One of my favorite springtime activities is geo-caching. It is adventure wrapped in fitness while spending time with your loved ones. I’m not sure how long this phenomenon has been going on around the country but I picked it up off the internet a few years ago. It is essentially a treasure hunt but the emphasis is on the adventure rather than the treasure. Truthfully, there never is really anything too dashing in the little containers. Actually, my family has found it enjoys finding those geocaches with a sign-up sheet enclosed more than those with little trinkets, aka junk.

You’ll need a GPS device in order to track the coordinates. There are plenty of sites out there with the coordinates of already hidden treasure. Of course, you are also welcome to hide your own cache in your favorite spot. Pick a spot that is remote, yet so beautiful it begs to be seen by others. Our favorite spots always have a stream and plenty of foliage. In this electronic era, when we are always connected, it is a real pleasure to get away from society, internet, and TV and experience nature like I used to as a child. It is very important to me that my children feel the excitement of exploration even if it is just in our hometown.

We will often make a picnic to take with us as we try to pick long journeys. Of course, it is important to be safe, so take a first aid kit and plenty of water. While the hike is most of the fun, there is almost always a challenge to find the geocache first. Most of the hiders will give you excellent coordinators, yet still find a way to make it very difficult to find the treasure. Really, you have to keep a keen eye out as you do not know what the cache will look like or how small the container will be.

Hidden behind all of this fun, is an excellent work out. You end up staying active for at least half of the day without even realizing it. Best of all, your kids become enthralled with the outdoors and staying active. In a time of obesity across the country, stressing good health and exercise in such a fun way is invaluable. In summation, quality time, exercise, health, and the outdoors combine to make geocaching a wonderful springtime activity for one person or many.

Cobb Salad Pitas
Serves: 4

Ingredients:
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve

In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.

Pressed Picnic Sandwich
Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one incredible experience. This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.
Serves: 10

Ingredients:
1 large flat loaf rustic bread
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.

2. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.

3. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.

4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.

All American Club Sandwich
A layered sandwich that’s an all-American lunch special.
Serves: 4

1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
12 slices whole wheat bread, toasted
8 leaf lettuce leaves
8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon

Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice.
To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks.