Wednesday, June 19, 2019
Good afternoon, foodie friends.
Finally, it’s beginning to feel like summer. For my family, that means eating al fresco. On the weekends, breakfast, lunch, dinner and the obligatory afternoon ice cream break (I swear, that ice cream truck driver turns up the never-ending loop of “Fur elise” when he rounds the corner, knowing my 3-year-old will come running down the driveway) are all eaten outside, weather permitting.
When we’re home, we transfer whatever we’ve cooked to plastic plates and find an open seat on the porch or back deck. But when we’re out and about, picnic fare is needed. I’m on a constant mission for the perfect packed meal that doesn’t involve a bag of chips and peanut butter and jelly sandwiches.
Food columnist Robert Luhmann offers up this easy and delicious-sounding picnic bruschetta made with local cheese. Sometimes, when I’m enjoying an evening on the lawn at Tanglewood, I just like to pack a bunch of fancy, stinky cheeses, using cheesemonger Matthew Rubiner’s handy guide. Or, if you’ve been asked to bring a side dish, you can’t go wrong with one of these staff favorites — EZ-PZ three bean salad or BLT salad.
But last week, at our first Tanglewood night of the season, I think I hit upon a new family favorite for perfect picnic food — Easy Crescent Veggie Pizza. It’s so simple, so darn good. Just bake a rolled out Pillsbury crescent roll sheet until golden (about 10 minutes at 375 F). Then mix 1 package (8 oz) cream cheese, softened; ½ cup sour cream; 1 teaspoon dried dill weed; ⅛ teaspoon garlic powder. Spread the mixture evenly over the cooled, baked crescent roll sheet. Top with chopped sweet peppers, broccoli, shredded cheese and chill for one hour before cutting into squares. Easy to transport and so deceivingly delicious!
Managing editor of Features