The Co-op Food Stores

added 03/07/08

Labor Day Picnic for Six

Bruschetta with Basil, Smoked Mozzarella, and Tomatoes
Dilled Potato Salad
Lamb Roasted in Paper
Pickled Cucumber Salad
Crusty bread
Olives
Fresh Fruit and Berries
Ginger Snaps, or other cookies
White Wine, if desired

Bruschetta with Basil, Smoked Mozzarella, and Tomatoes

The bread can be prepared ahead. Assemble the bruschetta at the picnic.

12 1/2-inch-thick slices Italian bread
1 large bunch of basil, stems discarded, leaves washed, spun dry, and chopped
1/2 pound fresh smoked mozzarella, diced
2 tomatoes, seeded and chopped fine
Salt and freshly ground black pepper, to taste
2 cloves garlic
1/4 cup extra-virgin olive oil

Grill or toast the bread, turning it once, until it is golden. Store in an airtight container until ready to use.

In a bowl combine basil, mozzarella, tomatoes, and salt and pepper, to taste. Rub the toasts on one side with the garlic and brush the same side with a little olive oil. Spoon the tomato- basil mixture onto the oiled sides of the toasts and drizzle the remaining olive oil over them.

Adapted from Gourmet Magazine

Dilled Potato Salad

2 lbs. red-skinned potatoes, cut into 1-inch cubes
6 Tbs. chopped fresh dill
1/2 cup chopped red onion
1/4 cup mayonnaise
1/4 cup light sour cream or yogurt
1 Tbs. drained bottled horseradish, or to taste
2 Tbs. red or white wine vinegar
Salt and pepper, to taste

Cook potatoes in a large pot of boiling salted water until just tender, about 18 minutes. Drain potatoes and transfer to a large bowl to cool. Add dill and onion.

In a small bowl, whisk together mayonnaise, sour cream, horseradish, and vinegar. Pour over potatoes. Toss gently; season with salt and pepper. Cover and chill salad at least one hour and up to one day.

—Victoria Hicks

Arni Sti Ladokola or Arni Kleftiko Lamb Roasted in Paper

In this delicious recipe, the lamb is marinated overnight and then tightly wrapped in parchment paper, sealing the juices and herbs together. A wonderful “special occasion” entrée when served warm, the lamb is perfect thinly sliced and served cold at a picnic.

1 medium boneless leg of lamb
Garlic cloves (optional)
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh oregano or 1 tsp. dried oregano
1/2 tsp. cumin
2 Tbs. chopped fresh rosemary
Salt and freshly ground black pepper, to taste
5 Tbs. olive oil
Juice of 1 lemon
1/2 lb. Graviera cheese, thickly sliced
Parchment paper, string

Rinse and pat dry the leg of lamb. If desired, make small slits in the thickest parts of the leg and insert the garlic cloves. Sprinkle the leg with the parsley, oregano, cumin, rosemary, salt, and pepper. Mix the oil and lemon juice together and drizzle over. Cover and marinate the lamb in the refrigerator for 3 hours or overnight. 

Preheat oven to 325ºFº. Spread out a sheet of parchment paper and rub it with oil. Place the marinated leg on the paper. Arrange the cheese slices over the lamb. Roll up the meat, enclosing the cheese, and tie with a string. Wrap the leg tightly in the paper. Place in a shallow pan and bake for 2 hours.

—Anna Antonini, Mykonos, Greece

Cook’s Note: This is only one of many versions of Lamb Kleftiko. Any recipe for Kleftiko includes wrapping the meat so that the juices steam the meat as it cooks.

Cook’s Note: Graviera is one of the most popular cheeses in Greece. This wheel-shaped cheese is made from a mixture of cow, goat, and sheep’s milk. Graviera has a sweet and fruity taste. It is an excellent grating cheese, is wonderful fried, and is often featured on a Mezethes platter with a variety of olives, feta or other cheeses, and some sliced Dolmades (stuffed grape leaves.) Find Graviera in our Cheese Department at the Co-op.

Agurkesalat Danish Pickled Cucumber Salad

2-3 cucumbers
1 Tbs. salt
3/4 cup white vinegar
1 Tbs. sugar
1 tsp. salt
1/4 tsp. white pepper
2 Tbs. chopped fresh dill

Scrub any wax coating off the cucumbers. Score the cucumbers lengthwise with a fork. Cut into the thinnest possible slices. (Ideally, the slices should be almost translucent.) Arrange slices in a thin layer in a shallow glass dish and sprinkle with 1 Tbs. salt. Place 3 plates on top of the cucumbers (to press our excess water) and set aside at room temperature for a couple of hours.

Drain the cucumbers and spread onto paper towels. Gently pat the cucumbers dry and return them to the dish. In a small bowl, whisk together the vinegar, sugar, salt, and pepper. Pour over the cucumbers and sprinkle with the chopped dill. Chill for 2 to 3 hours or overnight. Just before serving, drain nearly all of the liquid.

The Cooking of Scandinavia, Time-Life Books

Fresh Fruit and Berries

5 peaches, nectarines, or plums, rinsed and cut into wedges
2 cups fresh berries, such as blueberries, raspberries, blackberries
2 Tbs. granulated sugar
2 Tbs. fresh lemon juice
Gingersnaps

Place fruit in a bowl and sprinkle with sugar and lemon juice. Toss gently. Serve with ginger snaps.

Shopping List

Produce

2 tomatoes (about _ pound)
2 lbs. red-skinned potatoes
1/4 pound fresh basil
Fresh dill
Fresh rosemary
Fresh parsley
2 lemons
1 head garlic
1 small red onion
2 -3 cucumbers
2 cups fresh berries
5 peaches, nectarines, plums—any combination

Dairy

1 Tbs. drained bottled horseradish, or to taste
1/4 cup light sour cream or yogurt

Grocery

1/2 cup extra-virgin olive oil
1/4 cup mayonnaise
3/4 cup white vinegar
2 Tbs. red or white-wine vinegar
Ginger Snaps
Parchment paper

Bakery
1 1/2 loaves Italian bread

Meat
1 medium boneless leg of lamb

BIN Bulk
1 Tbs. dried oregano  
1/2 tsp. cumin  
3 Tbs. sugar

Cheese
1/2 lb. Graviera cheese
1/2 lb. fresh smoked mozzarella