East Carolinian

Issue date: 7/2/08 Section: Features

Media Credit: MCT

Summertime is picnic time! Time to get outside in the sun and soak up tons of food, fun and friendship… and what better way to do so than with a summertime picnic? Whether your picnic is taking place on the beach, boat, in a park or on campus, these recipes will make your special jamboree a true fête.

Muffuletta Sandwich
A Muffuletta is an Italian sandwich, with lots of meat and cheese layered with olives. You can find olives from any gourmet or specialty shop.
INGREDIENTS:
3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped "black-ripe" olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 Tbsp. chopped fresh parsley
2 Tbsp. white wine vinegar
1/3 lb. salami
1/2 lb. provolone cheese
1/2 lb. mild cheese
1/3 lb. Mortadella
1/3 lb. prosciutto
Take one loaf of fresh Italian bread (one big round for a traditional Muffuletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

Caesar Coleslaw
Prepare this new take on coleslaw the day before serving, refrigerate and allow the dressing to soak into the salad.
INGREDIENTS:
Dressing:
1 cup of low-fat mayonnaise
3 Tbsp. of lemon juice
½ Tsp. of minced garlic
1Tsp. of anchovy paste
1 Tsp. of Dijon mustard
2 Tsp. of freshly ground pepper
Salad:
1 head of shredded green cabbage
2 carrots shredded
4 scallions thinly sliced
2 cups of croutons
Make the dressing: in a large serving bowl, whisk together the mayonnaise, lemon juice, garlic, anchovy paste, mustard and pepper. Add the cabbage, carrots and scallions to the bowl and toss to coat. Cover and refrigerate the salad until ready to serve. Top with croutons. Serves 6 to 8.

Caribbean Queen
INGREDIENTS:
1-½ ounces of watermelon schnapps
1 ounce of rum
1 ½ ounce of triple sec
5 ounces orange juice
3 ounces of lemonade
½ lemon juice
Fill glass with handful of ice and add ingredients. Then mix.

This writer can be contacted at features@theeastcarolinian.com.

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