Civic Holiday Picnic Recipes!

Friendly reminder

All of our locations are closed on Monday, August 3 for the Civic Holiday. We will reopen on Tuesday, August 4 at 8:00 a.m.

The Civic Holiday long weekend is almost here!

A pack of Eco Guardian compostable plates and box of compostable cutlery on a wooden background.

How is it August already? We can’t believe how quickly the summer is flying by!

It feels like just yesterday we were bringing you May Long Weekend recipes. Here we are celebrating the Civic Long Weekend! Civic Holiday – which is always on the first Monday of August (with the exceptions being Quebec and Yukon). Depending on which province you’re in, the holiday may have a different name. No matter where you are, there is good food to be eaten!

Since the province is slowly reopening and there is more to do, enjoy this holiday than with picnic-style recipes that you can share with your family or friends! Enjoy them at a park or beach that is now open for us to enjoy!

Don’t forget to pick up your compostable picnic plates and cutlery by Eco Guardian!

Charcuterie Picnic Boards
A charcuterie style picnic is the easiest way to prep a lunch or snack for when you're enjoying the wonderful outdoors! It is easy to put together since there is little cooking or prep work involved. It also is perfect for picky eaters since there are so many different options to choose from!
Did you know that all our meats in-store are free of added nitrates? Nitrates found in conventional deli meats can increase your risk of heart disease. Hence, it's best to avoid it when possible!
For a bread option (because no charcuterie is complete without bread), look for Organic Stonemill Baguette, or a De La Terre Sourdough Loaf. Sourdough bread is fermented and, therefore, more digestible. Not to mention—the prebiotics in it makes your gut bacteria happy and well-fed.
We've included the ingredients we used without quantities as it varies based on thenumber of people you are feeding at your picnic!
Charcuterie boards on a blue plaid picnic blanket with a grass background. Around the three boards are plates with compostable cutlery, and a plate that has a baguette and apple crisps on it.

Zucchini Chips

Zucchini Chips that will satisfy your craving for something crunchy and salty all while being gluten-free and a healthier alternative.
Course Appetizer, Side Dish, Snack
Keyword Dairy Free, Gluten Free
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 167.5kcal
Author Sabrina Cellupica & Nicole Ensoll

Ingredients

  • 4 organic zuccini
  • A. Vogel Herbamare to taste
  • garlic powder to taste
  • black pepper to taste
  • paprika to taste
  • 1/4 cup avocado oil to brush

Instructions

  • Preheat the oven 235°F and prepare a baking sheetlined with parchment paper and sparingly spray avocado spray.
  • Prepare a separate baking sheet with a paper towel to remove the moisture from zucchini.
  • Using a mandolin, slice ⅛ inch thick zucchinislices, so they are consistent in size.
  • Place the slices on the paper towel, cover with another layer of paper towels and place another baking sheet on top. Leave for a few minutes to remove excess moisture before baking.
  • Lay the slices on the prepared baking sheet and sparingly spray or brush each slice with avocado oil.
  • Sprinkle Herbamare, garlic powder, black pepper and paprika or any of your favourite seasonings.
  • Bake chips for 1 ½ -2 hours or until lightly browned and crispy.
  • Remove from the oven and set aside to cool. Add to a charcuterie board or eat them as-is for a delicious snack!

Nutrition

Serving: 1serving | Calories: 167.5kcal | Carbohydrates: 13.3g | Protein: 4.6g | Fat: 11.8g | Saturated Fat: 1.9g | Trans Fat: 9g | Cholesterol: 9mg | Sodium: 30.4mg | Fiber: 4.2g | Sugar: 8.4g

Creamy Herb Potato Salad

Potato salad is always a favourite of many. This recipe doesn't contain mayo and eggs—but that doesn't mean it isn't delicious!
The dressing base is actually made of cashews! We've also paired it with tahini, dijon mustard as well as avocado oil. You won't be missing the creaminess of mayo in this dish!
The herbs used, along with lemon juice, make it super fresh and flavourful. You certainly won't miss the traditional type. Bon appétit!
Course Appetizer, Dinner, Salad, Side Dish
Keyword Dairy Free, Gluten Free
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Calories 304.1kcal
Author Nicole Ensoll

Ingredients

  • 2 lbs organic small red potatoes
  • 1 cup raw cashews
  • ½ cup water more may be needed
  • 1 ½ tbsp avocado oil
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp dijon mustard
  • 2 tbsp Nuts To You Organic Sesame Tahini
  • ¼ tsp A. Vogel Herbamare
  • ¼ tsp black pepper
  • 3 tbsp organic dill finely chopped
  • 1 tbsp organic parsley finely chopped
  • 1 tbsp organic chives finely chopped

Instructions

  • Soak cashews overnight, or in boiling hot water for 2 hours.
  • Wash potatoes and cut in quarters and add to a saucepan of room temperature water. Once it boils, reduce the heat to medium, so the water is at a low boil and cook for 15 – 20 minutes (or until tender). A fork should slide easily through the potato, if it cracks it's overdone).
  • Drain the water and set potatoes aside to cool completely.
  • In the meantime, add soaked and drained cashews to a high-speed blender with water and blend until creamy, thick and pourable. If you don't get the desired consistency, add more water, one tablespoon at a time.
  • Then, add avocado oil, lemon juice, dijon mustard, tahini, Herbamare and pepper andblend until thoroughly combined.
  • Pour mixture into a bowl and fold in dill, parsley and chives until fully combined.
  • Add potatoes and ensure that they're evenly coated.
  • You can serve it slightly warm, at room temperature or refrigerate for 4 hours (or overnight) and serve chilled. Enjoy!

Nutrition

Serving: 1serving | Calories: 304.1kcal | Carbohydrates: 34.5g | Protein: 8.2g | Fat: 16g | Saturated Fat: 2.6g | Sodium: 146.4mg | Fiber: 3.4g | Sugar: 2.5g

Fruit Kebabs With “Cheesecake” Dip

These easy to transport and eat fruit kabobs and "cheesecake" dip will end up being a regular in your repertoire for picnics and backyard barbeques.!
If there's a particular fruit you don't like in the recipe below, just swap it out for one you prefer! This recipe super versatile.
Course Dessert, Snack
Keyword Dairy Free, Gluten Free
Prep Time 45 minutes
Total Time 45 minutes
Calories 125.5kcal
Author Sabrina Cellupica & Nicole Ensoll

Ingredients

For the fruit kebabs:

  • 2 organic bananas sliced
  • 5 organic kiwis sliced
  • 1 organic melon sliced
  • 1 pint organic strawberries sliced
  • ½ organic watermelon sliced (see notes for a fun tip!)
  • 1 organic pineapple sliced (see notes for a fun tip!)

For the dip:

  • ½ cup Daiya Cheeze Style Spread
  • ½ cup Riviera Maison Yogurt – Pineapple & Coconut
  • ½ cup So Delicious Coconut Whip

Instructions

  • Blend together cream cheese and yogurt.
  • Once fully blended, add coconut whip until thoroughlycombined.
  • Place in a small bowl a reuseable container and refrigerate until you are ready to serve.
  • Slice all fruits into circles and set aside.
  • Then skewer fruits in the same pattern using 6 or 8" skewers.
  • Place skewers on a serving dish or into reusable containers. You are ready for your picnic, add your dip and enjoy!

Nutrition

Serving: 1serving | Calories: 125.5kcal | Carbohydrates: 13g | Protein: 0.8g | Fat: 8.6g | Saturated Fat: 5.9g | Sodium: 92.6mg | Sugar: 5.5g

We hope you enjoy your Civic Long Weekend! Even if it’s not a long weekend for you, we still encourage you to take a day and set up shop at a park or beach. Enjoy the outdoors and these delicious picnic recipe ideas!

What’s your favourite dish to bring to a picnic? Share your thoughts with @naturescanada. Be safe and have fun!

Nicole Ensoll

Certified Nutritional Practitioner

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