Feed the Hunger: 3 Perfect Picnic Recipes

A moveable feast can be as simple as some outdoor sandwiches and soda (or tea with jam and bread). But why do something so pedestrian when you've got myriad ways to elevate the alfresco dining experience into a perfect picnic? Here's how.

Turkey Cranberry Shooter's Sandwich

1 loaf sourdough bread

1 cup cranberry chutney or some other fruit chutney

1 cup chopped toasted pecans

1 lb. sliced roast turkey

1/2 lb. Brie, sliced

2 cups arugula

Slice off the top inch of the bread; set aside. Scoop out most of the inside and discard. Mix the chutney and pecans. Alternate the turkey, Brie, arugula, and chutney in layers, filling the hollow loaf. Put the top of the loaf back on. Wrap it all in butcher paper, tying it with string. In a cool place, put the loaf under a heavy pot or pan, load on as many weights as you can, and leave for 3 1/2 to 5 hours, before refrigerating overnight. Keep it in
the butcher paper when slicing it into wedges.

Makes 8 servings.

Caprese Kebabs

1 dozen wood skewers

4 dozen grape tomatoes

2 dozen small buffalo
mozzarella balls

4 dozen fresh basil leaves

4 Tbsp. extra virgin olive oil

4 tsp. balsamic vinegar

1 Tbsp. Italian seasoning

On each skewer, spear four tomatoes, two mozzarella balls, and
four basil leaves, alternating ingredients. Blend the olive oil, vinegar, and Italian seasoning, and drizzle on top before serving. Makes 12 servings.

Marinated Tofu Kebabs

1 dozen wood skewers

2 dozen 1-inch cubes of firm tofu

4 sweet red bell peppers, cut into 4 dozen 1-inch pieces

2 dozen water chestnut slices

4 dozen sugar snap peas

4 Tbsp. soy sauce

1 tsp. ground ginger

1 tsp. coarse-ground sea salt

Marinate tofu in soy sauce and ginger for two hours. On each skewer, spear two tofu pieces, four pepper pieces, two water chestnut slices, and four sugar snap peas, alternating ingredients.
If desired, drizzle finished skewers with remaining marinade before serving, and sprinkle with sea salt. Makes 12 servings.

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