Bright, tart, and perfect for a warm summer day. Ruby red hibiscus tea might remind you of the fruit punch you had as a kid, but without all the sugar and synthetic dyes.

Add a squeeze of lime and a sprig of mint for the ultimate hibiscus experience.

If you eat a paleo diet and have given up all things legume, it’s time to rediscover hummus…using zucchini. With an almost airy texture, raw zucchini helps to mimic the smoothness of traditional hummus while tahini – sesame seed butter – makes it creamy and delicious.

Cover chopped veggies in zucchini hummus or spread a spoonful over yuca plantain flatbread and fill it with fresh salad greens.

Perfect for wraps and sandwiches, yuca plantain flatbread magically satisfies the desire for something starchy without using wheat or corn. If you’re unfamiliar with raw yuca, it also goes by the name “cassava.” You can find both yuca and plantain in most Latin American grocery stores.

Breakfast. Lunch. Brunch and dinner. These eggy pies wear many hats. And for good reason. You can eat a quiche hot or cold and fill them to the brim with just about anything. Meat, cheese, vegetables, leafy greens, or seafood – really, it’s about what you have on hand.

Thus, quiche in all shapes and sizes makes for easy and delicious picnicking eats. With a sweet potato crust, this tomato bacon quiche is particularly good because it’s paleo.

Salads – especially hearty salads with fibrous greens, starchy veggies, or some kind of protein – tend to travel well and are quintessential picnic food.

The key to this dish: Salad in one container, pork belly in another, and assemble upon arrival. The salad – napa cabbage, granny smith apple, and cucumber – are sturdy enough to be prepared ahead of time, dressed, and refrigerated. Whereas pork belly requires a little more time and attention (approximately an hour) to get it to crispy, golden brown perfection.

This chicken salad uses creamy avocado instead of mayo. Like all chicken salads, it’s the perfect picnic recipe for using up leftover bits of chicken. Bright pops of cilantro and lime make it just thing to stuff into your yuca plantain flatbread.

Be sure to travel with your tender greens stored separate from the chicken salad and assemble when you’re ready to eat.

Sun-ripened nectarines, juicy peaches, apricots, cherries that stain your fingertips, and plump blackberries that remind you of old world wine. Nature just won’t quit.

So, go ahead and highlight summer’s bounty on your picnic. Sprinkle your summer fruit with fresh mint. Add a touch of balsamic vinegar and raw honey. And celebrate those endless summer days.