PITTSBURGH — Many of us eat at least some of our meals outdoors, which means looking for bright and delicious dishes that hold up to the rigors of car travel.
Those trips can come in the form of rolling out to a cookout or neighborhood get-together, but warm and sunny weather and kids being home from school also inspires impromptu picnics and trips to the pool, too — or maybe the beach or mountains, if you’re lucky.
No one can blame you for if you’d rather silence a growling stomach with something quick from Sheetz’s MTO menu while — say — passing through Breezewood on your way to Washington, D.C. It’s easy-in, and easy-out and still relatively affordable.
But here’s a pitch from someone who spends hours (and hours) on the road each month making weekend trips to Northern Virginia: homemade eats are almost always cheaper and healthier than ones you get from a fast food or fast-casual restaurant.
Packing a picnic basket or cooler with scratch salads, sandwiches and desserts that you can reach for whenever you get the munchies on route is also quicker for those of us who like to get where they’re going in the shortest amount of time possible.
I used to shake my head at my mother whenever she would limit my dad to just an ice cream cone for lunch or dinner when they traveled. But now that I’m a weekend road warrior myself, I think she might have been on to something.
Then again, I love to eat (a lot) as much as I like to save time and money. So planning a simple menu that can go with me wherever I decide to journey this summer might be a better idea.
The five recipes that follow make good on that plan in that all are easy to make in a short amount of time, with even limited culinary skills. And, importantly, they travel well.
Each is easy to pack and portion, relatively mess-free to eat with your hands or a plastic fork and can withstand a few hours tucked into a cooler, refrigerated bag or wicker picnic basket.
For sandwich lovers, we’ve got a meat- and veggie-packed Italian pressed sandwich that’s as fun to make as it is to eat. After assembling them, you wrap the sandwiches in plastic, place something heavy on top to flatten the bread (I used foil-wrapped bricks, but a cast-iron skillet also works) and then place them in the fridge so the flavors can melt into one another.
The result is a sandwich that’s not only more compact and portable, but one you can make well ahead and then just grab on the go.
Because people are eating more plant-based foods, we also have three vegetarian recipes that can easily be scooped while on a beach towel or in back seat of the family car. There’s a crunchy broccoli salad that’s tossed in a tangy vinaigrette instead of a more traditional mayo-based dressing; a cheesy and vegetable-forward pasta salad; and a creamy, five-ingredient hummus that brings it home with citrus.
And because no one ever said no to a homemade cookie, we also are including a recipe for cinnamon-and-sugar dusted snickerdoodles.
The chewy cookies might not scream “summer” in the same way as the chocolate soft serve on a cake cone my dad had to make do with on car trips, especially when it’s so hot outside. But they’re just as sweet, a lot less messy, and if you pace yourself to just one at a time, will last a little longer.
Some tips for flawless food transportation:
If you’re transporting food that needs to stay cold, consider pre-chilling your cooler by filling it with an ice bath (and then draining it) before packing.
Because coolers work best when they’re full, choose one that’s just large enough to hold your food, plus a little ice on top.
Avoid leaks! Use sturdy containers with tight-fitting lids.
Square and rectangle containers take up less space in a cooler or picnic basket.
To minimize opening the cooler (and keeping food cold), pack your food in the order you will be eating it — sandwiches on the bottom, snacks on top.
Divide food into individual portions before packing to make snacking and eating easier on the go.
Don’t forget napkins, plastic tableware, serving spoons, a bag for trash and hand sanitizer.
Pressed Italian Sandwiches
Who doesn’t love a big ol’ sandwich?
These filling sammies are layered with a hearty mix of Italian meats, roasted red peppers, pesto, arugula and fresh mozzarella and then pressed under a weight (I used foil-wrapped bricks) until they are flat. A homemade olive tapenade adds a fresh, briny flavor.
Easily doubled to feed a crowd, these sandwiches are best made with a loaf or mini ciabatta, but any long and wide, crusty white bread will work, too. I used salami, prosciutto and soppressata, but you can easily individualize them with mortadella, ham, coppa or any other favorite meat.
1 loaf ciabatta or other long/wide crusty white bread, cut in half lengthwise with a serrated knife
4 tablespoons pesto, homemade or jarred
4 tablespoons olive tapenade, homemade or jarred
4 ounces salami, thinly sliced
4 ounces prosciutto, thinly sliced
4 ounces spicy soppressata
8 ounces mozzarella, sliced
1/2 cup roasted red peppers from a jar, drained well and chopped
1/2 cup pepperoncini rings, drained well
2 large handfuls arugula
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Spread one side with the split ciabatta with pesto and the other with the olive tapenade.
Layer the three meats down the length of one half of ciabatta. Top the meats evenly with the roasted red peppers and pepperoncini.
Add mozzarella cheese in an even layer and season lightly with salt. Place arugula in a bowl, drizzle with the olive oil and balsamic, and season with a pinch more salt.
Place dressed arugula on top of cheese, and place the other half of ciabatta on top and press down firmly.
Wrap the loaf tightly in plastic and place on a sheet pan. Put another sheet pan upside down on top and weight it with something heavy, like a cast-iron skillet. (I used bricks wrapped in aluminum foil.)
Let the sandwich sit to press and chill overnight in the fridge. Slice crosswise into 6 even pieces and serve. To take on a picnic, wrap each sandwich in parchment, and tie with a pie of twine.
Serves 6.
— Gretchen McKay, Post-Gazette
Easy Pasta Salad
Nothing is easier to throw together quickly (and cheaply) than a big bowl of pasta salad. Since it’s summer, this iteration is dressed up with fresh veggies that are easy to find at any market in July — cherry tomatoes, cucumbers, greens and Italian garden herbs. The fact that even picky kids will eat pasta salad — especially when it includes mozzarella — makes it even more of a winner.
If you want to pack the dish with a little extra protein, stir in a can of chickpeas (rinsed).
For pasta
3 cups uncooked tubed or curly pasta
Extra virgin olive oil
2 large handfuls of cherry tomatoes
2 Persian cucumbers
2 cups arugula or baby spinach
1 cup fresh basil leaves, torn
1/2 cup minced fresh parsley
1/2 cup chopped fresh mint leaves
4 ounces fresh mozzarella, torn into bite-sized pieces
1 ounce Parmigiano-Reggiano, grated
1/4 cup toasted pine nuts, optional
For dressing
1/4 cup extra virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small clove garlic, minced
Pinch of dried oregano
Kosher salt and freshly ground pepper, to taste
Cook pasta in a large pot of salted boiling water. When al dente, drain and toss with a little olive oil so it doesn’t stick together. Set aside to cool while you prepare vegetables.
Slice cherry tomatoes in half and cucumbers into half moons. Add to bowl with arugula or spinach, basil, parsley and mint.
Whisk together dressing ingredients in a small bowl or jar. Season to taste with salt and pepper.
Add pasta to the bowl with the veggies, add mozzarella balls and Parmigiano-Reggiano, drizzle on the dressing and toss well to combine.
Serves 6.
— Gretchen McKay, Post-Gazette
Lemon Hummus with Homemade Pita
I never ate hummus growing up — tahini was still considered kind of exotic in the 1970s and early ‘80s — but boy, do my grandkids love the thick, chickpea-based Mediterranean dip. Even 18-month-old Theo gobbles it with gusto, sometimes just with a spoon.
Hummus can be flavored with a lot of spices and add-ins, including garlic, olives and red pepper, but the spread really sings when it is brightened with citrus.
For a car trip or picnic, serve with crackers, pretzels, pita chips or apple slices. If you’re really ambitious, pair the dip with wedges of homemade pita bread.
For hummus
1 1/2 cups cooked chickpeas, drained and rinsed
1/3 cup smooth tahini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice, plus more to taste
1 garlic clove
1/2 teaspoon sea salt
5 tablespoons water, or as needed to blend
Paprika, red pepper flakes, and/or fresh parsley, for garnish, optional
For pita
3/4 cup warm water
1 package active dry yeast, 2 1/4 teaspoons
1 teaspoon plus 1 tablespoon sugar, divided
3 3/4 cups bread flour, plus more for dusting
1 1/2 teaspoons sea salt
3 tablespoons extra-virgin olive oil, plus more for the bowl
3/4 cup whole-milk Greek yogurt
Prepare hummus: In a high-speed blender, place chickpeas, tahini, olive oil, lemon juice, garlic and salt.
Use the blender baton to blend until very smooth, adding water as needed to reach your desired consistency.
Refrigerate until ready to serve,
Make pita: In a medium bowl, combine water, yeast and 1 teaspoon of sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.
In a large mixing bowl or stand mixer fitted with a paddle attachment, combine flour, salt and remaining tablespoon of sugar.
Add the yeast mixture, oil and yogurt, and mix to combine. Knead the dough, either in the stand mixer on medium speed or by hand on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7-10 minutes.
Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and let rise until it’s doubled in size, about 2 hours.
Preheat the oven to 500 degrees and line two baking sheets with parchment paper.
Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise an additional 20 minutes.
Roll the balls out into circles that are 1/4 — to 1/2 -inch thick. Place onto the baking sheets an inch apart, then bake, one sheet at a time, until they’re puffy and lightly browned on top.
Bake about 8 minutes, rotating the pan after the 5-minute mark if one side of the sheet is puffing up more than the other. Transfer pitas to a wire rack to cool.
— loveandlemons.com
Broccoli, Cheese and Apple Salad
Broccoli salad is crisp, refreshing and full of flavor. This no-cook, crunchy version is gluten- and nut-free, and if you’re avoiding dairy, the cheese is optional.
Tossed in a tangy vinaigrette instead of a calorie-laden mayonnaise-based dressing, this is a salad you won’t feel guilty eating. Chopped apple and dried cherries add a touch of sweetness.
For salad
1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped
1/2 cup finely chopped red onion
1/2 cup grated sharp cheddar cheese, optional
1/3 cup dried cranberries or dried tart cherries, chopped
1 tart apple, peeled, seeded and chopped
For dressing
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
1/4 teaspoon fine sea salt
To a large bowl, add chopped broccoli, onion, cheese, cranberries and apples. Set aside.
In a 1-cup liquid measuring cup or small bowl, combine the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
Pour the dressing over the salad and stir until all of the broccoli is lightly coated. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
Divide the salad into individual bowls and serve. Leftovers will keep well for 3-4 days in the fridge, covered.
Serves 8.
— adapted from cookiesandkate.com
Brown Sugar Snickerdoodles
A cookie that travels well is one that won’t melt, stacks up neatly in a container and won’t make a mess when you’re eating it. For me, that’s a snickerdoodle with its signature crystalline coat of cinnamon-sugar.
This easy recipe is made with a mix of brown and white sugar, and is heavy on the cinnamon in the topping.
The cookies will spread as they bake, so be sure to place the dough balls 3 inches apart on a parchment paper-covered cookie sheet. I refrigerated the dough for about an hour before baking (it’s soft) and used a cookie scoop for even portioning. I also doubled the recipe because, why not?
If you like a crisper cookie (snickerdoodles are typically chewy in the middle, with crisp edges) let them linger a few minutes longer in the oven.
4 tablespoons unsalted butter
1/3 cup light brown sugar
1/3 cup white granulated sugar
1/4 teaspoon kosher salt
1 large egg
1 cup all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon baking soda
For the cinnamon-sugar mixture
1/4 cup sugar
1 1/2 tablespoons ground cinnamon
Preheat your oven to 350 degrees.
In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, beat the butter until it’s soft, smooth and light.
Scrape down the bowl, add the sugars to the beaten butter, and mix until they are fully incorporated and lighter in color.
Beat in salt followed by the egg. Mix until the batter looks uniform.
In a medium bowl, sift together flour, cornstarch and baking soda. In three additions, beat this slowly into the butter-egg mixture until you see a few dry streaks remaining. Switch to a stiff spatula and gently mix the cookie dough until no more dry flour remains.
Thoroughly whisk together the cinnamon-sugar mixture. Form balls of dough with a medium-sized cookie scoop or a tablespoon measure and plop them in cinnamon-sugar, swirling to coat.
On a parchment-lined cookie sheet, place the dough balls 3 inches apart. Flatten the dough slightly (to about 1/2 — to 3/4 -inch thick) using the bottom of a glass, and sprinkle a little more cinnamon sugar over the flattened surface.
Put into the preheated oven. Bake for 7 minutes, rotate the pan, and bake for another 5-7 minutes (12-14 minutes total), until the edges of the cookies look golden and the tops are crackled but still pale.
Cool on the baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days.
Makes 12 cookies.
— simplyrecipes.com