email this pageStill, 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.
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
Per serving: 280 calories, 15g fat, 0mg chol., 7g prot., 31g carbs., 4g fiber, 160mg sodium.
Ingredients
6 tablespoons toasted sesame oil
3 tablespoons tahini (sesame seed paste)
2 tablespoons low-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
1 (10-ounce) package dried Udon noodles, cooked, drained and rinsed in cool water
4 green onions, thinly sliced
Instructions
3 tablespoons tahini (sesame seed paste)
2 tablespoons low-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
1 (10-ounce) package dried Udon noodles, cooked, drained and rinsed in cool water
4 green onions, thinly sliced
1. Whisk oil, tahini, soy sauce, rice vinegar, ginger, sugar and chile oil in a large bowl.
2. Add carrot, cucumber red bell pepper, noodles and green onions; 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
2. Add carrot, cucumber red bell pepper, noodles and green onions; 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.
Per serving: 280 calories, 15g fat, 0mg chol., 7g prot., 31g carbs., 4g fiber, 160mg sodium.
Marinated Lemon Chicken Breasts
Chicken is marinated with herbs and lemon zest overnight then basted with a lemon marinade halfway through cooking for a double lemon flavor.
Ingredients
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
¾ teaspoon coarsely ground black pepper, divided
1 teaspoon salt, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons honey mustard
Instructions
1 tablespoon canola oil
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons finely grated lemon rind
¾ teaspoon coarsely ground black pepper, divided
1 teaspoon salt, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons honey mustard
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 chicken is well coated; cover and refrigerate overnight or up to 24 hours.
2. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
3. Meanwhile, combine lemon juice, olive oil, vinegar, honey mustard, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper in a medium bowl; whisk.
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
2. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
3. Meanwhile, combine lemon juice, olive oil, vinegar, honey mustard, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper in a medium bowl; whisk.
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.
Per serving: 130 calories, 7g fat, 35mg chol., 14g prot., 3g carbs., 0g fiber, 330mg sodium.
Roasted Walnut and Sun-Dried Tomato Dip
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
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
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
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
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.
Per serving: 180 calories, 15g fat, 0mg chol., 5g prot., 11g carbs., 4g fiber, 440mg sodium.
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