Enjoy a Picnic Lunch

Pack a cooler, put on your walking shoes, and savor the pleasures of a long summer day.

Make the most of the gorgeous weather with an invigorating hike and a delicious outdoor lunch. These recipes can be whipped up in a snap, and they'll taste all the better in the fresh air. Prepare most of the food the night before, and set out early to beat the heat. Then pick a shady spot to enjoy a rewarding meal along the trail. -HOLLEY JOHNSON. MARION MCGAHEY

Marinated Cucumbers

MAKES ABOUT 8 CUPS

PREP: 25 MIN., COOK: 5 MIN., STAND: 3 HR., CHILL: 4 HR.

These also make the perfect summer veggie sandwich. Chill the vegetables with ice before marinating for extra crispness.

4 large cucumbers (about 2% Ib.). thinly sliced

2 small onions, thinly sliced

½ green bell pepper, finely chopped

½ tsp. salt

Ice cubes

1¼ cups sugar

1¼ cups white vinegar

¼ tsp. ground turmeric

¼ tsp. ground cloves

¼ tsp. mustard seed

¼ tsp. celery seed

1. Spread vegetables in a 13- x 9-inch baking dish; sprinkle evenly with salt. Cover with ice; let stand 3 hours or until cool and crisp. Drain and return to dish.

2. Bring sugar and next 5 ingredients to a boil in a saucepan over medium-high heat. Let cool slightly. Pour mixture over vegetables. Cover and chill at least 4 hours or up to 5 days. Serve cold.

BETTY DRENNEN

BIRMINGHAM, ALABAMA

Roasted Red Pepper Sandwiches

MAKES 4 SERVINGS

PREP: 20 MIN.

Prepare these sandwiches up to six hours ahead. Fora heartier option, add turkey, chicken, or prosdutto.

1 (16.5-oz.) Jar roasted red bell peppers, drained

1 garlic clove, minced

1 (9-inch) deli-loaf dabatta or focaccla bread, sliced lengthwise

¼ cup refrigerated olive tapenade

1 (5.3-oz.) container goat cheese

1½ cups arugula

1. Toss together red peppers and garlic in a small bowl.

2. Spread cut side of top half of bread evenly with tapenade and cut side of bottom half evenly with goat cheese. Layer red pepper mixture and arugula over goat cheese. Place top half of bread, tapenade side down, onto red pepper and arugula layers. Cut into 4 pieces.

CAROLINE W. KENNEDY

COVINGTON, GEORGIA

Rosemary-Parsley Hummus

MAKES 1 ½ CUPS

PREP: 8 MIN.

This delicious snack also doubles as a sandwich spread for grilled chicken, steak, and veggies.

2 (7-oz.) containers hummus

1 garlic clove, minced

2 Tbsp. fresh lime juice

2 tsp. chopped fresh parsley

1 tsp. chopped fresh rosemary

½ tsp. cracked black pepper

1 Tbsp. extra virgin olive oil

Ground red pepper to taste

1. Combine first 6 ingredients. Drizzle with olive oil, and sprinkle with red pepper to taste.

Serve Rosemary-Parsley Hummus with sugar snap peas, carrots, celery, or pita chips.

Blueberry-Pecan Shortbread Squares

MAKES 2 DOZEN

PREP: 20 MIN., BAKE: 58 MIN., COOL: 2 HR.

¾ cup chopped pecans

2 ¼ cups all-purpose flour

½ tsp. salt

1 cup butter, softened

1 ½ cups powdered sugar

¼ tsp. vanilla extract

3 (4.4-oz.) containers fresh blueberries (about 2 ½ cups)

2 Tbsp. granulated sugar

1 tsp. grated lime rind

1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 8 minutes or until toasted.

3. Stir together pecans, flour, and salt in a bowl.

4. Beat 1 cup butter and 1 ½ cups powdered sugar at medium speed with a heavy-duty electric stand mixer 2 minutes or until pale and fluffy. Beat in ¼ tsp. vanilla extract. Gradually add flour mixture, beating at low speed 30 seconds after each addition until a dough forms and comes together to hold a shape.

5. Press 2 cups of dough in a thick layer onto bottom of a lightly greased 13- ? 9inch pan. Top evenly with fresh blueberries. Combine granulated sugar and lime rind, and sprinkle evenly over berries. Crumble remaining dough evenly over berries.

6. Bake at 350° for 45 to 50 minutes or until golden. Cool shortbread in pan on a wire rack 2 hours. Cut into squares before serving.

Peach Lemonade

MAKES 7 CUPS

PREP: 10 MIN., CHILL: 1 HR.

Freeze Peach Lemonade in sports bottles (leaving 2 inches from top for expansion) the night before your hike or picnic.

1 (3.2-oz.) container sugar-free lemonade drink mix

3 cups cold water

1 (33.8-oz) bottle peach nectar

1. Remove 1 lemonade tub from container, reserving remaining tubs for another use.

2. Combine lemonade mix, water, and peach nectar in a pitcher. Cover and chill at least 1 hour. Serve over ice.

Note: For testing purposes only, we used Crystal Light Lemonade Soft Drink Mix.

Play It Cool

Food needs to be kept colder than 40° to prevent bacteria from growing. Here are some tips for maintaining a proper temperature.

* When it goes into the cooler, make sure all your food is cold and in containers with snug lids.

* If any of the items you're transporting can be frozen, put them in the cooler that way. They'll help keep the other food cold.

* As ice melts, it can seep into containers. Ice packs (in gel or hard plastic forms) are good alternatives.

* Do not open your cooler until you're ready to unpack it. If you expect to drink lots of beverages on the way to your picnic, keep them in a separate cooler.