1. Light a grill. Wash the eggplants and pierce several times near the stem end to allow juices to escape. Grill over a hot flame, turning with long tongs, until eggplants are charred and flesh is soft, about 8 to 10 minutes. Place the eggplants in a colander and set aside to cool.
2. When cool, peel the eggplants and cut off the stem ends. Remove as many seeds from the eggplant as possible and place the flesh in a food processor with the garlic. Pulse until smooth. Add the tofu, tahini, lemon juice, basil, and parsley. Pulse until smooth. Season with salt (if using) and pepper to taste.
3. Transfer the eggplant mixture to a shallow serving dish, cover, and chill until time to take to the picnic.
4. To serve, sprinkle the bell pepper around the edge. Serve with Baked Pita Chips.

Recipe adapted from The Joslin Diabetes Healthy Carbohydrate Cookbook by Bonnie Sanders Polin, Ph.D. and Frances Towner Giedt (Fireside Books)

1. Preheat oven to 37°F (190°C), Gas Mark 5.
2. With a sharp knife, cut each pita bread in half, then cut each half into 3 triangles. Gently pull apart each triangle to separate it into 2 pieces, getting 12 triangles per pita bread.
3. Lay the triangles in a single layer on a large nonstick baking sheet. (Depending on the size of your baking sheet, you may need to bake them in 2 batches.) Lightly coat the triangles with cooking spray and spritz lightly with garlic juice. Bake for about 7 minutes, until the pitas begin to color. Turn them over and continue to bake until crisp and golden brown, about another 5 minutes. Store in air-tight containers or self-sealing plastic bags.
4. At the picnic, transfer the chips into a napkin-lined basket and offer with dip.

1. Tear 24 sheets of wide heavy-duty aluminum foil into lengths about 1 1/2 feet in length. Arrange 12 piles of 2 sheets each on a smooth work surface (this took my kitchen countertops, a chopping block, and my large kitchen table for this many piles). Start cioppino packets by placing equal amounts of the crab pieces, 3 mussels, 3 clams, and 3 large shrimp on each foil pile. Distribute the fish evenly between the packets.
2. Heat a large nonstick skillet over medium heat. Add the oil, onion, garlic, celery, bell peppers, leeks, and fennel. Sauté for 5 minutes, until limp. Stir in the tomatoes, paprika, tarragon, and wine. Cook, stirring, for 2 to 3 minutes.
3. Spoon the vegetable-tomato mixture over the seafood, dividing evenly between the packets. Sprinkle each packet with basil and thyme. Close the packets tightly, making sure the edges are securely sealed. Place in a iced chest to carry to the picnic site, carrying the shredded basil for garnish in a self-sealing plastic bag.
4. When ready to cook, start a grill. When the fire is quite hot, grill the packets for about 10 minutes, or for 5 minutes after the packets start to sizzle.
5. To serve, place a packet on a sturdy paper plate, slit open by making an X on top (be careful as it'll be very hot and full of steam) and sprinkle some of the shredded basil over the seafood. Hand out to eat directly from the opened packets.

1. Preheat the oven to 350°F (180°C), Gas Mark 4. Lightly coat a large casserole dish that is at least 2 inches high with cooking spray.
2. Rinse and pick over the berries. Drain in a colander and gently mix. Spread the berries in the prepared casserole and sprinkle with 1 tablespoon of the orange zest and 1 tablespoon of the sugar.
3. In a medium bowl, cream together the oil and remaining sugar. Whisk in the eggs until the mixture is thick and smooth. Sift together the flour, baking powder, and salt. Add to the egg mixture, alternating with the milk until well combined. Stir in the remaining orange zest.
4. Spread the mixture over the berries. Bake for 20 to 25 minutes, until a tester inserted in the middle of the dough comes out clean. Cool on a wire rack for a few minutes, then wrap in foil, and next, several layers of newspaper to transport to the picnic site. When ready to serve, unwrap and spoon into small bowls. If using, dollop with whipped topping.

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