With temperatures heating up to the 90s across most of the country this week, cravings turned toward cooler, lighter dishes. These five flavor-packed recipes can help beat the heat.
At University of California at Santa Cruz, Executive Chef Josh Martin creates a watermelon gazpacho, incorporating the fruit of the large red melon that is especially abundant in summer.
Shrimp With Roasted Red Pepper Vinaigrette and Edamame
At caterer The Tangerine Food Co. in Des Moines, chef Cherry Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications. Here, the creamy dressing is tossed with grilled shrimp and served on a bed of steamed edamame and corn over salad greens.
Photograph courtesy of Departure Restaurant and Lounge
Spicy Carrot, Cucumber and Avocado Salad
Chef Gregory Gourdet puts a different spin on panzanella, the traditional Italian bread salad, by using carrots and cucumbers in place of tomatoes. The carrots add bright color, while cubes of avocado provide a nice textural contrast and Thai chilies and ginger heat up the salad with Asian flavors.
How 5 states suggest school nutrition teams serve kids in the fall
Photograph courtesy of American Pistachio Growers
Arugula Salad With Pickled Strawberries, Candied Pistachios and Crumbled Blue Cheese
Chefs are increasingly pickling fruit not only to preserve it for out-of-season applications, but also to infuse it with more complex flavor. Chef Michelle Bernstein’s instant pickling technique is achieved by pouring a mixture of balsamic vinegar and brown sugar over fresh strawberries and quickly cooling them in the liquid.
School-based therapy company, ProCare Therapy, ranked which states have the healthiest school meals based on five different factors, including NSLP participation and participation in farm-to-school.
More is more with these sporty menu items, from the LA Cheesesteak Dog to the Milwaukee Brat Burger to Steak Elote Empanadas to Stuffed Concha Bread and Smoked Meat Rings.