The Milwaukee Post

12 • Milwaukee County Post • May 12, 2017 FOOD (Family Features) — Warmer weather is often welcome for a variety of reasons, but there's some- thing nearly irresistible about enjoying a meal out- doors. Whether you plan to gather on the patio or pack a picnic for the park, din- ing al fresco is an easy way to turn a meal into a full- fledged event. Begin your meal with chicken sandwiches craft- ed on the grill and a sea- sonal pasta salad on the side then finish it with a glass of white wine and a dessert made for al fresco entertaining — cheesecake topped with fresh berries and mint. For more al fresco recipes and entertaining tips, visit Culinary.net. Grilled Chicken Sandwiches with Pesto, Brie and Arugula Recipe courtesy of the National Chicken Council (not pictured) Servings: 4 1/2 cup olive oil, divid- ed 2 tablespoons lemon juice 1 clove garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 pound thin-cut chick- en cutlets 1/4 cup basil pesto, divided 1 large tomato 8 slices crusty sour- dough bread 4 ounces Brie, thinly sliced 1 cup packed baby arugula Heat grill to high. Combine 1/4 cup olive oil, lemon juice, garlic, salt and pepper; pour into plas- tic zipper bag. Add chick- en, seal and marinate at least 30 minutes. Grill chicken 2-3 min- utes, turn and grill anoth- er 2-3 minutes, or until chicken registers internal temperature of 160 degrees F. Remove and reserve. Spread each piece of bread with 1/2 tablespoon pesto. Slice tomato into eight slices. Place chicken on four bread slices. Top with Brie slices, arugula and two tomato slices. Top with remaining bread slices, pesto side toward tomato. Brush outside of each sandwich with about 1/2 tablespoon of remain- ing olive oil. Place on grill, reduce heat to medium and grill 2-3 minutes per side, or until bread is nice- ly toasted and cheese is melted. Remove from heat, cut each sandwich in half and serve. Photo courtesy of Getty Images This pretty side dish is made for sharing. Made with fiber-rich, whole-wheat pasta, col- orful plum tomatoes and balanced out by the crisp, bright flavors of balsamic vine gar and fresh basil, this pasta salad is perfect for out- door events and gather- ings. Find more good- for-you recipes at AICR.org. Pasta Salad with Tomatoes Reprinted with per- mission from the American Institute for Cancer Research Servings: 8 8 ounces whole-wheat small pasta (fusilli or farfalle), cooked accord- ing to directions 1/4 cup balsamic vinegar 4 tablespoons finely chopped fresh basil, divided 1 teaspoon turbinado sugar (optional) salt, to taste freshly ground black pepper, to taste 1/8 teaspoon crushed red pepper 3 tablespoons extra- virgin olive oil, divided 4 cloves garlic, minced and divided 1 medium green bell pepper, finely chopped 4 plum or Roma toma- toes, coarsely chopped 1 slice whole-wheat or multigrain bread In bowl, cover and chill pasta. In large mixing bowl, combine vine gar, 2 tablespoons basil, sugar, salt, pepper, red pepper, 2 tablespoons oil and half of minced garlic. Whisk to combine well. Add pasta, bell pepper and tomatoes, and toss gently until well-coated. In food processor or blender, pulse bread to produce coarse crumbs. In medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and gar- lic. Saute 1 1/2-2 minutes until browned and crisp. Remove from heat and let cool. Top pasta with garlic crumbs and remaining basil. Serve a sensational side

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