How To Plan the Perfect Spring Picnic

• 1 frozen pkg. chopped spinach
• 1 loaf sheepherder's bread
• 1 cup sour cream
• 1 cup mayonnaise
• 1 envelope dry vegetable soup mix
• 3 green onions, chopped (optional)
• 1 small can water chestnuts, chopped (optional)

Put the frozen spinach in a colander and run water over it until it is thawed out (or put it in the refrigerator ahead of time to thaw it out). While you are doing this, cut the top of the bread off to make a bowl. Chop up the top of the bread and save it to use for the dip. Scoop out the bottom part of the bread to make a place for the dip. Wring out the spinach with your hands to get out all the water. Mix all the ingredients together (except the bread) and put in the refrigerator for at least 4 hours. Fill the bread bowl with the dip and serve with the bread, crackers or vegetables.

• 1 cup sour cream
• 1 cup mayonnaise
• 1 teaspoon seasoned salt
• 1 teaspoon parsley flakes
• 1 teaspoon dill weed
• 1 teaspoon onion flakes

Combine all ingredients. For Spinach Dip: add 1 (10 oz.) pkg. frozen spinach, defrosted, drained & squeezed out excess liquid with paper towels.

• 3 large ripe tomatoes, sliced
• 1 pound fresh mozzarella, sliced
• 1/2 cup olive oil
• 2 tablespoons wine vinegar
• 2 tablespoons finely chopped fresh basil
• Salt & pepper to taste

In a large serving dish, alternate slices of tomatoes and mozzarella cheese. Sprinkle with oil, vinegar and basil. Season with salt and pepper.

• Yields: 6 servings

• 3 cups washed baby spinach leaves
• 3 cups washed and torn salad greens
• 1 cup sliced strawberries
• 2 kiwi fruit, peeled and sliced
• 1/4 cup sliced almonds
• 1/4 cup sliced mushrooms
• 1/4 cup snow pea pods
• 1/4 cup mandarin orange slices
• 1 medium red onion, thinly sliced

• 1/4 cup orange juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon poppy seeds
• Salt
• Pepper
• 2 tablespoons olive oil

Toss together the spinach leaves, salad greens and other salad ingredients in a large bowl. For dressing, combine the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.

• Yields: 6 servings

• 6 cups mixed fresh fruit:
  • Strawberries, Oranges, Pineapple and Kiwis
  • Strawberries, Blueberries, Raspberries, and Blackberries in the summer
  • Oranges, Pineapple, Kiwi, Mango, Papaya, and Star fruit are nicely tropical and good with exotic food like Pacific Fusion or Indian cuisine.
  • Apples, Oranges, Grapes, and Bananas in the winter
  • Watermelon, Cantaloupe, and Honeydew Melon
• 1 cup Simple Syrup (1 cup sugar mixed with 1 cup water, brought to a boil, and simmered for 5 minutes)
• Seasonings for the syrup (such as a few spoonfuls of brandy or liqueur, lemon or lime peel and juice, or ginger julienne)
• A decoratively cut piece of fruit, candied fruit peel, candied ginger, mint leaves, etc. -- for garnish

Prepare the simple syrup. (We make it by the quart and store it in a jar in the refrigerator.) If you like, you can add seasoning to the syrup and let it soak up their flavorings for 60 minutes or more, before adding the syrup to the fruit. Strain the syrup before adding it to the fruit. Cut up the fruit in attractive pieces. Arrange the fruit in a large bowl (we like layers in a glass bowl, especially well). Pour over the syrup and chill.

• 7 potatoes, approximately 2 pounds
• 1 teaspoon chopped tarragon
• 1/4 cup chopped onion
• 1/2 cup dry white wine
• 2 tablespoons chopped shallots
• 1/2 cup olive oil
• 1/2 teaspoon chopped garlic
• 2 tablespoons wine vinegar
• 1/4 cup chopped parsley
• Pepper, freshly ground
• 1/4 teaspoon red hot pepper flakes

Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender. Cut the potatoes lengthwise in half. Cut each half into thin slices. Put the potatoes in a bowl and add the remaining ingredients, including pepper. Stir gently.

• Yields: 10 servings

• 2 pounds small new red potatoes (about 12)
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh dill or 1/4 teaspoon dried dill weed
• Freshly ground pepper, to taste
• 1 clove garlic, minced or pressed
• 1/2 cup olive oil
• 6 green onions, thinly sliced
• 1/4 cup chopped parsley
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 cup sliced radishes
• Hard-cooked egg slices, optional for garnish
• Fresh dill sprigs for garnish

Place potatoes in a large pot, add salted water to cover, and bring to the boil over high heat. Reduce heat to medium and cook until potatoes are tender, about 25 to 30 minutes. Drain and slice while warm. Place potatoes in a large bowl. In a small bowl, mix vinegar, mustard, salt, dill, pepper and garlic. Gradually whisk in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat. Cover and refrigerate at least 2 hours. Gently mix in onion and parsley. Blend mayonnaise and sour cream until smooth, and fold into salad. Cover and refrigerate from 1 to 3 hours. Just before serving, gently mix in radishes. Garnish with egg slices and dill sprigs, if using.

• 1 1/2 cups uncooked spiral pasta (plain, not tri-colored)
• 1 - 8 oz. can pineapple chunks
• 1 - 8 oz. carton peach yogurt
• 2 tablespoons sour cream
• 1 1/2 cups cantaloupe, cubed
• 1 cup seedless grapes, halved
• 1 1/2 cup fresh strawberries, sliced

Cook pasta according to package directions; rinse in cold water and drain. Cool completely. Drain pineapple, reserving 2 Tbs. juice; set aside. In a small bowl, combine the yogurt, sour cream and reserved pineapple juice until smooth; cover and refrigerate.

In a large bowl, combine pasta, pineapple, cantaloupe and grapes. Just before serving, stir in strawberries and pour yogurt mixture over top of salad.

Tip: To cut down on calories and fat, you can opt to use non-fat yogurt and sour cream. You can add your favorite fruits to this salad and make it even more colorful and tasty.

• 16 oz. rotini pasta
• 8 oz. can tomato sauce
• 1 cup Italian dressing
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 cup sliced mushrooms
• 5 Roma tomatoes, coarsely chopped
• 1 medium red onion, chopped
• 2 1/4 sliced ripe olives, drained
• 1 large cucumber, coarsely chopped

Cook and drain pasta, rinse with cold water. Mix tomato sauce, dressing, basil, and oregano. Add remaining ingredients and toss.