The vegetables in these sandwiches don't get soggy as they stand, and the flavors benefit from a little time together.
Photo by: Photo: Thomas J. Story; Styling: Randy Mon
1. Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.
2. Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.
Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.
Note: Nutritional analysis is per sandwich.
Sunset MAY 2010
This herb vinaigrette-dressed pasta salad keeps better than a mayo-based one from the deli–and tastes better too.
Photo by: Photo: Thomas J. Story; Styling: Randy Mon
1. Cook orzo according to package directions. Meanwhile, in a large bowl, whisk together oil, vinegar, oregano, basil, 1/2 tsp. salt, and the pepper and reserve.
2. Drain pasta, rinse with water until cool, and drain again. Add to bowl with dressing and gently mix in spinach, tomatoes, and olives to combine. Add more salt if you like.
Keeps: Up to 2 hours at room temperature, 4 hours with ice packs.
Note: Nutritional analysis is per 1-cup serving.
Sunset MAY 2010
For the most thirst-quenching drink, look for a less-sweet brand of lemonade such as Santa Cruz Organic.
In a pitcher, stir together all ingredients.
Keeps: Up to 4 hours in a prechilled thermos or container with ice packs.
Note: Nutritional analysis is per 1 1/4-cup serving.
Sunset MAY 2010
Chewy, and big enough to share–though you may want every bite. For the richest flavor, use dark chocolate and cocoa such as Scharffen Berger.
Photo by: Photo: Thomas J. Story; Styling: Randy Mon
1. Preheat oven to 350°. Generously butter 8 muffin cups.
2. Microwave 1/2 cup butter in a heatproof bowl to melt. Add chocolate, stirring until melted, then add sugar and cocoa and stir to blend. Whisk in eggs, vanilla, and salt. Add flour and stir until smooth. Spoon batter evenly into muffin cups.
3. Using a small spoon, make a depression in each portion of batter 1 in. wide and 1/2 in. deep. Spoon 1 tbsp. chocolate hazelnut spread into each.
4. Bake until a toothpick inserted into brownie part comes out with just a few moist crumbs, 20 to 24 minutes. Let cool on a rack about 10 minutes. Using a small metal spatula, loosen brownies from pans, move to rack, and cool completely.
Make ahead: Up to 1 day.
Note: Nutritional analysis is per brownie.
Sunset MAY 2010
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Free-Wheeling Picnic Menu
