It’s the start of springtime, and we have one thing on our minds: vacation. These must-try Spring Break recipes are sure to make every member on your vacation excited to eat at home!
Don’t want to mess with the hassle of walking back to the condo for lunch? Pack your cooler with Brie & Pear Skewers, Ranch Fun Dip and Tarragon Chicken Salad, and you’re set for the day. While you’re at it, throw some Apple Chips and No-Bake Granola bars in your beach bag for a sweet afternoon snack. With a variety of small bites, like skewers, sweet and savory chips, granola bars and dips, but also heartier options like a cold green or pasta salad and sandwiches to make a complete meal, you have all the recipes you need to fuel those long sun-soaked days.
Beach Bag Snacks
Apple Chips
Time: 12 minutes (prep + cooking)
Ingredients:
- Apples (any variety will work)
- Cinnamon
Instructions:
- Thinly slice your apples across the core to about ¼ inches.
- Lay the slices in a single layer in your air fryer. It’s ok if they’re touching—the apples will shrink!
- Sprinkle some cinnamon across the top. Air fry at 350º for 8-10 minutes, flipping halfway.
- Let the chips cool in the air fryer for about 5 minutes after cooking to help them crisp up.
Avocado Salsa Verde
Ingredients:
- 1 avocado
- 3 tomatillos
- ½ to 1 serrano pepper (depending on how spicy you want it)
- ¼ cup cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Put all ingredients in a blender, and blend until smooth. Serve with chips or on tacos.
Banana Chips
Cook time: 15 min
Ingredients:
- 2 just ripe bananas
- 2 tsp avocado or olive oil
- ¼ tsp salt
Instructions:
- Preheat your air fryer to 350º. Peel and slice your bananas to ¼ in thick.
- Put your banana slices in a small bowl, and add the oil and salt. Toss until the slices are coated. Place them in a single layer in the air fryer, and cook for 8-10 minutes, flipping halfway through cooking. Let cool.
- Eat them alone, or serve with peanut butter.
Brie & Pear Skewers
Cook time: 10 min
Ingredients:
- 1-2 pears
- Arugula
- Brie
- Balsamic glaze
- Walnuts, chopped
Instructions:
- Cut your pears and brie into cubes roughly the same size. Grab a toothpick, then layer a piece of pear, a stack of arugula leaves, and a piece of brie. Place on a plate, and make as many toothpicks as needed.
- Once you’ve made the skewers, drizzle balsamic glaze over the top. Sprinkle chopped walnuts, pressing the walnut pieces gently into the brie. Enjoy!
Mango Salsa
Total Time: 10 minutes
Ingredients:
- 2 mangos
- 1 red bell pepper
- ½ red onion
- 1 jalapeño
- One small bunch of cilantro
- 1 lime
Instructions:
- Cut the mango, bell pepper, onion, and jalapeno into a small dice. Put the diced ingredients into a medium bowl.
- Roughly chop about 1 tablespoon of cilantro, and add it to the bowl. Squeeze half a lime into the bowl, then add a pinch of salt.
- Mix everything together.
No-Bake Granola Bars
Cook time: 1 hour 15 min
Ingredients:
- ½ cup creamy natural peanut butter
- ⅓ cup honey
- ½ tsp vanilla
- ¼ tsp salt
- 1 ¼ cups whole rolled oats
- 2 Tbsp mini chocolate chips
- 2 Tbsp sunflower seeds (or any chopped nut)
Instructions:
- Line a baking pan with parchment paper.
- In a large bowl, stir together the peanut butter, honey, vanilla, and salt until smooth. Add the oats, chocolate chips and sunflower seeds. Stir until well combined.
- Pour the mixture into the baking pan, and press to spread using the back of a spoon. Add a second piece of parchment paper on top, and use the back of a glass to press down and flatten the bars.
- Chill for at least 1 hour, then slice. Store cut bars in the fridge.
Ranch Fun Dip
Ingredients:
- ¼ cup raw pistachios
- 2 Tbsp nutritional yeast
- 2 tsp Diamond Crystal or 1¼ tsp. Morton kosher salt
- 2 tsp Aleppo-style pepper
- 2 tsp dried dill
- 1 tsp sugar
- 1 tsp onion powder
- ½ tsp garlic powder
Instructions:
- Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.
- Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
- Serve dip with crudités.
Recipe by: https://www.bonappetit.com/recipe/ranch-fun-dip
Snackle Box
Cook time: 10 min
Ingredients:
Choose whatever snacks you like, but we recommend a mix of fruits, veggies, chips, dips, crackers, nuts, cheese, etc.
Instructions:
Fill your tackle box up with a variety of snacks. It’s as simple as that!
Homemade Chex Mix
Cook time: 1 hour 15 min
Ingredients:
- 3 cups Corn Chex™ cereal
- 3 cups Rice Chex™ cereal
- 3 cups Wheat Chex™ cereal
- 1 ½ cup bite-size pretzels
- 1 ½ cup bagel chips
- 6 Tbsp butter
- 2 Tbsp Worcestershire sauce
- 1 ½ tsp salt
- ¾ tsp garlic powder
- ½ tsp onion powder
Ingredients:
- In a large bowl, combine the cereal, pretzels, and bagel chips.
- Melt the butter, then add the Worcestershire and seasonings. Whisk to combine.
- Pour the butter mixture over the cereal mixture slowly, stirring to make sure all pieces are coated. Pour onto a large baking sheet and bake at 350º for one hour, stirring every 15 minutes.
Quick Lunch in The Cooler
Beach Sandwich
Cook time: 5 min
Ingredients:
- 2 slices of bread
- Trader Joe’s caramelized onion dip
- Swiss cheese
- Smoked turkey
- Spinach
- Red onion
- Tomato
- Avocado
Instructions:
- Spread the caramelized onion dip on one slice of bread. Stack the remaining ingredients on the sandwich, ending with the final slice of bread.
- Cut in half and enjoy!
BLT
Ingredients:
- 2 slices of toasted bread
- Mayo
- Lettuce
- Tomato
- 2-3 strips of bacon, cooked
- Salt + Pepper
Instructions:
- Spread a thin layer of mayo on both sides of your toasted bread. Season with salt and pepper.
- Put a few leaves or lettuce (we used romaine) on one half of the bread. Add a couple slices of tomato on top of the lettuce.
- Cut the cooked bacon strips in half, and layer on the other slice of bread.
- Sandwich it together, and enjoy!
Citrus Salad
Ingredients:
- Mixed citrus (2-3 lbs)
- Salty cheese, like Parmesan, sliced
- ¼ cup pistachios
- 3 tbsp olive oil
- 1 Tbsp honey
- 1 tsp rice vinegar
- Black pepper
Instructions:
- Peek and slice your citrus, and put it on a plate. Layer it with the Parmesan slices.
- Roughly chop the pistachios, then put them in a pan with the olive oil over medium heat. Stir as the pistachios toast, around 5 min.
- When the pistachios are toasted, then off the heat. Add the honey and rice vinegar, and stir.
- Pour the nut mixture over the citrus, as evenly as possible. Top with fresh cracked black pepper, and enjoy.
Pasta Salad with Homemade Caesar
Ingredients
Dressing
- 2 oz anchovies, crushed with a fork
- 2 to 3 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 to 2 Tbsp lemon juice
- ¼ to ⅓ cup extra-virgin olive oil, plus more as needed
- 1 egg yolk
Salad
- 1 ½ cups ditalini pasta
- 16 oz or 450 g canned cannellini beans, drained and rinsed
- 4 oz or 120 g castelvetrano olives, pitted and halved
- 8 oz or 240 g cherry tomatoes, halved
- 10 pepperoncini, thinly sliced
- 100 g Parmesan cheese, coarsely shaved
- 1 shallot, finely chopped
- ¼ cup fresh parsley, basil or oregano or 2 teaspoon dried herbs
Instructions:
- Bring a pot of salted water to a boil. Add the pasta and cook it 1 minute less than what the packaging calls for. Drain the pasta.
- For the dressing, combine the mustard, anchovies, garlic, a tablespoon lemon juice, yolk in the serving bowl. Whisk while slowly drizzling the olive oil to emulsify. Once the oil has been incorporated, taste and season as needed. The dressing should have a thicker consistency and have a light yellow color.
- Add the cooked pasta and all remaining ingredients to the bowl. Toss to combine. Taste and add more lemon juice or salt as needed.
Prosciutto & Pear Sandwich
Cook time: 5 min
Ingredients:
- Bread of your choice
- Goat cheese
- Prosciutto
- Pear
- Honey
- Pepper
Instructions:
- Toast your bread, then smear on a layer of goat cheese. Top with prosciutto and pear slices.
- Drizzle with honey, and finish with freshly cracked black pepper.
Simple Salad
Ingredients:
- ½ cup plain yogurt
- 2 Tbsp mayo
- 1 lemon
- 2 Tbsp fresh chives
- 1 small garlic clove
- Panko breadcrumbs
- Parmesan
- Romaine lettuce
Instructions:
- Mix yogurt, mayo, chives, lemon zest, garlic, and juice from half a lemon until smooth. Add more lemon juice if you need to thin it out. Salt and pepper to taste.
- In a pan over medium heat, toast breadcrumbs with a little bit of olive oil.
- While breadcrumbs are toasting, chop your lettuce and put it in a serving bowl. Top with dressing, and then add the breadcrumbs. Lastly, add freshly grated Parmesan.
Tarragon Chicken Salad
Ingredients:
- 1 tsp salt
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 3 Tbsp freshly squeezed lemon juice
- 1 rotisserie chicken
- 3 scallions
- ¾ cup diced celery
- ¼ cup roughly chopped tarragon leaves
- ½ black pepper
- ½ tsp smoked paprika
Instructions:
- Shred the rotisserie chicken and place the shredded meat into a bowl.
- Add the remaining ingredients, and stir to combine.
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