Here are a couple more sides to add to your picnic basket. Delicious, simple, and perfect to pack for your day trip over to the island.

Marinated Haricots Vertes
(Thin and delicious French green beans in a vinaigrette dressing. Ok, let's be frank. Sometimes we're in a hurry to relax, so… I have no problem finding the nicest little green beans I can get my hands on and pairing them with a good store-bought dressing like Paul Newman's.)

Blanch and drain your beans and dunk them warm into a decent vinaigrette. Add a little extra olive oil, salt and pepper, and minced garlic. Refrigerate overnight. They will be a righteous accompaniament to your grilled beef sandwich on a crusty roll with red pepper aioli. Enjoy a little extra down time!

Calico Salad/Old Fashioned Macaroni Salad
(Like you grew up on, nothing fancy schmancy. Think church picnic.)

2 cups cooked elbow macaroni, drained

Beat together:
1½ Tablespoons lemon juice
2 Tablespoons vinegar
1 Tablespoon salad oil

Combine the above ingredients with the cooked macaroni and chill for 2 hours.

Add:
1 Tablespoon minced onion or chives
1 cup celery with leaves
½ cup minced parsley
½ cup sliced stuffed olives
Salt and pepper to taste
¼ cup sour cream
2 Tablespoons chopped pimiento

Combine all and chill until served…and feel 12 again.

Serves 5.

Laura Cabot is a French trained chef with a long career as a chef/restaurant owner and is currently president of Laura Cabot Catering in Waldoboro.