When the weather turns fine, dining al fresco seems almost instinctive. Yes, you could head to your favorite restaurant patio, but why not go on a picnic?

Pear and Prosciutto Rolls From Small Bites by Jennifer Joyce

1 pear, cored, halved, and sliced into 20 pieces

1 tsp. lemon juice

1/2 tsp. each salt and pepper

2 handfuls arugula

10 slices prosciutto, cut in half

1/3 c. shaved Parmesan

2 T. high quality balsamic vinegar

Toss the pear slices in the lemon juice and salt. Place one pear slice and a few sprigs of arugula on a slice of prosciutto. Top with a little Parmesan, drizzle with a little vinegar, and roll it up. Repeat with remaining rolls and place seam side down. Store in refrigerator or keep chilled until ready to serve. Best served within 4-6 hours.

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Artichoke Truffles From Cocktail Foods: 50 Finger Foods with Attitude by Mary Corpening Barber and Sara Corpening Whiteford

3/4 c. freshly grated Parmesan

2 T. chopped parsley

4 oz. cream cheese, softened

3 oz. goat cheese, softened

2 T. grated lemon zest

1 tsp. dried tarragon

1/8 tsp. pepper

two 6 1/2 oz. jars marinated artichoke hearts, strained and trimmed to uniform bite-sized pieces (about 1 1/2 by 3/4 inches)

Mix Parmesan and parsley together. Combine cream cheese, goat cheese, lemon zest, tarragon, and pepper in another bowl. Add the artichokes and mix to coat liberally. Transfer to the bowl of Parmesan and roll to cover completely. Refrigerate until firm - at least one hour. Keep chilled. Return to room temperature to serve.

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Potato Salad with Radishes and Fresh Dill From Summer on a Plate by Anna Pump and Gen LeRoy

2 lb. firm yellow potatoes

3/4 c. sliced small radishes

1 c. finely chopped scallions (white and green parts)

2 T. chopped capers

3 hard boiled eggs, peeled and chopped

3/4 c. mayonnaise

1 tsp. Dijon mustard

3 T. fresh lemon juice

1 T. caper brine

2 tsp. kosher salt

1/2 tsp. cayenne pepper

1/4 c. chopped fresh dill

Halve the potatoes. Place in saucepan, cover with cold water, and bring to a boil. Lower heat and simmer 10-15 minutes or until tender. Drain. When cool enough to handle, peel and slice them into a large bowl. Add radishes, scallions, capers, and eggs. In another bowl, combine the mayonnaise with the mustard, lemon juice, caper brine, salt, and cayenne. Spoon mixture over potatoes and toss gently to blend. Cover and chill. Bring to room temperature and add the fresh dill just before serving. Serves 4-6.

Layered Cobb Salad From Gourmet June 2002

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Dressing:

3 T. red-wine vinegar

1 T. fresh lemon juice

2 tsp. Dijon mustard

1 small garlic clove, minced

1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. black pepper

1/2 c. extra-virgin olive oil

Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified. Store in airtight container until ready to use.

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Salad:

3 skinless boneless chicken breast halves (1 1/4 lbs.)

2 avocados

1 head romaine, cut crosswise into 1/2 inch-wide slices (8 cups)

6 bacon slices, cooked until crisp, drained, and finely chopped

3 medium tomatoes (3/4 lb.), seeded and cut into 1/2 inch pieces

2 to 3 oz Roquefort, crumbled

2 bunches watercress, coarse stems discarded

2 hard-boiled large eggs, halved and forced through a coarse sieve

1/4 c. finely chopped fresh chives

Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into half inch cubes. Halve, pit, and peel avocados, then cut into half inch cubes. Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives. Cover and chill until ready to serve.

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Roast Beef, Basil, and Spicy Tomato Chutney Lavash Sandwiches A "four fork" recipe from epicurious.com

16- to18-inch round, very thin, pliable lavash*

1/2 c. spicy tomato chutney (recipe below) or bottled tomato chutney

6 large thin slices rare roast beef (about 1/4 pound total)

16 fresh basil leaves

8 arugula leaves

Quarter lavash and spread one side of each quarter evenly with one tablespoon chutney, leaving a half-inch border all around. On each quarter arrange one slice roast beef in one layer over chutney and season with salt and pepper. Spread one tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash into a cone and wrap individually in wax paper and plastic wrap. Keep chilled and wrapped until ready to serve.

*available at middle eastern groceries, specialty shops, and some supermarkets. Could substitute breads such as foccaccia (sliced horizontally) or other thick sandwich bread and serve as traditional sandwich rather than as wrap.

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Tomato Chutney

1 lb. vine-ripened tomatoes

1 red bell pepper

1/2 c. red-wine vinegar

1/2 c. cider vinegar

3/4 c. sugar

1 tsp. salt

2 tsp. mustard seeds

1/2 tsp. freshly ground black pepper

1/2 tsp. dried hot red pepper flakes

3/4 c. chopped scallion greens

Chop tomatoes and bell pepper. In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Keeps, covered and chilled, 2 weeks.

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"Celebration Meadows" Picnic Sandwich From cooks.com

1 1/2 lb. round French bread

1/4 c. olive oil

2 cloves garlic, minced

3 lg. tomatoes, sliced

1/2 lb. assorted sliced luncheon meat

3 oz. sliced pepperoni or salami

1/4 lb. assorted sliced cheeses

6 oz. marinated artichoke hearts, drained

2 1/4 oz. sliced black olives, drained

2 to 3 lg. dill pickles, sliced lengthwise

1 mild red or white onion, sliced

Cut bread in half horizontally. Hollow out the soft bread from top and bottom, leaving 1/2 to 3/4 inch shell. In small bowl combine the olive oil with the garlic. Brush cut surfaces of bread shells with oil. Layer one-third of tomato slices on the bottom bread crust, then top with alternate layers of meats, pepperoni, cheeses, half the remaining tomatoes, artichoke hearts, olives, pickles, onion and anchovies, if desired. Top with remaining tomatoes and place the top crust on the filling, pressing down firmly. Seal the sandwich tightly in plastic wrap and foil. Store in refrigerator or keep chilled until ready to serve. Just before serving, place the wrapped sandwich on a flat surface and press down firmly on top to flatten it. Unwrap and cut into wedges.

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Pan Bagnat From Vegetarian Cooking for Everyone by Deborah Madison

4 large hard rolls, about 6 oz each

Extra virgin olive oil

1 garlic clove

1 c. finely diced celery heart

2 tomatoes, seeded and chopped

5 white mushrooms, chopped

6 marinated artichoke hearts, chopped

1/2 c. pitted Nicoise olives

2 T. capers, rinsed

1/2 c. cubed ricotta salata, Gruyere, or goat cheese (optional)

1 T. chopped parsley, marjoram, or tarragon

salt and pepper

red wine vinegar

Slice the rolls crosswise a third of the way from the top. Pull out some of the bread, leaving a solid bottom. Brush the insides with olive oil and rub with the garlic clove. Then mince the clove and put it in a bowl with the vegetables, olives, capers, cheese and herbs. Toss with oil to coat and season with salt and pepper. Add vinegar to taste. Fill the bottoms, add the tops, and wrap tightly. Let stand an hour or more.

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Brownie Boosters

Perk up your favorite brownie recipe with one of these add-ins suggested by Mark Bittman, author of How to Cook

Everything:

Add 1/2 to 1 c. toasted nuts

Add 1/2 to 1 cup chocolate chips

Add 1/2 teaspoon almond or mint extract in addition to or in place of vanilla

Add 1/2 cup mashed bananas

Add 1/4 cup bourbon, scotch, or other whiskey; increase flour by 1 tablespoon

Add 2 tablespoons instant espresso powder with the vanilla

Add 1/2 cup dried cherries

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Playlist Music for Picnics: Sophia Travis

Concert in Central Park: Simon and Garfunkel

American Picnic: CBS Masterworks Dinner classics

The Four Seasons: Vivaldi

Instant Picnic!

No time to cook? No worries! Toss these items in a basket and you've got an instant picnic, according to Helene Siegel, author of The Totally Picnic Cookbook.

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Pate and hard sausages such as salami

Cheese and crackers

Olives

Good bread

Fresh fruit, especially berries

Cookies or brownies

Web Finds

outdoorpicnic.com

One-stop source for picnic recipes and

all kinds of picnic supplies

grannyspicnicbaskets.com

Large selection of wicker picnic baskets

elegantpicnic.com

Picnic baskets, coolers, backpacks, and accessories

WHAT'S IN YOUR PICNIC BASKET?

Rustic Wine Carrier

This handy single-bottle carrier is made of double-mesh hand knotted jute. Set of 3 for $12.00. winebags

BBQ Tablecloth Weights

The heavyweight pewter weights with attached clips will keep your picnic from blowing away. Contains one of each of the following: grill, hamburger, beer six-pack, and hot dog. $15.95. Bliss Home + Art

Laguiole Flatware

This rustic stainless flatware inspired by a 19th century shepherd's tool comes with black, red, or white handles. 5 piece place setting $79. Williams Sonoma.

Screwpull

Pocket Corkscrew

Corkscrew + folding knife + bottle opener = perfect for a picnic. $25. Gourmet's Market.

Perfect Packalongs