The bounty of fresh seasonal produce and demand for lighter fare impact summer menu planning. If you’re looking to add something cool and creative to the lineup, start with these five recipes.
Olive Oil Cake with Passionfruit Puree Filling and Honeycomb Garnish
These petite cakes are sized perfectly for a summer dessert table. For ease of execution, chef David Wakefield bakes the batter in a sheet pan, then cuts the large cake into individual circles.
Here’s a no-cook, no-bake “Napoleon” made out of cheese. Creamy burrata is layered with arugula and pine nuts for an appetizer that makes a wow presentation with very little labor.
Homemade ice cream offers a true taste of summer. This plant-based chocolate version, created for the Healthy Family Project, offers a nutritional boost along with the reward of a cold, creamy treat.
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.