch.

This winter citrus and avocado salad brings a burst of color and flavor to any picnic spread. The sweetness of the citrus fruits, the creaminess of the avocado, and the refreshing greens make it an unforgettable dish. It’s not only light and healthy but also packed with nutrients that are perfect for boosting energy on a cold February day. Pair it with your favorite protein or serve it as a standalone salad for a delicious and festive addition to your picnic.

Smoky Grilled Veggie Wraps

These smoky grilled veggie wraps offer a satisfying mix of roasted vegetables and smoky flavors, perfect for a February picnic. The smoky grilled taste, combined with creamy hummus and fresh herbs, makes for a delicious and hearty meal that’s also easy to eat outdoors. Plus, these wraps are vegan-friendly and loaded with healthy veggies!

Recipe:

• 2 zucchinis, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 small red onion, sliced into rings
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 large whole wheat tortillas
• 1/2 cup hummus (store-bought or homemade)
• Fresh parsley, for garnish

Instructions:

1. Preheat the grill to medium heat.
2. In a large bowl, toss the zucchini, bell peppers, and onion with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the veggies for 4-5 minutes per side, or until tender and slightly charred.
4. Remove from the grill and set aside to cool slightly.
5. Lay out the tortillas on a clean surface, then spread a generous layer of hummus on each one.
6. Layer the grilled vegetables evenly across the tortillas.
7. Roll the tortillas tightly, securing the veggies inside, and cut each wrap in half.
8. Garnish with fresh parsley before serving.

These smoky grilled veggie wraps are perfect for a winter picnic, providing a warming, smoky flavor while still feeling fresh and light. The blend of grilled vegetables and hummus makes them both satisfying and healthy. They’re easy to prepare and transport, making them a great picnic option. Whether you’re enjoying them on a chilly February afternoon or a crisp evening, these wraps are sure to impress with their vibrant flavors and convenience.

Roasted Tomato and Basil Soup in a Thermos

Warm up your picnic with a hearty and comforting roasted tomato and basil soup, served straight from the thermos! The natural sweetness of roasted tomatoes and the fragrant basil create a rich, flavorful broth that’s perfect for sipping outdoors, even in the cooler February air. This soup is both satisfying and easy to serve in portable containers, making it ideal for an outdoor meal.

Recipe:

• 6 large ripe tomatoes, halved
• 1 medium onion, quartered
• 4 garlic cloves, smashed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 25-30 minutes, or until the tomatoes are soft and slightly charred.
4. Transfer the roasted vegetables to a blender and add the vegetable broth. Blend until smooth.
5. Pour the soup into a large pot and bring to a simmer over medium heat. Stir in the fresh basil and balsamic vinegar, if using. Taste and adjust the seasoning as needed.
6. Pour the soup into a thermos to keep warm for your picnic.

This roasted tomato and basil soup is the ultimate comfort food for a winter picnic. The rich, smoky flavors from roasting the tomatoes combined with the freshness of basil make this soup feel both indulgent and light. Plus, it’s incredibly easy to serve in a thermos, allowing you to enjoy a warm meal even in the crisp February weather. Pair it with some crusty bread for dipping, and you’ve got a cozy, delicious picnic meal that will keep you warm and satisfied all day long.

Sweet Potato and Black Bean Salad

This hearty, nutrient-packed salad combines the earthy flavors of roasted sweet potatoes with the rich protein of black beans. With the addition of a tangy lime dressing and a sprinkle of cilantro, it creates a balanced, vibrant dish that’s perfect for a picnic in February. It’s filling enough to serve as a main dish but versatile enough to be a side salad. Plus, it can be made ahead of time, which is perfect for a stress-free outdoor meal.

Recipe:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 red onion, finely diced
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping once, until they are tender and golden brown.
4. While the sweet potatoes are roasting, prepare the dressing by whisking together the olive oil, lime juice, cumin, chili powder, salt, and pepper in a small bowl.
5. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, corn, and cilantro.
6. Drizzle the dressing over the salad and toss to combine.

This sweet potato and black bean salad is a vibrant, satisfying choice for your February picnic. The sweet and savory balance from the roasted sweet potatoes and black beans makes it feel like a complete meal. The fresh lime dressing ties everything together, adding a refreshing zing. It’s a great make-ahead dish, allowing the flavors to meld overnight, and it will provide the perfect contrast to the winter chill when enjoyed outdoors. Serve it as a side dish or a main course – it’s sure to be a hit!

Herb and Garlic Marinated Chicken Skewers

Tender, flavorful chicken marinated in a fragrant herb and garlic blend is perfect for grilling and easy to eat on a picnic. These herb and garlic marinated chicken skewers are an excellent choice for a February picnic as they provide warmth, protein, and delicious smoky flavors. Serve them with a side of grilled veggies or a dipping sauce for an even more satisfying meal.

Recipe:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine the olive oil, lemon juice, minced garlic, rosemary, thyme, oregano, salt, and pepper.
2. Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken onto the soaked skewers.
5. Grill the skewers for about 6-8 minutes per side, or until the chicken is fully cooked and has an internal temperature of 165°F (74°C).
6. Serve immediately, or allow them to cool slightly before packing for your picnic.

These herb and garlic marinated chicken skewers are the perfect protein-packed addition to your February picnic. They’re flavorful, easy to eat with your hands, and ideal for grilling in advance. The herbs and garlic infuse the chicken with depth of flavor, making each bite a savory delight. Whether enjoyed warm or at room temperature, these skewers offer great versatility for any outdoor gathering. They can also be served with a side of tzatziki, yogurt dip, or even a fresh salad for a complete meal on the go.

Baked Apple Cinnamon Hand Pies

For dessert, these baked apple cinnamon hand pies are a warm and comforting treat that perfectly complements the cool February weather. These portable, flaky hand pies are filled with spiced apples and a hint of cinnamon, offering a satisfying sweet end to your picnic. The mini size makes them easy to handle and enjoy on the go, making them a great picnic dessert.

Recipe:

• 2 medium apples, peeled, cored, and diced
• 1 tablespoon butter
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 package refrigerated pie crusts (or homemade, if preferred)
• 1 egg, beaten (for egg wash)
• Sugar for sprinkling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, or until the apples are soft and the mixture has thickened. Remove from heat and let cool slightly.
3. Roll out the pie crusts on a lightly floured surface. Using a round cutter or a cup, cut the dough into circles.
4. Spoon a small amount of the apple filling onto the center of each circle, then fold the dough over to form a half-moon shape. Press the edges to seal.
5. Place the hand pies on a baking sheet lined with parchment paper. Brush each hand pie with the beaten egg and sprinkle with sugar.
6. Bake for 20-25 minutes, or until the pies are golden brown.
7. Allow the pies to cool before packing them for your picnic.

These baked apple cinnamon hand pies are the perfect portable dessert for your February picnic. The warm, spiced apples inside the crispy, flaky pastry offer a comforting sweet treat that’s sure to satisfy. They’re easy to transport and can be enjoyed at room temperature or warmed up over a campfire. Whether served as an afternoon snack or a dessert, these hand pies bring a taste of cozy comfort to your outdoor meal. With the delicious combination of apples and cinnamon, they’re sure to be a crowd favorite at your picnic.

Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is a beautiful and vibrant dish that combines the earthiness of beets with the tanginess of goat cheese, creating a perfect contrast of flavors. The roasted beets offer a rich, deep flavor, while the goat cheese provides a creamy texture. Tossed with arugula and drizzled with balsamic glaze, this salad makes a refreshing and satisfying dish for your February picnic.

Recipe:

• 3 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tablespoon balsamic glaze
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet.
3. Roast the beets for 25-30 minutes, or until tender, flipping halfway through.
4. Once the beets are done, remove from the oven and let them cool slightly.
5. In a large bowl, toss the arugula with the roasted beets, crumbled goat cheese, and toasted walnuts.
6. Drizzle with balsamic glaze and sprinkle with fresh thyme leaves.
7. Serve immediately or pack in a container for your picnic.

This roasted beet and goat cheese salad is a deliciously sophisticated option for a February picnic. The sweet, earthy flavor of the roasted beets pairs beautifully with the creamy, tangy goat cheese, while the walnuts add a nice crunch. The balsamic glaze provides a sweet and savory finish, making this salad a flavorful and refreshing choice. It’s an ideal option for a winter picnic, offering a healthy and vibrant contrast to the colder weather while still feeling indulgent.

Creamy Spinach and Artichoke Dip with Pita Chips

This creamy spinach and artichoke dip is a warm and indulgent appetizer that will be the highlight of your picnic. It’s rich, cheesy, and loaded with the savory flavors of spinach and artichokes. Paired with crispy pita chips, this dip is both comforting and easy to serve outdoors. It can be made ahead of time and kept warm in a thermos or picnic warmer for a cozy treat on a cool February day.

Recipe:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup frozen spinach, thawed and squeezed dry
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup garlic, minced
• Salt and pepper, to taste
• 1 package pita chips, for serving

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the chopped artichokes, spinach, cream cheese, sour cream, Parmesan cheese, mozzarella, garlic, salt, and pepper until well combined.
3. Transfer the mixture into a baking dish and spread it evenly.
4. Bake for 20-25 minutes, or until the dip is golden and bubbly on top.
5. Remove from the oven and allow it to cool slightly before serving with pita chips.

This creamy spinach and artichoke dip is the perfect indulgent dish to bring to your February picnic. It’s comforting and cheesy, with just the right amount of savory flavor from the artichokes and spinach. Served with crispy pita chips, it’s a crowd-pleaser that can be enjoyed on a chilly day. Whether you’re eating it straight from the thermos or serving it fresh out of the oven, this dip will add a touch of warmth and comfort to your outdoor gathering.

Lemon Herb Orzo Pasta Salad

This refreshing lemon herb orzo pasta salad is light yet filling, making it a great dish to bring to a February picnic. The orzo pasta is tossed with fresh herbs, zesty lemon, and a light olive oil dressing, creating a flavorful, vibrant dish that pairs well with both cold and warm weather. It’s simple to make and perfect for a meal you can easily pack and enjoy outdoors.

Recipe:

• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup feta cheese, crumbled
• Salt and pepper, to taste

Instructions:

1. Cook the orzo pasta according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled orzo, olive oil, lemon juice, and lemon zest. Toss until the pasta is evenly coated.
3. Add the chopped parsley, basil, and crumbled feta cheese. Toss again to combine.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.

This lemon herb orzo pasta salad is a light, refreshing dish that’s perfect for a February picnic. The bright flavors of lemon and fresh herbs add a burst of freshness, while the orzo provides a satisfying base. It’s easy to make in advance, and the flavors only improve after chilling. Whether served as a main dish or a side, it’s a versatile and crowd-pleasing option that will transport you straight into a spring-like mood, even if the weather is still chilly.

Caprese Skewers with Balsamic Glaze

Caprese skewers are a light, refreshing, and visually appealing option for a February picnic. These skewers feature fresh cherry tomatoes, mozzarella balls, and basil leaves, drizzled with a rich balsamic glaze. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil creates a classic Italian flavor profile that’s easy to eat and perfect for outdoor dining. They’re simple to prepare and great for snacking on the go.

Recipe:

• 1 pint cherry tomatoes
• 8 oz mozzarella balls (ciliegine)
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• Salt and pepper, to taste
• Skewers (wooden or metal)

Instructions:

1. Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer. Repeat the process until all skewers are assembled.
2. Arrange the skewers on a platter and season with salt and pepper to taste.
3. Drizzle with balsamic glaze just before serving.
4. Serve immediately or pack them in a container to bring on your picnic.

Caprese skewers are the perfect bite-sized snack for a February picnic, combining the fresh flavors of summer with the richness of balsamic glaze. They’re not only delicious but also incredibly easy to prepare. The balance of juicy tomatoes, creamy mozzarella, and aromatic basil makes every bite satisfying. These skewers are ideal for a light lunch or appetizer and can be made ahead of time for convenience. Their bright and fresh flavors will brighten up any chilly day.

Warm Quinoa Salad with Roasted Vegetables

This warm quinoa salad with roasted vegetables is a hearty, nutritious dish that will keep you energized during your February picnic. The nutty quinoa pairs perfectly with the caramelized sweetness of roasted vegetables like carrots, bell peppers, and zucchini. A drizzle of olive oil and a touch of lemon juice tie the dish together, making it a wholesome and filling option that can be eaten warm or at room temperature.

Recipe:

• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 cup carrots, peeled and sliced
• 1 cup zucchini, chopped
• 1 cup bell peppers, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots, zucchini, and bell peppers with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, cook the quinoa. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. Fluff the quinoa with a fork and transfer to a large bowl. Add the roasted vegetables, lemon juice, and fresh parsley. Drizzle with the remaining tablespoon of olive oil.
5. Toss to combine and serve warm, or let it cool and pack it for your picnic.

This warm quinoa salad with roasted vegetables is a delicious and nutritious option for a February picnic. It’s hearty enough to serve as a main dish, providing a satisfying balance of protein, fiber, and healthy fats. The roasted vegetables add depth and sweetness, while the quinoa offers a nutty, slightly chewy texture. It’s a versatile dish that can be enjoyed either warm or at room temperature, making it a great picnic choice. This salad is not only filling but also packed with vitamins and minerals, making it the perfect comfort food for a chilly day.

Lemon Poppy Seed Muffins

These light and fluffy lemon poppy seed muffins are a delightful treat to pack for your February picnic. The fresh citrusy flavor of lemon combined with the subtle crunch of poppy seeds makes these muffins a refreshing addition to your picnic basket. They’re perfect for breakfast or a sweet snack and can be made in advance, allowing the flavors to develop over time. The muffins are simple to make, yet they have an elegant, zesty flair that everyone will love.

Recipe:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon poppy seeds
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly between the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool slightly before removing from the pan. Serve warm or allow to cool completely for packing.

Lemon poppy seed muffins are the perfect sweet treat to bring to your February picnic. Their light and fluffy texture, paired with the zesty lemon flavor, offers a refreshing bite that will brighten up any outdoor gathering. The poppy seeds add a delightful crunch, making these muffins both visually appealing and delicious. They’re easy to make ahead, and they pack well for picnics, ensuring a quick and satisfying snack while you enjoy the crisp winter air. Perfect for a sweet start to your picnic or an afternoon treat, these muffins are sure to be a hit.

Grilled Chicken Caesar Wraps

These Grilled Chicken Caesar Wraps offer a fresh twist on the classic Caesar salad, packed into a portable, easy-to-eat wrap. With grilled chicken, crisp romaine lettuce, crunchy croutons, and a creamy Caesar dressing, this wrap is a filling and satisfying choice for a February picnic. It combines the indulgent flavors of Caesar salad with the convenience of a handheld meal, making it a perfect picnic option.

Recipe:

• 2 chicken breasts, grilled and sliced
• 4 large whole wheat or flour tortillas
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup croutons, crushed
• 1/4 cup Caesar dressing (store-bought or homemade)
• Salt and pepper, to taste

Instructions:

1. Grill the chicken breasts over medium heat until fully cooked, about 6-7 minutes per side. Once done, slice them thinly.
2. Lay out the tortillas on a flat surface and spread a small amount of Caesar dressing in the center of each tortilla.
3. Layer the chopped romaine lettuce, grilled chicken slices, Parmesan cheese, and crushed croutons on top of the dressing.
4. Drizzle a little more Caesar dressing over the ingredients, then season with salt and pepper to taste.
5. Fold in the sides of the tortilla and roll up tightly to form wraps.
6. Slice each wrap in half and pack them for your picnic, or serve immediately.

Grilled Chicken Caesar Wraps are a delicious, convenient meal for a February picnic. The smoky grilled chicken pairs perfectly with the crunch of the croutons and the creamy Caesar dressing. This wrap combines all the flavors of a Caesar salad with the added benefit of being easy to transport and eat on the go. These wraps are filling and can be customized with additional veggies or other protein sources, making them a versatile option for any picnic spread.

Roasted Garlic and Herb Hummus with Veggies

This roasted garlic and herb hummus is a flavorful, creamy dip that makes a perfect companion for fresh vegetables at your February picnic. The roasted garlic adds a rich, mellow flavor, while the fresh herbs like parsley and thyme bring a burst of freshness. This hummus pairs wonderfully with crisp vegetables like carrots, cucumbers, and bell peppers, making it a healthy, satisfying snack that will impress your picnic guests.

Recipe:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 3 cloves garlic, roasted
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Vegetables for dipping (carrot sticks, cucumber slices, bell pepper strips)

Instructions:

1. To roast the garlic, wrap the garlic cloves in foil and bake them in a preheated 400°F (200°C) oven for 20 minutes, or until soft.
2. In a food processor, combine the chickpeas, tahini, olive oil, roasted garlic, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy, adding water as needed to reach the desired consistency.
3. Taste and adjust the seasoning with more salt, pepper, or lemon juice if necessary.
4. Transfer the hummus to a bowl, then fold in the fresh parsley and thyme.
5. Serve with an assortment of fresh veggies for dipping.

This roasted garlic and herb hummus is a flavorful and healthy snack that’s perfect for a February picnic. The creamy texture of the hummus combined with the mellow roasted garlic and fragrant herbs creates a delicious dip that pairs perfectly with crisp, fresh vegetables. It’s easy to make ahead and can be kept in the fridge for a few days, making it a great choice for meal prepping for your picnic. This hummus adds a touch of Mediterranean flair to your outdoor gathering and is sure to be a crowd-pleaser.

Sweet Potato and Black Bean Salad

This sweet potato and black bean salad is a hearty, healthy, and colorful dish that will keep you full and satisfied at your February picnic. Roasted sweet potatoes provide a sweet, earthy flavor, while black beans add protein and texture. Combined with fresh vegetables like red onion, bell pepper, and cilantro, this salad is tossed in a light lime dressing, creating a refreshing and flavorful dish that’s perfect for any outdoor gathering.

Recipe:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, cumin, and chili powder.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve immediately or chill in the fridge for a refreshing, cold salad at your picnic.

The sweet potato and black bean salad is a nutritious and vibrant dish that makes for a great addition to any February picnic. The sweetness of the roasted sweet potatoes pairs beautifully with the earthiness of the black beans, while the fresh vegetables add crunch and color. The light lime dressing brings everything together, offering a bright, zesty contrast to the richness of the ingredients. This salad is easy to prepare in advance, making it a perfect choice for a picnic meal that’s both filling and refreshing.

Note: More recipes are coming soon!