It’s the height of the season for picnics, barbecues and fresh summer ingredients. Here are five easy recipes that minimize time in the kitchen and maximize eating enjoyment.
Jerk chicken is a specialty of Chef Max Hardy’s at Coop Caribbean Fusion in Detroit. Here, he translates those bold flavors to a veggie burger, topping the black bean patty with jerk mayo, onions, poblanos, cilantro and pineapple.
BLAT stands for bacon, lettuce, avocado, tomato—an update of the classic BLT sandwich. Chef Jason Baran deconstructs the sandwich into a summery salad featuring peak season cherry tomatoes, cucumbers and more.
Pork supplies were expected to fall steeply on Aug. 15 because of new farming regulations. But the rules were delayed due to an unusual agreement between industry and government.
As summer comes to an end, the lunch rush begins in schools, colleges, corporate cafes and fast casuals. Food to go has become routine for many of these customers, but to freshen things up, add one of these five recipes to the mix.
