Reusable Picnic Gear

One of the greatest things about the warmer weather is the opportunity to dine al fresco. Whether it’s going on a picnic or simply bringing lunch or dinner into the backyard, we try to eat off reusable plates, cups and utensils whenever possible.

Marisa McClellan of popular food blog Food in Jars has always loved picnicking. “I have many happy memories of meals eaten on beaches, in parks, and at battered tables at highway rest stops. The only problem I see with picnics is that sometimes we trade sustainability for convenience, packing disposables that we use just once before tossing them away.” With Marisa's delicious recipes and our gear, a sustainable picnic was born! See how to pack a better picnic below.

5 Steps to Packing a Sustainable Picnic

If you’re used to reaching for the nearest disposable plastic or paper plates, follow our 5-step plan to packing a sustainable picnic.

1. Plan the menu and the gear for each item. 

Serving sandwiches? Wrap them up in Bee’s Wrap Sandwich Wraps.

Serving fruit? Store them in a leakproof, lightweight Stainless Steel Container.

Serving salads, pickles, cut veggies and dip? Pack them up in Mobile Food Storage “The silicone sleeves make them easy to handle and offer an added layer of protection from bumps and bangs.” Marisa shared her favorite grain salad with us below!

2. Pack the dishes.

Stainless Steel Plates - Lightweight and indestructible

Bamboo Utensils - Reusable and sustainable. Pick the set you need:

Bamboo RePEaT Utensils (includes carrying case) ”I keep at least one set in the car at all times because you just never know when you’ll want a spoon or fork handy.” - Marisa

Bamboo Utensil Set (no case)

Kids’ Bamboo Utensils

3. Mix up a special drink and the cups.

“I’ll often pack small reusable water bottles for all picnickers, and then fill up the monster, 40 ounce Hydro Flask with some homemade iced green tea or lemonade to share.” See Marisa's recipe for refreshingly cool Meyer Lemonade below. 

Stainless Steel Cups

4. Pack everything into an insulated tote.

Freezable Picnic Bag “This soft-sided freezable bag is the best thing I’ve seen.” - Marisa

5. Bring a few clean dish towels.

Dishtowels - Organic, versatile, absorbent 

“I scrape our dishes off as best I can and then bundle them up in the towels before packing everything back up in our tote. Once I’m home, the dishes go in the sink and the towels head for the laundry basket.” - Marisa

Marisa's Favorite Picnic Recipes

Vegetable-Stuffed Quinoa Salad with Pesto Dressing

Ingredients

• 2 cups quinoa (cooked in 4 cups water)
• 1 bundle asparagus, cut into 1-inch pieces
• 1 red pepper, chopped 1/2 red onion, roughly chopped
• 1/2 english cucumber, cut into bite-sized pieces
• 1 bunch flat-leaf parsley, chopped
• 1 can garbanzo beans, rinsed and drained
• 6 ounces feta, crumbled
• 4 ounces of pesto
• 2 tablespoons apple cider vinegar
• olive oil (some for roasting asparagus and some for the dressing)
• salt
• pepper
• Toasted almonds (optional)

Directions

1. Cook the two cups of quinoa by combining it with four cups of water. Bring to a boil and reduce temperature. Simmer for 15-20 minutes, until it is tender. When it is finished cooking, spread it out on a cookie sheet to cool.

2. Spread the asparagus out on a small cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 425 degrees for 10-15 minutes.

3. Combine chopped red pepper, onion, cucumber, parsley and drained garbanzo beans in a large bowl.

4. Whisk the pesto, vinegar and a drizzle of olive oil together until runny. Season with salt and pepper to taste.

5. Add quinoa to the chopped vegetables. Gently stir to combine. Add the crumbled feta and dressing and fold in. Top with toasted almonds and serve. Can be made up to 24 hours in advance.

Meyer Lemon Ginger Concentrate

Ingredients

3 pounds lemons

1 1/2 cups granulated sugar (or 1 cup honey, if you want it to be naturally sweetened)

1/4 cup freshly grated ginger

Directions

1. Juice lemons.

2. Measure out 2 1/2 cups of juice and pour it into a small saucepan.

3. Add sugar and ginger.

4. Bring to a boil and simmer for 10 minutes, to reduce slightly.

5. Remove the pan from the stove and let it sit for an hour or two, to further infuse the ginger flavor.

6. Strain concentrate through a fine mesh sieve to remove ginger. Rinse out the pan and return the concentrate to it.

7. Bring the concentrate back to a boil.

8. Funnel the hot liquid into three half pint jars.

9. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

10. When time is up, remove jars from canner and place them on a folded kitchen towel to cool.

11. When jars are cool enough to handle, check to ensure that the lids have sealed. Sealed jars are shelf stable for up to one year. Unsealed jars should be refrigerated and used promptly.

Giveaway

Win $250 of reusable picnic gear including a picnic bag, bamboo utensils, stainless steel dishes, mobile glass food storage and more! Plus the lucky winner will get $100 cash donation to your school! Enter below. Giveaway ends May 4, 2015. View Official Rules.