Your bento lunch box gives you many wonderful menu options for your summer picnics. Check out these recipes that will make your outing easy and delicious!
Bento Lunch Box Picnics
Forget the old-school picnic basket if you want a really great picnic experience. The bento lunch box lets you pack a well-rounded meal with lots of healthy choices that will be fresh when you are ready to eat.
The leak-proof compartments keep the food items separated so you won’t have to worry about sandwiches, crackers, or other items getting soggy. With a bento lunch box, you can pack your dips, sauces and jellies in the bento lunch box compartments with confidence.
No need to use special wrappers, foils, or paper or plastic bags. You can even save yourself time by packing your bento lunch box the night before.
Store it in the fridge overnight so when you are ready to head out, just grab your bento lunch box and go. An insulated bento lunch box is the ideal container for this — it keeps your cold items fresh and cool for hours.
Picnic Menu Ideas
Take the fixings for a Caprese sandwich. Slice some fresh tomatoes and toss them in a compartment. Add some mozzarella and fresh basil in another compartment and drizzle a little olive oil and salt over it. Pack another compartment with slices of the bread of your choice. When you’re ready to eat, simply assemble the sandwich for a fresh and delicious entrée. No utensils needed.
It wouldn’t be a picnic without deviled eggs.
- 8 hard-boiled eggs
- ¼ cup mayo
- ⅓ cup thick Greek yogurt
- 1½ teaspoons sweet pickle relish
- ½ teaspoon Dijon mustard
- Sea salt
- Celery seed
- Smoked paprika
- Slice the eggs in half lengthwise and remove the yolks.
- Combine the egg yolks, mayo, yogurt, relish, and mustard and use a food processor or blender to blend until smooth. Season to taste with salt.
- Use a spoon or piping bag to fill the egg white halves with the mixture. Sprinkle with desired toppings.
Mediterranean Chickpea Salad
Take the time to pick up the ingredients that you probably do not have on hand for this recipe, because the results are well worth the effort!
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 3/4 teaspoon sea salt
- Freshly ground black pepper
- 1 ½ teaspoon cumin seeds
- 2 cups cooked chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 4 Medjool dates, pitted and diced
- 3 Persian cucumbers, sliced into thin half moons
- ⅓ cup chopped roasted red peppers
- ¼ cup finely chopped parsley
- 3 ounces Roth Chevre honey goat cheese (available at most Walmart stores)
- ¼ cup fresh mint
- ⅓ cup roasted chickpeas, optional
- In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
- In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (use a mortar & pestle if you have one). Add them to the bowl and stir.
- Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.
If you’re short on time but crave some fudgy brownies, you can always grab a box of brownie mix from the grocery store and whip up a batch. On the other hand, these homemade brownies are easy to make and they are super-delicious.
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder, sifted if lumpy
- 1/2 cup powdered sugar, sifted if lumpy
- 1/2 cup dark chocolate chips
- 3/4 teaspoons sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil**
- 2 tablespoons water
- 1/2 teaspoon vanilla
- Preheat the oven to 325°F. Lightly spray an 8×8 baking dish (not a 9×9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined. The batter will be thick.
- Pour the batter into the prepared pan – use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing into squares. Store in an airtight container at room temperature for up to 3 days. These also freeze well!
Find the Perfect Bento Lunch Box For Your Picnic
Kangovou offers a great selection of top-quality bento lunch box containers for your summer picnics and any other occasion. Learn more about bento lunch boxes from the knowledgeable staff at Kangovou.