Last weekend, I attended my first potluck picnic of the summer. There is a very pretty park near where I live in Brooklyn, where it has become a summer ritual for a group of friends to hold elegant dinner parties with homemade food and a selection of refreshing, grown-up beverages. (Depending on which state you live in, the law may not encourage open containers of wine or beer; check with your local town or city hall).

I love the potlucks because they trounce so many stereotypes about city living: that there is no outdoor space, that going out has to be expensive, and that everyone is in a rush. We always have low-cost, fabulous meals under the trees that last for hours; one nice thing about not being in a restaurant is that no one is waiting to flip our table so they can seat the next customer.

Because many of the folks who show up to these are cooks and self-professed “foodies,” the spread is usually pretty elaborate. People even get competitive—last summer at one of the gatherings, two different guests brought apple pie, and after the reviews were in, one guest practically went home in tears (me!). Because the food is so good, we have to honor it by using real plates, glasses, cutlery, and napkins—disposables are frowned upon.

That brings me to my next point. Not only are these gatherings cost-effective, but there is almost no waste involved. Instead of loading up a trashcan with plastic forks and cups bound for a landfill, everyone just takes home whatever they brought, where it will be washed and replaced in the cabinet. It’s still fast and convenient, because the clean-up is divided between everyone there. You can even get fancy and dress up the picnic table with a tablecloth, candles, and flowers. With just a few key props, you can still have a gourmet-style dining experience.

Whether on a rooftop, a backyard, or a local park, potluck picnics are a fun and creative way to enjoy food and friends. There are tons of great food options for potluck picnics, too, including anything that travels easily and eats well cold. Among last week’s treats were popovers, cold potato soup, pasta salad, cured fish, fruit salad, strawberry shortcake, and—my favorite—Croque Monsieur sandwiches.

Croque Monsieur

This is a very simple and tasty toasted cheese sandwich with ham. You can sear it in a pan and eat it hot, but it’s delicious at room temperature too. These are great with mustard, either spread on the bread before it’s toasted or served on the side. Thinly sliced tomatoes are a lovely addition in summer when tomatoes are in season.

Makes 4 sandwiches

Ingredients:

• 3 tablespoons olive oil
• 8 whole grain bread slices
• 8 thin Gruyere, Swiss, Jarlsberg or Sharp Cheddar cheese slices
• 4 ham slices

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Instructions:

Preheat oven to 400F.

Line up 4 slices of bread. On each piece of bread, lay 1 slice of cheese, 1 slice of ham, then 1 more slice of cheese. Season with salt and black pepper, then cover with the remaining 4 slices of bread. Place the sandwiches on a baking sheet and drizzle with half of the olive oil. Bake in the oven for 12 minutes, or until the cheese is melted and the sandwiches are golden on top. Turn the sandwiches over and drizzle with the remaining olive oil. Return to the oven and toast until lightly browned, about 5 minutes.

Serve hot or at room temperature.

MORE ABOUT LOUISA SHAFIA

A little bit about me: I graduated from NYC’s The Natural Gourmet Institute, and I’ve cooked at several excellent restaurants in New York and San Francisco, including Aquavit, Pure Food and Wine, Millennium, and Roxanne’s. All of these experiences have taught me that fine dining and natural ingredients make very happy partners.

In 2004, with a mind to bringing sustainable practices to the world of fine catering, I started my own catering company, Lucid Food. Our healthful food and eco-friendly approach has been enjoyed by clients like John Varvatos, Porsche Design, The Sundance Channel and Glamour Magazine. Over the last few years, I’ve been featured in the magazines Domino, Parents and Metro New York, and on the Discovery Channel’s website Treehugger.com. I’ve also lectured and taught at the Stone Barns Center for Food and Agriculture in Westchester County, the Natural Gourmet Institute, Macy’s, and the Manhattan Chamber of Commerce.

In January of 2010, Ten Speed Press/Random House will publish my first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, a collection of healthy, eco-conscious recipes, tips, and entertaining ideas.

For more info about me and my work, and for more healthy cooking tips, please visit my website, Lucidfood.com.

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