Picnic Recipes from the Picnic Professor

It’s not always easy to decide on food items to put in you picnic basket for a romantic dinner. However, there are a few easy recipes that can make for a great time.

Mussels Vinaigrette

1. 2 lbs mussels
2. 1/2 C olive oil
3. 3 T red wine vinegar
4. 2 tsp. Dijon mustard
5. 2 shallots, finely chopped
6. 3 T parsley, finely chopped
7. 2 T capers
8. Salt and pepper to taste

Serves 4 to 6 as an appetizer

After cleaning mussels, place in a large pot with a tightly fitting lid and do not add any liquid or seasoning. Cover the pot and cook over high heat for 5 to 6 minutes, shaking the pot occasionally. Remove from the heat and allow to cool enough for you to handle the mussels. Remove the shells, and discard the shells as well as any mussels that did not open.

Whisk together the oil, vinegar, mustard, salt, and pepper. Add the mussels and the remaining ingredients, stirring gently to combine. Refrigerate for at least 1 hour, or until ready to serve. Serve on a bed of lettuce leaves, garnish with additional parsley and lemon slices.

Puff Pastry Cheese Twists

• 1 sheet frozen puff pastry, 1/2 (17.3-ounce) package
• 1/3 cup grated Parmesan
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1 large egg
• All-purpose flour, for dusting

Preheat oven to 400 degrees F. Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry.

Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

• 3/4 pound orzo, cooked al dente
• 1 large cucumber, seeded, quartered lengthwise, and sliced
• 3 green onions, thinly sliced
• 1 pint grape tomatoes, halved
• 1/4 cup chopped fresh dill, plus extra for garnish
• 1/4 cup white wine vinegar
• 3 tablespoons Dijon mustard
• 1/2 cup olive oil, plus additional for brushing shrimp
• Salt and freshly ground pepper
• 3/4 pound feta cheese, crumbled
• 16 medium shrimp, peeled and de-veined

Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

Here are some alternative picnic recipes:

Romantic Picnic for Two

• L'Aperitif -- Traditional Provencal Appetizers
• Mussels Vinaigrette
• Watercress, Blue Cheese & Walnut Salad
• Strawberry Blossoms
• Chocolate Dipped Strawberries
• Chilled Cantaloupe Soup

Family Picnic

• Chicken wraps
• Raised Pork Pie
• Carrot Cake
• Country Ham Pie
• Hard Boiled Eggs with Mustard Mayonnaise
• Fish Pasties wtih French Tarragon
• Walnut Teabread
• Decadent Chocolate Brownies

Vegetarian Picnic

• Halloumi Cheese, Mint and Sun-Dried Tomato Sandwich
• Tomato, Cucumber and Onion Relish
• Sussex Mushroom Pasties
• Butter Bean Pâté
• Port and Stilton Pâté
• Salad of Bitter Leaves with Candied Walnuts, Gorgonzola and Pear
• Marinated Mushroom and Cheese Salad

Low Fat Picnic

• Guilt Free-Guacamole with Low Fat Chips
• Bruno's Garden Gazpacho
• Dilled Peas & Potatoes Vinaigrette
• Barry Bluestein's Guilt-Free Fried Chicken
• Margarita Fruit Salad

Low Carb Picnic

• Scotch Eggs
• Marinated Asparagus & Mushrooms in Fennel Dressing
• Marinated Cauliflower Salad
• Grilled Lemon Pepper Chicken
• Assorted Cheese & Raw Vegetable Plate