Celebrate Summer with Fun, Simple and Safe Outdoor Reunions

With summer comes an ideal opportunity for reconnecting family ties - and what better way to celebrate than with a reunion picnic? Fresh air and warm sunshine offer a relaxed backdrop for hosting a large group, and family favorites like roast turkey and potatoes guarantee your outing is both easy to prepare and delicious to eat. By choosing the right ingredients and keeping in mind a few important safety tips, your summertime family gathering will provide memories that last long after the warm weather cools.

Start by selecting a menu that can be prepared in advance. Succulent turkey and refreshing potato salad are keystone menu ingredients, because they are simple to make and offer a range of recipe possibilities, from old-fashioned barbecues to innovative one-dish meals.

A large, bone-in turkey breast feeds a crowed and is simple to prepare-just season and then transfer the turkey to a grill or oven and leave it virtually unattended. Purchase a turkey breast that is equipped with a Pop-Up® Timer, which takes the guess-work out of cooking by indicating when your meat is ready. As the turkey breast grills and reaches its optimum doneness temperature, the buttonhead of the Timer "pops," indicating that the turkey breast is cooked to perfection. Dress up the turkey with your favorite seasonings and spices, or try Barbecued Turkey on Focaccia or Grilled Turkey Breast With Sweet and Spicy Basting Sauce. Remember, it's summer-and you don't have to limit yourself to traditional Thanksgiving preparations!

Potato salad is a picnic essential and makes a tasty complement for the turkey. California new potatoes are the best choice for the salad, especially right now as their peak season is from early May through late July. California new potatoes have a sweet, just-harvested flavor. Their firm, waxy texture means they hold their shape after cooking. And because they have thin, tender, nutrient-rich skins, California new potatoes never need to be peeled.

Finally, to ensure your picnic feast stays healthy and delicious, make sure you have enough cooler space and ice to transport all your dishes safely-never leave refrigerated or precooked food sitting in the car. Bring plenty of paper napkins and paper towels like Sparkle® to wipe off your hands, soda cans and other surfaces, as well as to clean up with at the end of the day. And don't forget the Frisbee™!

Tips for Health Smart™ Picnicking

Hand Washing

Before preparing food, properly wash hands with soap. Lather for at least 20 seconds and rinse under warm running water, then dry hands with paper towels like Sparkle ® to help wipe up and throw away germs.

Meat Preparation

Defrost frozen meat and poultry in the refrigerator, microwave or under cold running water. Place on plates lined with paper towels to keep juices from dripping.

Cutting Boards

Use separate cutting boards for raw meat and poultry, raw vegetables and precooked foods. Wash surfaces, utensils and cutting boards with warm soapy water and dry with paper towels.

Serving

Store cold food on ice and serve cold. Keep hot foods at temperatures above 140 degrees F.

Keeping Clean

Frequently clean commonly touched items such as picnic tables, cooler handles and utensils with disinfectant and paper towels.

Cooking California New Potatoes the Easy Way

Pop-Up® Timer

California New Potato Lasagna

Prep time: 30 minutes   Makes: 12 servings

1. Spray a 9-by 13-inch glass baking dish with nonstick cooking spray.
2. Layer half of the sliced new potatoes in bottom of pan.
3. In small bowl combine Alfredo and pesto sauces. Spread 1 cup of the sauce mixture over potatoes. Distribute dry spinach over sauce and top with 11-1/3 cups provolone or mozzarella cheese.
4. In bowl blend ricotta, eggs, Parmesan, cornstarch, salt, pepper and nutmeg.
5. Spread over spinach. Top with 1-1/3 cups provolone cheese. Distribute sun-dried tomatoes over cheese. Top with remaining sliced potatoes. Spread with remaining 1 cup sauce. Cover with foil and bake in preheated 350 degree F oven for 45 minutes. Uncover and sprinkle with remaining 1-1/3 cups cheese and bake additional 20 to 25 minutes until cheese is browned and lasagna is bubbly. Let stand for 15 minutes and serve.

Hint: Use food processor to slice potatoes.
Note: Alfredo sauce and pesto can be found in refrigerated section of supermarket.

Nutrients per serving: calories 435: fat 28g.

All-American Californian Roasted New Potato Salad with Honey Mustard Dressing

Prep time: 20 minutes   Makes: 8 servings

Spray a large roasting pan or bottom of broiler pan with nonstick cooking spray. Combine all vegetables and garlic. Mix together oil, juice, salt, paprika, dry mustard and pepper. Pour over vegetables, tossing to coat. Roast in preheated 400 degree F oven for 30 to 40 minutes until potatoes are just tender when pierced with a fork. Cool slightly.
Combine dressing ingredients and toss with warm vegetables. Cool, cover and refrigerate 8 hours or up to 2 days. Toss and serve chilled or at room temperature.

Nutrients per serving: calories 143: fat 7g.

Grilled Turkey Breast with Sweet and Spicy Basting Sauce

Prep time: 10 minutes   Makes: 12 servings

In small bowl combine dry seasoning ingredients. Stir in basting sauce ingredients. Carefully slit skin from the Pop-Up® Timer to the base of the turkey breast. Peel back skin on turkey breast starting from back of breast-taking care not to dislodge Pop-Up® Timer. Generously brush sauce on turkey meat. Place cilantro or parsley leaves on meat and cover with turkey skin. Brush with olive oil.
The barbecue: Barbecue using the indirect cooking method of banking medium-hot coals with gray ash on sides of barbecue. Place turkey skin-side up on roasting rack over foil pan. Place in center of cooking area making sure Pop-Up® Timer is away from direct source of heat and flame. Close barbecue lid and cook for about 1 to 1-1/4 hours. Baste with remaining sauce. Turkey breast is done when buttonhead indicator of the Pop-Up® Timer pops up. Remove from barbecue, cover and let stand for 10 minutes. Slice and serve. To barbecue on gas grill follow manufacturer's instructions for indirect cooking.
To oven roast: Place turkey breast skin-side up on roasting rack in pan. Roast in preheated 350 degrees F oven for about 1-1/4 to 1-1/2 hours basting with remaining sauce after 1-1/4 hours. Turkey breast is done when buttonhead indicator of the Pop-Up® Timer pops up. Remove from oven, cover and let stand for 10 minutes. Slice and serve.

Nutrients per serving: calories 305: fat 12g.

Barbecued Turkey on Focaccia

Prep time: 15 minutes   Makes: 4 servings

4	pieces focaccia or thick-sliced, country-style rosemary bread
1/2	ripe avocado, mashed
1	teaspoon fresh lemon juice
1/4	teaspoon prepared horseradish
8	slices barbecued turkey breast
4	slices canned pineapple, drained
4	teaspoons honey mustard
1/4	cup shredded Swiss cheese

Lightly toast bread. In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking until cheese is melted and lightly browned. Serve warm.

Nutrients per serving: calories 297; fat 13g.