Start off the picnic day with Fiesta Pinwheels

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup picante sauce
• 2 tablespoons taco seasoning
• Dash garlic powder
• 1 can (4 ounces) chopped green chilies
• 1 cup (4 ounces) finely shredded cheddar cheese
• 1/2 cup thinly sliced green onions

Directions:

In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in chilies, cheese and onions. Spread about 1/2 cup on each tortilla.

Roll up roll; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-inch pieces. Serve with salsa.

Follow with Classic Maryland Crab Cakes and Roasted Potato Salad with a Twist

Ingredients:

• 1 lb. crabmeat, fresh or pasteurized
• 1 large egg
• 1/4 cup mayonnaise
• 1-1/2 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1-1/4 cups fresh breadcrumbs
• 1 Tbs. chopped fresh parsley
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• Lemon wedges for serving

Directions:

Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Sprinkle the breadcrumbs and the parsley over the mixture, and mix in gently to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Also consider topping with sweet onion and summer’s finest zucchini with a touch of mint.

Roasted Potatoes and Baby Carrots With Garlic

Ingredients:

• 2 
lbs red potatoes, peeled and cut into about 2-inch pieces
• 4 
cups carrots
• 4 garlic cloves, finely chopped
• 1⁄3 
cup olive oil
• 2 
tablespoons salt
• fresh ground black pepper

Directions:

Dry the veggies well with a paper towel and place in a large bowl. Prepare a large baking sheet with cooking spray or foil. In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine. Pour over the veggies and toss to coat. Set oven to 400 degrees F. Roast in oven about 30 minutes or until the potatoes are fork-tender, toss occasionally.

Don’t forget the wine!

Choose a wine to accompany your picnic with the help of Jack Garvin at More Store wine shop upstairs from the Warren Store. He recommends for a theater picnic “Rosé!” Jack’s favorite rosés are European. He notes that rosés are best when they are young. Here is an international sampler of rosés Jack recommends:

• France – Laurent Miquel Cinsault Syrah – $10.95
• Spain – Armas de Guerra Rosado Mencia – $10.95
• Italy – La Spinetta Il Rose di Casanova – $19.95
• Austria – Strauss Schilcher – $12.95

 

Finish the picnic with Crepes with Strawberries and Cream

Ingredients:

• 2 eggs
• ¼ teaspoon salt
• 1 cup unbleached all purpose flour
• 1 ¼ cups milk
• Melted butter
• For dessert crepes add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite

Directions:

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After cooled stack and store in sealable containers in the refrigerator for several days.

Add summer strawberries and cream, ice or whipped, and bit of dark chocolate shavings.