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May 2005 Issue
Brown Bagging It
by Ronda L. Halpin
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Now that the April showers are over, the May flowers are on their way ... and warmer weather and opportunities to enjoy the great outdoors. Take advantage of it by packing a simple lunch and finding a nice picnic spot to enjoy.

There are a couple of things to consider when planning a picnic lunch.

  • Choose dishes that can be served cold or at room temperature.

  • Pick out a spot in advance -- park benches and picnic tables are especially nice if you're dressed for work.

  • Don't assume that the spot you've chosen will be clean ... bring a blanket to sit on even if you're not "roughing" it!

  • Pack your lunch in an insulated container or keep it in a refrigerator until you are ready to eat.

  • Try to avoid highly perishable foods for brown-bagging ... this is not the time to favor sushi!
In the spirit of spring and all it has to offer, here are some recipes to enjoy in the great outdoors!

 

Sundried Tomato, Mozzarella & Turkey Wrap

The ingredients for this tasty wrap come straight from a favored deli on the East Coast. One word describes it: YUM!
  • 1 10-inch flour tortilla
  • 4 oz. thinly sliced smoked turkey
  • 3 generous slices fresh mozzarella
  • 4-6 oil-packed sun-dried tomatoes -- patted dry
Lay the tortilla on a flat surface. If it's at all stiff, microwave it for 15-30 seconds to soften it enough for wrapping. Arrange the remaining ingredients on the tortilla and tightly wrap it into a burrito with two closed ends. Using a sharp knife, cut it into two pieces and wrap tightly in waxed paper to make it picnic-ready!
  • Yields: 1 wrap
  • Preparation Time: 8 minutes
 

 

Cucumber Salad

  • 1 medium cucumber
  • 1/2 cup vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 small onion -- thinly sliced
  • Salad greens
Run the tines of a fork lengthwise down the side of an unpared cucumber; cut it into thin slices. Mix the vinegar, water, sugar and salt; pour the mixture on the cucumber and onion. Cover the salad and refrigerate for at least 2 hours. Just before serving, drain the salad and serve on fresh salad greens.
  • Yields: 4-6 servings
  • Preparation Time: 15 minutes plus chilling time
 

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