Picnic bento box

Combining a mix of finger foods makes an easy last-minute meal.

“This recipe is perfect for the end of the week when you want to use up any remaining leftovers,” says Denver-based recipe developer Julia Heffelfinger, who suggests adding in extra roasted veggies.

This recipe is part of our meal prep series. Click here for all the details.


1 large carrot, cut into sticks
1 Persian cucumber, quartered lengthwise
¼ cup mixed olives
2 ounces aged white cheddar, sliced
2 ounces hard salami, sliced


In a large airtight container or bento box, arrange the carrot, cucumber, olives, cheese, salami, and hummus then store in the fridge.


Serve at room temperature.
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