On the East Coast we’re in the middle of a spring heat wave.  Sunshine.  Ninety degrees.  Pleasant breeze.  All this beautiful weather spurs me to do one thing — drag my deathly pale, vitamin-D deprived body outside to dine al fresco.

Italian for “fresh” or “open air,” al fresco refers quite simply to eating outdoors.  At one time I thought that this was ridiculous.  Who wants to swat away flies and bees, listen to irksome traffic and breath in pungent car exhaust as she eats?   As it turns out, I do.   As soon as the thermometer tops 55 and restaurants start erecting those towering, tree-like space heaters, I’m sliding into a wrought iron cafe chair and dining in the bracing spring air.

Why the radical change of heart?  After a cold, dark winter spent indoors I no longer can bear to waste a minute of sunlight.  Pass me my sunglasses and I’ll be off to bask in the sun and nosh on refreshing, seasonal fare. 

No gazpacho or vichyssoise on the menu?  No problem.  Although lighter dishes seem more appropriate for an al fresco atmosphere, I’m not opposed to a plate of spaghetti or bowl of hot parsnip soup.  As long as I can consume it under bright skies and in fresh air, I’ll be happy with the cuisine.   

When cooking for an al fresco night at home, I tend to steer clear of heavier foods.  A chilled couscous salad, plate of steamed asparagus, zahtar-seasoned chicken or simply a bowl of strawberries Romanoff are all favorite offerings for a warm evening of outdoor eating. 

CHILLED COUSCOUS SALAD
Serves 6 to 8

8 ounces Israeli couscous
12 ounce can of chopped tomatoes, drained
2 red bell peppers, finely chopped
2 scallions, finely chopped
1 cucumber, peeled, seeded and chopped into small chunks
3 tablespoons of Moroccan (black) olives, finely chopped
handful of chickpeas
¼ cup of freshly squeezed lemon juice
¼ cup of olive oil
1 teaspoon ground cumin
½ teaspoon curry powder
½ teaspoon cayenne pepper

Cook the couscous per package’s instructions then tumble into a large bowl.
        
Add the tomatoes, peppers, scallions, cucumber, olives and chickpeas to the couscous. Toss to combine.
        
Whisk together the lemon juice, olive oil, cumin, curry and cayenne pepper then pour over the couscous. Stir until dressing is evenly distributed. Refrigerate and allow the salad to absorb the dressing for at least 1 hour. Serve cold or at room temperature.

CHICKEN ZAHTAR
Serves 4

½ cup olive oil
4 chicken breasts
2 to 4 tablespoons zahtar
sea salt

Pour the oil in a baking dish and put the chicken breast in the oil, flipping over and coating each side completely. Sprinkle the zahtar on both sides of the breast, patting the flesh to embed the slivers of sesame seeds, etc.
        
Cover, refrigerate and allow to marinate for a few hours.
        
Preheat the oven to 425 degrees Fahrenheit. Place the chicken in a room temperature baking dish and insert in the oven. Roast for 45 minutes or slightly longer, until chicken is well-cooked. Sprinkle over a little sea salt and serve.

STRAWBERRIES ROMANOFF IN MERINGUES
Courtesy of Liz Theisen
Serves 10

2 quarts ripe strawberries, washed
1 (6-ounce) can frozen orange juice concentrate, defrosted
1 cup port wine
Sugar
3 tablespoons Mandarine liqueur
2 cups heavy whipping cream
Forgotten Meringues (recipe follows)
Flowers or flower petals or shelled pistachios

For Meringues:
6 egg whites
1-½ teaspoons lemon juice or ½ teaspoon cream of tartar
2 cups sugar
 
Hull strawberries and place in a large bowl. Add orange juice concentrate and port and season to taste with a little sugar, if desired. Gently stir and allow berries to mellow in this mixture for 2 hours. Add Mandarine liqueur, taste and add more sugar, if desired. Whip cream with or without sugar to taste. Fill meringue shells with berries, garnish with flowers or pistachios and serve with whipped cream on the side. Serves about 10.
        
Forgotten Meringues: (These meringues bake while you sleep.)
        
Beat egg whites with lemon juice or cream of tartar until frothy. Gradually add sugar and beat until stiff and glossy. Pipe into 12 nest shapes or drop by small spoonfuls in circles on brown paper on a baking sheet.
        
Place tray in preheated 400-degree oven, close door and turn off the heat. (Don’t peak!) Let stand overnight in the oven. Meringues will be baked by morning. Makes 12.