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A Canada Day picnic is a tradition in many families, which can be challenging for the cook. How do you make the annual outdoor bash a meal to remember?

The first priority is to be creative with your cold sandwich options. Instead of sliced bread, use tortilla wraps. They can be filled ahead of time, or served with veggies, such as sliced tomatoes and onions sprinkled with olive oil or store-bought grilled peppers. Don't use salad greens, they wilt. Buy pesto and mix it to taste with mayonnaise for a spread or dip. Package salad dressings and condiments separately and add at the picnic site.

It's important to bring food that can be eaten with fingers or a fork only. Be kind to the environment and bring reusable plastic dishes from home rather than paper plates. Limit what you have to carry by using containers that can double as serving dishes.

Freeze drinks the day before. The containers will act as ice packs, and by the time you sit down to eat, the drinks will be defrosted but chilly. If you're bringing wine, wrap the bottle in newspaper to hold its temperature.

As for safety, stay away from foods that spoil easily, including anything with whipping cream or raw eggs. But don't worry about store-bought mayonnaise – it will keep for a while. Precooked meats or fish should be well chilled. Refrigerate all food for two to four hours before packing. At the picnic, keep food out of direct sunlight.

I love fancy wicker picnic baskets, but they are not practical. Use insulated bags or a cooler. Put bulkier items on the bottom and more fragile items on top. Pack the tablecloth last – it looks good and helps to protect the food. And don't forget to pack a cloth or wet naps for spills and sticky hands.

SPANISH TORTILLA

Unlike flour tortilla wraps, Spanish tortilla is a classic egg dish that resembles a raised omelette. It is served in Spain as tapas, hors d'oeuvre and often just as a snack. Served cold in slices, it's a great picnic food.

Ingredients

1 pound (500 grams) Yukon gold potatoes, peeled and thinly sliced

1 large Spanish or Vidalia onion, sliced (about 2 cups)

Salt to taste

1/4 cup olive oil

1 cup chopped Spanish chorizo, casing removed, optional

6 eggs, beaten

To finish:

1 tablespoon olive oil

Method

Season potatoes and onions with salt. Heat oil in a 10-inch non-stick skillet over medium heat. Add potatoes and cook, stirring gently now and then, for 25 minutes or until tender but only very lightly browned. Use a slotted spoon to transfer to a bowl.

Add onions to pan. Sauté over medium heat for 8 minutes or until soft and beginning to colour. Add chorizo and sauté another 4 minutes or until chorizo fat covers onions. Transfer onions and chorizo to bowl with potatoes. Add eggs to bowl, season with salt and pepper and toss gently to combine.

Clean skillet and return to stove over high heat. Add remaining 1 tablespoon olive oil and swirl gently to coat pan. Slide egg mixture into pan and cook over high heat for 1 minute. Turn heat to medium-low and cook for 10 minutes or until eggs are mostly set. Cover pan with a large plate, carefully flip over and slide uncooked side of tortilla back into skillet. Cook another 1 to 2 minutes or until bottom is cooked through. Serves 4 to 6.

INDIAN CHICKEN SALAD WRAP

You could use chicken breasts for this salad, but thighs make a much juicier sandwich. It would also work well with leftover chicken.

Ingredients

Chicken:

2 teaspoons curry paste

1 teaspoon grated ginger

1 tablespoon vegetable oil

1 pound (500 grams) boneless, skinless chicken thighs

Salt and freshly ground pepper

Curry Mayonnaise:

1/4 cup mayonnaise

2 tablespoons plain yogurt

1 tablespoon mango chutney

1 teaspoon Indian curry paste or more to taste

3 flour tortillas

1/2 cup thinly sliced red onion

1 cup baby spinach

Method

Preheat grill or broiler to high.

Combine curry paste, ginger and vegetable oil. Brush chicken thighs with curry ginger mixture and season with salt and pepper.

Grill chicken for 3 minutes per side or until juices are clear. Cool and shred.

Whisk together mayonnaise, yogurt, chutney and curry paste. Add chicken and mix together.

Place tortilla on counter. Spread one third of chicken salad down one third of the tortilla, to one inch of the edge. Add red onion and spinach. Roll up, tucking in ends as you roll. Cut in half to serve. Serves 4 to 6.

SUMMER PICNIC SCONES

These scones are full of flavour and are terrific for a picnic served with a basket of strawberries. The recipe comes from Roberto Granata, the chef/owner of Mela Café, a little Italian vegetarian spot at 7A Yorkville in Toronto. He uses all organic ingredients in his sandwiches and pastas, and they are very tasty.

Ingredients

2 cups less 2 tablespoons all-purpose flour

1 1/2 tablespoons baking powder

1 teaspoon baking soda

1/2 cup unsalted butter

1/2 cup granola

1/2 cup whipping cream

1/4 cup brown sugar

2 tablespoons honey

1/2 cup sliced almonds, toasted

1/2 cup sliced strawberries

1 banana, sliced

Glaze:

1/4 cup milk

1/4 teaspoon vanilla extract

Method

Combine flour, baking powder and baking soda in a bowl. Cut in butter until mixture resembles thick sandy flour. Stir in granola.

Combine cream, sugar and honey and add to flour mixture. Stir with a fork to combine. Add almonds, berries and bananas and mix gently.

Preheat oven to 325 F. Line a baking sheet with parchment paper.

Use a spoon to gather 1/2 cup batter and pat gently into a round, about 2 inches in diameter and 1 inch thick. Place on baking sheet. Repeat with remaining batter.

Combine milk and vanilla extract and brush glaze over dough. Bake for 10 minutes, rotate tray in the oven and cook another 10 minutes or until golden brown. Makes 12.