With summer vacation season coming to a close and the start of a new school year, it’s a good time to freshen up the menu. Get inspired to cook up something new with these five recipes.
Photograph courtesy of California Milk Advisory Board
1. Bulgogi Marinated Cheesesteak
The menu at Campfire focuses on casual food made with market-driven ingredients. In sync with the restaurant’s name, Chef Andrew Bachelier uses live fire to cook many of the dishes. Beef in this recipe is seared a la plancha, but can easily be cooked in a grill pan as well. Fusing Korean flavors with local cheese in an iconic American sandwich makes for a craveable combination.
Boudin Bakery has an elegant way of using day-old sourdough bread—the kitchen transforms it into French Toast Foster. The bread is soaked in a batter flavored with orange zest and vanilla, then topped with bruleed bananas, berries, honey and whipped butter. The waste-conscious recipe makes a decadent brunch or breakfast plate.
Photograph courtesy of the National Turkey Federation
3. Orechiette Pasta with Calabrian Spiced Turkey Sausage
As soon as there’s a nip in the air, this hearty pasta dish would make a welcome addition to the menu. Chef Kevin Long prepares his own spiced turkey sausage mixture with ground turkey, fennel seed, coriander, dried chilies and other seasonings. Orecchiete pasta is the perfect shape to contrast with the sausage and other ingredients in the dish.
4. Lowcountry Shrimp Tostadas with Mango-Pistachio Salsa
Shrimp tacos are a perennial favorite, but Chef Ben Berryhill changes them up with a different presentation and South Carolina flavors. He seasons the shrimp with barbecue spice, then grills them over hot coals. The cooked shrimp are served open-face on a tostada shell or large round tortilla chips, accompanied by a zesty, colorful mango-pistachio salsa.
Photograph courtesy of the Almond Board of California
5. Chia Seed Pudding with Granola, Blueberries and Banana
With the return to school and work routines, healthy snacks are in greater demand. Chef Anthony Goodwin offers up a quick chia seed pudding that can be prepped for grab-and-go or served in a small dish for breakfast or a mid-morning break. The dairy-free, plant-based recipe has wide appeal for all eating styles.
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