Summertime, and the living is easy (and healthy). Pack up these quick dishes to take to the beach, the lake, or wherever you're heading.

Cherries give this apres-Thanksgiving classic a summery twist.

Make the slaw a bit early and let it sit at room temperature while you prepare the rest of your meal; the slaw tastes better the longer the flavors are allowed to develop.

Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half, without the top slice of bread, then cut the remaining bread slices in half and place them on top. Use thinly sliced bread and the higher-fat ingredients such as avocado sparingly.

Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.

Flour tortillas can be wrapped around everything from Caesar salad to classic burrito combinations.

You can serve watermelon the traditional way, but when cut in squares, not only are the pieces the perfect size for dipping into Campari, but the presentation is also amazing.

Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap.

Use red or white small potatoes if fingerling potatoes are unavailable.

This zesty vegetarian dish is perfect for a picnic.

Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges.

Jicama is a wonderful vegetable. It is available year-round, delicious raw or cooked, low in calories, high in potassium, and keeps, uncut, in the refrigerator for up to three weeks.

This slaw is the perfect no-cook side dish for a casual outdoor lunch. 

Vegetables with a high water content cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily.

For an elegant picnic snack, grill bread slices and make this bruschetta topping ahead of time. Pack them in separate containers, along with olive oil and salt, and reassemble right before eating. 

No picnic is complete without dessert! Up the nutritional value of the beloved chocolate-chip cookie with this recipe, while keeping its milk-dunking goodness.

These two cabbage cousins, available year-round, offer an interesting twist on the traditional coleslaw.

Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along with other root vegetables such as carrots, turnips, and parsnips.

A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish. Mint adds a cool flavor that will be much appreciated on a warm summer day. 

Using kiwi instead of shrimp makes this summer roll a perfect vegetarian treat.

Try this healthy, mayonnaise-free side dish for your next outdoor picnic or road trip.

In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.

Packed with summer's finest fruits, this salad is the perfect ending to a picnic.

Citrus juice enlivens this brew while lemon zest adds depth of flavor. Use organic fruit to avoid detergents and dyes in the rind.

Brownies are the perfect Tupperware food! Prune puree, available in the condiment section of the supermarket, replaces some of the fat in this fudgy recipe.

Fruit juice is a great way to sweeten iced tea brews naturally. The raisins in this recipe also add a natural sweetness. If you can't find raspberry juice, substitute cherry juice.

Four cucumbers go into this delicate-tasting salad, which calls for fresh mint and raspberries.

Peppermint ranks high among America's favorite types of mint tea, but you can substitute equal amounts of any variety for this recipe.

Look for fresh cooked turkey breast, not turkey roll, in your local deli or natural-foods store.

Use green Tabasco sauce for these sandwiches, which is made with jalapenos. It has a kick like red Tabasco, but doesn't taste quite as vinegary