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    You are in: Home / Cookbooks / Vegetarian Picnic/Potluck
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    30 recipes in

    Vegetarian Picnic/Potluck

    Here's a collection of vegetarian recipes that do well at gatherings where you don't want to bring heated food. Delicious stuff!
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    This is a nice assortment of veggies and cheese to take to a picnic or potluck, and is quick and easy to put together! You can make the vinaigrette ahead of time, if you like. From Cooking Light. Prep time includes chilling.

    Recipe #116805

    An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.

    Recipe #116055

    A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

    Recipe #116054

    This flavorful chilled salad is wonderful year around, but is especially nice during the hot summer afternoons. And it keeps wonderfully well in the fridge! Adapted from a recipe by Cooking Light, 1997. Prep time includes chilling.

    Recipe #115518

    This recipe for a delicious and easy rice side dish came from Michael at Gail’s Recipe Swap, and I’ve fiddled with it a little. Although I don’t get to eat rice often, this one looks so tasty I have to put it here for safe keeping when I get to splurge! :)

    Recipe #115503

    This is a "Farmers Market Style" potato salad from Nomi Kakiuchi in Seattle. Recipe appeared in article from Puget Sound Fresh Program.

    Recipe #115141

    This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. :) I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest.

    Recipe #121006

    This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light.

    Recipe #199376

    Best with those tomatoes Book brought from the abbey! (Inspired by Joss Whedon’s television show “Firefly” and movie “Serenity.”)

    Recipe #241393

    This recipe was included as part of a recipe for “Roast Wild Duck with Red Cabbage Stuffing and Cranberry Dumplings” in the collective cookbook “Cooking Alaskan.” It is from “Out of Alaska’s Kitchens.” A delicious and unusual addition to meals! (If you’re in a hurry, you can also use wonton wrappers instead of making your own dough. See note below.)

    Recipe #242179

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