WellesleyWeston Magazine

SUMMER 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/128547

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"put some thought into packing your cooler or tote bag" food & wine wrapped tightly in plastic wrap and refriger- able plastic bag so they don't get wet in the cooler. Pack foods in the order that you plan to serve ated overnight, the flavors will seep into the them. Freeze water bottles or juice boxes in advance so they can double as ice packs. bread and make a tasty "salad sandwich" to eat at the beach. Once you choose a menu, put some thought into packing your cooler or tote bag. Look for coolers with wheels or a soft-sided insulated pack with straps that can be carried over your shoulder. Simplify drinks by pouring a batch of lemonade, iced tea, or chilled herbal tea into an insulated thermos with its own strap and spout. Children can help carry light items in backpacks and tote bags. Make sure you bring a garbage bag for trash and another for dirty dishware. Lane recommends dividing servings of salad into individual containers so that plates will not be needed for serving. Wrap sandwiches in aluminum foil, then put these in a re-seal- SUSAN A. LANE'S ASIAN SLAW This slaw uses no mayonnaise and picks up its flavor instead from fresh ginger, rice wine vinegar, sesame oil, and sesame seeds. Pack the cabbage and dressing separately, then toss together right before serving. 2 lbs. green and red cabbage, cut into julienne strips about 5-inches long and ΒΌ-inch wide 1 red bell pepper, cut into long, thin strips 4 scallions, cut at an angle into thin pieces 1 cup rice wine vinegar 2 tbsp. sugar 2 tsp. finely grated fresh ginger 2 tbsp. sesame seeds, toasted (see note) 2 tbsp. sesame oil Salt and pepper, to taste n In a large bowl with a tight-fitting lid, mix the cabbage, pepper, and scallions. Cover and refrigerate. n In separate bowl with a tight-fitting lid, vigorously mix the vinegar, sugar, ginger, sesame seeds, sesame oil, salt, and pepper. Cover and refrigerate. n Just before serving time, pour the dressing over the cabbage and mix well. skillet over medium-high heat. Toss in the seeds and cook, stirring constantly, until fragrant, about 5 minutes. Let cool before adding to the dressing. Makes about 5 cups 181 s u m m e r 2 0 1 3 | We l l e s l e y We s t o n M a g a z i n e Note: To toast sesame seeds, heat a non-stick

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