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

Keep your chicken salad sandwich fillings from spilling out to the rapture of a thousand ants by folding them up into a tasty picnic wrap.

Wrap Ingredients (serves 4):
2 cups shredded roast chicken
1 cup shredded Monterey jack cheese
1 pear, peeled and chopped
1/2 cup slivered almonds
4 large spinach tortillas
mixed field greens Sauce Ingredients: 1 teaspoon canned chipotle pepper in adobo sauce 1/2 cup fresh or frozen raspberries (thawed)
Juice from half a lime
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sugar

Directions:
For sauce, place chipotle pepper, raspberries, lime juice, olive oil, salt, pepper and sugar into a food processor. Process until smooth.

In medium bowl, combine chicken, cheese, pear, almonds and sauce. Mix well. Place 1/4 of chicken salad at one end or tortilla. Place desired amount of mixed greens on top. Roll up burrito style. Cut in half.

Recipe courtesy of Culinary Circle and The Wanderlust Kitchen

Don't worry -- we haven't forgotten your perfect picnic slaw. This version incorporates Middle Eastern flavors for a tangy addition to your roster of picnic recipes.

Coleslaw Ingredients:
1 head green cabbage, shredded
1 1/2 cups carrots, julienned
4 scallions, sliced
12 pepperoncini or banana peppers, julienned or diced
Himalayan salt & fresh cracked pepper to taste
Sesame seeds

Dressing Ingredients:
3 tablespoons tahini
3 tablespoons water
1 tablespoon Dijon mustard
2 teaspoons pure cane sugar or pure maple syrup
2 teaspoons apple cider vinegar or juice of 1/2 lemon
Pinch of fresh cracked pepper

Directions:
In a small bowl combine dressing ingredients. Set aside.

In a large mixing bowl, add cabbage, carrots, scallions and pepperoncinis. Drizzle with dressing and toss. Add salt & fresh cracked pepper to taste. Serve at room temp or chilled with a sprinkle of white sesame seeds over top.

Recipe courtesy of The Simple Veganista