Family Affair

We've got food for all your folks! These six picnic-perfect recipes are sure to satisfy every uncle, cousin and kiddo at the reunion-oh, and earn their compliments, too.

Summer Orzo

I'm always looking for fun ways to use the fresh vegetables that come in my Community Supported Agriculture box, and this salad is one of my fave creations. I like to improvise with whatever I have on hand; feel free to do the same! -Shayna Marmar, Philadelphia, PA

Prep: 30 min. + chilling Makes: 16 servings

1 pkg. (16 oz.) orzo pasta

1/4 cup water

1/2 cups fresh or frozen corn

24 cherry tomatoes, halved

2 cups crumbled feta cheese

1 medium cucumber, seeded and chopped

1 small red onion, finely chopped

1/4 cup minced fresh mint

2 Tbsp. capers, drained and chopped, optional

1/2 cup olive oil

1/4 cup lemon juice

1 Tbsp. grated lemon zest

1/2 tsp. salt

1 tsp. pepper

1 cup sliced almonds, toasted

1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.

2. In a large nonstick skillet, heat 14 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes. Just before serving, stir in almonds.

3/4 CUP 291 cal., 15g fat (4g sat. fat), 15mg chol., 501mg sod., 28g carb. (3g sugars, 3g fiber), 11g pro.

Crispy Fried Chicken

This fried chicken can be served hot or pulled out of the fridge the next day as leftovers. Either way, people love it. -Jeanne Schnitzler, Lima, MT

Prep: 15 min. Cook: 15 min./batch Makes: 12 servings

4 cups all-purpose flour, divided

2 Tbsp. garlic salt

1 Tbsp. paprika

3 tsp. pepper, divided

2 1/2 tsp. poultry seasoning

2 large eggs

1 1/2 cups water

1 tsp. salt