A picnic for Mother's Day: team up with the kids to make an easy alfresco lunch

Sunset, May, 2003 by Kate Washington

Mother's Day brunch is a tradition, but all too often it means a morning of fighting crowds in a restaurant or an afternoon of cleaning up at home. Instead, head out into the spring sunshine for a peaceful picnic lunch this year.

A simple French-style rice salad and mildly pickled asparagus make a delicious meal, rounded out with baguettes, cheese, and radishes or olives. For dessert, jam thumbprints are the perfect project for little hands. In fact, all the recipes here are kid-tested: without help, our team of two 12-year-olds made the entire menu in less than three hours. The whole meal packs into a basket or backpack to take to a park, on a hike, or just out to the backyard for a relaxed celebration with the family.

For a refreshing picnic drink, add the sparkling orangeade on page 19.

Rice Salad Nicoisey

PREP AND COOK TIME: About 1 hour

NOTES: This recipe is already easy, but for a kid-friendly shortcut, purchase cooked rice from a Chinese restaurant; you will need 5 cups.

MAKES: 4 to 6 servings

1 1/2 cups long-grain white rice
      (see notes)
      About 1/2 teaspoon salt

   12 ounces green beans, rinsed

  1/2  cup red wine vinegar

    2 tablespoons Dijon mustard

    1 clove garlic, peeled and presse
      or minced

  1/3 cup olive oil
      Fresh-ground pepper

  1/4 cup chopped parsley (see
      "Cooking with Kids," page 198)

  1/4 cup thinly sliced fresh chives

   12 ounces cherry tomatoes,
      stemmed and rinsed

    2 cans (6 oz. each) solid light tn
      olive oil, drained and broken into
      large chunks with a fork

1. In a 3- to 4-quart pan, combine rice, 1/2 teaspoon salt, and 3 cups water. Bring to a boil over high heat, then reduce heat, cover, and simmer until water is absorbed and rice is tender to bite, 20 minutes. Spread rice level in a large baking pan and let cool to room temperature, about 30 minutes.

2. Meanwhile, in a large pan over high heat, bring about 2 quarts water to a boil. Snap ends off green beans and snap or cut beans in half. Add to boiling water and cook just until bright green and tender-crisp to bite, about 2 minutes. Drain, rinse well under cold running water, and drain again.

3. In a small bowl, whisk vinegar, mustard, and garlic until smooth. Add oil and whisk until well blended and thick. Add salt and pepper to taste and 3 tablespoons each of the parsley and chives.

4. Spoon rice into a large howl (with sealable lid, if planning to transport). Pour dressing over rice and mix to coat. Gently stir in beans, tomatoes, and tuna. Sprinkle with remaining herbs.

Per serving: 400 cal., 38% (153 cal.) from fat; 16 g protein; 17 g fat (2 g sat.); 45 g carbo (2.4 g fiber); 585 mg sodium; 20 mg chol.

Quick-Pickled Asparagus

PREP AND COOK TIME: About 45 minutes

NOTES: You can pickle this asparagus (through step 2) up to 2 days ahead; the flavor becomes more intense the longer the asparagus stands in the brine. Serve chilled or at room temperature.

3/4 cup rice vinegar

  2 tablespoons salt

  2 tablespoons sugar

  2 tablespoons pickling spice

  1 to 1/2 pounds asparagus, rinsed and tough
    stem ends snapped off

1. In wide 4- to 5-quart pan, combine vinegar, salt, sugar, pickling spice, and 2 cups water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.

2. Add asparagus; if liquid doesn't cover it, add water to cover. Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp to bite, 4 to 6 minutes. Remove from heat; add 1 cup ice cubes to stop cooking. Let stand at least 30 minutes (see notes).

3. Drain asparagus and arrange on a platter or seal in a container for transport.

Per serving: 17 cal., 5.3% (0.9 cal.) from fat; 1.9 g protein; 0.1g fat (0 g sat); 3.3g carbo (0.6 g fiber); 194mg sodium; 0 mg chol.

Jam Thumbprints

PREP AND COOK TIME: About 1 hour

NOTES: We like to use several different flavors of jam for these cookies, such as apricot, plum, raspberry, and strawberry. You can make them up to 2 days ahead; store airtight at room temperature.

MAKES: About 16 cookies; 4 to 6 servings

1/2 cup (1/4 lb.) butter, at room
    temperature

1/3 cup sugar

  1 large egg yolk

  1 teaspoon vanilla

  1 cup all-purpose flour

1/8 teaspoon salt
    About 1/4 cup jam (see notes)

1. In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Beat in egg yolk and vanilla until well blended, scraping sides of bowl as necessary.

2. With mixer on low speed, beat flour and salt into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but still pliable, about 30 minutes.

3. Shape dough into 1-inch balls and place 1 inch apart on a buttered 12- by 15-inch baking sheet. Press your thumb into the center of each cookie to make a 1/2-inch-deep imprint. Spoon about teaspoon jam into each.

4. Bake cookies in a 3250 regular or convection oven until lightly browned on the bottom, 12 to 15 minutes. Transfer to a rack to cool completely.

Per serving: 114 cal., 51% (58 cal.) from fat: 1.1 g protein; 6.4 g fat (3.8 g sat.); 13 g carbo (0.3 g fiber); 82 mg sodium: 29 mg chol.