12 Refreshing No Cook Picnic Foods for Stress-Free Outings

Written by Sandra P. Hays in Dessert

You know that feeling when the weather’s perfect and packing up for a picnic sounds better than turning on the oven? These 12 refreshing no cook picnic foods are exactly what you need for stress-free outings. You’ll find recipes that stay cool in a basket, travel beautifully, and taste bright and fresh under the sky.

This guide focuses on easy, make-ahead ideas that require zero stove time. From crisp veggie wraps and fruity parfaits to savory skewers and chilled soups, these no cook picnic foods cover snacks, mains, and desserts. Each recipe lists precise ingredients, clear steps, and serving tips to help you pack like a pro.

Keep this list pinned for your next picnic, backyard hang, or day trip. You’ll get flavor combos, storage notes, and simple garnishes that make every bite sing. Let’s fill your basket with vibrant, no-fuss picnic food.

1. Mediterranean Hummus Veggie Wrap

This wrap is a crunchy, creamy handheld that travels well. The hummus adds savory creaminess while crisp veggies give fresh texture. It’s a bright Mediterranean flavor profile with lemon, olive oil, and feta salt. Great for vegetarians and anyone who loves crisp bites. You’ll smell lemon and herbs as you unwrap it.

Prep time: 15 minutes | Cook time: 0 minutes | Serves: 4

Ingredients

  • 4 large whole wheat tortillas (10-inch)
  • 1 1/2 cups hummus (store-bought or homemade)
  • 2 cups baby spinach, washed
  • 1 large cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tbsp lemon juice, fresh
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Lay tortillas flat on a clean surface. Spread about 3 tablespoons hummus evenly over each tortilla, leaving a 1-inch border.
  2. Drizzle 1/2 tbsp olive oil and 1/2 tbsp lemon juice over the hummus for brightness.
  3. Layer 1/2 cup baby spinach, cucumber slices, bell pepper strips, olives, and 2 tbsp crumbled feta on each tortilla.
  4. Sprinkle 1/8 tsp dried oregano and a pinch of salt and pepper over the fillings.
  5. Fold the sides in, then roll tightly from one edge. Press gently to compact the wrap.
  6. Wrap each roll in parchment or plastic wrap. Chill 10–15 minutes to firm up and make slicing easier.
  7. Slice each wrap in half at a 45-degree angle. Visual cue: edges should be snug and fillings held in place.
  8. Pack in a cooler with an ice pack. Consume within 24 hours for best texture.

How to Serve It

  • Place halves on a wooden board and garnish with extra feta and lemon wedges.
  • Pair with iced tea or a crisp white wine if it’s an adult picnic.
  • For add-ons, include a small container of extra hummus or tzatziki.
  • Store wrapped in the fridge up to 24 hours. Avoid soggy wraps by packing wet ingredients separately if needed.
  • Make-ahead: Assemble and wrap, then chill. Slice right before serving.
  • Great for spring or summer picnics where you want clean, Mediterranean flavors.

2. No Cook Picnic Foods: Caprese Skewers

These Caprese skewers are a tiny, elegant bite packed with classic flavors. Juicy tomato, creamy mozzarella, and peppery basil combine with balsamic for sweet tang. They’re ideal as easy picnic appetizers or finger food. People who love fresh Italian flavors will reach for seconds. The aroma of basil and balsamic is bright and inviting.

Prep time: 15 minutes | Cook time: 0 minutes | Serves: 6 (12 skewers)

Ingredients

  • 24 cherry tomatoes
  • 12 oz bocconcini (mini mozzarella balls), drained
  • 24 fresh basil leaves
  • 12 small bamboo skewers (6-inch)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic reduction or glaze
  • 1 tsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • Optional: 2 tbsp chopped fresh oregano

Instructions

  1. Drain mozzarella and pat dry with paper towels.
  2. Thread a cherry tomato, basil leaf (folded if large), and mozzarella onto each skewer.
  3. Arrange skewers on a plate or marble slab.
  4. Whisk together olive oil, balsamic reduction, lemon juice, salt, and pepper.
  5. Drizzle dressing evenly over skewers. Visual cue: glaze should bead lightly on tomatoes.
  6. Sprinkle chopped oregano if using.
  7. Cover and refrigerate 10–20 minutes to let flavors meld.
  8. Pack on a flat tray to prevent skewers from rolling. Serve chilled.

How to Serve It

  • Present skewers on a slate or marble board with lemon wedges.
  • Garnish with extra basil sprigs and a drizzle of olive oil.
  • Pairs with crusty bread, olives, and chilled rosé.
  • Store in the refrigerator up to 24 hours; keep dressing separate for longer freshness.
  • Make-ahead: Assemble skewers and add dressing right before serving.
  • Perfect as a light starter during warm-weather picnics.

3. Smoked Salmon Cucumber Rolls

These cucumber rolls are cool, silky, and super portable. Thin cucumber ribbons hold smoked salmon, tangy cream cheese, and bright dill. They offer a delicate, savory bite with a refreshing crunch. Seafood lovers and anyone avoiding bread will enjoy these. Expect a briny, herb-scented aroma with buttery salmon notes.

Prep time: 20 minutes | Cook time: 0 minutes | Serves: 4 (12–16 rolls)

Ingredients

  • 2 large English cucumbers
  • 8 oz smoked salmon, thinly sliced
  • 8 oz cream cheese, softened to room temperature
  • 2 tbsp sour cream
  • 2 tsp lemon zest
  • 2 tbsp fresh dill, chopped, plus extra for garnish
  • 1 tbsp capers, drained
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • Optional: 1 tbsp finely chopped chives

Instructions

  1. Using a mandoline or vegetable peeler, slice cucumbers lengthwise into thin 1/8-inch ribbons.
  2. Pat cucumber ribbons dry with paper towels to remove excess moisture.
  3. In a bowl, mix cream cheese, sour cream, lemon zest, dill, chives, salt, and pepper until smooth.
  4. Spread about 1 teaspoon of the cheese mixture along one end of each cucumber ribbon.
  5. Place a small strip of smoked salmon and a few capers on top of the cheese.
  6. Roll tightly from the filled end; secure with a toothpick if needed.
  7. Arrange rolls on a chilled platter and garnish with extra dill and lemon slices.
  8. Chill 15–20 minutes before serving. Visual cue: rolls should hold shape and not slip open.

How to Serve It

  • Serve on a slate with lemon wedges and extra capers in a small dish.
  • Pair with sparkling water, herbal iced tea, or a crisp white wine.
  • Store in an airtight container in the fridge up to 24 hours; watch for cucumber moisture.
  • Make-ahead: Assemble and keep covered; add toothpicks and garnish at serving.
  • Nice addition to seafood-focused picnic spreads or brunch picnics.

4. Chickpea & Avocado Mason Jar Salad

This mason jar salad is hearty, creamy, and perfectly portable. Chickpeas give nutty protein while avocado adds lush creaminess. It’s a no-cook salad that stays crisp if you layer dressing at the bottom. People who want a filling vegetarian lunch will love it. Smell the citrusy dressing and see colorful layers through the jar.

Prep time: 15 minutes | Cook time: 0 minutes | Serves: 4 jars

Ingredients

  • 2 cups canned chickpeas, drained and rinsed
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 4 cups mixed salad greens
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cucumber, diced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice, fresh
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Prepare dressing: whisk olive oil, lemon juice, Dijon, salt, and pepper.
  2. Place 2 tablespoons dressing in the bottom of each jar.
  3. Add chickpeas next so they soak up the dressing.
  4. Layer cucumber, cherry tomatoes, red onion, avocado, parsley, and feta.
  5. Top each jar with mixed greens. Leave 1/2 inch headspace.
  6. Seal jars and chill up to 6 hours. Visual cue: when you flip the jar, dressing coats but greens stay crisp.
  7. Before eating, shake jar vigorously or pour into a bowl to mix.
  8. Taste and adjust salt and lemon if needed.

How to Serve It

  • Serve straight from the jar or empty onto a plate for a picnic spread.
  • Garnish with extra parsley and a lemon wedge.
  • Pair with crusty bread or whole-grain crackers.
  • Store refrigerated up to 6 hours; add avocado last for longer freshness.
  • Make-ahead: Assemble jars the night before; add avocado right before serving for best color.
  • Perfect for active outdoor days when you want easy, no-cook salads.

5. No Cook Picnic Foods: Asian Crunch Lettuce Cups

These Asian crunch lettuce cups mix sweet, tangy, and nutty flavors without any cooking. Shredded cabbage and carrots add crunch, while edamame adds protein and chew. They’re light, handheld, and ideal for alfresco nibbling. Fans of bright Asian-inspired sauces will love the texture contrast and bright sesame aroma.

Prep time: 20 minutes | Cook time: 0 minutes | Serves: 6 (about 24 cups)

Ingredients

  • 2 heads butter or bibb lettuce, leaves separated and washed
  • 2 cups shredded red cabbage
  • 1 1/2 cups shredded carrots
  • 1 cup shelled edamame, thawed if frozen
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1/3 cup roasted peanuts, chopped
  • 3 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup
  • 1/2 tsp grated ginger (optional)
  • Sesame seeds for garnish

Instructions

  1. Whisk soy sauce, rice vinegar, sesame oil, honey, and ginger in a bowl.
  2. In a large bowl, combine cabbage, carrots, edamame, bell pepper, green onions, and cilantro.
  3. Pour dressing over veggies and toss until well coated.
  4. Stir in chopped peanuts, reserving a few for garnish.
  5. Spoon about 2–3 tablespoons of the mixture into each lettuce leaf.
  6. Sprinkle sesame seeds and reserved peanuts on top for crunch.
  7. Chill 10–15 minutes to meld flavors. Visual cue: veggies should glisten but stay crisp.
  8. Pack lettuce leaves and filling separately to prevent wilting, if traveling long distances.

How to Serve It

  • Arrange cups on a long platter and garnish with lime wedges.
  • Serve with chilled jasmine iced tea or light beer.
  • Store dressing and filling separately for up to 24 hours; assemble at picnic site.
  • Make-ahead: Chop and toss salad; keep lettuce leaves refrigerated and dry in a sealed bag.
  • Great for family picnics or potlucks where you want easy no-cook picnic foods.

6. Tuna, White Bean & Herb Salad

This salad is meaty, herby, and satisfying without any heat. Canned tuna and white beans build a creamy, protein-packed base. Fresh parsley and lemon brighten every forkful. It’s ideal for sandwiches, on crackers, or as a main salad. Expect briny tuna notes and a citrusy finish.

Prep time: 10 minutes | Cook time: 0 minutes | Serves: 4

Ingredients

  • 2 5-oz cans tuna in olive oil, drained and flaked
  • 2 cups canned white beans (cannellini), drained and rinsed
  • 1/4 cup red onion, finely chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp capers, drained
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice, fresh
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1 tbsp chopped fresh dill

Instructions

  1. In a large bowl, combine tuna and white beans gently to keep some bean texture.
  2. Add onion, celery, parsley, and capers.
  3. Whisk olive oil, lemon juice, and Dijon until emulsified. Season with salt and pepper.
  4. Pour dressing over tuna mixture and fold gently until combined.
  5. Taste and adjust seasoning with extra lemon or salt.
  6. Chill 10–20 minutes to let flavors meld. Visual cue: mixture should be moist but not soupy.
  7. Serve on slices of bread, in lettuce cups, or with crackers.
  8. Store covered in the fridge up to 24 hours; stir before serving.

How to Serve It

  • Spoon onto thick slices of sourdough or onto tomato halves for open-faced bites.
  • Garnish with parsley sprigs and extra capers.
  • Pairs well with chilled white wine, lemonade, or light vegetable sides.
  • Store in an airtight container up to 24 hours; beans absorb dressing over time.
  • Make-ahead: Mix ingredients and refrigerate; keep bread separate to avoid sogginess.
  • A hearty option among no cook picnic foods when you want protein-rich choices.

7. Berry, Mint & Lime Fruit Salad with Honey-Lime Drizzle

This fruit salad is bright, tangy, and fragrant with mint. Mixed berries and kiwi provide juicy bursts, while a honey-lime drizzle ties it together. It’s a fresh, hydrating dessert or side for warm days. Fans of citrus and sweet-tart flavors will love the contrast. Inhale the minty citrus aroma before digging in.

Prep time: 10 minutes | Cook time: 0 minutes | Serves: 6

Ingredients

  • 2 cups strawberries, hulled and quartered
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 kiwis, peeled and chopped
  • 1 small mango, diced
  • 1/4 cup fresh mint, chopped
  • 2 tbsp honey or maple syrup
  • 2 tbsp lime juice, fresh
  • 1 tsp lime zest
  • Optional: 1 tbsp chia seeds for texture

Instructions

  1. In a large bowl, combine strawberries, blueberries, raspberries, kiwi, and mango.
  2. In a small bowl, whisk honey, lime juice, and lime zest until smooth.
  3. Pour dressing over fruit and gently toss to coat.
  4. Fold in chopped mint and chia seeds if using.
  5. Chill 10–15 minutes so flavors meld. Visual cue: fruit should glisten but remain intact.
  6. Taste and add extra lime or honey if you want more tang or sweetness.
  7. Transfer to individual jars or a serving bowl for picnic transport.
  8. Keep refrigerated and serve chilled.

How to Serve It

  • Spoon into small mason jars for grab-and-go servings.
  • Garnish with whole mint leaves and a lime wheel.
  • Pairs beautifully with sparkling water or iced tea.
  • Store up to 24 hours refrigerated; berries will soften over time.
  • Make-ahead: Chop fruit and mix; add mint and dressing right before serving.
  • A refreshing, no-cook picnic food perfect for hot afternoons.

8. Chilled Gazpacho in Mason Jars

This chilled gazpacho is a garden-fresh, spoonable soup that needs no cooking. Ripe tomatoes, cucumber, and bell pepper blend into a silky, tangy base. It’s hydrating and bright, perfect for hot picnic days. Fans of savory, refreshing soups will enjoy the herb lift. The scent of tomato and fresh basil is irresistible.

Prep time: 15 minutes | Cook time: 0 minutes | Serves: 6

Ingredients

  • 6 ripe tomatoes, cored and quartered
  • 1 English cucumber, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 small red onion, chopped
  • 2 garlic cloves, peeled
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil or cilantro
  • Optional garnish: diced cucumber, croutons, basil chiffonade

Instructions

  1. In a blender or food processor, add tomatoes, cucumber, bell pepper, onion, and garlic in batches.
  2. Pulse to desired texture—smooth or slightly chunky.
  3. Add olive oil, red wine vinegar, salt, and pepper. Blend until combined.
  4. Stir in chopped basil or cilantro.
  5. Taste and adjust seasoning, adding more vinegar if you want extra tang.
  6. Chill at least 1 hour or overnight for best flavor. Visual cue: chilled soup will thicken slightly and taste brighter.
  7. Pour into mason jars and top with diced cucumber and basil before serving.
  8. Keep refrigerated until serving; bring in a cooler to picnic site.

How to Serve It

  • Serve in small mason jars with spoons for easy sipping.
  • Garnish with croutons, a drizzle of olive oil, and basil.
  • Pair with chilled white wine or a citrusy mocktail.
  • Store in the fridge up to 48 hours; flavors deepen over time.
  • Make-ahead: Blend and chill overnight; garnish at serving.
  • One of the standout no cook picnic foods for summer heat.

9. Prosciutto & Melon Rolls with Basil

These prosciutto and melon rolls are a sweet-and-salty picnic classic. Juicy cantaloupe pairs with paper-thin prosciutto and peppery basil. The result is delicate, refreshing, and effortlessly elegant. Guests who enjoy simple gourmet bites will love this. Expect fragrant basil and sweet melon juices.

Prep time: 10 minutes | Cook time: 0 minutes | Serves: 6

Ingredients

  • 1 small cantaloupe, peeled, seeded, and cut into 24 wedges
  • 8 oz prosciutto, thinly sliced
  • 24 fresh basil leaves
  • 2 tbsp honey
  • 1 tbsp lime juice
  • Freshly ground black pepper, to taste
  • Optional: 1 tbsp aged balsamic reduction for drizzling
  • Flaky sea salt, for finishing

Instructions

  1. Cut melon into wedges about 1/2-inch thick; pat dry with paper towel.
  2. Lay a basil leaf and a thin slice of prosciutto on each melon wedge.
  3. Roll prosciutto tightly around the melon and basil.
  4. Arrange rolls on a platter seam-side down.
  5. Whisk honey and lime juice; drizzle lightly over rolls.
  6. Finish with a few grinds of black pepper and a pinch of flaky sea salt.
  7. Optional: Add a light drizzle of balsamic reduction.
  8. Chill 10–15 minutes before serving. Visual cue: prosciutto should cling to melon and basil.

How to Serve It

  • Present on a chilled platter with toothpicks for easy grabbing.
  • Garnish with extra basil and lemon or lime wedges.
  • Pairs with Prosecco or a dry rosé.
  • Store covered in the fridge up to 6 hours; melon will release juices over time.
  • Make-ahead: Assemble and chill; add honey-lime drizzle at serving.
  • A timeless no-cook picnic food for sweet-and-salty lovers.

10. No-Bake Lemon Yogurt Parfaits

These lemon yogurt parfaits are bright, creamy, and satisfyingly crunchy. Greek yogurt gets a lemony lift and alternates with granola and berries for texture. They travel well in jars for a sweet picnic finish. Fans of tangy desserts will appreciate the zesty finish. The fresh lemon scent is lively and clean.

Prep time: 15 minutes | Cook time: 0 minutes | Serves: 4

Ingredients

  • 2 cups Greek yogurt (plain, full-fat or 2%)
  • 1/4 cup honey or maple syrup
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice, fresh
  • 1 cup granola
  • 1 cup blueberries
  • 1 cup strawberries, sliced
  • 4 small mason jars (8 oz)
  • 2 tbsp chia seeds (optional)
  • Fresh mint for garnish

Instructions

  1. In a bowl, stir together Greek yogurt, honey, lemon zest, and lemon juice until smooth.
  2. Spoon 2 tablespoons of yogurt into the bottom of each jar.
  3. Add 1–2 tablespoons of granola, then a layer of berries.
  4. Repeat layers finishing with yogurt and a small sprinkle of granola.
  5. Top with a few fresh berries and mint.
  6. Chill at least 30 minutes before serving to let flavors set. Visual cue: parfait should hold layers without collapsing.
  7. Pack jars upright in a cooler to keep granola crunchy.
  8. Let sit at room temperature 10 minutes before eating if very cold.

How to Serve It

  • Serve parfaits chilled with a sprig of mint and lemon zest on top.
  • Pair with cold brew coffee or sparkling water.
  • Store in the fridge up to 24 hours; add granola just before serving for crunch.
  • Make-ahead: Assemble and refrigerate; keep an extra container of granola on the side.
  • A light dessert among no cook picnic foods that still feels indulgent.

11. No Cook Picnic Foods: Almond Date Energy Balls

These almond date energy balls are chewy, nutty, and naturally sweet. They pack big flavor with dates, almonds, and cocoa nibs for crunch. Use them as a sweet bite or fueling snack during outdoor adventures. You’ll notice a warm, caramel-like aroma from the dates. Easy to grab and energizing.

Prep time: 15 minutes | Cook time: 0 minutes | Makes: 18 balls

Ingredients

  • 1 1/2 cups pitted Medjool dates (about 12 dates)
  • 1 cup raw almonds
  • 1/2 cup rolled oats
  • 2 tbsp almond butter
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 tbsp shredded coconut (plus extra for rolling)
  • Optional: 2 tbsp cocoa nibs or dark chocolate chips

Instructions

  1. Pulse almonds in a food processor until finely chopped.
  2. Add dates, oats, almond butter, cocoa powder, chia seeds, vanilla, and salt.
  3. Process until mixture clumps and is sticky. Visual cue: mixture should hold together when pressed.
  4. Stir in shredded coconut and cocoa nibs if using.
  5. Roll about 1 tablespoon portions into tight balls. If mixture is dry, add 1/2 teaspoon water or extra almond butter.
  6. Roll each ball in extra shredded coconut for coating.
  7. Chill at least 20 minutes to firm up.
  8. Store in an airtight container in the fridge for up to 2 weeks.

How to Serve It

  • Pack in small containers for easy snacking on hikes or picnics.
  • Pair with coffee, tea, or a nut milk for a quick recharge.
  • Keep chilled in a cooler during summer picnics.
  • Make-ahead: These are ideal to prepare days in advance and are part of smart no cook picnic foods.
  • Offer a variety by rolling in crushed nuts or cocoa powder.

12. Mediterranean Mezze Board Jar

This mason-jar mezze brings a full Mediterranean platter into a single jar. Each jar holds hummus, marinated veggies, olives, and cheese for a balanced bite. It’s travel-friendly and great for grazing. Herbaceous and savory notes shine through the olive oil and lemon. The look is colorful and appetizing.

Prep time: 20 minutes | Cook time: 0 minutes | Serves: 4 jars

Ingredients

  • 1 cup hummus (store-bought or homemade)
  • 1 cup tabbouleh or parsley salad
  • 1/2 cup marinated roasted red peppers, sliced
  • 1/2 cup mixed marinated olives
  • 1/2 cup cucumber, diced
  • 1/2 cup feta cheese, cubed
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • Pita bread cut into triangles, for serving
  • Optional: 1 tbsp za'atar for sprinkle

Instructions

  1. In each jar, spoon 3 tablespoons hummus into the bottom.
  2. Add a layer of tabbouleh or chopped parsley salad.
  3. Layer roasted red peppers, marinated olives, cucumber, and sun-dried tomatoes.
  4. Nestle feta cubes on the top layer.
  5. Drizzle 1/2 tbsp olive oil and 1/4 tsp lemon juice into each jar for shine.
  6. Sprinkle za'atar if desired.
  7. Seal jars and chill up to 8 hours. Visual cue: layers should stay distinct and hummus remain firm.
  8. Serve with warm pita triangles or crisp bread on the side.

How to Serve It

  • Open jars and present with pita triangles, breadsticks, or fresh veggies.
  • Garnish with extra olive oil and a lemon wedge.
  • Store refrigerated up to 24 hours; keep bread separate to avoid sogginess.
  • Make-ahead: Perfect for prepping the night before a picnic; pack jars in a cooler.
  • A hearty and versatile option among no cook picnic foods that suits groups.

These 12 recipes cover a wide range of picnic needs: light bites, main salads, sweet treats, and portable snacks. You’ll find no cook picnic foods here for picky eaters, vegetarians, seafood lovers, and anyone craving fresh, easy flavors. Try a few for your next outing and save this list for planning. Which of these will you pack first for a sunny afternoon with friends or family? Share your favorite picks and pass the recipes along to your picnic crew.

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