AARP Hearing Center
Your Go-To Summer Picnic: 6 Recipes Made for Sharing
Erin O’Brien, author of ‘Dig In!,’ shares a movable summer feast that brings loved ones of all ages together
Clockwise from top left: Summer Berry Sangria; Best Ever Pasta Salad; Loaded Brown Butter Chocolate Chip Cookies; Spiced Chicken and Black Bean Taco Salad with Cilantro Lime Vinaigrette; Sweet and Spicy Mexican Fruit Salad with Tajín Vinaigrette; Sour Cream and Onion Chicken Wings.
Photographer: Victor Protasio Food Stylists: Julian Hensarling Prop Stylists: Christina Daley
Summer has a way of slowing things down just enough to make a picnic feel like a perfect occasion to bring family together. For cookbook author Erin O’Brien, it’s an opportunity to share a passion for recipes preserved over four generations, starting in Mexico with her great-grandmother, Guela. Here, O’Brien shares six fresh picnic favorites — three flavorful salads, delicious chicken wings, sangria and chocolate chip cookies — from her new cookbook, Dig In! Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat.
Summer Berry Sangria is the perfect beverage for warm-weather gatherings.
Victor Protasio
Summer Berry Sangria
Sangria is refreshing, fruity and fun to share. Making it the night before lets the flavors develop. For a nonalcoholic version, use sparkling lemonade instead of wine.
Serves 6 to 8
Prep time: 5 minutes (plus chilling time)
Ingredients
12 ounces blueberries
2 ounces simple syrup
2 bottles dry red fruity wine (such as Rioja)
6 ounces raspberry liqueur (such as Chambord)
6 ounces raspberries
1 medium orange, sliced and quartered
3 ounces fresh orange juice
½ cup fresh mint leaves
Ice
More Ways to Benefit
- Related Benefit 1
- Related Benefit 2
- Related Benefit 3
- Related Benefit 4
- Related Benefit 5
Directions
In a large pitcher, combine half of the blueberries and all of the simple syrup.
Using a muddler or the back of a wooden spoon, gently press until the berries release their juices.
Add the remaining blueberries, red wine, raspberry liqueur, raspberries, orange slices, orange juice and mint.
Stir slowly until everything is combined.
Cover and refrigerate for at least 6 hours or overnight.
Serve in large glasses filled with ice, making sure to include some of the soaked fruit.
Spiced Chicken and Black Bean Taco Salad with Cilantro Lime Vinaigrette deftly mixes tastes and textures.
Victor Protasio
Spiced Chicken and Black Bean Taco Salad With Cilantro Lime Vinaigrette
A hearty salad with layers of crunch, color and bold flavor, from salty roasted pepitas to sweet corn.
Serves 4
Prep time: 40 minutes
Cook time: About 15 minutes (if using raw chicken thighs; for a quicker version, substitute with seasoned rotisserie chicken)
Ingredients
For the cilantro lime vinaigrette:
½ cup finely chopped fresh cilantro
⅓ cup fresh lime juice (about 3 to 4 limes)
2 garlic cloves, grated or finely chopped
2 teaspoons agave nectar or honey
2 teaspoons Tajín seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
For the salad:
1 (15-ounce) can black beans, drained and rinsed
1 cup fresh corn kernels (from 1 cob), or frozen and thawed
1 bell pepper, seeded and diced
½ small red onion, thinly sliced
For the spiced chicken:
1½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
1½ pounds boneless, skinless chicken thighs
2 tablespoons avocado or other neutral oil
For assembly:
8 heaping cups chopped romaine lettuce (from about 2 medium heads)
1 cup crushed tortilla chips, plus more for garnish
½ cup crumbled cotija cheese, plus more for garnish
½ cup salted roasted pepitas (pumpkin seeds)
1 Hass avocado, diced
2 teaspoons Tajín seasoning, for garnish
Lime wedges, for serving
Directions
To make the vinaigrette: In a large bowl, whisk together the cilantro, lime juice, garlic, agave, Tajín, salt and black pepper.
Slowly stream in the olive oil, whisking constantly until fully combined.
To make the salad: To the dressing, add the black beans, corn, bell pepper and red onion to the bowl and toss to combine.
To make the chicken: (If using rotisserie chicken, remove skin and bones and cube enough to serve four people, approximately 2 to 3 cups.) In a small bowl, mix the salt, garlic powder, oregano, smoked paprika, black pepper and cumin.
Pat the chicken thighs dry and press the spice mixture onto both sides.
Heat the oil in a large skillet over medium-high heat.
Add the chicken, working in batches if needed, and cook undisturbed until golden brown and slightly crisp, 5 to 7 minutes.
Flip and cook until the internal temperature reaches 165°F, 6 to 8 minutes.
Transfer to a plate and let rest for at least 10 minutes, then cut into 1-inch cubes.
To assemble: To the bowl with the vinaigrette and vegetable mixture, add the romaine, tortilla chips, cotija and pepitas.
Gently toss to coat.
Divide among bowls and top with the chicken, avocado and any reserved juices.
Garnish with additional tortilla chips, cotija, pepitas and Tajín.
Serve with lime wedges.
Sweet and Spicy Mexican Fruit Salad with Tajin Vinaigrette brings sweet and tangy flavors together.
Victor Protasio
Sweet and Spicy Mexican Fruit Salad With Tajín Vinaigrette
This recipe draws on my Mexican American roots and childhood memories, balancing sweet fruit, spicy peppers, tangy vinaigrette and creamy queso fresco. Dress it just before serving to keep crisp.
Serves 6 to 8
Prep time: 25 minutes
Ingredients
For the vinaigrette:
½ cup fresh lime juice (about 5 to 6 limes)
2 tablespoons agave nectar or honey
2 teaspoons grated lime zest
2 teaspoons Tajín seasoning, plus more for garnish
1 teaspoon kosher salt
¼ cup mild extra-virgin olive oil
For the fruit salad:
3 cups (1½-inch cubed) watermelon
1½ cups (1½-inch cubed) cantaloupe
1½ cups (peeled and 1-inch cubed) jicama
1½ cups (1½-inch cubed) pineapple
1¼ cups (halved and 1-inch cubed) unpeeled Persian (mini) cucumbers
1 small fresh serrano or jalapeño pepper, stemmed, seeded and very thinly sliced
½ cup crumbled queso fresco or cotija cheese
Salted roasted pepitas (pumpkin seeds), for garnish
Fresh torn mint, for garnish
Directions
To make the vinaigrette: In a large bowl, whisk together the lime juice, agave, lime zest, Tajín and salt.
Slowly drizzle in the olive oil, whisking constantly until fully combined.
To make the salad: Into the bowl with the dressing, add the watermelon, cantaloupe, jicama, pineapple, cucumbers and serrano or jalapeño pepper.
Gently toss until everything is evenly coated.
Transfer to a serving dish and top with the queso fresco or cotija.
Garnish with pepitas, a sprinkle of Tajín and torn mint just before serving.
Best Ever Pasta Salad
This recipe from my mom, Guadalupe, is the pasta salad I grew up on. A zesty red wine vinaigrette ties the pasta, cheeses, salami and vegetables together.
Serves 8 to 10
Best Ever Pasta Salad is a winning combination of cured meat, vegetables, cheese and fusilli.
Victor Protasio
Prep time: 35 minutes
Cook time: 8 to 12 minutes
Ingredients
For the zesty red wine vinaigrette:
¾ cup extra-virgin olive oil
¼ cup plus 2 tablespoons red wine vinegar
1 garlic clove, grated
1½ teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper
½ teaspoon freshly ground black pepper
¼ teaspoon sugar
For the pasta salad:
2 tablespoons kosher salt
16 ounces dried fusilli
1 (15-ounce) can chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
3 small Persian cucumbers, diced
2 celery stalks, diced
2 bell peppers, diced
½ red onion, diced
½ cup grated Asiago cheese
½ cup (½-inch cubed) Genoa salami
½ cup (½-inch cubed) Parmigiano-Reggiano
½ cup finely grated Parmigiano-Reggiano, plus more for garnish
½ cup chopped fresh cilantro, plus more for garnish
Directions
To make the vinaigrette: In a sealable pint-size jar or container, combine the olive oil, red wine vinegar, garlic, salt, basil, oregano, crushed red pepper, black pepper and sugar.
Close the lid and shake vigorously until fully combined and slightly thickened, about 1 minute.
To make the pasta salad: Bring a large pot of salted water to a boil.
Add the fusilli and cook until al dente according to package directions.
Drain and run under cold water until completely cooled.
In a large bowl, toss the pasta with a generous splash of the vinaigrette.
Add the chickpeas, tomatoes, cucumbers, celery, bell peppers, red onion, Asiago, salami, cubed, grated Parmigiano-Reggiano, and cilantro.
Add the remaining vinaigrette and toss until everything is evenly coated.
Serve immediately or cover and chill for a few hours or overnight.
Garnish with additional Parmigiano-Reggiano and cilantro before serving.
Loaded Brown Butter Chocolate Chip Cookies are the pinnacle of any picnic.
Victor Protasio
Loaded Brown Butter Chocolate Chip Cookies
Brown butter adds a rich, nutty depth that takes classic chocolate chip cookies to the next level. Making, forming and freezing the dough in advance improves flavor and texture for an easy bake-and-go treat.
Makes 24 cookies
Total time: 45 minutes (plus chilling time)
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, divided
1 cup lightly packed light brown sugar
¼ cup granulated sugar
2 teaspoons pure vanilla bean paste or extract
1 large egg plus 2 large egg yolks, at room temperature
Scant ¾ cup chopped 70 to 80 percent dark chocolate (or your favorite)
2 (1.4-ounce) Heath candy bars, chopped
½ cup chopped pretzel sticks
Flaky sea salt, for garnish
Directions
Line 2 sheet pans with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda and salt.
Cut 1 stick of butter into small cubes and place in a large heatproof bowl; refrigerate until chilled.
In a small saucepan over medium heat, melt the remaining 1 stick of butter.
Stir constantly until the butter foams, then turns golden brown and smells nutty, about 4 minutes.
Remove from the heat and pour the browned butter, along with the browned bits, over the chilled cubed butter.
Whisk until the butter melts completely and the mixture is smooth.
Add the brown sugar, granulated sugar and vanilla and whisk until combined.
Add the egg and egg yolks one at a time, whisking well after each addition.
Using a silicone spatula, fold in the dry ingredients in batches until no streaks remain.
Fold in the chopped chocolate, Heath bar pieces and chopped pretzels.
Portion the dough into 24 balls (about 2 tablespoons each) and place on a prepared sheet pan.
Cover with plastic wrap and refrigerate for about 1 hour.
Place racks in the upper and lower thirds of the oven and preheat to 350°F.
Arrange 12 cookies per sheet pan, leaving at least 2 inches between each.
Bake for 4 minutes, then rotate the pans and switch rack positions.
Continue baking for 4 to 6 minutes, until the edges are golden and the centers are slightly gooey.
Sprinkle with flaky sea salt and let cool in the pan for about 5 minutes.
Transfer to wire racks to cool completely.
Sour Cream and Onion Chicken Wings take a popular potato chip flavor in a surprising direction.
Victor Protasio
Sour Cream and Onion Chicken Wings
Inspired by my love of potato chips, these wings are perfect for summer entertaining. I elevate that nostalgic flavor with Parmesan cheese, lemon juice and lemon zest.
Serves 4 to 6
Prep time: 10 minutes
Cook time: 20 minutes (air fryer) or 45 to 50 minutes (oven)
Ingredients
2 pounds chicken wings (drumettes and flats)
2 tablespoons extra-virgin olive oil
⅓ cup sour cream
4 tablespoons onion powder, divided
2 tablespoons garlic powder
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
1½ teaspoons salt
1 teaspoon black pepper
2 tablespoons lemon juice
Zest of 1 lemon
1 stick unsalted butter
½ cup finely grated Parmesan or Parmigiano-Reggiano cheese
2 tablespoons fresh chives, finely chopped
Fresh parsley, chopped, for garnish
Directions
In a bowl, whisk together the olive oil, sour cream, 2 tablespoons of the onion powder, garlic powder, paprika, crushed red pepper flakes, salt and pepper.
Pat the chicken wings dry with a paper towel. Add the wings to the bowl and toss until evenly coated.
Cook in an air fryer at 400°F for 18 to 22 minutes, flipping halfway through, or bake at 425°F for 45 to 50 minutes, flipping once.
In a small saucepan, melt the butter, then stir in the lemon zest and remaining onion powder; cook for 2 to 3 minutes, then remove from heat.
Transfer the cooked wings to a large bowl and add the butter sauce, lemon juice, Parmesan and chives.
Toss until evenly coated.
Garnish with fresh parsley and serve.
Adapted from Dig In!: Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat. Copyright © 2026 by Erin O’Brien. Excerpted by permission of Simon Element, an imprint of Simon & Schuster Publishing Group.
AARP Membership
Join AARP for only $15 per year with automatic renewal. Get instant access to members-only products and hundreds of benefits, a free second membership, and a subscription to AARP The Magazine.
You Might Also Like
Gordon Ramsay Turns Comedy Clip Into Cookbook
The British star chef talks sandwiches, a new show and how he stays inspired