Recipes for relaxing

Put a delicious new spin on some old-fashioned picnic favorites.
By JILL WENDHOLT SILVA
KNIGHT RIDDER NEWSPAPERS
For Robin Miller, life is a picnic.
"Anytime you can get the whole family together on a blanket is a picnic," says Miller, the author of "Picnics" (Clarkson Potter, $14.95) and the host of the Food Network's "Quick Fix Meals With Robin Miller."
By definition, a picnic should be a pleasurable meal eaten outdoors. But it can be all too easy to turn something that should be simple into the equivalent of Thanksgiving.
A stress-free picnic menu should be "whatever your life can handle. It can all be from scratch, or you can get a little help," Miller says. "If I can, I make my own biscotti. If I can't, I buy them at Starbuck's."
Renee Schettler, food editor for "Real Simple Meals Made Easy" (Real Simple Books, $24.95), agrees. "Big picture, the emphasis is on getting together," she says. "It can be really easy to fall into this trap that everything has to be made from scratch and everything has to be over the top. It's OK to, quote unquote, cheat. There's absolutely no shame."
Just in time for spring picnic weather, The Kansas City Star has put together (and kitchen-tested!) a complete picnic menu. But honestly, we don't really expect you to make all of it from scratch -- unless, of course, that's your thing. The beginning-to-end menu is designed to allow you to mix-and-match foods to your appetite, budget and setting.
PULLING THE MENU TOGETHER
If you want to go all out, here's a time line for our menu:
The night before: Bake muffins. Make potato salad. Make salad dressing. Make the lemonade sugar syrup.
Several hours before the picnic: Make the pan bagnat; wrap in wax paper and plastic wrap; refrigerate. Prepare the green beans; mix with eggs and arugula and place in bowl with tight-fitting lid. Place drink garnishes in a zipper-top plastic bag.
At the picnic: Dress salad (don't forget a set of salad tongs). Pour sugar syrup evenly into glasses; add chilled spring water and garnishes.
GLAZED LEMON CAKES
Minis are all the rage, and these muffins fit the bill. Light and lemony, they're easy to eat and easy to transport.
Prep tip: A pastry brush is great for coating muffin tins and other small baking pans with butter because it can reach corners.
Pack the basket: To transport, place glazed muffins back in the tin, cover with wax paper.
Makes 6 jumbo or 9 regular-size muffins
1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
11/2 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 teaspoon vanilla extract
Finely grated zest and juice of 1 lemon, plus 2 tablespoons juice for the glaze
1 cup granulated sugar
2 large eggs
11/2 cup confectioners' sugar
Preheat oven to 350 degrees. Butter and flour a muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk or yogurt, vanilla, lemon zest and juice. Set aside.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk or yogurt mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
Per jumbo muffin: 534 calories (29 percent from fat), 18 grams total fat (10 grams saturated), 114 milligrams cholesterol, 90 grams carbohydrates, 6 grams protein, 386 milligrams sodium, 1 gram dietary fiber.
Source: "Everyday Food" (Martha Stewart Living, June 2004)
PAN BAGNAT
A classic of southern France, the pan bagnat (pronounced pan ban-YAH) is a hearty sandwich that can stand the test of time -- well, two hours anyway! Built on a crusty baguette or other rustic bread (think Farm to Market or Fervere), the tuna salad is doused with a vinaigrette that soaks into the bread and creates a savory snack.
Shopping tip: If your supermarket has a boutique olive bar, you may want to buy your olives there. Otherwise, pit the olives by placing them on a cutting board and pressing on them with the flat side of a chef's knife.
Pack the basket: Wrap the sandwich in plastic wrap then in a layer of foil to avoid any drips.
Makes 4 servings
1 baguette
2 (6-ounce) cans tuna, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil, divided use
1 head green leaf or Boston lettuce
2 plum tomatoes
1/2 small red onion, thinly sliced
1/3 cup kalamata olives, pitted and roughly chopped
1/3 cup fresh basil leaves
3 tablespoons capers, roughly chopped (optional)
Halve the baguette lengthwise, then cut it crosswise into 4 portions. Remove some of the light, fluffy bread from the center and discard or reserve for another use (such as bread crumbs). In a medium bowl, combine the tuna, salt, pepper, lemon juice and 1 tablespoon of olive oil. Place a few lettuce leaves on both halves of each baguette portion. Top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using). Drizzle with the remaining oil. Sandwich with the top half of each baguette portion and press gently but firmly.
Per serving: 535 calories (27 percent from fat), 16 grams total fat (2 grams saturated), 26 milligrams cholesterol, 64 grams carbohydrates, 33 grams protein, 1,375 milligrams sodium, 5 grams dietary fiber.
Source: "Real Simple Meals Made Easy" (Time Inc., $24.95)
POTATO SALAD WITH GRAINY MUSTARD VINAIGRETTE
Potato salad is a tried-and-true picnic staple. Although you can purchase plenty of potato salads at the supermarket, if you're looking for something that complements the French-style pan bagnat, you can't go wrong with buttery Yukon gold potatoes bathed in a honey-dijon vinaigrette that keeps better than a mayonnaise-based salad.
Prep tip: Pouring the vinaigrette over the potatoes while they're still hot will ensure that they really soak up the flavor.
Serving tip: If you want to pump up your potato salad just before serving, bring a mini bottle of olive oil and drizzle over the top.
Makes 8 servings
3 pounds Yukon gold potatoes (peel first, if desired)
1 tablespoon plus 1/2 teaspoon kosher salt
1/4 cup fresh lemon juice
1 teaspoon honey
1 small shallot, finely chopped
2 tablespoons coarse-grained mustard
1/2 cup extra-virgin olive oil
1/2 teaspoon black pepper
1 small bunch fresh tarragon, chopped
Place the potatoes and 1 tablespoon salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are fork tender, about 25 minutes. Meanwhile, whisk together the lemon juice, honey, shallot and mustard in a small bowl. Whisking constantly, slowly add the oil in a steady steam. Season with the remaining salt and 1/4 teaspoon of the pepper; set aside. Drain the potatoes and cut them into 1-inch pieces. Transfer to a serving dish. Pour half the vinaigrette over the hot potatoes and toss. Set aside for up to 1 hour to allow the flavors to meld. Just before serving, drizzle with remaining vinaigrette, sprinkle with the remaining pepper and the tarragon, and toss.
Per serving: 263 calories (46 percent from fat), 14 grams total fat (2 grams saturated), no cholesterol, 33 grams carbohydrates, 4 grams protein, 880 milligrams sodium, 3 grams dietary fiber.
Source: "Real Simple Meals Made Easy" (Time Inc., $24.95)
CANTALOUPE SOUP
A cold soup or a slushy drink? Depends on whether you're planning a casual or formal picnic. You could even pair it with slices of prosciutto and fresh mozzarella for appetizers. And it comes together in a flash.
Variation: Personal chef Linda Stutesman adds half a cucumber and a jalapeno to her "fire-and-ice" cantaloupe soup and thins it with yogurt.
Shopping tip: To select a ripe cantaloupe, look beneath the raised pattern on the melon's rind. The background color should be cream, not green. If you're still uncertain, smell it close to the stem end; it should have a sweet, faintly musty aroma. The ends should also yield slightly to pressure.
Pack the basket: Make the night before and pour the chilled soup/beverage in a thermos.
Makes 6 to 8 servings
2 cantaloupes, chilled
1/2 teaspoon kosher salt
16 fresh mint leaves, chopped, if desired
Halve each cantaloupe and remove and discard the seeds. Scoop the melon into a blender. Add the salt and puree until smooth. Pour into individual bowls and sprinkle with mint.
Per serving, based on 6: 81 calories (6 percent from fat), 1gram total fat (no saturated fat), no cholesterol, 16 grams carbohydrates, 2 grams protein, 174 milligrams sodium, 2 grams dietary fiber.
Adapted from "Real Simple Meals Made Easy"
ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING
This salad nearly makes itself and complements the pan bagnat and potato salad.
Shopping tip: Buy pre-washed arugula and chopped eggs ( 3/4 to 1 cup equals about 3 eggs) from the salad bar, and this salad comes together in a jiffy.
Pack the basket: Bring the dressing separately and dress before serving to avoid limp greens.
Makes 6 servings
1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-cooked eggs, peeled and coarsely chopped
Whisk shallot, oil and vinegar in a small bowl. Season dressing to taste. Cook beans in boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to bowl. Add arugula and half of eggs. Drizzle with dressing; toss. Top with remaining eggs.
Per serving: 138 calories (72 percent from fat), 11 grams total fat (2 grams saturated), 94 milligrams cholesterol, 6 grams carbohydrates, 4 grams protein, 35 milligrams sodium, 2 grams dietary fiber.
Source: "The Flavors of Bon Appetit 2002"
SPARKLING STRAWBERRY-MINT LEMONADE
Something bubbly at a picnic -- whether Champagne or sparkling water -- always puts people in a picnic mood.
Makes 6 servings
11/2 cups sugar
3 cups water
1 cup loosely packed fresh mint leaves, plus 6 sprigs for garnish
Juice of 6 lemons
1 cup coarsely chopped fresh strawberries; plus 6 whole strawberries for garnish
2 liters sparkling spring or mineral water, chilled
In a small saucepan, combine the sugar and water. Bring to a boil and cook for 5 minutes. Add the mint leaves, lemon juice and chopped strawberries. Remove from the heat and let cool. Cover and refrigerate until ready to use. To serve, strain and discard the strawberries and mint leaves. Mix with the water. Serve over ice and garnish with whole strawberries and sprigs of mint.
Per serving: 216 calories (none from fat), trace fat (no saturated fat), no cholesterol, 56 grams carbohydrates, 1 gram protein, 16 milligrams sodium, 2 grams dietary fiber.
Source: Festive Picnics by Pamela Sheldon Jons and Jennifer Barry (Ten Speed Press, $16.95).