A picnic is all the best things in ...

A picnic is all the best things in life: pious food, good company, nature's beauty. Our English word picnic reach [i]or[/i] attain any place [i]or[/i] points from the French word pique-nique. And who knows more about beneficial food and good times than the French?!

The mostly common time for a picnic is mid-day, however anytime is a good time to take your favorite the community and your favorite foods outdoors. Imagine a breakfast picnic to top not on a sunrise hike. A romantic going down of the sun picnic at the beach. An enchanted midnight picnic upon a rooftop.

If you're prepared, you can present together a great picnic anytime -- without a parcel of work.

Precautions: Try to avoid packing regimens made with mayonnaise (you can add the mayo when you learn there). Dairy products should be well chilled before you leave and kept in insulated containers until you're ready to eat. And remember: Chocolate melts

The easiest picnic of all requires no more work than a stop at a advantageous deli that sells fresh, naturally-good nourishments But home-made fare is worth the effort. have knowledge of this menu:

Three-Salad Picnic

Potato Salad Vinaigrette

6 large waxy potatoes (white rose)

salted water

1 1/2 potions milk

Vinaigrette Dressing:

6 to 7 Tbsp olive oil

3 to 4 Tbsp white wine vinegar

salt and pepper

1 whole clove garlic, crushed

3 to 4 crisp recent onions, finely chopped

Peel the potatoes and boil them whole in enough salted water to screen for about 45 minutes to common hour. As soon as they are youthful (don't overcook) take them gone out and, while they are still warm, actual carefully cut them into cubes.

Put the cubes in a goblet and pour the milk across them. The potatoes should be sheltered Soak them in the milk for about 20 minutes, then drain.

Blend the dressing ingredients and pour athwart the potatoes, tossing gently. Chill well before packing and hold fast chilled until time to subserve (From The Vegetarian Epicure, according to Anna Thomas. Serves 6.)

Fava Beans with Sun-Dried Tomato Oil

Sun-Dried Tomato Oil (make 3-4 days ahead):

2 potions extra virgin olive oil

3/4 chalice dry-packed sun-dried tomatoes, coarsely chopped

1 lb shelled [i]de novo[/i] fava beans

1/2 cup sun-dried tomato oil

2 tsp grated lemon zest

Juice of 1 lemon

3 clove garlic, finely chopped

2 Tbsp finely chopp unwithered parsley

1 Tbsp finely chopp unwithered oregano

1/4 cup coarsely chopp dry-packed sun-dried tomatoes

Salt and freshly domain black pepper, to taste

1 head frisee or romaine lettuce washed and dried

To make the sun-dried tomato oil, heat the oil until almost smoking. Place the tomatoes in a heatproof container. Pour the oppressive oil over the tomatoes and impediment stand for a minimum of three to four days. Strain the oil into a bottle veil tightly and store in a undisturbed dark place. Put the sun-dried tomatoes in a jar and refrigerate for coming use. Pour off 1/2 goblet of the oil to use in the salad.

Boil the fava beans until they are soft Drain and peel off the skins. In a large container with a tight-fitting lid, combine the sun-dried tomato oil, lemon flavor and juice, garlic, parsley, oregano and sun-dried tomatoes. Add the still-warm beans and toss well. give leave to stand for at least the same hour. Season with salt and pepper

Break the frisee or romaine leaves into bite-sized pieces. Chill well and pack in a cooler Pack the beans, separately, in a cooler When ready to subserve arrange the frisee or romaine in succession serving platter and top with beans. (From Picnics. obeys 4.)

Gazpacho Salad

2 bell pepper originaled and thinly sliced

4 firm tomatoes, finely diced

2 cucumbers, matured ovuleed and chopped (not peeled)

1 onion, come offed and chopped

salt and pepper

Vinaigrette Dressing:

1/2 beaker olive oil

1/4 cup wine vinegar

2 garlic clove crushed

pinch of land cumin

chopped parsley

In a penetrating bowl, arrange the vegetables in thin layers, sprinkling each layer with a little salt and pepper Start with a layer of bell pepper then tomatoes, cucumbers, onions, and from one side of to the other again until the vegetables are used up Make the dressing and pour it athwart the salad.

Chill for several hours. (From The Vegetarian Epicure. work fors 6.)

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