101 20-minute dishes for inspired picnics

Savory appetizers

1. Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.

2. Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.

3. Make egg salad with hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple.

4. Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped cilantro or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.

5.  Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! lettuce and tomato on the side. Potato chips are mandatory.

6.  Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk, then dredge in seasoned crushed corn flake crumbs, cornmeal or panko. Pan-fry in oil, drain, cool and eat cold with celery sticks, with ranch or blue cheese dressing for dipping.

7.  Mix feta cubes and green grapes (or grape tomatoes or pieces of watermelon). Add mint, salt, pepper and olive oil. A tiny bit of chopped fresh chili is good, too.

8. Cook Chinese egg noodles or regular spaghetti. Drain and rinse. Toss with sesame oil, peanut butter (or tahini), sugar, soy sauce, ginger, vinegar, black pepper (lots) and chili oil (optional). Pack shredded seeded cucumber, cooked shrimp and chopped scallions separately. 

Picnic menu:

• Savory appetizers
• Raw vegetables
• Cooked vegetables
• Bean, rice and grain salads
• Potato salads and egg salads
• Fruit
• Seafood
• Meat and poultry
• Sandwiches
• Cold noodles
• Desserts

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