The last few years have taught us that living with intention is about appreciating the simple, often slow moments. With the long, late summer Labor Day weekend ahead of us – it’s time to celebrate, simply because the outdoors beckons. What could be more effortless than packing a seasonal picnic?
When my children were young, we always spent one day of the long weekend with neighbors at the annual Cleveland Air Show. Nestled along Lake Erie, we’d push strollers and pull wagons bedecked with our go-anywhere picnic. Of course there was child-friendly fare, but the adults had a more elevated picnic to look forward to. Consider a savory fillet of beef sandwich with peppery arugula and homemade blue cheese dressing, on crusty bread. Then alongside, a room temperature, orzo salad with diced, seasonal roasted vegetables, feta and a fresh, lemon vinaigrette. Both are easy to assemble, delicious, and perfect to take on-the-go.
What our late summer in the Midwest calls for…
August in the Midwest delivers an abundant harvest that includes a rainbow of bell peppers and purple eggplant. So why not take full advantage, and slow roast a variety while assembling a few mouthwatering sandwiches. Simply add some sparkling water and a bottle of white wine to your favorite basket. And yes! White wine is a perfectly balanced pairing with your medium rare roast beef. Avaline’s organic white wine is one our favorites for alfresco occasions (it also comes in convenient go-anywhere cans). Whether you’re headed to your own backyard, the beach or your local air show – this delicious picnic will be your new go-to.
Happy Labor Day!
Fillet of Beef Sandwiches
Ingredients
- 1/4 pound blue d'Auvergne or other creamy blue cheese
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
To Assemble
- 1 loaf health or 7-grain bread
- 1 1/2 pounds rare fillet of beef thinly sliced
- 1 bunch arugula
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature *we love Plugra
Instructions
- For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
- To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
Orzo with Roasted Vegetables
Ingredients
- 1 small eggplant, peeled and 3/4-inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo
For the Dressing
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To Assemble
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis, toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into chiffonade
