The sun is finally out which means you might have some exciting summer holidays booked and outdoor activities planned. Whilst enjoying a meal out is a lovely experience, sometimes all you want is a home-cooked meal whilst on the go. Whether you're on a road trip and you don't want to stop at the services, or your going to a family BBQ, we have a number of show-stopping recipes for you try.
Caprese sandwich
Whether you’re off on a road trip through Italy, or you're heading for a picnic in the park, why not take the taste of Italy with you? This crowd pleasing sandwich will tickle everyone’s taste buds and will only take you minutes to make!
Serves: 4
Ingredients
- 8 slices of bread
- 4 tbsp pesto
- Fresh salad leaves
- 150g mozzarella cheese or mini mozzarella balls sliced
- 2 large tomatoes slices
- 5 basil leaves
- 2 tsp balsamic vinegar glaze
Method
- Get your 2 slices of bread per person, and spread half a tablespoon of pesto onto each slice of bread.
- Next grab your salad leaves and layer them on either side of the bread. Thinly sliced your large tomatoes and layer on top of the salad.
- Get your mozzarella balls and shred them with your hands or slice them with a knife.
- Drizzle your balsamic glaze onto your mozzarella and tear some basil leaves onto it as well.
- Pop your slices of bread together, cut in half and add to your Citron sandwich bag.
- The reusable sandwich bag will keep your sandwich all in one piece and you won’t have to use any single-use plastic keep it fresh which is a bonus!
Herby quinoa salad and wrap rolls
This delicious Mediterranean style quinoa salad by BBC Good Food is perfect for batch cooking, meaning you can easily make some for the whole family this summer. The ham and cheese rolls are simple to make, and can be a fun alternative to the classic sandwich.
Serves: 4
Ingredients
Quinoa salad
- 300g dried quinoa
- 1 red online sliced
- 85g raisins
- 100g crumbled feta cheese or halloumi
- 200g pomegranate seeds
- 85g toasted pine nuts
- A handful of chopped coriander and mint.
- 3 lemons
- 1 tsp sugar
Rolls
- 4 mini tortilla wrap
- 4 slices of ham
- 4 slices of cheese
- 1/2 bag of lettuce leaves
- 1 tbsp chutney
Method
- Cook the quinoa according to the instructions on the packet with a vegetable stock cube. Once cooked, drain the excess water and add to a mixing bowl.
- Chop all the other salad ingredients up and toss them in with the quinoa. Give it a good mix, and divide evenly into your Citron food jars. You can either add individual portions to your small food jar, or place it all in the grand food jar. The jars will keep your salad cold for up to 7 hours, making it the perfect gadget for travelling and summer picnics.
- For the wrap, simply spread a layer of chutney onto your wrap. You can then add the slices of ham, cheese and a lettuce leaf to your wrap.
- Roll it like a burrito and slice into chunks and place in your rectangular Citron lunch box so you can see the swirls. The rectangular lunch box is perfect as you can add a small food jar into each compartment, allowing you to mix up your on-the-go meal.
Mac & cheese with a crunchy apple slaw
Another crowd pleaser has to be macaroni cheese! It’s very easy to make, and if you’re looking for a lighter version, here is our healthier recipe! We have paired it with a crunchy apple coleslaw to add some extra veggies and texture to your meal.
Serves: 4
Ingredients
Mac & cheese
- 260g of dried macaroni pasta
- 1 ½ tbsp of plain flour
- 300ml of skimmed milk
- 25 g of low-fat butter
- 100g of 30% less fat cheddar cheese
- 1 tsp French mustard
- ¼ tsp of paprika
- ¼ tsp of garlic granules
- Salt and pepper for seasoning
- 2 tbsp breadcrumbs
Apple slaw
- ¼ shredded white cabbage
- ¼ shredded red cabbage
- ½ a white onion thinly sliced
- 2 green apples grated
- 1 tbsp white wine vinegar
- 200g fat-free natural yoghurt
Method
- Cook your pasta according to the instructions on the packet, and turn the oven on to 180 degrees. Make sure to keep some of your cooked pasta water once cooked.
- Next add 100ml of your milk to a saucepan and heat until it simmers. Next sprinkle in your flour and stir. Gradually add the rest of the milk and keep stirring.
- Add all your seasoning, grated cheese and cooked pasta into your sauce. If it needs a little extra liquid, use some of the pasta water you kept.
- Add to a heatproof dish and sprinkle on your breadcrumbs. Cook for a further 20 minutes, or until the breadcrumbs are golden brown.
- Serve up into your Citron bento box if you prefer a cold mac and cheese dish, or into one of our grand food jars if you prefer to eat it warm.
- To make your slaw, simply shred and grate all your ingredients together. Mix in with your natural yoghurt, and season with some salt and pepper. Add to one of the smaller compartments of your Citron Bento Box and enjoy!
Head over to our website to shop all of essential picnic and travel pieces this summer! P.s. we even have a sale going on!