By JEFF FINDLEY
Publisher

Spring is the perfect time to pack up a lunch and enjoy the outdoors with a perfect outdoor meal. Here are two great recipes from Shawn Edwards and Port City Deli in Bainbridge that are easily prepared, thrown in a bag, and ready to enjoy at the park or in the boat.

Spring Pasta Salad

Ingredients
1 (8 oz.) box of tri-color rotini pasta
1 small (2.25 oz.) can of sliced black olives
1 small (4 oz.) jar of diced pimentos
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup Italian-style salad dressing
1/4 teaspoon Worcestershire sauce
1 tablespoon butter
Salt and pepper to taste

Directions
1. Cook pasta in pot of salted boiling water according to package directions.
2. While pasta is cooking, sauté vegetables with butter until soft. Add Worcestershire sauce.
3. Drain and rinse cooked pasta.
4. Combine pasta with cooked vegetables, add Italian dressing, salt and pepper
5. Refrigerate at least four hours, or overnight for best results.

Sweet and Sour Asian Wrap

Ingredients
1 (10 oz.) bag pre-prepared broccoli slaw
1 lb. roasted pulled pork
4 chipotle cheddar flavored tortilla wrap, or your choice of flavored wrap
1 teaspoon sugar
1 teaspoon olive oil
1 tablespoon apple cider vinegar
4 tablespoons Thai sweet chili sauce
Salt and pepper to taste

Directions
1. Toss broccoi mix with sugar, olive oil, and vinegar.
2. Divide pork into four equal servings. Spoon pork onto wrap
3. Top with broccoli slaw mix
4. Top each wrap with one tablespoon of Thai sweet chili sauce.
5. Fold wrap, burrito style

The wrap can be pressed and heated in a sandwich press or skillet. Pork can be substituted with grilled chicken or steak.