Jackson Free Press

Ahhhh, picnics. They are like first love. Exciting, different and unpredictable. Like love, picnics appeal to all the senses. The fresh air, outdoor sights, smells and sounds can produce a lovely mini-vacation.

This particular vacation is most enjoyable when well planned. Wherever one chooses to eat al fresco, comfort is key. Informality and ease are highlighted. Everyone relaxes at a picnic in which everything is more or less "done" before sinking in to enjoy the moment.

Menus exist for all types of picnics. This one is for a pre-made meal romantic enough for two, but practical enough for a group and interesting enough for children. I've chosen an Italian-inspired menu and left out rules and measurements, while allowing variations. It ought to be a picnic for the chef(s) as well, after all!

In order to remove a step or two, buy ready-to-eat olives, red peppers and artichokes (and whatever else appeals) from your local grocer's olive bar and pick up crunchy Italian loaves from the deli. Season good olive oil with salt for a simple dip.

Effortless Italian-Inspired Picnic

Crusty bread with Olive Oil for dipping

Olives, Marinated Artichokes and Roasted, Marinated Peppers

Prosciutto-wrapped Roasted Asparagus

Summer Salad of Beans and Tomatoes

Pasta "Frittata"

Ice-cold Watermelon, Feta, Mint and Ripe Olive

To roast the asparagus, toss with olive oil, sprinkle with salt and roast in oven at 400 degrees for 10 minutes, tossing with tongs after 5 minutes. Cool and wrap top of asparagus with prosciutto, leaving the thicker part of the stalk green for easy pick up.

For the salad, steam green beans until tender, al dente and bright green. Plunge into cold water. Combine beans with halved cherry or grape tomatoes, toss with olive oil, a sprinkling of white vinegar, salt and ground pepper to taste.

A pasta frittata is actually a wonderful trick for using up leftover pasta of any shape. Toss cooked pasta with beaten eggs, cheese and any variety of ingredients on hand. Then pour into a hot, oiled skillet. Let cook gently until browned on bottom, and then turn over and brown on bottom side. Cool, slice into wedges and serve cold or at room temperature. Sauteed mushrooms, broccoli and onions with Parmesan are a favorite at my house, but you can try an endless variety of ingredients and cheeses, depending on what is on hand.

For dessert, combine cubes of watermelon with cubes of feta, sprinkle with mint and ripe black olives if desired. If you have children along, they may prefer watermelon wedges simply sprinkled with salt.