Recipes for a picnic

Serves 4 to 6.

Note: This sandwich must be prepared in advance. From Melissa Clark.

• 1 (14-in.) long ciabatta loaf, split in half lengthwise

• Extra-virgin olive oil

• Sea salt and black pepper, as needed

• 2 (6- or 7-oz.) cans of tuna (preferably packed in oil), drained

• 1/4 c. sliced pitted olives

• 1 tbsp. drained capers

• 1/2 small red onion, thinly sliced

• 1/2 red bell pepper, seeded and thinly sliced

• White wine vinegar, as needed

• 1 large ripe tomato, thinly sliced

Directions

Drizzle bread with oil and season with salt and pepper.

Break tuna into chunks and spread over bottom of bread. Scatter olives, anchovies and capers over tuna; top with onion and bell pepper. Drizzle with more oil and sprinkle with vinegar to taste. Lay tomato slices over sandwich. Drizzle lightly with oil and season with salt and pepper. Tear basil leaves over sandwich and cover with other bread half.

Wrap sandwich tightly in a double layer of plastic wrap and cover with a dish towel. Weigh sandwich down with something heavy (books or heavy pots work well) for 2 to 4 hours at room temperature, flipping the sandwich halfway through. Unwrap, slice crosswise and serve.

Nutrition information per each of 6 servings:

Carbohydrates31 gSaturated fat2 gCalcium75 mg

Protein21 gCholesterol13 mgDietary fiber2 g

Diabetic exchanges per serving: 2 bread/starch, 2 lean meat, 1 fat.

Serves 6 to 8.

• 1/2 tsp. kosher salt, more as needed

• 2 cloves garlic, finely chopped

• 1 tbsp. Dijon mustard

• 1 c. extra-virgin olive oil

• 1/4 c. minced fresh chives

• Black pepper, as needed

• 2 2/3 c. cooked fresh corn kernels (from about 4 corn cobs)

• 1/2 lb. carrot, peeled and coarsely grated (2 c.)

Directions

In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.

Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.

Nutrition information per each of 8 servings:

Calories316Fat28 gSodium290 mg

Carbohydrates17 gSaturated fat4 gCalcium33 mg

Protein3 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 1 bread/starch, 5½ fat.

• Butter, for greasing pan

• 1 3/4 c. flour, more for pan

• Zest of 2 lemons

• 1 c. sugar

• 1/2 c. buttermilk

• 3 eggs

•1 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 1/4 tsp. fine sea salt

• 2/3 c. extra-virgin olive oil

• 1/2 c. powdered sugar

Directions

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and the eggs. In a separate bowl, whisk together 1 3/4 c. flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Nutrition information per serving:

Calories430Fat21 gSodium245 mg

Carbohydrates56 gSaturated fat3 gCalcium101 mg

Protein6 gCholesterol71 mgDietary fiber1 g