Tradition says May 24 is the official start of the swimming season for Bermudians. Not everyone, however, will be taking to the beaches. Boating, family picnics, and of course the Bermuda Day parade are all ways in which we like to enjoy ourselves over a long holiday weekend. However you choose to spend the days, kicking back, relaxing and simply enjoying some down time should be "musts" for everyone — but of course everyone needs to eat and drink, so here are a variety of recipes which don't require spending hours in the kitchen, and many of which are completely 'portable' and therefore perfect for picnics on land or sea.

Remember, however, to eat safely. All picnic food should be kept cool and covered before and after being served.

Happy holiday!

LEMON-BASIL POTATO SALAD

2 lbs. red skin potatoes, peeled and cubed

¼ cup fresh lemon juice

4 garlic cloves, minced

¾ cup chopped fresh basil

1 tablespoon Dijon mustard

1 teaspoon salt

½ teaspoon freshly ground pepper

? cup olive oil

10 bacon slices, cooked and crushed

4 oz. freshly grated Parmesan cheese

1 bag salad greens

½ medium-size (purple) onion, sliced

Cherry tomatoes

COOK potatoes, covered in boiling water, until tender; drain and cool. Fry bacon until crisp, drain and crumble. Whisk together lemon juice and next 5 ingredients in a large bowl; whisk in oil in a slow, steady stream. Add potato and crumbled bacon, tossing very gently to coat. Sprinkle with cheese. Serve with salad greens, thinly sliced onion rings, and cherry tomatoes.Yield: 6-8 servings.

MARINATED TOMATOES WITH MIXED PEPPERS

3 tablespoons balsamic or red wine vinegar

2 tablespoons extra-virgin olive oil

3 lbs. firm-ripe tomatoes

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh basil leaves

Salt and cracked black pepper

1 each red, green, yellow peppers, sliced

IN a small bowl, whisk together vinegar and oil. Rinse tomatoes, remove stalk area, and cut into thickish slices. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving, and serve mixed with slices of peppers. Yield: Makes 6 servings.

PROSCIUTTO PANNINI

1 6-inch length, 2-inch wide baguette

2 teaspoons extra-virgin olive oil

1 ½ oz. (¼ cup) chèvre (goat) cheese

½ cup arugula leaves

2 to 3 oz. thin-sliced prosciutto

Lemon juice

Fresh-ground pepper

SPLIT baguette lengthwise. Brush olive oil on both halves. Spread goat cheese on bottom half.

TRIPLE DIPPED FRIED CHICKEN

3 cups all-purpose flour

1 ½ tablespoons garlic salt

1 tablespoon ground black pepper

1 tablespoon paprika

½ teaspoon poultry seasoning

1 ? cups all-purpose flour

1 teaspoon salt

¼ teaspoon ground black pepper

2 egg yolks, beaten

1 ½ cups beer or water

1 qt. vegetable oil for frying

3 lbs. chicken pieces (thighs, legs, breasts)

IN one medium bowl, mix together first five ingredients. In a separate bowl, mix together the next five ingredients. You may need to thin with additional beer if the batter is too thick.

Heat the oil in a deep-fryer to 350 degrees F. Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

Using tongs, carefully lower the chicken pieces into the hot oil. Fry for 15 to 18 minutes, or until well browned. Note smaller pieces take less time to cook than large pieces. When cooked, remove and drain on paper towels before serving. Yield: 6 servings.

TANGY CUCUMBER AND CELERY SALAD

2 medium cucumbers, cubed

2 avocados, cubed

4 tablespoons chopped fresh cilantro

1 clove garlic, minced

2 tablespoons minced green onions (optional)

¼ teaspoon salt

black pepper to taste

¼ large lemon

1 lime

IN a large bowl, combine cucumbers and cilantro. Stir in garlic, onions, salt, and pepper. Add avocado last and toss briefly and gently so cubes stay intact. Promptly squeeze lemon and lime over the top, and toss. Yield: 4 servings.

BBQ MAPLE BABY BACK RIBS

3 lbs. baby back pork ribs

¾ cup maple syrup

2 tablespoons packed brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

½ teaspoon salt

½ teaspoon mustard powder

PLACE ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.

In a small saucepan, stir together maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.

Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes. Lightly oil grate. Cook ribs for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed. Yield: 6 servings.

BOURBON SALMON STEAKS

4 tablespoons butter

½ cup dark brown sugar

4 (6-ounce) salmon steaks

? cup bourbon whiskey

MELT butter in a large, heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve with brown rice and asparagus. Yield: 4 servings.

OLD FASHIONED JOHNNY BREAD

1 cup flour

2 tablespoons sugar

1 ½ teaspoons baking powder

1 egg

? cup milk

¼ teaspoon salt

1 tablespoon butter

SIFT together dry ingredients. Beat eggs slightly and add to milk. Add egg mixture to dry ingredients, pressing together with a fork. Roll out with rolling pin to approximately one-inch thickness. Cut with round cookie butter. Melt butter in cast iron skillet, and gently slide rounds of dough into pan. Cook 5-6 minutes each side, or until golden brown and cooked right through. Delicious with jelly, jam or butter.

TROPICAL SMOOTHIE

2 ½ cups fresh strawberries, hulled

1 orange, peeled and seeded

½ cup coconut milk

4 ice cubes (optional)

COMBINE strawberries, orange and coconut milk in blender, cover and blend until smooth. Add ice cubes one at a time and reblend. Yield: 1 serving.

STRAWBERRY LIMEADE COOLER

½ cup lime juice

2 cups cold water

¼ cup white sugar

1 ½ cups frozen sliced strawberries

5 cubes ice

PLACE first four ingredients in a blender and run on high until smooth. With blender still running, add ice cubes one at a time. Serve promptly. Yield: 6 servings.