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 Summer picnics in Arkansas bring to mind non-mayonnaise ideas like Asian cucumber salad or roasted potatoes or fresh fruit. With our warm summers, we need foods that can stand the heat and that can be prepared in advance. This month, I suggest a handful of recipes that use citrus and vinegar to create refreshing, flavorful dishes. Lemon is your friend in the summer; it wakes up other foods as well as your taste buds, so leave the mayo home in the refrigerator. Try the Asian Cucumber Salad or Cherry Tomato and Lemon Salad. These salads and the Pineapple Salad are easy to prepare and pack. The chicken salad with mango has a zingy taste — thanks to the fresh lime juice. Little Rock resident Jim Pfeifer makes great roasted potatoes that are perfumed with fresh rosemary and taste great warm or cool. Finally, a lemon pound cake that is quite easy and utterly delicious! We have been using it with kids and adults for years. Alas, it is not a “low-anything” dessert. The medium loaf will yield about 10 to 12 slices, and it will disappear in a flash. Happy picnicking!
(Please see the August 2008 issue of AY for the actual recipes referenced above)
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