1 tablespoon lemon juice
dash each of ground cinnamon and ground nutmeg
1 cup washed fresh berries
Whisk together all the ingredients but the berries and chill thoroughly. Take it to the picnic in a large thermos bottle. Take berries in a plastic bag, or use ones that you pick on location. To serve, divide the soup into cups and add the berries.
--Adapted from "Picnic" (Storey Books, 2001, $9.95)
Grilled Pesto-Brushed Tomatoes
Preparation and cooking time: about 15 minutes
Makes 4 servings
1/4 cup prepared pesto
2 fully ripened fresh tomatoes (about 1 pound), thickly sliced
2 tablespoons shredded mozzarella, or grated Parmesan cheese
Preheat pan or broiler. Brush half of the pesto on both sides of tomato slices; arrange slices on grill or broiler pan.
Grill until tomatoes are hot, about 4 minutes. Turn slices, brushing both sides with the remaining pesto; sprinkle the tops with mozzarella. Grill until cheese melts, about 4 minutes more.
--From Florida Tomato Committee
Grilled Tomatoes, Sausages and Peppers
Preparation and cooking time: about 30 minutes
Makes 4 servings
1 pound Italian sausage links, cut in 2-inch pieces
1 yellow bell pepper, cut in 8 pieces
1/3 cup prepared balsamic or Italian salad dressing
Baltimore Coddies; Cold Berry Soup; Grilled Tomatoes; Hoisin-and-Citrus-Shrimp Saute; Party Punch; Potato-Chip Cookies; Teddy-Bear Cookies; Thai Shrimp and Papaya Salad
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