Sweet summer fruits like peaches, berries and melon most often end up in desserts and baked goods. But these seasonal favorites can shine in savory applications, too, as these five recipes demonstrate.
Chef Sarah Jenkins makes this pizza completely from scratch, even the peach jam. The topping is balanced with spicy and sweet notes that complement the slightly salty Prosciutto di Parma and creamy burrata.
Pan-Seared Cod with Mango-Strawberry Pico de Gallo
Chef David Stadtmiller makes the most of the color, flavor and juicy texture of strawberries and mango by showcasing them in a pico de gallo atop snowy white cod. An acidic gastrique contrasts with the fruits’ sweetness.
Photo courtesy of National Watermelon Promotion Board
Watermelon Fattoush
Chef Shereen Abutom notes that for a traditional fattoush or bread salad, the toasted pita chips are tossed in, and as the salad sits, the pita bread soaks up the delicious dressing. This version is more like a chips and salsa experience.
Photo courtesy of The Perfect Puree of Napa Valley
Grilled Shrimp Tacos with Peach Ginger Slaw
Shrimp tacos are a familiar favorite, but chef Francesca Zani gives the recipe a twist by spiking the sauce with ginger and peaches. Crunchy ginger slaw and the peachy flavor give the tacos a summery spin.
Waffles made from scratch are more of a weekend breakfast or brunch treat, but this savory version is filling enough for a light supper. Chef Michael Slavin says the cheese in the batter creates a little extra crust and crunch when the waffle hits the hot iron.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.