Take a Hike --and a Lunch

One of the best hiking moments can be finding that perfect lunch spot with a mountain vista and cool shade. No matter how beautiful the scenery, the food becomes the primary focus.

Food just seems to taste better outdoors, whether it’s along a trail, on a picnic in the park or in the Hollywood Bowl surrounded by hills.

Unlike mayonnaise-based salads, this white bean salad is fine even if not refrigerated for several hours. Carrot sticks can be wrapped in damp towels, refrigerated, then packed--towel and all--to make crisp snacks. Variations on the sandwich filling could include roast beef, salami, smoked salmon with dill or hummus with vegetables.

For dessert, which is best enjoyed while settling back to daydream under a blue sky, old-fashioned oatmeal cookies become trail-wise with dried cranberries. The hardest part is getting up and continuing on, a little lazier but very content.

MENU

Turkey Lavash Sandwiches with Basil Cream Cheese

White Bean Salad

Oatmeal and Dried Cranberry Cookies

PANTRY

Milk

Salt

Bay leaf

Lemon

Olive oil

Garlic

1 bunch parsley

Black pepper

Brown sugar

Granulated sugar

Butter

Eggs

Vanilla extract

Flour

Baking soda

4 cups old-fashioned rolled oats

SHOPPING LIST

1 bag lavash bread, either fresh or cracker bread

1 (8-ounce) block cream cheese or 2 (3-ounce) packages

1 bunch basil

1 bunch green onions

1/4 cup pine nuts

2 tomatoes

1 head green leaf lettuce

1/3 pound thinly sliced turkey

1 (1/2-pound) bag white beans

1 red onion

1 (5-ounce) bag dried cranberries

GAME PLAN

Day Before: Make lavash sandwiches, wrap and refrigerate. Prepare bean salad, cover and refrigerate. Bake cookies and store in sealed, airtight container. Make iced tea and chill.

That Morning: Peel and cut carrot sticks.

TURKEY LAVASH SANDWICHES WITH BASIL CREAM CHEESE

Fresh lavash and cracker bread are sold three per pack; however, only one is needed to make a sandwich that serves 4 to 6 people. You can break apart the remaining crackers for the dip or make more sandwiches using variations on the filling and chill them for another day.

1 package lavash bread, either fresh or cracker bread

6 ounces cream cheese, room temperature

1 tablespoon milk

1/2 bunch basil, finely chopped

3 green onions, finely chopped

1/4 cup pine nuts, toasted

2 tomatoes, thinly sliced

1 head green leaf lettuce

1/3 pound thinly sliced cooked turkey

If using cracker bread, soften by holding under spray of water, turning over so both sides get damp. Place damp cracker bread on damp dish towel on counter and gently and completely cover with second damp dish towel. Let cracker bread sit 45 minutes to 1 hour, periodically sprinkling top towel with water to keep moist. When bread feels pliable, remove top towel and spread bread with cream cheese. (Don’t let bread get soggy or bread will tear when rolling.)

Whip cream cheese with milk in food processor or blender until smooth. Stir in basil. Gently spread cream cheese mixture over bread, leaving top 2 inches farthest from you bare. Sprinkle green onions and pine nuts over cream cheese. Arrange tomato slices on top, then cover with lettuce leaves. Lay turkey slices on top. Beginning at bottom, carefully roll sandwich with both hands (some filling will push to top), ending with seam on bottom.

Wrap sandwich tightly in plastic wrap, then foil. Refrigerate several hours or overnight. To serve, unwrap and cut in 1 1/2-inch slices.

Makes 8 sandwiches.

Each serving contains about:

239 calories; 225 mg sodium; 38 mg cholesterol; 12 grams fat; 24 grams carbohydrates; 13 grams protein; 1.96 grams fiber.

WHITE BEAN SALAD

1/2 pound dried white beans (such as Great Northern)

1 teaspoon salt

1 bay leaf

1/4 cup lemon juice

3 tablespoons olive oil

1 clove garlic, minced

1/2 red onion, finely chopped

1/4 cup finely chopped parsley

Black pepper

Combine beans, water to cover by 2 inches, 1/2 teaspoon salt and bay leaf in large saucepan. Cover and simmer just until beans are tender, about 1 hour, stirring occasionally and adding water to keep covered, if necessary.

Meanwhile, whisk together lemon juice and olive oil in large bowl. Add garlic, onion and parsley. Drain beans, discarding bay leaf. Add beans to dressing and toss to combine. Season with remaining salt and pepper to taste. Cover and refrigerate.

Makes 8 servings.

Each serving contains about:

146 calories; 300 mg sodium; 0 cholesterol; 5 grams fat; 19 grams carbohydrates; 6 grams protein; 1.97 grams fiber.

OATMEAL AND DRIED CRANBERRY COOKIES

These are big, hearty cookies with ample oats so they’ll travel well without crumbling. Store the cookies in airtight containers up to one week or freeze for another time.

3/4 cup light brown sugar, packed

3/4 cup granulated sugar

1 cup butter, room temperature

2 eggs

1 tablespoon vanilla extract

1 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

4 cups old-fashioned rolled oats

1 cup dried cranberries (about 5 ounces)

Beat brown and granulated sugars in electric mixer on low speed until sandy and lumps are gone. Add butter and beat until light and creamy. Beat in eggs and vanilla until smooth.

Sift together flour, baking soda and salt. Stir into batter with wooden spoon. Stir in oats and cranberries. Shape dough into 2-inch balls, place on greased baking sheets and flatten slightly. Bake at 325 degrees until lightly browned, about 12 to 15 minutes. Remove cookies from pans and cool on wire racks.

Makes 2 1/2 dozen large cookies.

Each cookie contains about:

174 calories; 148 mg sodium; 31 mg cholesterol; 7 grams fat; 25 grams carbohydrates; 3 grams protein; 0.34 gram fiber.

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Kitchen Tip

For these “rolled” sandwiches, large rounds or squares of lavash bread are spread with filling, rolled and sliced for serving. Lavash is sold two ways: either dry, in very large rounds of “cracker bread,” or fresh in rectangles (about 14x10 inches), like thin bread. The Armenian cracker bread variety comes with sesame seeds and can be found in most supermarkets, (some will special order it). Middle Eastern grocery markets, including Elat Market (8730 W. Pico Blvd., Los Angeles), carry several types of fresh lavash.

* Red rim plate from Tesoro in Los Angeles. Striped plate from Museum of Contemporary Art, Los Angeles.