Keep it simple

These are the days to take dinner outside.

Hot summer sun makes the days perfect for swimming but the evenings are beginning to cool just enough. The earlier sunsets remind us that the season is waning. But when you’re lounging on a blanket with the trees aglow in the day’s last light you’ll hardly care. There is no better way to celebrate a stunning summer day outside than to see how it ends.

Don’t spend the day slaving in the kitchen on complicated picnic fare. It’s hot enough in there already. And prolonging the day’s heat by turning burgers on the grill once you get to the park is a drag. Fill a basket with simple foods or something that is easily made ahead and doesn’t require much of a fuss after you spread a picnic blanket.

Slice up a Muffuletta sandwich. The layers of salami and cheese will remind you of a hero sandwich, but the tasty olive spread you make the night before gives it some New Orleans flair. A creamy herb dip for an array of blanched veggies and slices of seasonal cantaloupe can round out the meal. Chewy chocolate chip cookies will be a welcome and easy dessert.

Or, let someone else do the cooking entirely. Stop by the grocery store for something from the mind-boggling array of food that can easily be taken to the park for dinner. The deli case holds hot fare, cold salads and sandwiches for every taste. Throw in some lemonade for sipping. But don’t think too hard about what to bring along. There’s something about eating outside that stokes the appetite. Even fried chicken and cold beer will be welcome.

For an elegantly simple meal, grab a baguette and some herbed goat cheese, figs and walnuts or a pungent Gorgonzola and some red grapes and apple slices. Throw some good salami, a few tasty olives and a bottle of cabernet franc. (Don’t forget the bottle opener and some unbreakable wine glasses). Snack and sip until the darkness forces your reluctant retreat to the car.

For dessert, choose a piece of lemon tart from the glass case at Huckleberry’s or triple-layer slice of chocolate cake from Rocket Market. (Those beautiful frosted brownies and Nanaimo bars travel well.) You’ll find the most wonderful desserts in the bakery cases at any supermarket. Pick one for yourself and another for your sweetheart and share.

If you’re planning a romantic picnic for two you might try some dishes that are a little more complicated to cook at home but are easily made ahead. Sara Deseran in her new cookbook “Picnics” suggests a Cold Slow-Roasted Salmon with Cucumber-Cumin Raita. It is served chilled and can be made ahead. Pair it with Deseran’s Chopped Spring Salad with Asparagus and Peas. The elegant meal deserves a sparkling wine, Deseran says.

If you have the energy to make dessert, too, it’s the perfect time of year for a Peach and Berry Croustade, individual French fruit tarts. Or, stop in at one of those deli cases for a decadent chocolate finish without the extra work.

Don’t forget the kids. They’ll love to wind down the day playing in the cool grass. A main dish Terrific Tortellini Salad from Better Homes and Gardens’ “Kid Favorites Made Healthy” would be an easy centerpiece. Or roll up their favorite sandwich into a wrap. It can be ham and cheese or even classic peanut butter and jelly. Veggie sticks and nectarine and apple slices pack well. Chocolate chip cookies are always a treat.

Here are some recipes to get you started:

Make the olive salad for this New Orleans favorite the night before. It should be chilled for eight hours or more. The sandwich should be refrigerated for 30 minutes or up to 6 hours before serving.

Muffuletta

From Gourmet Magazine

1 large round loaf (8 to 9 inches) Italian or French bread

1 cup pitted brine-cured green olives, finely chopped

1 cup brine-cured black olives such as Kalamata, finely chopped

1/2 cup extra virgin olive oil

1/3 cup fresh parsley, finely chopped

2 teaspoons fresh oregano, minced or scant 3/4 teaspoon dried

1 clove garlic, minced

1 red bell pepper, roasted, peeled, seeded and finely chopped

1/2 lemon juiced or to taste

2 cups shredded lettuce, arugula or other salad greens

4 ounces mortadella or soft salami

4 ounces thinly sliced Genoa salami, soppressata or other hard salami

4 ounces thinly sliced provolone, fontina or fresh mozzarella

1 cup coarsely chopped fresh tomatoes or 1/2 cup chopped, drained sun dried tomatoes in oil

In a small bowl combine olives, olive oil, parsley, oregano, garlic, red bell pepper and lemon juice. Cover and refrigerate for at least 8 hours. Split bread in half horizontally and remove most of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half. Add in layers of lettuce or arugula, mortadella or other soft salami, sliced Genoa salami or soppressata, cheese and tomatoes. Top with remaining olive salad, cover with the top half of the loaf and wrap tightly in plastic. Place on a large plate, cover with another plate and weight with several pounds of canned goods. Refrigerate at least 30 minutes or up to 6 hours. To serve, unwrap the loaf and cut into wedges.

Yield: 6 servings

Approximate nutrition per serving: Unable to calculate due to recipe variables.

Cool Herb Dip for Blanched Vegetables

From Everyday Food, June 2004

1 cup loosely packed fresh basil leaves

1 cup reduced fat sour cream

1/2 cup reduced fat mayonnaise

1 tablespoon grainy mustard

1 tablespoon fresh lemon juice

Salt and fresh ground pepper, to taste

Combine all ingredients in a food processor or blender. Process until combined and basil leaves are finely chopped. Season with more salt, pepper and lemon juice as desired. Cover and refrigerate until thickened and chilled, about 20 minutes. Dip will keep for up to 3 days.

To make blanched vegetables: Boil a generous amount of water. Add about 1 tablespoon salt for every 4 quarts water. Cook each vegetable starting with the lightest colored. Immerse until bright and crisp-tender, 30 seconds to 1 minute. Using a small mesh sieve or a slotted spoon immediately plunge vegetables into a bowl of ice water until cooled to stop the cooking and preserve the color. Drain and transfer to a baking sheet lined with a clean kitchen towel. If making ahead, refrigerate in a paper-towel-lined plastic bag. Broccoli, green beans, carrots and cauliflower are good choices.

Yield: About 1 1/2 cups dip

Nutrition per tablespoon of dip: 32 calories, 2.9 grams fat (80 percent fat calories), 0.4 grams protein, 1.1 grams carbohydrate, 1.6 grams fiber.

These oversized cookies are chewy and thick, like many of the cookies sold in gourmet chops and cookies stores. They rely on melted butter and an extra egg yolk to keep their texture soft. They are best served warm from the oven but will retain their texture even when cooled. Be sure to cool the cookies on the baking sheet to ensure the proper texture.

Thick and Chewy Chocolate Chip Cookies

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 cup packed (7 ounces) light or dark brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

1 large egg, plus 1 egg yolk

2 teaspoons vanilla extract

1 to 1 1/2 cups semisweet chocolate chips

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 325 degress. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda and salt together in a medium bowl; set aside.

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Roll a scant 1/4 cup dough into a ball. Hold the ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with the jagged surfaces facing up join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. (This will give the cookies an attractive finished appearance.) Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Yield: About 18 large cookies

Approximate nutrition per cookie: 243 calories, 11.2 grams fat (6.6 grams saturated, 40 percent fat calories), 2.7 grams protein, 34.7 grams carbohydrate, 44.3 milligrams cholesterol, .5 grams dietary fiber, 110 milligrams sodium.

Cold Slow-Roasted Salmon with Cucumber-Cumin Raita

From “Picnics” by Sara Deseran (Chronicle Books, 2004, $14.95)

1 filleted side of salmon, skin on, 2 to 3 pounds (about 1 1/2 inches thick in center), pinbones removed

2 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 teaspoons cumin seeds

2 English cucumbers, peeled and diced

1 teaspoon kosher salt

2 cups plain whole-milk yogurt

1 tablespoon freshly squeezed lemon juice

2 teaspoons finely chopped garlic

Sprinkle of cayenne pepper

Preheat oven to 275 degrees.

Rub both sides of salmon with olive oil. Place salmon skin-side down in roasting pan. Generously sprinkle salt and pepper over flesh side. Roast uncovered 25 to 35 minutes. Salmon will look undercooked on top, but if it flakes when gently pulled apart with fork, it’s done. Remove and set aside.

To make raita: Place cumin seeds in large dry skillet over medium heat. Stir for 2 minutes until fragrant. Remove to plate and cool. Place in spice grinder or clean coffee grinder and grind well.

In medium bowl, combine cucumbers and the 1 teaspoon salt; mix well and let sit 15 to 30 minutes, then drain off any accumulated liquid. Add ground cumin seeds, yogurt, lemon juice and garlic and mix to combine. Sprinkle top with cayenne. Let sit 10 minutes. Chill until ready to serve. Keep salmon chilled during transport and until ready to eat. Raita can be kept in a separate container and spooned alongside.

Yield: 4 to 6 servings

Approximate nutrition per serving: 547 calories, 30.8 grams fat (7 grams saturated, 40 percent fat calories), 54 grams protein, 11 grams carbohydrate, 156 milligrams cholesterol, 1.4 grams dietary fiber, 313 milligrams sodium.

Chopped Spring Salad with Asparagus and Peas

From “Picnics” by Sara Deseran

2 1/2 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

1 clove garlic, crushed

Kosher salt

Freshly ground black pepper

1 pound asparagus

1 cup fresh or frozen peas

1/2 English cucumber, unpeeled, quartered lengthwise and sliced

3 green onions, white part only, cut into thin slices

1 ripe, slightly firm avocado, peeled, pitted and cut into 1-inch dice, optional

In a small jar with a lid, combine the lemon juice, olive oil and garlic. Shake well and season with salt and pepper. Set aside.

Snap the though bottoms off the asparagus, then trim and slice the asparagus on the diagonal into 1-inch pieces. Blanch in a medium pot of lightly slated boiling water for 1 1/2 minutes. Use a strainer to remove and run the asparagus under cold water to stop the cooking. Set aside.

Using the same boiling water, blanch the peas for 30 seconds if fresh and 10 seconds if frozen. Drain, run under cold water and set aside.

In a portable container or serving bowl, combine the asparagus, peas, cucumber, onions and if serving immediately, the avocado (if using). Reshake the dressing and toss gently with the salad. Season with salt and pepper and serve. Pack the dressing separately and dress the salad on location.

Yield: 6 to 8 servings

Approximate nutrition per serving: 109 calories, 8.8 grams fat (1.5 grams saturated, 66 percent fat calories), 2.8 grams protein, 7.5 grams carbohydrate, no cholesterol, 4.3 grams dietary fiber, 99 milligrams sodium.

Rustic Berry and Peach Croustades

From the August edition of Food & Wine magazine

For the crust:

2 sticks ( 1/2 pound) cold unsalted butter, cut into tablespoons

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1/4 cup cold water

For the filling:

4 large peaches, halved, pitted and sliced 1/4 inch thick

1/2 cup plus 3 tablespoons granulated sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

Salt

1/2 cup raspberries

1/2 cup blackberries

All-purpose flour for dusting

4 tablespoons unsalted butter, cut into 6 pieces

1 large egg lightly beaten

Confectioners sugar, for dusting

To make the crust: In a food processor, pulse the butter with the flour and salt until it resembles coarse meal. Add the water and pulse until a dough forms. Divide the dough into 6 pieces and flatten each into a disk. Wrap in plastic and refrigerate for 30 minutes.

To make the filling: Preheat the oven to 375 degrees. Spray 2 baking sheets with cooking spray. In a medium bowl, toss the peaches with 1/2 cup of the granulated sugar, the cornstarch and cinnamon; add a pinch of salt. Fold in the berries.

On a lightly floured work surface, roll out each disk of dough to a 6-inch round about 1/8 inch thick.

Transfer 3 to each baking sheet. Spread the fruit on the rounds and fold 1-inch of dough over the fruit to form a rim. Top the fruit with a piece of butter and refrigerate 30 minutes.

Brush the crusts with the beaten egg and sprinkle with the remaining 3 tablespoons of granulated sugar. Bake the croustades for about 50 minutes or until the crusts are golden, rotating the baking sheets halfway through baking. Transfer to racks to cool for 20 minutes. Dust with confectioners’ sugar and serve.

Yield: 6 croustades

Approximate nutrition per serving: 464 calories, 24 grams fat (14 grams saturated, 59 percent fat calories), 5.7 grams protein, 57 grams carbohydrate, 97 milligrams cholesterol, 209 milligrams sodium.

Terrific Tortellini Salad

From Better Homes and Gardens’ “Kid Favorites Made Healthy”

1 (9-ounce) package refrigerated light cheese tortellini or ravioli

3 cups broccoli florets

1 cup crinkle-cut or sliced carrots, about 2 medium

1/4 cup sliced green onions, about 2

1/2 cup bottled reduced-fat ranch dressing

1 large tomato

1 cup fresh pea pods, halved

Milk (optional)

In a large saucepan cook pasta according to package directions. Add the broccoli and carrots during the last 3 minutes of cooking. Drain. Rinse with cold water. Drain again.

In a large bowl combine the cooked pasta mixture and green onions; drizzle with dressing. Before serving gently stir tomato and pea pods into pasta mixture. If necessary, stir in a little milk to moisten.

Yield: 8 main-dish servings

Nutrition per serving: 145 calories, 5 grams fat (1 gram saturated, 31 percent fat calories), 6 grams protein, 22 grams carbohydrate, 17 milligrams cholesterol, 3 grams fiber, 344 milligrams sodium.