Dining Outdoors at Summer Events is Easy

Sometimes the setting and the company for a meal can be as important as the food. If you want to do something special for your family or friends this summer a picnic can be a fun and easy outing. If you make the food ahead of time, dinner can be as quick as packing a cooler and jumping in the car.

My mother always kept a simple picnic kit on hand when we were kids: plastic plates, silverware and glasses plus lots of paper napkins. She would bring an old blanket so we could all sit in the grass, and a large jug for punch. To keep us on our toes she would mix together four different flavors of a powdered drink mix with plenty of ice. We liked to see if we could guess the flavors as we were drinking it.

A simple but elegant menu for your gathering might include Portobello Mushroom Sandwiches and Tabbouleh. The sandwich is based on one I tried at a restaurant in South Carolina. These over-sized mushrooms are delicious seasoned with a simple blend of salt, pepper and olive oil. I made this sandwich on my second date with my significant other. He doesn’t usually like vegetarian dishes but finds this one quite satisfying.

I’m including instructions for making the roasted red peppers at home. They’re easy and delicious in many other dishes, including pasta salad and pizza. Try them sprinkled with parsley as simple appetizers or toss a couple in the blender the next time you make hummus. If you don’t have time to roast the peppers yourself they are available in jars at most supermarkets.

Tabbouleh is one of my summer staples. It’s best served cold and with summer’s ripest tomatoes. It’s also a great picnic choice because there is no mayonnaise, meaning it’s less likely to spoil on a hot day. (That being said, do what you can to keep cold foods cold and hot foods hot. The Oregon Health Division recommends keeping foods below 40 degrees or over 140 degrees to prevent the growth of dangerous bacteria). A good quality olive oil will really make a difference in this recipe.

Finish your picnic with a simple dessert, such as your favorite cookies or some plain yogurt topped with nectarines. If it’s a hot evening use that as an excuse to stop for ice cream on the way home. Summer will be over before you know it. I hope all of you have time for at least one al fresco meal this season.

Portobello Mushroom Sandwiches
2 large red bell peppers
4 Portobello mushrooms
8 t. olive oil, divided
Salt and pepper to taste
1 large loaf focaccia bread
1 8-ounce container prepared pesto
8 slices fresh mozzarella cheese
4 lettuce leaves

Heat oven to broil. Place peppers on a broiling pan and put in oven. Cook peppers for 2-3 minutes or until skin blisters and begins to turn black. Using tongs, turn peppers and put back under heat. Keep turning peppers until skin on all sides is blistered. Remove from the oven and place on a plate or cutting board until cool. Once peppers are cool enough to handle, remove the skin (it should peel off easily) and cut peppers into strips. Set aside.

Heat oven to 400 degrees. Remove mushroom stems by cutting them off as close to the gills as possible. Brush dirt off mushrooms or wipe with a damp paper towel. Brush each mushroom with 2 t. olive oil, covering both sides. Season well with salt and pepper. Put mushrooms on a broiling pan and cook for 20 minutes or until mushrooms are tender when pierced with a fork. Let mushrooms cool.

Cut focaccia bread in half widthwise, then cut into four wedge-shaped pieces. Spread pesto on bottom half of bread. Top with mushroom, 2-3 red pepper strips, 2 mozzarella cheese slices and a lettuce leaf.

Tabbouleh
½ c. bulgur wheat
¼ c. olive oil
¼ c. lemon juice
1 t. salt
2-3 large tomatoes, cut into bite-sized pieces
1 large bunch fresh parsley, large stems removed
½ c. fresh mint leaves
5 green onions, white and light green parts only

Put bulgur in a small bowl and cover with warm water. Soak until bulger is soft, about 20 minutes. Drain any excess water. Put bulgur in a large ceramic or glass bowl and add olive oil, lemon juice and salt. Stir well. Place tomatoes on top of bulgur.

Finely chop parsley, mint and green onions. Place on top of tomatoes. Cover bowl and put in refrigerator for 4 hours or overnight. Just before serving, mix salad contents well.