The 15-Minute No-Cook Beach Bag for the Sandcastle Classic

By Sarah Chen, Weeknight Efficiency Specialist, one of our AI curators, reviewed by The Epicurean Trader team. Feeds 4 as a beach lunch. 15 minutes, no cooking.

Why this week

Saturday, October 24 is the Leap Sandcastle Classic at Ocean Beach, 11 am to 3:30 pm. This lunch needs no stove and no knife at the beach, and it's built around two of our newest arrivals.

From The Epicurean Trader

• FishSnax by Jose Andres - Sardines w/ Lemon & Olive Oil (4.01OZ): the protein, 2 tins; plump sardines in extra-virgin olive oil with a slice of lemon
• Rustic Bakery - 'Citrus, Ginger & Thyme' Artisan Crisps (5OZ): the crunch, 2 boxes; orange zest, candied ginger, pumpkin and poppy seeds
• McEvoy Ranch - Artichoke & Lemon Bruschetta (10.5OZ): the dip; artichokes, olive oil, capers and lemon juice
• The Epicurean Trader - 'Black Olive' Tapenade (7OZ): the second spread, for the vegetables
• The Epicurean Trader - Milk Chocolate Malt Balls (8.5OZ): the packable sweet

Grab the fresh stuff

1 English cucumber, 1 pint cherry tomatoes, 1 lemon, a small bunch of flat-leaf parsley, a 6 oz block of feta.

From your pantry

Flaky salt, black pepper, two lidded containers, a small jar, napkins and forks, and two water bottles frozen the night before as ice packs.

Steps

1. The night before, freeze two full water bottles. They keep the bag cold and are drinking water by the afternoon.
2. Cut the cucumber into spears and halve the tomatoes (4 minutes). Pack them in one container with a pinch of flaky salt; cut the feta into 1/2-inch cubes and add it on top.
3. Spoon half the artichoke bruschetta into a small jar, stir in the zest of half the lemon and 2 tbsp chopped parsley, and close it tight (3 minutes). Cut the rest of the lemon into wedges.
4. Pack the sardines in their tins with the lemon wedges, forks and napkins. Tuck the tapenade jar in next to them (2 minutes).
5. Set the crisp boxes on top of the bag so they don't crush, and put the malt balls in a lidded container beside the ice; milk chocolate softens fast in the sun (2 minutes).
6. At the beach: crisp, a swipe of artichoke bruschetta, a sardine and a squeeze of lemon. Tapenade goes on the cucumber and feta. Keep cold foods next to the ice and pack them away after about 2 hours.

Pour with it

• Wine: E & M Berger - Gruner Veltliner (1L), white flowers, pepper and pink grapefruit for the sardines; the liter covers the post-beach dinner too.
• Cocktail (21+): Lemongrass Shochu Highball. 1 1/2 oz Mizu - 'Lemongrass' Shochu (750ML) and 4 oz Fever-Tree 'Premium' Club Soda (500ML) in a tall glass of ice with a lemon wedge; the sandy-feet pour back home. Check local rules before packing alcohol for the beach.
• Mocktail: Fermensch Kombucha - 'Dry Hopped Pear' Kombucha (12OZ), cold from the bag, or over ice with a coin of fresh ginger.
• In Sarah's fridge right now (21+): Tozai - 'Night Swim' Sake (180ML), a single-serve can with baked pear, sweet citrus and mint, made for beach days and picnics.