The first menu is a grilled chicken sandwich with our "secret sauce" and onions and mushrooms. The salad we've pared with it has a bit of ham which you could forgo. For dessert we serve a fresh fruit kebab with lime cream.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our second meal features a vegetarian sandwich, again using the bounty of the summer season to make an easy but delicious meal. We use multigrain rolls for our sandwich, but for guests you may want to use a rosemary focaccia or crispy Italian bread. We often substitute summer squash in this sandwich as we all know that if you grow this vegetable, you're always on the lookout for recipes that use them. Asparagus can also be used. Whole or sliced portabello mushrooms are also excellent, as are just about any wild mushroom. We serve it with a tossed salad seasoned with summer mint. I. first saw the idea for the mixed salad with mint on Epicurious, a TV show, and tried it that night. This is our slimmed-down version. You can add or subtract mint to your taste. For dessert we offer crème fraîche and fresh summer fruit. You'll need to make the crème fraîche a day or so ahead. It's something we always have on hand in the refrigerator.
The sandwich recipe is one of those recipes which takes kindly to changes--grilled lean steak, butterflied leg of lamb, or sea food such as tuna or swordfish could be added to make other meals worth trying. Just watch your exchanges and portion size and enjoy. Also feel free to substitute fruits for your dessert. Papaya, pineapple, mango, and other tropical fruits are also wonderful.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our third menu features a rustic loaf of bread called Torta Rustica, in which turkey Italian sausage, vegetables, and herbs are baked inside the bread dough. Although the recipe may seem complicated, it actually goes together easily. Even if you've not skilled at baking bread, you'll come up a winner with this recipe. This stunning whole meal sandwich has been the star at countless picnics, boating parties, and light suppers with friends. Recently it was transported to the local botanical gardens for a picnic at the Symphony Under the Stars. It makes 8 generous servings so invite some friends to share.
A baker friend taught us the trick of using a clean white plastic trash bag as the perfect environment for rising the dough. It eliminates the problem of air conditioning or drafts not allowing the dough to properly rise.
To proceed the sandwich (which, by the way, can be eaten out of hand), we offer plastic glasses or mugs of spicy gazpacho to sip, and follow the meal with a fresh fruit crumble that's baked in individual 4-inch (10 cm) aluminum pie tins for easy serving at the picnic site. If you don't already have the pie tins, you can buy them in th e housewares section of most supermarkets. They're great to keep on hand for making individual meatloaves or shepherd's pies.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our last menu features cooked shrimp purchased at your market, then transformed into a luscious shrimp salad to serve in a sandwich hero-style. With the Shrimp Hero, we're suggesting a delicious jicama slaw with just a bite of hot peppers and cilantro. Dessert is a lovely compote of strawberries and raspberries sprinkled with red wine and other flavor enhancements. If you prefer, you can substitute balsamic vinegar for the red wine with good results. And, if there's any crème fraîche leftover from your peach dessert (see above), add a dollop to this dessert if you like. This menu is so terrific, you'd better invite guests.
(for the recipes, click on The Recipes or click on the individual recipe above)
FTG and BSP
