A Midsummer Day's Picnic - Recipe

Better Nutrition, June, 2001 by Patti Woods-Lavoie

Celebrate the longest day of the year by dining alfresco

This year, June 21 promises to be a magical day. This first day of summer -- the solstice, when the sun is at its peak -- was traditionally a time of celebration for the ancient druids. Bonfires, representing the sun, were fueled with herbs of the season: mistletoe, vervain, St. John's wort and lavender, and people would leap over the fire to purify themselves and to protect against evil in the coming months. Children welcomed the faeries of summer by leaving out cookies and sweets. It was a time of merriment and celebration. Today, modern pagans greet the solstice with similar celebrations. But you don't have to practice an ancient religion to celebrate the longest day of the year. Just as nature is taking a pause before a new season begins, we, too, should pause to greet summer in a fitting manner.

In recent years, certain self-appointed celebrity arbiters of taste (read: Martha) have tried to convince us that a picnic should be the equivalent of a formal dinner party, differentiated only by a red-checked tablecloth and a "nouveau rustic" menu (read: homemade bread made with just-threshed wheat, cheeses imported from a little-known town in Italy, fruits grown from heirloom seeds [and only available if you know the right people] and a bottle of 1961 Bordeaux).

Au contraire! Picnics are a time to kick back, relax and enjoy tasty, yet easy-to-prepare food with friends. There's certainly nothing wrong with planning the menu in advance and including fresh, seasonal, homemade foods, but you shouldn't forget that the real object of a picnic is to get outside and enjoy the sunshine and balmy air of summer.

So just where does one go to have a picnic? The obvious choice is a park where you can find a patch of soft green grass, and maybe a view of a lake or stream. But there's also the beach (a sunset picnic can be particularly nice, after the daytime crowds have gone home). A peaceful and park-like location is a cemetery, although some (understandably) would not be able to enjoy their cold fried chicken amongst the dead. City dwellers have the option of a rooftop picnic, which can be particularly beautiful at night. Perhaps my favorite picnic spots, however, are on the grounds of local wineries. Most wineries have picnic benches or grassy areas with views of the vineyard and the best part is, you can buy a bottle of wine right there and enjoy the fruits of the field.

As far as the menu is concerned, there are some obvious details. How mayonnaise-based dishes such as potato and macaroni salad got to be considered common picnic fare is a mystery to me. To be consumed safely, they must be kept cold at all times; not an easy thing to do while dining alfresco. Instead, choose salads such as black bean or pesto that don't require constant refrigeration.

While fruit is an excellent choice for picnics, many people don't realize that they can cause foodborne illness. Melons, for instance, can harbor bacteria on their rinds, so they should be washed and kept cool.

Using frozen gel packs or ice cubes in plastic bags can help the process of maintaining appropriate temperatures.

To help you greet the upcoming summer season with style, here are three easy and tasty recipes. And don't forget to leave a cookie or two behind for the spirits of summer!

Herbed Shrimp with Orzo and Almonds

This flavorful dish is ideal for an outdoor picnic.

Serves four

14.5 oz. chicken or vegetable broth
1/2 lb. medium uncooked shrimp, peeled
2 Tbsp. butter
1 small onion, minced
3 cloves garlic, minced
1 1/2 cups orzo, uncooked
2 Tbsp. slivered almonds
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil

In a large saute pan, bring broth to a boil. Add shrimp and cover; boil for two minutes or until shrimp are pink. Remove shrimp, reserving broth. Cut shrimp into bite-sized pieces.

Meanwhile, in a saute pan, melt butter. Add onion and garlic and saute until soft. Add orzo and reserved broth. Cover and cook, stirring, for 20 minutes, until orzo is tender. Remove from heat. Stir in shrimp and almonds. Sprinkle with chopped parsley and basil. Can be served hot or cold.

Chewy Lemon Meringue Cookies

The tartness of lemon and the sweetness of meringue are perfect complements in these easy cookies.

Makes 4 dozen cookies

4 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 cup sugar
1 cup sweetened coconut
Juice of 1/2 lemon
1 tsp. lemon zest

Preheat oven to 350 [degrees]. With an electric mixer, beat egg whites on high until foamy. Add cream of tartar and salt. Gradually add sugar. Beat on high until soft peaks form. Gently fold in coconut, lemon juice and zest.

Drop teaspoons of batter onto cookie sheets. Bake for 15-20 minutes or until cookies are golden. Allow cookies to cool before removing.

Sunshine Citrus Cooler with Minted Ice Cubes

Hate sweet lemonade? Try this tart and refreshing cooler loaded with vitamin C.

Juice of 1 lemon
Juice of 2 limes
Juice of 2 oranges
6 oz. pineapple juice
1 liter plain seltzer
1 bunch fresh mint