Because the weather is pleasant and food is good, today is International Picnic Day — at least I’m guessing that’s why today was chosen to celebrate dining al fresco.

Here’s a twist on picnicking: Going bare.

The American Association for Nude Recreation not only encourages nude picnicking but shares these recipes for popular dishes for the occasion.


1/ 2 C. mayonnaise

1/ 2 tsp. curry powder

1 5.2-ounce container semisoft cheese with garlic and herb

2 tsp. milk

Six 8- or 9-inch flour tortillas, any flavor

3/4 pound very thinly sliced deli meat such as chicken, roast beef, and/or salami

2/3 C. bottled roasted red sweet peppers, drained and cut into thin strips

2/3 C. fresh basil leaves

In a small bowl, combine mayo and curry powder — set aside. In another small bowl, combine semisoft cheese and milk — set aside. Spread three tortillas with the mayonnaise mixture. Spread remaining three tortillas with the cheese mixture. Arrange deli meats over each tortilla. Top with pepper strips and fresh basil, arranging basil leaves 1 to 2 inches apart. Tightly roll each tortilla into a spiral. Wrap in plastic wrap. Chill for 4 hours to overnight. To serve, remove the plastic wrap. Trim ends from the tortillas and slice rolls diagonally into 1inch mini sandwiches.


1 clove garlic

3/4 C. water

3/4 C. tahini

1/4 C. lemon juice (from 1 lemon)

1 tsp. salt

1 tsp. ground cumin

Two 15.5-ounce cans chickpeas, rinsed and drained

Pulse the garlic in a food processor until it is minced. Add the water, tahini, lemon juice, salt and cumin and puree for about 1 minute, until the mixture becomes light-textured and smooth. (It should be pourable.) Add the drained/rinsed chickpeas; puree for about 3 minutes, until very smooth. Serve or store in an airtight container, for up to 1 week. Serve with sliced celery, carrot, peppers, apple, broccoli, cauliflower.


4-6 cups nonfat or low fat vanilla yogurt

4-6 cups strawberries, blueberries, chopped peaches, bananas, and/or other small fruit

4-6 Tbsp. granola, store-bought or homemade

In tall glasses (sundae glasses are ideal if you have them), layer 1 cup nonfat vanilla yogurt with 1 cup fresh or frozen strawberries and/or blueberries (thawed, if frozen) and sprinkle 1 Tbsp. granola on top. Get creative by making several layers of the yogurt, berries and granola.


Squeeze 6 lemons to make 1 cup of lemon juice. Make a simple syrup, boiling 1-1/4 cups of sugar with 1 cup of water, then let it cool. In a large pitcher, mix 8 cups of cold water, lemon juice and simple syrup. Slice 1 lemon and add to the lemonade pitcher. Pour over ice.



1 cup mayonnaise

1/3 cup sour cream

1 clove large garlic, pressed

2 tablespoons lemon juice

2 anchovies, finely minced

1 tsp. Worcestershire sauce

1 pound penne pasta cooked until al dente and rinsed with cool water

6 leaves large Romaine lettuce thinly sliced

1-1/2 cups grape tomatoes

4 green onions, green parts sliced

1/2 cup finely shredded Parmesan cheese

1/2 tsp. ground black pepper

2 grilled chicken breasts diced

1-1/2 cups croutons

In a small bowl, stir mayonnaise and Worcestershire. Toss half of the dressing with the pasta and refrigerate for 30 minutes. Mix in remaining ingredients including the remaining dressing and serve.


8 cups Corn Chex™ cereal

1 bag (8 oz) Oreo™ mini chocolate sandwich cookies (about 2 ½ cups)

1 cup creamy peanut butter

½ cup butter

2 bags (10 oz each) miniature marshmallows

1/4 cup semisweet chocolate chips

Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; mix cereal and cookies in bowl. Spray large microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 3 to 5 minutes, stirring after each minute, until smooth. Pour hot marshmallow mixture over cereal mixture; stir until cereal mixture is well coated. Press mixture firmly in bottom of pan. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Drizzle over top of bar. Cool at least 1 hour 30 minutes until firm and chocolate is set. Cut into 6 rows by 4 rows. Store covered at room temperature.


1 Lb. carrots

½ C. raisins

1 small can of pineapple tidbits (drained)

1 C. leftover pineapple juice with warm water added

½ C. mayonnaise

1 T. sugar

Add raisins to pineapple juice/water mix to reconstitute. Peel and grate carrots. Mix in mayo, sugar and pineapple bits. Drain and discard raisin liquid once plump and stir raisins into to carrot mixture. Refrigerate before serving.


1 medium loaf (8 oz) French bread, cut in half horizontally

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

4 slices deli ham (about 3 oz)

4 slices deli sliced roasted turkey (about 4 oz)

4 slices deli sliced roast beef (about 4 oz)

4 slices Monterey Jack cheese (about 3 oz)

4 slices Cheddar cheese (about 3 oz)

1/4 cup thinly sliced red onion

1/4 cup sliced dill pickles

½ cup spring mix greens

½ teaspoon red wine vinegar

½ teaspoon olive oil

Place bread halves on work surface, cut sides up. Tear bread from top half, leaving about a 1⁄2-inch shell. In small bowl, mix Dijon mustard and mayonnaise. Spread cut sides of bread with mayonnaise mixture. Layer bottom with ham, turkey, roast beef, cheeses, red onions and pickles. In small bowl, toss spring mix, vinegar and oil; place on top of pickles. Carefully replace top half of bread; press slightly. Cut in 4, and serve.

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