This sophisticated take on the traditional ham and cheese sammie takes just five minutes and five ingredients. If you're all out of picnic ideas, this is one picnic food that can't go wrong.

Ingredients:
Thinly sliced ham
Sliced Brie cheese
Thinly sliced Granny Smith apple
Mango chutney (or the chutney of your choice)
Sliced whole grain bread

Directions:
Spread mango chutney on bread slices. Layer ham, cheese and apple on first slice, and top with second.

Recipe courtesy of Framed Cooks

It's not quite a picnic without potato salad. This colorful recipe incorporates red potatoes, corn and cilantro for a colorful, photogenic finish.

Salad Ingredients:
8 medium-sized red potatoes
3 ears corn on the cob with husks removed (or 2⁄3 cup corn kernels, cooked)
1 cup celery, diced
1⁄2 cup green onions
1⁄2 cup red onion, diced
1⁄2 cup cilantro, chopped
1 tablespoon olive oil (for brushing the potatoes)

Dressing Ingredients:
1⁄2 cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon lime juice
2 teaspoons Mexican seasoning

Directions:
Fully submerge corn in a shallow dish of water. Place the potatoes in a large pot; add water until potatoes are covered. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, until potatoes are soft. Drain water from potatoes. Allow potatoes to cool, until they can safely be handled.

Heat the grill. Cut potatoes in half and brush with olive oil. Remove corn from the water. Place corn and potatoes on the hot grill. Cook potatoes for 5 minutes on each side. Cook corn for 15 minutes, flipping once so both sides are evenly cooked.

Once potatoes and corn are cool to the touch, chop potatoes into small, bite-sized pieces. Using a knife, remove the corn kernels from the cob. In a small bowl, combine dressing ingredients. In a large bowl, combine potatoes, corn, celery, green onions, red onion and cilantro. Pour dressing over the salad, and gently toss.

Recipe courtesy of Simply Organic

You can bring baby carrots and ranch dressing to your picnic, or you can flex your artisanal muscles and make this tasty alternative. This simple grilled artichoke dish with Tunisian-inspired dressing is veggies and dip for grown-ups.

Ingredients:
4 medium artichokes
1 lemon
1/2 cup mayonnaise
1 tablespoon Harissa
1 tablespoon honey
1 1/4 tablespoons freshly ground pepper
1 tablespoon salt
Cooking spray

Directions:
Using a serrated knife, cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard. Rub artichokes with lemon. Fill a large pot with water and fit with a steaming rack. Place artichokes on rack, and steam until they are tender and easily pierced with a fork (about 30 minutes). Set aside to cool for 15 minutes.

Meanwhile, preheat grill to high heat. In a small bowl, combine mayonnaise, harissa, honey, and 1/4 teaspoon pepper, and stir well. Set aside.

Spray the cut side of each artichoke with cooking spray. Sprinkle with salt and remaining pepper. Grill artichokes, cut side down, until nicely charred (about five minutes). Serve with dipping sauce.

Recipe courtesy of Country Living

The key to good picnic food is convenience, and these delicious skewers require neither cutlery nor plates. The Mediterranean flavors and colorful aesthetic makes this easy healthy recipe a total crowd-pleaser.

Ingredients (serves 8):
16 ripe cherry tomatoes
16 small fresh mozzarella balls
16 basil leaves
3 tablespoons extra virgin olive oil
Premium balsamic vinegar
Sea salt and fresh ground pepper

Directions:
Wash and dry cherry tomatoes. Pierce one tomato on each skewer, then one chunk of mozzarella on top of the tomato, and place a basil leaf on top. Repeat the process until there are 6 pieces on each skewer. Drizzle with olive oil, balsamic vinegar, and sprinkle with salt and pepper.

Recipe courtesy of Reluctant Entertainer

Salad recipes don't get simpler (or prettier) than this fresh picnic food idea. With watermelon as its centerpiece, the dish takes full advantage of summertime.

Salad Ingredients:
6 cups baby arugula, washed and spun dry
1/8th of a seedless watermelon, rind removed, and cut in 1-inch cubes 12 ounces feta cheese, diced
1 cup whole fresh mint leaves, julienned

Dressing Ingredients:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/4 cup minced shallots
1 tablespoon honey
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black

Directions:
For dressing, whisk together orange juice, lemon juice, shallots, honey, salt and pepper. Slowly pour in olive oil, whisking constantly, to form an emulsion.

Place arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly, and toss well.

Recipe courtesy of Ina Garten