It’s picnic time

3 lbs. red potatoes, peeled, cut into 3/4” chunks
3/4 c. mayonnaise
1/2 c. buttermilk
1/4 c. white wine vinegar
1/4 c. drained jarred roasted
3 scallions, chopped fine
red peppers, finely chopped
3 Tbsp. finely chopped fresh cilantro
1 garlic clove, minced
1/8 tsp. dried dill
2 tsp. pepper
2 Tbsp. Dijon mustard
Bring potatoes, 1 Tbsp. salt and enough water to cover by 1” to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer whisk mayonnaise, buttermilk, 2 Tbsp. vinegar, red peppers, cilantro, scallions, garlic, dill, 1 tsp. salt, and pepper in large bowl. Drain potatoes, then spread in even layer on rimmed baking sheet. Whisk mustard and remaining vinegar in small bowl. Drizzle mustard mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes. Transfer cooled potatoes to bowl with mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serves 6-8. (White or cider vinegar can be substituted.

1 c. plus 2 tsp. white vinegar
1 Tbsp. sugar
Salt and pepper
1/2 c. mayonnaise
2 lbs. green beans, stem ends trimmed
1/2 small red onion, sliced thin
1/4 c. plain whole-milk yogurt
1 garlic clove, minced
1 Tbsp. extra-virgin olive oil
Fill large bowl with ice water. Bring 4 qts. water and 1 c. vinegar to boil in large pot over high heat. Add sugar, 1 Tbsp. salt and beans and cook until beans are just tender, about 3 minutes. Add onion to pot and cook until just softened, about 30 seconds. Drain vegetables in colander and immediately transfer to ice water. Once beans and onions are cool drain again and dry thoroughly with paper towels. (Cooked vegetables can be refrigerated in zipper-lock bag for 24 hours.) Whisk mayonnaise, yogurt, oil, garlic and remaining vinegar in large bowl. Add chilled beans and onions and toss until well coated. Season with salt and pepper. Serves 8. (Can be refrigerated in airtight container for 2 days.)

2 1/2 lbs. 85% lean ground beef
4 garlic cloves, minced
1 onion, chopped fine
4 (15 oz.) cans beans (variety of kidney beans, navy beans, black beans, pinto beans), drained and rinsed
1/4 c. cider vinegar
2 (28 oz.) cans tomato sauce
1/2 c. barbecue sauce
1/2 tsp. red pepper flakes
1/3 c. packed dark brown sugar
Salt and pepper
12 oz. green beans, trimmed, pieces
1 (10 oz.) pkg. frozen lima  cut into 1/2” beans
Adjust oven rack to lower-middle position and heat oven to 350°. Cook beef in Dutch oven over medium-high heat until no longer pink, about 8 minutes. Drain beef in colander, return to pot. Stir in onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in beans, tomato sauce, barbecue sauce, sugar, vinegar, pepper flakes 1/2 tsp. salt and 1/2 tsp. pepper and bring to boil. Transfer pot to oven and cook, covered, until sauce is slightly thickened, about 30 minutes. Stir in green beans and lima beans and continue to cook, covered, until green beans are tender, about 30 minutes. Season with additional salt and pepper if desired. Serves 10-12. (Can be refrigerated in airtight container for 3 days or frozen for 1 month.)

2 lbs. frozen strawberries
2 Tbsp. lemon juice
2 Tbsp. water
1 Tbsp. unflavored gelatin
1 c. sugar
Pinch salt
1 lb. fresh strawberries, hulled and sliced thin
1 (9”) baked and cooled pie shell
4 oz. cream cheese, softened
3 Tbsp. sugar
1/2 tsp. vanilla extract
1 c. heavy cream
Cook frozen berries in large saucepan over medium-low heat until berries begin to release juices, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups). Combine lemon juice, water and gelatin in small bowl. Let stand until gelatin if softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes. Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Can be refrigerated for 24 hours.) With electric mixer on medium speed beat cream cheese, sugar and vanilla until smooth, about 30 seconds. With mixer running add cream and whip until stiff peaks form, about 2 minutes. Serve pie with topping. Serves 8.
(Recipes from Cook’s Country)
Planning a family reunion? Check out The Farmer’s Almanac website at and clickon Family Reunions.