Picnic Pleasures

You’ll find lots of easy cold dishes perfect for picnics in Great American Vegetarian

Herbed Potato Salad
Pinto Beans With Watercress
Corn Relish Salad
Chick-Pea Sandwich Spread

Additions to the menu: Bring along some fresh breads, seasonal fruits, naturally sweetened cookies, and plenty of beverages

One of my favorite spring-to-summer rituals is to pack up a knapsack (or a cooler, as the weather heats up) and head for a picnic spot with my family.

Use your imagination and local natural resources to find spots for pleasurable outdoor eating; you need only decide what activity you'd like to do in tandem with picnicking. A hike at a nature preserve is sure to whet the appetite; for families with young children, an ideal spot for a casual picnic with little ones is a community park, combined with a visit to a great playground. For more sophisticated fare, have your outdoor meal with an outdoor concert. For some, nothing appeals more than a picnic at a beach. To get off the beaten path, try local historic sites.

A perfect spot adds much to the enjoyment of a picnic; the experience is transformed from merely eating lunch outdoors to a refreshing lift for the spirit and all the senses.

Picnic Tips

I like to include of a variety of cold dishes, such as sturdy grain, bean, pasta, or potato-based salads.

Everyday sandwiches are a real yawner when you crave something different. Try muffins instead, or flavorful fresh breads served with a tasty spreads.

Marinated salads have great staying power, as do salads with some mayonnaise (I like soy mayonnaise from the natural food store) in them.

Though lugging a lot of liquid is weighty, bring plenty of beverages. Everyone always seems much thirstier than usual when eating outdoors. I like to bring juices in lightweight recyclable plastic bottles.

While wicker baskets are more romantic, knapsacks and Styrofoam coolers are more practical. To store food for portability, I like to use flat, lidded plastic storage containers. Once the food is eaten, they can often be nested inside one another.

HERBED POTATO SALAD
Serves: 6

5 medium red-skinned potatoes, scrubbed, cooked, cooled, and diced
2 medium celery stalks, finely chopped
1 cup steamed fresh or thawed frozen green peas
1/2 cup minced green bell pepper
1/3 cup chopped black olives
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh dill
1 scallion, minced
2 tablespoons toasted sunflower seeds
1/2 cup natural low-fat vinaigrette dressing
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and toss together thoroughly.

Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport.

PINTO BEANS WITH WATERCRESS
Serves: 6

2 cups canned or cooked pinto beans
1 cup watercress leaves
2 medium firm, ripe plum tomatoes, finely diced
1 medium celery stalk, finely diced

Dressing:

1/4 cup soy mayonnaise
1 tablespoon lemon or lime juice
1 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste

Combine the first four ingredients in a mixing bowl. In a small bowl, combine the dressing ingredients and mix thoroughly. Pour over the salad and toss to combine. Season to taste with salt and pepper. Pack in a tightly lidded plastic container to transport.

CORN RELISH SALAD
Serves: 6 to 8

4 cups cooked frozen or fresh corn kernels (from about 5 medium ears)
1 medium green bell pepper, cut into narrow, l-inch strips
1 medium red bell pepper, cut into narrow, l-inch strips
1 cup finely shredded cabbage
2 scallions, thinly sliced

Dressing:

1 tablespoon light olive oil
1/4 cup apple cider vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon dry mustard
1/2 dried dill
Salt and freshly ground black pepper

Combine the first 5 ingredients in a serving bowl. Combine the dressing ingredients in a small bowl and stir until well blended. Pour the dressing over the corn mixture and toss well. Cover and allow to marinate, refrigerated, for several hours. Stir occasionally to distribute the dressing.

CHICKPEA SANDWICH SPREAD
Makes: About 2 cups

This easy preparation is especially tasty when spread on hearty whole-grain rye bread, but it's great spread on wedges of fresh pita bread, too.

16-ounce can chickpeas, drained and rinsed
1/4 cup minced red bell pepper
2 tablespoons minced fresh parsley
1 tablespoon minced scallion or chives
Juice of 1/2 lemon
2 tablespoons sesame paste (tahini)
1/2 teaspoon each: dried dill and ground cumin
Freshly ground pepper to taste

Mash the chickpeas well and combine with the remaining ingredients in a mixing bowl. Mix thoroughly and pat into a serving container. Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport.

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