It wasn’t the way summer was supposed to be.
A professional whirlwind of expanding goals and shrinking hours to achieve them. Very few opportunities for hikes in the Cascades. And then, just a few days before Labor Day Weekend, my husband and I finally broke out for a hike. A big hike, with a picnic tacked on at each end.

Driving into the Cascades, through forests of grand old firs and sparkling alpine meadows, I could feel the tension melting away at the base of my neck. At the start of our hike, I inhaled the aroma of late summer - a dryer, more incense-laden fragrance than June’s.

Near the trail head, the huckleberry bushes had quit bearing fruit. One more thing we had missed this summer, I grumbled! But a few hundred feet higher, we were rewarded with varieties that were still offering sweet musky fruit to anyone willing to stoop and pluck. At last, the sights, smells and flavors I had hankered for all season were appearing. Jewel lakes. Jumbled cliffs and mounds of volcanic rock. Private little tarns laced about with the dainty footprints of small creatures that had come to be refreshed. The electric blue flash of Stellar’s Jay. The orange flicker of, well, flickers. And finally, in pole thickets below the summit, the rustle, and then the rush, of grouse slowly losing their nerve as we approached.

On top, we soaked in the vista stretching from the Three Sisters and Mount Jefferson all the way up to Mount Hood in the north. Before we knew it, the sun had pitched to within three fingers off the horizon, so we began our descent.

Back at the trail head, Polish sausages pierced with a wire coat hanger and cooked over a bed of coals were savored along with a pertinent old vine Zinfandel. Afraid of missing some unscheduled finale, we didn’t leave until the deep-green forest became a dark silhouette against a glowing full moon and the camp-robbers, sated with treats plucked from our hands, had gone to roost.

I finally felt right with my world again. Ready to put summer to rest and embrace the approach of autumn. Of course, September and October still offer great hiking weather, so here are a few of my favorite pack-along foods for the trail. Maybe we’ll run into each other out there. I’ll be the one sporting a grin and a mustard stain on my fleece. Bon appetit.

Muffuleta Garlic-Olive Spread

Makes about 2 cups.

Because this wonderful, zesty sandwich spread can survive just fine without refrigeration for several hours, it makes a perfect addition to your day pack. Just be sure that you store it in a leak-proof container or your pack - and everything in it - will be coated in olive oil and garlic. Yuck! At its most basic level, it goes great with chunks of a good quality crusty bread and a semi-firm cheese, such as an extra-aged gouda. But it’s also dynamic in the setting for which it was originally designed, that is as a zesty condiment on a layered sandwich concept (with such delights as salami, several cheeses, onions, tomatoes, and lettuce, for example). Just remember, for food safety reasons, such sandwich creations should be served within 2 hours of removal from the cooler. Of course, if you’re hearty, you could always pack along some "blue ice," so that you can hike farther into the wilderness before sitting down to lunch.

1/2 cup coarsely chopped pimiento-stuffed olives

1/2 cup coarsely chopped pitted black olives

1/4 cup coarsely chopped red onion

1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley

1/4 cup balsamic vinegar (more to taste)

1 tablespoon minced garlic

2 teaspoons drained and rinsed capers

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon each: salt, freshly ground black pepper

1/3 cup extra virgin olive oil

Place the olives, onion, parsley, vinegar, garlic, capers, oregano, salt and pepper in a food processor. Pulse the mixture until the ingredients are finely chopped. Add the olive oil and continue processing until the mixture is thoroughly chopped but not pureed. Adjust seasonings, adding additional vinegar if it needs a "zing," or additional olive oil if the mixture seems too "sharp." Will keep at room temperature for several hours without suffering in quality, or in the refrigerator for at least one month. Since the olive oil solidifies at low temperatures, remove from the refrigerator at least 30 minutes before serving.

Sun-Dried Pesto Spread

Makes about 2 cups

While basil is still fresh and local, make a lot of this and freeze in small batches. It’s a great spread to take along on a day hike because it can survive out of the refrigerator for several hours without suffering in quality. For long-term storage, however, definitely store it in the refrigerator!

2 cups packed fresh basil leaves

5 to 6 cloves garlic, peeled

2 tablespoons chopped fresh parsley

1/4 cup pine nuts

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

About 1/2 teaspoon salt (or to taste)

Freshly ground black pepper

16 oil-packed dried tomatoes (drained of the oil)

1/4 cup balsamic vinegar

Combine the basil, garlic and parsley in a blender and process until finely chopped. Add the pine nuts and Parmesan and process just until blended. With the machine running, slowly add the olive oil and process until a smooth paste is formed. Add the dried tomatoes and vinegar and continue processing until the tomatoes have been chopped into tiny pieces (but are still visible). Scrape the mixture into a bowl and stir in salt and pepper to taste.

Just pack into a lightweight container and pull out at lunch, along with crusty chunks of bread and a bit of your favorite cheese, plus some really great garlic-dills and local cherry tomatoes.

Tomato, Mozzarella and Pesto Sandwich

Makes 3 to 4 sandwiches, depending on the size of your baguette.

Slice a baguette open lengthwise and brush the cut side of the bread with olive oil. Broil or grill until lightly toasted. Spread the inside of the baguette with some pesto, then layer sliced tomatoes, sliced fresh mozzarella (or another cheese, such as an extra-aged gouda or good quality Gruyere, sliced sweet onions, mixed greens or arugula, and salt and pepper to taste. Cut the loaf into desired number of sandwiches, then wrap in foil or plastic wrap and store in a cooler until you reach the trail head. For food safety reasons, serve within 2 hours after removing from the cooler.

San Francisco Spread

Makes about 2 cups.

I’ve shared this recipe before, during the holiday season when it makes a wonderful appetizer. But it’s a dandy treat on a day hike also. Just pack into a lightweight container and pull out at lunch, along with crusty chunks of bread and a bit of your favorite cheese, plus some really great garlic-dills and local cherry tomatoes. And remember, for food safety reasons, if you plan to keep the spread out more than 2 hours before using, store it in a cooler.

About 1/4 pound salami, finely chopped to yield 1 cup

1 cup finely chopped green onions (use all of the white portion, about 2/3 of the green)

24 ounces cream cheese, softened

Good quality crusty French- or Italian-style bread

A food processor will chop the salami and green onion in no time. Just don't over-process or you'll wind up with ground salami. Also, process the salami and green onions separately.

Combine the finely chopped salami and finely chopped green onions in a medium bowl with the softened cream cheese. Stir well to evenly distribute the salami and onions. Scrape the mixture into a lightweight container and refrigerate. Serve along with crusty chunks of bread and a bit of your favorite cheese, plus some really great garlic-dills and local cherry tomatoes. And remember, for food safety reasons, if you plan to keep the spread out more than 2 hours before using, store it in a cooler.

High Top Pizza with Caramelized Onions, Olives and herbs

You thought I was kidding? I love my pizza piled high with golden-sweet caramelized onions and lots of other goodies. As picnic fare, what could be better? Bake the night before your jaunt, chill, then wrap up tightly and take it along. Remember, though, for food safety reasons, serve within 2 hours of removing from the cooler.

Serves 5 or 6

Pizza dough (purchase enough dough for a "large" pizza, unrolled, from your favorite pizzaria or well-stocked supermarket)

8 tablespoons olive oil

2 tablespoons butter

10 yellow onions (about 3-1/2 pounds), thinly sliced

10 cloves garlic, coarsely chopped

5 bay leaves

2 teaspoons light or dark brown sugar

1 teaspoon salt

1 teaspoon white pepper

2 tablespoons dry white wine

2 tablespoons balsamic vinegar

Cornmeal for the pan

About 1/2 cup of your favorite tomato-based pizza sauce (or jazz up an 8-ounce can of tomato sauce with 3 minced cloves of garlic, about 2 teaspoons of olive oil, some chopped basil, and pinch of salt)

1/3 cup freshly grated Parmesan cheese

3 tablespoons finely chopped fresh basil

3 tablespoons finely chopped fresh oregano leaves

1-1/2 cups nicoise olives, pitted and sliced

Refrigerate the dough while you proceed with the recipe.

In a large, heavy-bottomed skillet over medium heat, combine 6 tablespoons of the olive oil and the butter. Add the onions, garlic, and bay leaves, then sprinkle with the brown sugar, salt, and white pepper, tossing gently to thoroughly coat the onions with the seasoning. Cover, reduce the heat to low, and cook for about 20 minutes without stirring. Remove the lid, increase the temperature to medium-high, and continue cooking and stirring for 15 minutes. For the final phase, increase the temperature to high, and, stirring constantly, continue cooking until the onions are a rich golden brown. This will take about 10 more mnutes (your total cooking tie will be about 45 minutes). Stir in the wine and vinegar, and deglaze the pan by stirring well to loosen any cooked-on bits from the bottom of the pan; set aside.

Preheat the oven to 500 degrees F.

On a lightly floured work surface, pat and roll the dough to fit a 16-inch round pizza pan or a 16- by 12-inch baking sheet. Sprinkle the pan with a thin layer of cornmeal, then press the dough into the pan, rolling the edges slightly to create a rim. Brush the remaining 2 tablespoons of olive oil over the surface.

Spread or brush on the pizza sauce, then arrange the onions evenly over the dough. Sprinkle on the cheese and fresh herbs, then add the olives. Bake until the crust is a rich golden brown, 15 to 20 minutes. Can be eaten immediately, but it’s great as picnic fare; cut into pieces and let cool, then wrap and refrigerate for up to 24 hours. Store in a cooler until you reach the trail head. For food safety reasons, serve within 2 hours after removing from the cooler.

Pizza Supreme Sandwich

Makes 4 hearty sandwiches

Another concept in pizza. Great picnic fare - either fresh-out-of-the-oven, or chilled.

2 yellow onions, thinly sliced

2 tablespoons olive oil

1 loaf good-quality sourdough or similar crusty bread (consider Big River varieties), measuring approximately 16 to 18 inches long, 4 inches wide, and 3 inches high

1/4 pound thinly sliced mozzarella cheese

1/4 pound sweet Italian sausage, crumbled and browned

3 tablespoons sliced black olives (half of a 2-1/4 ounce can)

1/2 cup spaghetti sauce (any commercially canned variety will do)

2 ounces thinly sliced pepperoni

About 5 fresh mushrooms, thinly sliced

1 small green bell pepper, seeded and thinly sliced

Freshly grated Parmesan cheese

1 cup coarsely grated medium or sharp Cheddar cheese

Sandwich garnishes: thinly sliced tomatoes, shredded lettuce, vinaigrette dressing

In a skillet, over medium heat, saute the onions in the oil until softened and transparent, about 10 minutes; set aside.

With a serrated knife, cut the loaf of bread in half lengthwise, creating a slightly thicker bottom half. With your fingers, gently hollow out the bottom half, leaving a 1/2-inch border around the edge, and about 1/2-inch thickness on the bottom.

Place both halves cut-side up on a baking sheet and broil until golden. Remove from the oven and spread half the mozzarella slices along the bottom of the hollowed-out portion. Next, layer on the sausage, olives, and sauteed onions, then drizzle on the spaghetti sauce. On top of the sauce, layer the pepperoni, mushrooms, bell pepper, Parmesan cheese, and Cheddar cheese. Place top half of bread over the cheese, and bake in a 375 degree F. oven until the cheese melts and the other ingredients are steaming hot, about 15 minutes.

Remove from oven. If this is being prepared for a picnic, then remove from oven, let cool, wrap in foil and chill until ready to use. Serve the garnishes on the side for folks to finish building the sandwiches to desired taste. Store in a cooler until you reach the trail head or picnic site. For food safety reasons, serve within 2 hours of removing from the cooler.

Turkey and Pork Terrine

Delicious as an entree, of course, but my favorite use for this excellent concoction is as hiking or picnic fare. Or cross-country-skiing fare. Or tailgate fare. Your food processor makes preparation a snap - and it can be done days in advance.

Makes 6 to 8 servings.

1 large yellow onion, coarsely chopped

3 tablespoons chopped fresh parsley

2 eggs

2 tablespoons milk

2 tablespoons sherry or brandy (or milk)

1 tablespoon Worcestershire sauce

1 clove garlic, coarsely chopped

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

2 cups fresh bread crumbs

1 pound ground turkey breast

1 pound ground pork

Place the onion, parsley, eggs, milk, brandy or sherry (or milk), Worcestershire sauce, garlic, salt, and pepper in a food processor and blend for about 10 seconds, stopping once to scrape down the sides of the container. Add the bread crumbs and continue to puree until the mixture is very smooth. Transfer this mixture to a bowl and combine with the ground turkey breast and ground pork.

Pat the mixture into a 9- by 5-inch loaf pan. Cover the pan with foil, then place the pan on a baking sheet (to catch any drips during baking. Bake in a 350 degree oven for about 1-1/2 hours, or until the juices run clear.

Remove the pan from the oven and let stand for at least 15 minutes before slicing. However, for outdoor fare, the terrine should be chilled first because this improves the flavor and firms up the texture for slicing into thin cuts.

For picnic sandwiches: This terrine is particularly wonderful with a bold-and-spicy whole-grained mustard, the crunch of a good garlic dill pickle, and some sliced tomatoes, all either tucked into a whole-wheat pocket bread or nestled between 2 slices of a really good sourdough or whole-grained bread, slathered with mayonnaise and the whole-grained "deli-style" mustard, and layered with a few crunchy sheets of lettuce. Wrap in foil or plastic wrap and store in a cooler until you reach the trail head. For food safety reasons, serve within 2 hours after removing from the cooler.