PICNIC RECIPES: Focaccia with Fresh Tomatoes ... Tricolor Tortellini Salad ... Italian Bean Salad

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Focaccia with Fresh Tomatoes

1½ packages yeast

2 cups warm water

5 cups flour, plus more for kneading

¼ cup extra-virgin olive oil, plus more for brushing

Pinch of salt

Cherry or heirloom tomatoes, sliced

Fresh oregano

In a bowl, sprinkle the yeast on the warm water and stir to dissolve. Set aside until the yeast starts forming bubbles, about 5 minutes.

Sift the flour into a large bowl. Make a hole in the center, and pour in the yeast mixture and olive oil. Use your hands to form the mixture into a dough.

Sprinkle some flour on the work surface. Place the dough on top and knead, until it no longer sticks to your hands.

Transfer the dough to a large, oiled bowl. Cut an X into the top of the dough, and brush with a little olive oil. Cover with a cloth, and set in a warm place, until the dough doubles, about 1½ to 2 hours.

Preheat oven to 500 degrees. Punch down dough to eliminate air bubbles. Cut the dough into 3 equal pieces. Using a rolling pin and your hands, shape each piece into a thin, 12-inch round and transfer it to a pizza pan or baking sheet. Using your fingertips, push from the center to the sides to cover the entire surface of the pan with a thin layer of dough.

6. Drizzle with extra virgin olive oil, a sprinkle of salt and sliced tomatoes. Bake for 20 to 25 minutes. Sprinkle with fresh oregano. Serve warm or at room temperature.

Tricolor Tortellini Salad

1 pound tricolor cheese tortellini, cooked

1 cup artichoke hearts, roughly chopped

½ cup black olives, sliced

1 small bunch broccoli florets

½ bunch green onions, sliced fine

1 basket cherry tomatoes, halved

1 tablespoon chopped parsley

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons salt, or to taste

¼ cup grated Parmesan

¼ cup red wine vinegar

¾ cup olive oil

Mix the tortellini, vegetables and parsley gently but thoroughly. Whisk together the remaining ingredients and gently toss with the tortellini, using just enough to generously coat the pasta and vegetables.

Yield: Serves 6 to 8.

Italian Bean Salad

2 cups shucked fresh fava beans

1 can chickpeas (garbanzo beans), rinsed and drained

1 can cannellini beans, rinsed and drained

¼ cup minced red onion

2 tablespoon minced Italian parsley

1 tablespoon basil chiffonade, i.e., basil cut in small strips

1 tablespoon fresh lemon juice

2 cloves garlic, minced

1 tablespoon fresh lemon juice

2 tablespoons white balsamic vinegar (or red wine vinegar)

¼ cup fruity olive oil

Salt, freshly ground black pepper to taste

2 to 3 ounces shaved Asiago or Romano cheese

Prepare the fava beans: bring a large pot of water to a boil and fill a bowl with ice and water. Add the fava beans to the boiling water along with 1 tablespoon salt. Cook until tender, about 3-4 minutes. Drain the beans and place in the ice bath (this stops the cooking and sets the color). Slip the beans out of their skins.

In a medium bowl, combine the fava beans, chickpeas and cannellini beans along with the red onion. Top with parsley and basil.

In a separate bowl, whisk together the garlic, lemon juice, white balsamic vinegar and oil until well combined. Add salt and pepper to taste.

Pour dressing over the beans and toss to combine. Taste once more and adjust seasoning if needed. Shave cheese on top of the salad and serve.

Yield: Serves 6 to 8.

Lemon-Glazed Cake

1¼ cup all-purpose flour

¼ cup cornstarch

1½ teaspoon baking powder

½ teaspoon salt

3 large eggs, room temperature

1 cup sugar

13 cup olive oil

1 teaspoon vanilla extract

2 tablespoons lemon juice

1 teaspoon grated lemon zest

GLAZE:

2 cups or more powdered sugar

½ cup fresh lemon juice

Preheat oven to 350 degrees. Butter a 9-inch springform pan.

Sift together flour, cornstarch, baking powder and salt.

Using an electric mixer, beat eggs until thick and pale yellow. Continuing to beat, slowly pour in sugar, then olive oil. Beat in the vanilla, lemon juice and lemon zest.

Gently fold the flour mixture into the egg mixture in 3 batches. Thoroughly combine but do not overmix. Pour into prepared pan. Bake cake until it is golden brown and springs back when pressed in the center, about 35-40 minutes.

Just before the cake is done, mix powdered sugar and lemon juice until a thin glaze forms. Add more powdered sugar or lemon juice to reach a pouring consistency.

Remove cake from oven and turn on the broiler. Poke small holes into the cake with a toothpick. Pour half the glaze over the cake, beginning at the center and working toward the outside. Let cake absorb the glaze, then repeat with the remaining glaze. Allow the cake to rest 5 minutes.

Broil cake until the glaze just starts to bubble and the top turns golden brown. Cool 10 minutes on a wire rack, then loosen the sides of the cake from the pan with a thin flexible spatula. Remove springform ring and allow the cake to fully cool (about 2 hours) before cutting. Dust with powdered sugar and serve.