Picnic Time

• 1 c. sugar
• 1/4 c. orange juice
• 1 T. grated orange peel
• 4 c. mixed nuts (pecans, walnuts and almonds make a nice mix)

Line a cookie sheet with waxed paper.

Bring the sugar, orange juice and orange peel to boil in heavy large saucepan over medium heat, stirring constantly. Boil for 30 seconds.

Stir in the nuts, and remove the pan from the heat.

Spread the nuts on the waxpaper-lined cookie sheet, and cool completely. Separate the nuts if necessary.

• Yields: about 1 pound nuts
• Preparation Time: 10 minutes, plus cooling time

• 4 peaches
• Walnut oil
• 4 c. arugula
• 4 oz. blue cheese
• 2 T. coarsely chopped pecans
• Olive oil
• Balsamic vinegar

Halve the peaches and coat them in walnut oil (olive oil will also work).

Grill the peaches on a medium-low fire about five minutes per side. Remove the skins, cut them into slices and arrange over the arugula.

Crumble the blue cheese and sprinkle the pecans on top and dress with good a olive oil and balsamic vinegar.

• Yields: 4 servings
• Preparation Time: 15 minutes

• 1/2 lb. baby red potatoes
• 2 T. finely chopped red onion
• 2 c. fresh spinach
• 2 garlic cloves, minced
• 1/4 c. toasted walnuts
• 1/4 c. prepared pesto

Boil the potatoes without removing the skins until tender -- about 10 minutes. Drain and allow to cool for 5 minutes.

Meanwhile, combine the onion, spinach, garlic and walnuts in a medium bowl. Add the potatoes and pesto and toss to evenly coat. Serve warm or cold.

• Yields: 4 servings
• Preparation Time: 20 minutes

• 6 oz. sliced portabella mushrooms
• 1 red bell pepper, sliced
• 8 oz. fresh asparagus, cut into 1-inch pieces
• 2 T. olive oil
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. kosher salt
• 8 oz. dried penne pasta
• 1/4 c. olive oil
• 1/4 c. mild vinegar -- like rice vinegar or champagne vinegar
• 1 tsp. chili pepper
• 2 oz. shaved parmesan cheese -- optional

Preheat the oven to 450 degrees. Combine the first six ingredients (mushrooms through salt) in an oven-proof baking dish. Toss well to coat. Bake for 30 minutes or until well-roasted, turning once while baking.

Meanwhile, cook the pasta according to the package directions. Drain and reserve.

To make the sauce, combine the 1/4 cup olive oil with the 1/4 cup vinegar in a small saucepan. Whisk in the chili pepper and bring to a low simmer. Continue simmering until the liquid is reduced by about one third. Remove from the heat.

In a large bowl, combine the roasted vegetables, cooked pasta and hot sauce. Toss well to coat. If desired, sprinkle shaved parmesan over the top and serve either warm or cool.

• Yields: 4 servings
• Preparation Time: 45 minutes

• 2 very ripe bananas, mashed
• 1/4 c. orange juice
• 1/4 c. olive oil
• 2 eggs
• 2/3 c. sugar
• 1/2 c. whole wheat flour
• 1 c. all purpose flour
• 2 tsp. baking powder
• 1 pinch salt
• 1 c. chopped walnuts
• Cooking spray

Preheat the oven to 250 degrees.

Using an electric mixer, combine the bananas, orange juice, olive oil, eggs and sugar. Add the whole wheat and all purpose flour, baking powder and salt and mix to combine. Stir in the walnuts to evenly distribute them.

Spray two mini loaf pans with cooking spray and divide the batter evenly between the pans. Bake the bread for 40-50 minutes or until a toothpick inserted near the center of each loaf comes out clean. Cool the bread in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

• Yields: Each loaf serves 4 people
• Preparation Time: about 1 hour