Homemade Takeout: Eating Al Fresco with Georgia Pecans

ATLANTA – There’s no simpler or more surefire way to enliven a meal than by taking it outside. Especially if it means relocating to a grassy slope, a shady nook, a sunny beach or some other beautiful corner of nature’s vast drawing room. But even if it’s just the back patio, the pleasant effect is the same. For open air is like a seasoning, making every dish taste just a bit more as it should.

Few of us modern-day cooks have a lavish amount of time to spend filling our picnic baskets or planning al fresco meals, so it helps to recognize some “instant” portable foods. A supply of pecan halves, for instance, is an ideal choice since these tasty Georgia nuts go with so many other no-cook take-along foods like cheese, savory breads, olives, fruit, raw vegetables, pate and cold cuts. Pecans are the ultimate convenience picnic food; easy to pack, ready to eat, pecans don’t require utensils or chilling, and there’s no mess to clean up after savoring them.

Any outdoor gathering could get by with just quick staples, but it’s much more satisfying to include something substantial and homemade, creating a delicious picnic or patio centerpiece. Imagine triumphantly serving a basil-scented salad of Pasta with Green Beans, Pecans and Prosciutto—just the thing to go with a wedge of cheese, a few cherry tomatoes and crusty bread. Or consider this one-dish wonder you can pull from your tote like Mary Poppins: an overstuffed Garden Pie with Feta and Pecans. Assembled and prebaked in a pie tin, this flaky, golden pie filled with carrots, tender spinach and chewy pecans tastes great at room temperature so there’s no need to fuss about keeping it warm.

For a cool, fresh-tasting option that guests can assemble themselves, try Crab Tacos with Corn, Pecans and Avocado. The no-cook spicy crab and pecan filling is made ahead and chilled, then packed separately from the crisp tacos and avocado mixture; when serving, simply put out all three components and everyone helps themselves. Likewise, another meal-in-one is Beef Satay Wraps with Pecan Ginger Dressing, combining strips of grilled marinated strip steak, rice, roasted pepper and a zesty Asian-flavored pecan dressing all rolled up inside a soft wrap. Tied with green onions, these edible pockets are as handsome as they are tasty. With varied choices like these, there’s no need to settle for packaged goods in the picnic basket.

Planning the menu for an outdoor affair depends on many things including the season, location, time of day, who is attending and how many, as well as what is easily transportable and keeps. But whatever these variables, there are certain packing tips and food safety rules that always apply.

Zipper lock plastic bags are indispensable as they prevent wet foods from mixing with dry foods. Likewise, frozen gel-filled blocks are great for ice chests since they don’t make a mess as they defrost; they soften rather than melt. When it comes to packing breakables such as wine glasses, wrap them in cloth napkins and then cushion them with something malleable. Small bags of pecans, great for picnic snacking, are ideal for tucking around such delicate items.

With Georgia pecans, you never have to worry about their temperature at outdoor events—they’re as safe as they are delicious, whether warmed by the sun or chilled in cold salad. The only planning required for packing Georgia pecans is to be sure to bring enough of this versatile nut; you’ll want some leftover for dessert.

Georgia is the nation’s largest pecan-producing state. According to the Georgia Pecan Commission, if stored properly, pecans can be enjoyed year-round. The Commission advises to refrigerate shelled pecans in airtight containers (for up to nine months) or freeze in zipper-lock freezer bags (for up to two years).

Pecans are also rich in taste, texture and health benefits. Pecans contain “good” monounsaturated fat, the kind that may help prevent heart disease. Studies suggest that just ¾ cup (about a handful) of pecans added to daily meals may lower levels of the so-called “bad” LDL cholesterol while not affecting the good-for-you HDL cholesterol levels.

Source: Georgia Pecan Commission. These and more nutty ideas can be found on the commission’s Web site www.georgiapecans.org