Your Table is Ready

by Bruce Weinstein and Mark Scarbrough

Picnic wasn’t about a picnic. Instead, the movie was about Kim Novak and William Holden. Or more specifically, about that slow dance on the dock, when she knows that her old life is slipping away, that she’s about to throw her rich boyfriend to the wind and follow a penniless drifter across America.

Still, they had a picnic. That’s how it all started. They cooked all day: cakes under domes, cold fried chicken, cole slaw.

OK, that was 1956. Who has time to cook all day now? Still, we love a good picnic—but one that fits today’s tastes and schedules.

And here is a make-ahead Mother’s Day menu that does just that. Lemony-marinated chicken and sesame noodles are both made ahead and served cold or room temperature; piquant sun-dried tomato dip is whirled up in the blender and served as a dip or a sandwich spread. Pack everything in the cooler with some cold drinks and you’re set.

If you’re feeling especially inspired, take our Flourless Chocolate Cake (page 25) for dessert. Who knows? Maybe you’ll get a slow dance on the dock.

Roasted Walnut and Sun-Dried Tomato Dip

Photography: Mark Boughton, Styling: Teresa Blackburn

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You’ll want to have this versatile dip on hand all summer. It’s great served with pita chips, baby carrots or thickly sliced cucumber rounds, as a sandwich spread or tossed with warm pasta.

Ingredients

Boiling water
3 ounces sun-dried tomatoes
(1½ cups), not oil-packed
1½ cups walnut pieces
¾ cup chopped roasted red peppers
1 garlic clove
2 teaspoons balsamic vinegar
½ teaspoon fennel seeds
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon

Instructions

1. Pour boiling water over tomatoes in a medium bowl to 1-inch depth; let soak 1 hour.
2. Toast walnuts in a dry nonstick skillet over medium heat, stirring occasionally, until lightly browned and aromatic, about 5 minutes. Pour into food processor.
3. Drain tomatoes, reserving soaking liquid; place tomatoes and 1⁄2 cup soaking liquid in food processor.
4. Add remaining ingredients; pulse a few times, then process until fairly smooth. Transfer to a medium bowl, cover, and refrigerate up to 3 days; return to room temperature before serving. Serves 8.

Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.

Nutritional Information

Per serving: 180 calories, 15g fat, 0mg chol., 5g prot., 11g carbs., 4g fiber, 440mg sodium.

Marinated Lemon Chicken Breasts

Photography: Mark Boughton, Styling: Teresa Blackburn

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Chicken is marinated with herbs and lemon zest overnight then basted with a lemon marinade halfway through cooking for a double lemon flavor.

Ingredients

3 garlic cloves, minced
1 tablespoon canola oil
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons finely grated lemon rind
1 teaspoon salt, divided
¾ teaspoon coarsely ground black pepper, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons honey mustard

Instructions

1. Combine, garlic, oil, sugar, rosemary, thyme, lemon rind, 1⁄4 teaspoon pepper and 1⁄2 teaspoon salt in a large bowl; add chicken and toss until well coated; cover and refrigerate overnight or up to 24 hours.
2. Combine lemon juice, olive oil, vinegar, honey mustard and remaining salt and pepper in a medium bowl; whisk.
3. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
4. Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165F. Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight. Serves 8.

Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.

Nutritional Information

Per serving: 130 calories, 7g fat, 35mg chol., 14g prot., 3g carbs., 0g fiber, 330mg sodium.

Sesame Noodles with Shredded Vegetables

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Use rice vinegar, not the sweeter “seasoned” rice vinegar. Look for dried Udon noodles and fiery red chile oil in the Asian aisle of your market.

Ingredients

6 tablespoons toasted sesame oil
3 tablespoons tahini (sesame seed paste) or creamy peanut buter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons minced peeled fresh ginger
1½ teaspoons sugar
1 teaspoon chile oil
1 large carrot, peeled and coarsely grated
1 large cucumber, peeled, seeded and chopped
1½ cups chopped red bell pepper (about 1 large pepper)
1 (10-ounce) package dried udon noodles or whole-wheat spaghetti, cooked, drained and rinsed in cool water
4 green onions, thinly sliced

Instructions

1. Whisk sesame oil and next 6 ingredients (sesame oil through chile oil) in a large bowl.
2. Add remaining ingredients; toss well to coat. Cover and refrigerate up to 3 days. Serves 8.

Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining," Your Table is Ready," May 2008.

Nutritional Information

Per serving: 280 calories, 15g fat, 0mg chol., 7g prot., 31g carbs., 4g fiber, 160mg sodium.

By Bruce Weinstein and Mark Scarbrough, food writers living in Colebrook, Conn.