AROUND THE PICNIC TABLE

While most of the country can go to a park to have a mid-summer picnic, those of us contending with triple digit temperature have to bring our picnic indoor.  But that doesn't mean we can't serve up a light and healthy yet picnic-worthy menu to perk up the dog days of summer. Staying connected and cool while properly nourished and hydrated?  Check.  Staying indoor to escape an impending dust storm?  Check that too.

Summer Fresh Fruit Punch Cocktail

Organic Blue Corn Tortilla and Pineapple Salsa

Crispy Vegetables and Cucumber Dill Yogurt  Dip

Crunchy Asian Salad

Sunshine Tuna Wraps

Chilled Watermelon Wedges

Recipes

Summer Fresh Fruit Punch Cocktail

1 cup diced variety of fresh fruit such as pineapple, strawberry, plum, peach or nectarine

1 shot of rum

1 bottle of sauvignon blanc

2 cups tonic or seltzer water

1 cup ice cubes

Mix all ingredients in a punch bowl and serve on low balls immediately.

Pineapple Salsa

Cucumber Dill Yogurt Dip

Crunchy Asian Salad

Sunshine Tuna Wraps

1 pkg whole-grain soft tortillas

4 - 5 oz cans tuna in water, drained

1 apple, diced

1 shallot, chopped

1/4 cup diced pickled jalapenos (or 1 fresh jalapeno, seeded and chopped)

1 tbsp capers

1 /2 cup dried cranberries

1 cup chopped walnuts

6 hard-boiled eggs, sliced length-wise

1/4 cup chopped parsley

1/2 cup dijon mustard

1/4 cup olive oil

juice of 1 lime

salt and pepper to taste

1. Set aside tortillas and hard-boiled eggs.

2. Mix all other ingredients together in a bowl, season with salt and pepper.

3. Toast lightly each tortilla sheet on a cast iron skillet.

4. On a flat surface, layer parchment paper over aluminum foil.

5. Place tortilla sheet on parchment and fill the center with tuna mixture.

6. Top with 2 slices of cooked egg, then wrap and roll.

7. Cut diagonally in the center into 2 pieces of sandwich wrap.