15 Make-Ahead Summer Dinner Jars for Picnics and Beach Days

Make-ahead summer dinner jars offer a convenient way to enjoy fresh, vibrant meals at picnics and beach days. Options like Mediterranean Chickpea Salad Jars and Grilled Chicken Caesar Salad Jars provide nutritious fillings, while Quinoa and Black Bean Bowls and Caprese Pasta Salad Jars add flavorful variety. Light snacks, such as Fruit and Nut Granola Jars, complete the experience. Discovering more delightful recipes can elevate your outdoor dining and keep meals exciting throughout the season.

Mediterranean Chickpea Salad Jar

The Mediterranean Chickpea Salad Jar is a vibrant and nutritious meal that showcases the fresh flavors of the Mediterranean. This dish is perfect for meal prep enthusiasts, busy professionals, or anyone looking for a healthy lunch on-the-go. With a prep time of just 15 minutes, you can create these colorful jars that are not only visually appealing but also packed with protein and fiber, making them a satisfying choice for any meal.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 cup cooked quinoa (optional)
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Toss gently to mix the ingredients.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
3. Prepare your jars by adding the dressing to the bottom of each jar first, followed by a layer of quinoa (if using). Then, layer the chickpea mixture on top, packing it down gently.
4. Repeat the layering process until the jar is full, ending with the chickpea mixture on top. Seal the jars tightly and refrigerate until ready to serve.
5. When ready to eat, shake the jar to mix in the dressing or pour it onto a plate if preferred.

Variations and Tips:

• Substitute chickpeas with black beans or lentils for a different flavor and texture.
• Add other vegetables like bell peppers, avocado, or spinach for extra nutrients.
• For added crunch, consider incorporating nuts or seeds such as sunflower seeds or walnuts.
• These jars can be stored in the refrigerator for up to 4 days, making them a great option for meal prep.
• Serve this salad as a standalone meal or as a side dish to grilled meats or fish for a complete Mediterranean-inspired dinner.

Quinoa and Black Bean Bowl

The Quinoa and Black Bean Bowl is a nutritious and filling dish that is perfect for meal prep and busy summer nights. This dish is ideal for vegetarians, vegans, and anyone looking to enjoy a light yet hearty meal.

Packed with protein, fiber, and fresh vegetables, it can be prepared in just 25 minutes. You can easily store it in jars for convenience, making it an excellent choice for on-the-go lunches or quick dinners.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Cooking Steps:

1. Rinse the quinoa under cold running water to remove its natural coating, known as saponin, which can taste bitter.
2. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed.
3. While the quinoa cooks, prepare the other ingredients: rinse the black beans, and chop the red bell pepper and avocado.
4. Once the quinoa is cooked, fluff it with a fork and add the black beans, corn, diced red bell pepper, cumin, chili powder, salt, and pepper. Mix well to combine.
5. Drizzle the lime juice over the mixture and incorporate it evenly.
6. To serve, pack the quinoa and black bean mixture into jars or bowls, topping each serving with diced avocado and a sprinkle of fresh cilantro.

Variations & Tips:

• For extra flavor, consider adding minced garlic or diced onions to the quinoa while it cooks.
• Customize the bowl by adding other cooked vegetables like zucchini, spinach, or roasted sweet potatoes.
• If you prefer a bit of heat, add jalapeños or a dash of cayenne pepper.
• To enhance the taste further, you can add a dollop of Greek yogurt or a splash of hot sauce upon serving.
• This dish can be stored in the refrigerator for up to 4 days, making it ideal for meal prep!

Grilled Chicken Caesar Salad Jar

The Grilled Chicken Caesar Salad Jar is an ideal make-ahead meal for busy weeknights, picnics, or healthy lunches on the go. This delicious and nutritious jarred salad makes it easy to enjoy a wholesome meal without the fuss of preparation at mealtime.

It takes approximately 20-25 minutes to prepare, making it a simple yet satisfying option for anyone looking to enjoy classic flavors in a convenient, portable form.

Ingredients:

• 2 cups romaine lettuce, chopped
• 1 grilled chicken breast, sliced
• ¼ cup Caesar dressing
• ¼ cup grated Parmesan cheese
• ½ cup croutons
• Cherry tomatoes, halved (optional)
• Freshly ground black pepper, to taste
• Jar or container with a tight-sealing lid

Instructions:

1. Preparation: Start by grilling the chicken breast on a preheated grill until fully cooked, about 6-7 minutes per side. Let it rest for a few minutes before slicing it into strips.
2. Layering: In a clean jar, begin by adding the Caesar dressing at the bottom. This helps keep the greens fresh while preventing them from becoming soggy.
3. Add Ingredients: Next, layer the sliced grilled chicken on top of the dressing, followed by the halved cherry tomatoes (if using), then the chopped romaine lettuce.
4. Top It Off: Sprinkle the grated Parmesan cheese over the lettuce, then add the croutons on the very top to guarantee they remain crunchy.
5. Seal and Store: Seal the jar tightly with the lid. The salad can be stored in the refrigerator for up to 3 days.

Variations and Tips:

• Protein Swap: Substitute grilled chicken with shrimp, tofu, or chickpeas for a different take.
• Dressing Alternatives: Try different dressings to suit your taste, such as ranch, balsamic vinaigrette, or a yogurt-based dressing.
• Extra Veggies: Feel free to add other vegetables like cucumbers or peppers for extra crunch and nutrients.
• Meal Prep Tip: Make several jars at once for the week ahead; simply shake before enjoying for a well-mixed salad.
• Serving Suggestion: Serve with a side of whole grain bread for a complete meal.

Thai Peanut Noodle Jar

The Thai Peanut Noodle Jar is a colorful and flavorful dish that combines tender rice noodles with a rich and creamy peanut sauce, fresh vegetables, and herbs, all beautifully layered in a jar for easy transport and meal prep.

This dish is perfect for anyone looking for a quick lunch or a light dinner on hot summer days, taking only about 20 minutes to prepare. Whether you’re feeding a family, meal prepping for the week, or packing a picnic, these jars offer convenience without sacrificing taste.

Ingredients:

• 8 oz rice noodles
• 1 cup shredded carrots
• 1 cup bell peppers, thinly sliced (any color)
• 1 cup cucumber, julienned
• 1 cup red cabbage, thinly sliced
• ½ cup green onions, chopped
• ½ cup fresh cilantro, chopped
• ½ cup unsalted peanut butter
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1 tsp ginger powder
• Crushed peanuts for topping (optional)
• Lime wedges for serving

Cooking Steps:

1. Cook the Noodles: In a large pot, bring water to a boil and cook rice noodles according to package instructions. Drain and rinse under cold water until cooled, then set aside.
2. Make the Peanut Sauce: In a bowl, whisk together the peanut butter, soy sauce, sesame oil, honey or maple syrup, rice vinegar, garlic powder, and ginger powder until smooth and well combined. If the sauce is too thick, add a little water to reach the desired consistency.
3. Layer the Jar: In a quart-sized jar, start by adding the peanut sauce to the bottom, followed by the shredded carrots, bell peppers, cucumber, red cabbage, green onions, and cooked rice noodles. Finish with a sprinkle of cilantro on top.
4. Top with Peanuts: If desired, add crushed peanuts for an extra crunch on top of the cilantro.
5. Seal and Store: Seal the jar with a lid and store it in the refrigerator until ready to eat. When you’re ready to enjoy, simply shake the jar to mix the ingredients and serve with lime wedges on the side.

Variations and Tips:

• Protein Boost: Add cooked chicken, shrimp, or tofu to the jar for additional protein.
• Spice It Up: Incorporate sliced jalapeños or a sprinkle of red pepper flakes in the sauce for a spicy kick.
• Make it Vegan: Confirm that soy sauce is a vegan brand and use maple syrup instead of honey.
• Customizable: Feel free to add any other vegetables you love, such as snap peas or broccoli.
• Meal Prep: These jars can be prepared a few days in advance. Keep the sauce separate until ready to eat if you prefer the noodles not to become too soggy.
• Serving Size: This recipe makes about two large jars or four smaller jars, perfect for lunch or dinner portions.

Caprese Pasta Salad Jar

The Caprese Pasta Salad Jar is a rejuvenating, vibrant dish that combines the classic flavors of a Caprese salad with al dente pasta, making it an ideal option for summer gatherings, picnics, or meal prep.

This dish is perfect for families, busy professionals, or anyone looking for a quick and delightful meal that can be made ahead of time. Preparation only takes about 20 minutes, and the jarred servings can be stored in the fridge for up to three days, ensuring you have a delicious meal ready to go whenever hunger strikes.

Ingredients:

• 8 oz pasta (fusilli or bowtie work great)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1 cup fresh basil leaves
• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Optional: ¼ teaspoon red pepper flakes for a spicy kick

Cooking Steps:

1. Cook the Pasta: Begin by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool.
2. Prep the Ingredients: While the pasta is cooling, halve the cherry tomatoes and mozzarella balls. Wash and dry the fresh basil leaves.
3. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and red pepper flakes if using.
4. Assemble the Jars: In clean, large mason jars, layer the ingredients starting with the dressing at the bottom. Follow with pasta, then add the tomatoes, mozzarella, and fresh basil on top. This layering helps to keep the basil fresh and prevents wilting.
5. Seal and Store: Close the jars tightly with lids and store them in the refrigerator. When ready to eat, shake the jar to combine the ingredients before serving.

Variations & Tips:

• Vegetable Add-ins: Feel free to add other vegetables such as spinach, arugula, olives, or diced bell peppers for extra crunch and nutrition.
• Protein Boost: Add diced grilled chicken, shrimp, or chickpeas for a more filling meal.
• Herbs: Experiment with other fresh herbs like parsley or thyme to enhance the flavor profile.
• Serving Suggestion: Serve with crusty bread or garlic breadsticks for a complete meal.
• Storage: Keep the jars upright in the fridge to prevent spillage, and consume within three days for maximum freshness.

Taco Salad in a Jar

Taco Salad in a Jar is a fun, convenient, and healthy meal option perfect for busy individuals, families on the go, or anyone looking to enjoy a fresh and flavorful dish during the warm summer months.

This dish allows you to prep ahead of time, layering ingredients in a mason jar for easy transport and serving. Preparation time takes about 20 minutes, making it a quick choice for weeknight dinners, picnics, or lunch meal prep.

Ingredients:

• 1 cup cooked and cooled taco-seasoned ground beef or turkey
• 1 cup black beans, rinsed and drained
• 1 cup corn, canned or frozen (thawed)
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce or mixed greens
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced (optional)
• ½ cup salsa
• 1 cup tortilla chips, crushed (for topping)
• Lime wedges (for garnish)
• Fresh cilantro, chopped (for garnish, optional)
• Dressing of choice (optional)

Cooking Steps:

1. Start with the Base: Begin by layering the mason jars. Place the salsa at the bottom of each jar; this will keep the toppings (like lettuce) from getting soggy.
2. Layer the Proteins: Add the taco-seasoned ground beef or turkey on top of the salsa. Then, add the black beans and corn in separate layers.
3. Vegetables Next: Follow with the halved cherry tomatoes to add freshness, then pack in the shredded lettuce or mixed greens.
4. Finishing Touches: Sprinkle the shredded cheese on top, followed by the diced avocado if using.
5. Top It Off: Finally, add crushed tortilla chips on top to give a nice crunch when served.
6. Seal and Store: Tightly seal each jar with a lid and store in the fridge. These can be kept for up to 5 days.
7. Serving: When ready to eat, simply shake the jar to mix the ingredients or pour the contents into a bowl. You can add lime juice or a dressing of your choice for extra flavor.

Variations and Tips:

• Different Proteins: Substitute the ground meat with grilled chicken, shrimp, or a vegetarian option like tofu or lentils for added protein.
• Vegetable Swap: Feel free to add or swap out vegetables like bell peppers, cucumbers, or jalapeños based on your preference.
• Add Beans: Incorporate different types of beans such as pinto or kidney beans for added variety.
• Meal Prep: Make multiple jars at once for a week’s worth of meals; just verify to keep the wet ingredients at the bottom to maintain freshness.
• Dairy-Free Option: Omit cheese and serve with cashew cream or dairy-free dressing to make it vegan-friendly.

Greek Yogurt Parfait Jar

The Greek Yogurt Parfait Jar is a revitalizing and nutritious dish perfect for breakfast, snack time, or a light dessert.

Ideal for anyone from busy professionals to health-conscious families, this delightful parfait combines creamy Greek yogurt with fresh fruits, crunchy granola, and a hint of sweetness from honey or maple syrup. Preparation takes only about 10 minutes, making it a quick and easy option for meal prep during the summer months.

Ingredients:

• 2 cups Greek yogurt (plain or flavored)
• 1 cup granola
• 2 cups mixed fresh fruits (such as berries, banana slices, or diced peaches)
• 2 tablespoons honey or maple syrup (optional)
• 1 teaspoon vanilla extract (optional)
• Nuts or seeds (optional, for added crunch)
• Mint leaves (optional, for garnish)

Cooking Steps:

1. Prepare the Yogurt: If desired, mix the Greek yogurt with honey or maple syrup and vanilla extract in a bowl to sweeten it up. This will add extra flavor to your parfait.
2. Layer the Ingredients: In a wide-mouth jar, start by adding a layer of Greek yogurt at the bottom. Follow it with a layer of granola, then add a layer of mixed fresh fruits. Repeat these layers until you reach the top of the jar, finishing with Greek yogurt and a sprinkle of granola for a beautiful presentation.
3. Add Finishing Touches: Drizzle a little extra honey or maple syrup on top, if desired, and sprinkle with nuts or seeds for added texture. Garnish with mint leaves if using.
4. Seal and Store: Screw on the jar lid tightly and store in the refrigerator. These parfait jars can be made ahead of time and stored for up to 3 days, making them perfect for meal prep.

Variations and Tips:

• Fruit Swap: Feel free to mix and match fruits based on what’s in season or what you have on hand. Other great options include mango, kiwi, or pomegranate seeds.
• DIY Granola: For a healthier option, consider making your own granola with oats, nuts, and a touch of sweetness instead of buying pre-packaged granola.
• Dairy-Free Option: Replace Greek yogurt with a dairy-free alternative like coconut yogurt or almond yogurt for a different flavor profile.
• Portion Control: Adjust the size of your jars for portion control. Mini jars are perfect for a quick snack, while larger jars can be a hearty breakfast.
• Preparation Reminder: If you’re preparing these jars for the week, keep the granola separate until you’re ready to eat to maintain its crunchiness.

Enjoy your delicious and versatile Greek Yogurt Parfait Jar as a wholesome treat any time of day!

Mason Jar Veggie Wraps

Mason Jar Veggie Wraps are a vibrant and healthy dish perfect for meal prep enthusiasts, busy families, or anyone looking for a convenient way to enjoy fresh vegetables on the go.

These wraps are visually appealing, allowing you to customize them with your favorite ingredients, and can be made ahead of time for quick lunches or picnics. The preparation time is minimal, taking around 15-20 minutes to whip up several jars that can be stored in the refrigerator for up to a week.

Ingredients:

• 4 large whole wheat tortillas or wraps
• 2 cups mixed greens (spinach, arugula, or kale)
• 1 cup shredded carrots
• 1 cup sliced cucumbers
• 1 cup bell peppers (red, yellow, or orange), thinly sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ½ cup hummus or your favorite spread
• Fresh herbs (basil, cilantro, or parsley), optional
• Salt and pepper to taste

Cooking Steps:

1. Begin by preparing your ingredients. Wash and dry your mixed greens, slice the cucumbers, bell peppers, and avocado, and shred the carrots.
2. Take a large tortilla or wrap and lay it flat on a clean surface. Spread a generous amount of hummus (or your preferred spread) evenly across the tortilla, leaving a small border at the edges.
3. Layer the mixed greens, shredded carrots, sliced cucumbers, bell peppers, cherry tomatoes, and avocado on top of the spread. If you’re using fresh herbs, sprinkle them on at this stage as well.
4. Season the layers with a pinch of salt and pepper to enhance the flavors.
5. Starting from one end, carefully roll the tortilla tightly, tucking in the sides as you go to create a neat wrap. Make sure that the filling stays in place.
6. Once the wrap is rolled completely, slice it in half diagonally and gently place it in a mason jar. If making multiple wraps, repeat the process for the remaining tortillas.
7. Seal the jars and store them in the refrigerator until ready to serve.

Variations and Tips:

• Add Protein: Include grilled chicken, tofu, or chickpeas for a protein boost.
• Go Gluten-Free: Use gluten-free wraps or lettuce leaves if you’re avoiding gluten.
• Experiment with Spreads: Try different spreads like tzatziki, guacamole, or pesto for varied flavors.
• Make Ahead: These wraps can be prepared in advance and last for up to 5-7 days in the refrigerator. Just make sure the avocado is added right before serving to prevent browning.
• Bento Style: Serve with a side of dressing or dip in a separate container for a bento-style meal.

Teriyaki Chicken and Rice Jar

The Teriyaki Chicken and Rice Jar is a delicious and convenient meal option that’s perfect for busy summer days. This dish is ideal for meal prepping for families, individuals, or anyone looking to enjoy a flavorful and nutritious dinner with minimal fuss.

With a prep time of just 15 minutes and a cook time of 25 minutes, you can assemble these jars in advance and keep them ready for a quick dinner or a delightful lunch option.

Ingredients:

• 1 pound of boneless, skinless chicken thighs
• 1 cup of jasmine rice
• 1 cup of broccoli florets
• 1 cup of carrots, sliced
• 1/3 cup of teriyaki sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of ginger, minced
• 2 cloves of garlic, minced
• 2 green onions, chopped
• Sesame seeds for garnish (optional)

Cooking Steps:

1. Prepare the Chicken: In a large bowl, mix the teriyaki sauce, minced ginger, and minced garlic. Add the chicken thighs, making sure they are well coated.

Let marinate for at least 10 minutes while you prepare the other ingredients.

2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions (usually a 1:1.5 rice to water ratio), typically bringing to a boil and then simmering for 18-20 minutes.

3. Cook the Chicken: Heat sesame oil in a large skillet over medium heat. Remove the chicken thighs from the marinade (reserving the marinade) and cook for 5-7 minutes on each side, until golden brown and cooked through.

Once cooked, pour the reserved marinade over the chicken and let it simmer for an additional 2-3 minutes until thickened.

4. Cook the Vegetables: In another pot, steam the broccoli florets and sliced carrots until tender, about 5-7 minutes.

5. Assemble the Jars: Once the rice is cooked, begin layering the jars. Start with a base of rice, followed by the chicken pieces, steamed broccoli, and carrots.

Top with chopped green onions and sesame seeds if desired.

6. Store: Allow the jars to cool completely if storing for future use. Cover tightly and refrigerate for up to 4 days.

For easy reheating, microwave each jar (without the lid) for 2-3 minutes or until heated through.

Variations and Tips:

• Alternate Proteins: Swap chicken for tofu or shrimp for a different protein option.
• Add More Vegetables: Feel free to include bell peppers, snap peas, or zucchini for extra nutrition and color.
• Spice it Up: Add a pinch of red pepper flakes or a drizzle of Sriracha for some heat.
• Make it Low-Carb: Substitute cauliflower rice for jasmine rice for a lower-carb version.
• Substitute Sauces: Use soy sauce or a sweet chili sauce if teriyaki is not preferred.

Enjoy these Teriyaki Chicken and Rice Jars for a quick, nutritious, and satisfying meal anytime!

Spinach and Feta Quinoa Salad

Spinach and Feta Quinoa Salad is a revitalizing and nutritious dish, perfect for summer dinners, meal prep, or a light lunch. This vibrant salad combines protein-rich quinoa with fresh spinach, tangy feta cheese, and colorful vegetables, making it an ideal option for health-conscious individuals or anyone looking to enjoy a deliciously light meal.

With a preparation time of just 15 minutes, it’s a quick and easy dish that packs a punch of flavor and is great for make-ahead summer dinner jars.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 3 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh herbs (such as parsley or dill) for garnish (optional)

Cooking Steps:

1. Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring it to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed.
4. Remove the quinoa from heat and fluff it with a fork. Let it cool to room temperature.
5. In a large mixing bowl, combine the chopped spinach, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
6. Add the cooled quinoa to the vegetable mixture and gently fold to combine.
7. Drizzle the olive oil and lemon juice over the salad and season with salt and pepper to taste.
8. Finally, sprinkle the crumbled feta cheese over the top and mix gently before serving.

Variations and Tips:

• For added protein, consider adding a can of drained and rinsed chickpeas or grilled chicken.
• Feel free to switch up the vegetables; bell peppers, avocado, or even shredded carrots can be great substitutes.
• This salad can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
• For a vegan option, omit the feta cheese or substitute it with a vegan cheese alternative.

Hummus and Vegetable Snack Jar

The Hummus and Vegetable Snack Jar is a delicious and nutritious make-ahead option, perfect for busy individuals or families looking for a quick snack or light meal.

This rejuvenating dish features creamy hummus paired with an assortment of crisp vegetables, making it not only healthy but also visually appealing.

With a preparation time of just 15 minutes, these jars can be prepped in advance and stored in the fridge, ensuring a ready-to-go snack or lunch for the hot summer days.

Ingredients:

• 1 cup hummus (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 bell pepper, sliced (red, yellow, or green)
• 1 carrot, sliced into sticks
• 1 stalk celery, sliced
• ¼ cup radishes, sliced (optional)
• Fresh herbs for garnish (such as parsley or cilantro)
• Salt and pepper to taste
• Lemon wedges (optional, for serving)

Cooking Steps:

1. Begin by gathering all your ingredients and jars. Choose jars that are wide enough to fit the vegetables standing upright, ideally pint-sized mason jars.
2. Start by adding about ¼ cup of hummus to the bottom of each jar. This will keep the vegetables moist and flavorful.
3. Layer the sliced and chopped vegetables on top of the hummus. You can choose any combination of the vegetables listed, but aim for a variety of colors and textures for visual appeal.
4. If using, add sliced radishes and fresh herbs in between the layers for added flavor and decoration.
5. Season the vegetable layers lightly with salt and pepper to enhance taste.
6. After filling the jars with vegetables, drizzle a little extra olive oil or lemon juice on top if desired, then close the jars with their lids.
7. Store the jars in the refrigerator until ready to serve. They can be kept for up to 4 days.

Variations & Tips:

• For added protein, consider including some chickpeas or edamame.
• Swap out the vegetables for your personal favorites or whatever is in season—zucchini, broccoli florets, or snap peas work well.
• Customize the flavor of the hummus by adding spices like smoked paprika or cumin, or even mixing in roasted garlic.
• Serve with nut or seed dippers, like walnuts or pumpkin seeds, for a crunchy texture.
• If preparing for a picnic, pack the lemon wedges separately to squeeze over just before consuming.

Pesto Pasta Salad With Cherry Tomatoes

Pesto Pasta Salad with Cherry Tomatoes is a vibrant and rejuvenating dish that captures the essence of summer in every bite. This dish is perfect for picnics, potlucks, or easy weeknight dinners, bringing a burst of flavor with minimal effort.

With a prep time of just 15 minutes, it’s an ideal choice for busy people looking to eat healthy without sacrificing taste. With fresh ingredients and a zesty pesto dressing, this pasta salad can be made ahead of time and stored in the fridge, making it a convenient option for meal prepping.

Ingredients

• 8 oz pasta (any shape you prefer, such as rotini or penne)
• 1 cup fresh basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella balls, halved (or cubed mozzarella)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: 1/4 cup sliced black olives or chopped bell peppers
• Optional: Fresh basil leaves for garnish

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool the pasta down quickly.
2. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and pesto. Toss gently to coat.
3. Season: Add the grated Parmesan cheese, salt, and pepper to taste. If using, fold in the sliced olives or chopped bell peppers for added flavor and texture.
4. Chill: Cover the bowl with plastic wrap or transfer the salad to a jar with a tight lid. Refrigerate for at least 30 minutes to an hour before serving to allow the flavors to meld.
5. Serve: Garnish with fresh basil leaves if desired, and serve chilled or at room temperature.

Variations and Tips

• Pasta Varieties: Feel free to use whole wheat or gluten-free pasta for a healthier option.
• Protein Boost: Add cooked chicken, shrimp, or chickpeas for added protein and nutrition.
• Vegetable Additions: Incorporate other summer vegetables like zucchini, bell peppers, or spinach to enhance the nutritional profile.
• Pesto Options: You can use different types of pesto, such as sun-dried tomato pesto or kale pesto, for a unique twist.
• Make-Ahead: This dish can be made a day in advance, making it a great make-ahead meal option. Just store it in an airtight container in the fridge.

Enjoy your Pesto Pasta Salad with Cherry Tomatoes, a delightful way to celebrate summer’s bounty!

Southwest Quinoa Salad Jar

The Southwest Quinoa Salad Jar is a vibrant and nutritious dish packed with flavor and texture, making it an ideal meal for busy individuals, families, or anyone looking to enjoy healthy, make-ahead options during the warm summer months.

This colorful salad combines protein-rich quinoa with fresh vegetables, beans, and zesty southwest-seasoned dressing. It’s perfect for meal prep, as it can be assembled in advance and stored in the fridge for up to five days.

With a preparation time of approximately 15-20 minutes, enjoying a fresh and delicious meal has never been simpler!

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1 avocado, diced (add just before serving)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Olive oil (optional)

Cooking Steps:

1. In a medium saucepan, bring the water or vegetable broth to a boil.
2. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed and quinoa is fluffy.
3. Remove from heat and let it cool.
4. In a large mixing bowl, combine the black beans, corn, diced bell pepper, cherry tomatoes, red onion, and chopped cilantro.
5. In a small bowl, whisk together lime juice, cumin, chili powder, salt, and pepper.
6. Drizzle in olive oil if desired for added richness.
7. Once the quinoa has cooled to room temperature, add it to the mixing bowl with the vegetables and beans.
8. Pour the dressing over the mixture and toss gently to combine. Adjust seasoning as needed.
9. To assemble the mason jars, start by layering the salad in the following order: dressing, quinoa mixture, and then top with diced avocado and additional cilantro if using.
10. Seal the jars with lids and refrigerate until ready to serve.
11. When ready to eat, shake the jar to mix all the ingredients and enjoy!

Variations & Tips:

• Substitute or add different vegetables such as diced cucumbers or shredded carrots to customize based on personal preference.
• For additional protein, consider adding grilled chicken, shrimp, or tofu.
• If you prefer a spicier kick, include diced jalapeños or a dash of hot sauce in the dressing.
• To guarantee the avocado remains fresh, add it just before serving, or use a few drops of lime juice on the avocado to prevent browning.
• These jars are not only great for lunch or dinner but also perfect for picnics, potlucks, or meal prep for the week!

Smoked Salmon and Avocado Jar

The Smoked Salmon and Avocado Jar is a revitalizing and healthy meal option perfect for summer evenings or packed lunches. This dish combines the rich flavors of smoked salmon with the creaminess of ripe avocado, making it an ideal choice for those looking for a quick, nutritious meal.

With a preparation time of just 15 minutes, it’s suitable for busy individuals or families seeking convenience without sacrificing flavor.

Ingredients:

• 1 ripe avocado
• 4 oz smoked salmon
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• 2 cups mixed greens or arugula
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh dill or chives for garnish (optional)

Instructions:

1. Begin by preparing your jar. Choose a wide-mouth jar that can hold all the ingredients without excessive crowding.
2. Start layering your ingredients at the bottom of the jar. First, add the cherry tomatoes, followed by the diced cucumber and red onion to create a colorful base.
3. If desired, season the vegetables with a sprinkle of salt and pepper for added flavor.
4. Gently scoop the ripe avocado into the jar, either sliced or mashed, and layer it generously over the veggies.
5. Next, carefully place the smoked salmon on top of the avocado to preserve its texture and presentation.
6. Finally, add the mixed greens or arugula right at the top to guarantee they stay fresh and crisp.
7. In a small bowl, whisk together the olive oil and lemon juice. Drizzle this dressing over the mixed greens when you’re ready to eat.
8. Seal the jar tightly and refrigerate if you’re planning to serve later. The jar can be stored in the fridge for up to two days.

Variations and Tips:

• For added flavor, try marinating the sliced cucumbers in a bit of rice vinegar before adding them to the jar.
• You can incorporate other veggies like bell peppers or radishes for extra crunch.
• If you prefer a different protein, substitute the smoked salmon with grilled chicken or tofu.
• To make it even more filling, include a layer of cooked quinoa or couscous between the veggies and avocado.
• When ready to eat, simply shake the jar to mix all the ingredients and enjoy it straight from the jar for minimal cleanup!

Fruit and Nut Granola Jar

This Fruit and Nut Granola Jar is a wholesome and delightful make-ahead meal that’s perfect for busy mornings or as a nutritious snack.

It’s an ideal dish for anyone who wants a quick, energizing breakfast that can be easily packed for the week ahead. With a preparation time of just about 15 minutes, you can whip up these jars in no time.

They’re customizable to fit any palette and can easily be adapted for dietary preferences.

Ingredients:

• 2 cups rolled oats
• 1 cup mixed nuts (almonds, walnuts, cashews)
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 cup dried fruits (raisins, cranberries, or apricots)
• 1/2 cup fresh fruit (berries, banana slices, or chopped apples)
• Yogurt or milk (for serving)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the rolled oats, mixed nuts, cinnamon, and a pinch of salt.
3. In a separate bowl, mix together the melted coconut oil, honey (or maple syrup), and vanilla extract.
4. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture onto a baking sheet lined with parchment paper and bake for 15–20 minutes, stirring halfway through, until the granola is golden brown and fragrant.
6. Allow the granola to cool completely before transferring it into jars.
7. Layer the cooled granola in a jar, alternating with dried fruit and fresh fruit for visual appeal and flavor.
8. When you’re ready to enjoy, serve the granola with yogurt or milk.

Variations and Tips:

• Experiment with different nuts or seeds, such as sunflower seeds or pumpkin seeds, for added flavors and textures.
• For a sweeter granola, consider adding chocolate chips or coconut flakes after baking.
• Adjust the ratio of honey or maple syrup to control the sweetness, or substitute with agave syrup for a vegan option.
• To add a little crunch, include chia seeds or flaxseeds in the mix.
• Store the granola jars in the refrigerator for up to a week for the best flavor and freshness.