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May 11, 2022 By Family Features 3 min read

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Seneca Foods

Artichoke hearts, pickled beets and kalamata olives give these picnic-perfect sandwiches a unique taste.

Seneca Foods

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Seneca Foods

This quick bean salad with tortellini provides a quick meal, and is easily packable for a picnic outside.

Seneca Foods

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Heading outdoors for a fresh, homemade meal is an alluring activity when warm weather and sunshine provide a perfect opportunity for dining on the patio.

Or, if some time away from the house is calling your name, packing a lunch and taking off for the park can be an ideal getaway without getting too far from home.

Next time the sunÄ¢¹½ÊÓƵ rays call your name, invite friends and family for a delicious picnic loaded with warm-weather flavors. Just lay out your favorite blanket on the grass or don an outdoor table with a classic checkered tablecloth then share recipes that make al fresco meals truly memorable.

No picnic is complete without sandwiches loaded with all your favorite toppings, and these Picnic-wiches with Greek Artichoke Beet Salad provide the freshness that outdoor meals are made of. This recipe starts with a homemade relish loaded with Aunt NellieÄ¢¹½ÊÓƵ Pickled Beets, artichoke hearts, olives and green onions that complements the winning combination of turkey, feta and ciabatta.

Pair your party tray of sandwiches with a perfect partner like Bean, Tortellini and Pesto Salad made with READ Bean Salad for a complete spread that’ll leave you waiting for the next opportunity to take mealtime outdoors. With just a handful of ingredients and customizable with your desired stir-ins like tomatoes, peppers and green onions, itÄ¢¹½ÊÓƵ ready in next to no time.

To find more picnic-worthy appetizers, meals, sides and more, visit readsalads.com and auntnellies.com.

Picnic-wiches with Greek Artichoke Beet Salad

Servings: 6

1 jar (16 ounces) Aunt NellieÄ¢¹½ÊÓƵ Sliced Pickled Beets

1 jar (about 6 ounces) marinated artichoke hearts

1/2 cup pitted kalamata or ripe olives, sliced

3 tablespoons sliced green onions

freshly ground black pepper, to taste (optional)

6 romaine lettuce leaves

1 pound thinly sliced deli turkey

6 ciabatta or sandwich rolls, sliced horizontally

1/3 cup crumbled feta cheese

1/4 cup pine nuts, toasted

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.

In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.

Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.

Bean, Tortellini and Pesto Salad

Servings: 6

2 cans (15 ounces each) READ 3 or 4 Bean Salad

1/4 cup prepared basil pesto

1/2 teaspoon salt (optional)

1 package (9 ounces) refrigerated tortellini

grape tomatoes (optional)

halved cherry tomatoes (optional)

chopped bell pepper (optional)

thinly sliced green onions (optional)

Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.

Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add grape tomatoes, cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.

Serve at room temperature or chilled.