MOZZARELLA AND PEPPER PRESSED SANDWICH

I have been wanting to try this recipe for a long time! However, because I wasn't going on a picnic, but having a friend to my house for lunch, I attempted to press the sandwich under various heavy articles in my refrigerator as opposed to pressing them under picnic items at the bottom of a cooler.
I gathered the ingredients, and put them together on two sandwiches, not following the measurements exactly - but doing it to taste. I loved the idea of these, but they turned out a little soggy - although that may have been due to  the olive tapenade I added.

MOZZARELLA AND PEPPER PRESSED SANDWICH

1 5 ounce jar roasted red bell peppers, drained and roughly chopped
1 pinch hot pepper flakes
1 tablespoon roughly chopped parsley
6 ounces of fresh mozzarella, drained and sliced
(I also added olive tapenade and arugula to our sandwiches)
1/2 thin 18 inch baguette, sliced lengthwise, interior crumb removed

In a medium bowl, combine the first four ingredients.
Spread the bread with olive tapenade, fill the baguette with the mozzarella mixture and arugula.
Close the baguette and wrap it tightly in waxed paper, then in aluminum foil. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.
Enjoy!

Recipe adapted from Cookie magazine, July 2007

LEMON PASTA SALAD WITH TOMATOES AND FETA

This was a dish I originally planned to take for a picnic in the park with our friends and neighbors. However, it seemed easier to invite them to our home, and to serve directly from the kitchen, as opposed to carrying everything a block away to our local green space. I thought the food was very good, but the best thing by far, was the fabulous company, the conversation, and the fact that our kids played so well together, leaving the adults to actually formulate complete sentences, and follow ideas through to their completion.
I served this salad in individual dishes, having anticipated pulling them out of a picnic basket. I think this pasta salad would taste good anywhere and with most main dishes, but I love the idea of it outdoors - picnic, tailgate, beach, park, forest, or kitchen table - enjoy!

LEMON PASTA SALAD WITH TOMATOES AND FETA

4 to 7 tablespoons olive oil, to taste
4 tablespoons fresh lemon juice
3 tablespoons whole grain mustard
2 garlic cloves, minced
2 teaspoons grated lemon peel
12 ounces pasta, such as penne or rigatoni
2 cups cherry tomatoes, halved
1 1/2 cups chopped red bell peppers
1 1/2 cups crumbled feta cheese
1 cup chopped green onions

Whisk oil, lemon juice, mustard, garlic and lemon peel in a small bowl to blend. Season dressing with salt and pepper.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, August 2003
www.bonappetit.com/