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