Recipe report: Al fresco favorites

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.

Chef Olivier Gaupin of Benchmark Hospitality soaks the pork in a mango marinade before skewering it with mango cubes and grilling over wood charcoal. 

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Chef Michael Gulotta gives the classic a different twist by deep-frying the potatoes and tossing them with a zesty Asian dressing.

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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.

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This recipe spans meal occasions and can serve as a picnic box lunch, appetizer for an al fresco dinner or a healthy snack.

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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.

Click here to see the recipe.