So, you didn’t get to do your wish-list summer travels due to the ongoing pandemic? Well, squeeze in a safe, tasty, liver-healthy, and physically-distanced staycation moment before the summer wraps!

QUICK NOTES ON PHYSICAL DISTANCING

To reduce the spread of COVID-19, physical distancing (also called social distancing) must be practiced along with other daily preventive measures, including wearing masks, avoiding touching your face with unwashed hands, and frequently washing your hands with soap and water for at least 20 seconds.

While the CDC recommends limiting close face-to-face contact with others, they also note that people can enjoy social activities while keeping a safe distance outdoors. According to the CDC, “consider going for a walk, bike ride, or wheelchair roll in your neighborhood, or in another safe location, where you can maintain at least 6 feet of distance” between yourself and others.

With the sunny weather cooling down, and making for an inviting balmy outdoor picnic or hike, we’ve gathered tasty and liver-friendly options—from the main course to dessert—that you can make for an enjoyable and much-needed al fresco dining adventure. These savory recipes are filled with in-season and antioxidant-rich vegetables and fruits that work great in enhancing liver function. Try these recipes, find a relaxing spot with a pleasing view — and report back with your favorites!

SALAMI SANDWICH [VEGAN OR MEAT BASED] WITH CAULIFLOWER RELISH from https://www.realsimple.com/

INGREDIENTS

1 head cauliflower

1/3 cup extra-virgin olive oil

1/2 cup golden raisins

1/4 cup capers, drained and roughly chopped

Kosher salt (pinch)

Black pepper (pinch)

1 teaspoon red or white wine vinegar (optional)

1 teaspoon caraway seeds (optional)

12 slices country-style bread or baguette

6 teaspoons Dijon mustard

3/4 pound salami [plant based or meat based], thinly sliced

DIRECTIONS

1. Pour about 1 inch of water into a large saucepan or pot. Fit a steamer basket in the pan.
2. Cut the cauliflower into quarters. Remove and discard the core. Place the cauliflower in the steamer, cover, and place over medium-high heat. Steam until almost but not quite tender, 10 to 12 minutes. Remove from heat and cool.
3. Chop the cauliflower into half-inch chunks; transfer to a large bowl. Add the oil, raisins, capers, 1 teaspoon salt, 1/4 teaspoon pepper, and (if desired) vinegar and caraway seeds. Let stand for 5 minutes.
4. Place the bread slices on a clean work surface. Spread half the slices with the mustard; top with the salami and cauliflower relish. Top the sandwich with the remaining bread.

WATERMELON, TOMATO, AND FETA SALAD from https://www.countryliving.com/

INGREDIENTS

1 baby watermelon (about 3 lbs.)

1/2 cup fresh mint

1/4 cup red onion, thinly sliced

12 oz cherry or grape tomatoes, halved

2 tbsp olive oil

2 tbsp fresh lime juice

1 tsp pure honey

Kosher salt (pinch)

Black pepper (pinch)

Crumbled feta

DIRECTIONS

1. Remove the rind from watermelon and cut the flesh into 1 1/2-inch-thick triangles; arrange on a platter.
2. Top with fresh mint, red onion, cherry, or grape tomatoes.
3. Combine olive oil, fresh lime juice, pure honey, kosher salt, and black pepper in a bowl.
4. Spoon over watermelon; top with crumbled feta.

RASPBERRY CRUMB BARS from https://www.cookingclassy.com/

INGREDIENTS

1 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

1 cup rolled oats (old fashioned)

1/2 cup packed light-brown sugar

1/2 cup unsalted butter, softened

3/4 cup (naturally sweetened) raspberry jam, seedless if preferred

DIRECTIONS

1. Preheat oven to 350 degrees F. Line an 8×8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
2. In a large mixing bowl, whisk together flour, baking soda, and salt. Stir in oats and brown sugar, and use clean (or gloved) fingertips as needed to break up brown sugar clumps.
3. Add butter, and using fingertips, work the butter into mixture until evenly moistened.
4. Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer.
5. Spread raspberry jam into an even layer over the oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.
6. Bake in the preheated oven until golden brown, about 34 – 38 minutes.
7. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.

PICKLED GINGERY PLUMS from https://www.countryliving.com/

INGREDIENTS

1/2 c. unseasoned rice vinegar

1/2 c. pure honey

1/2 c. sugar

4 plums, cut into 6 wedges each

1/2 orange, cut into 6 wedges, then each wedge halved

1 2-inch piece fresh ginger, thinly sliced

8 sprigs thyme

1 vanilla bean, split

Vanilla ice cream scoop, for serving

DIRECTIONS:

1. Bring vinegar, honey, sugar, and 3/4 cup water to a boil in a small saucepan. Reduce heat and simmer until honey and sugar are dissolved.
2. Place plums, orange, ginger, thyme, and vanilla bean in a bowl or jar. Cover with brine; cool to room temperature. Chill for one to three days.
3. Serve plums over vanilla ice cream (that’s been kept in a picnic cooler bag!).

To learn more about the CDC’s physical distancing guidelines, click here.

For guidelines on hosting or attending gatherings and cook-outs during the pandemic, click here.

For more liver-friendly recipes, visit our blog.