Labor Day marks the unofficial end of summer, but there’s still plenty of seasonal produce and lots of refreshing menu items to enjoy. Why not celebrate the season with a few summery dishes before fall rushes in? Start with these five recipes.
Chef Cory Bahr of Parish Restaurant tosses together the best finds from the farmers market to create this colorful salad. The recipe is designed to make ahead.
This plant-forward dish, created by the dining team at the University of Massachusetts, makes use of the abundance of zucchini now on the market. And the tzatziki and watermelon salsa makes a refreshing accompaniment.
Breakfast for dinner works out well when these savory waffles are on the menu. Top the waffles with garlic and herb cheese whipped with maple syrup and berries.
At Etta in Chicago, chef Danny Grant makes the most of cherry tomatoes’ sweet flavor by combining them with ribbons of summer squash, roasted corn kernels and fresh basil and mint.
Photo courtesy of The Perfect Puree of Napa Valley
Peach Ginger Cream Cheese Pastry Cups
Pastry chef Toni Roberts likes to prepare these for summer brunches at the Ritz Carlton Chicago, but the mini tarts also make a sweet ending to dinner, topped with a scoop of ice cream.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.