It’s hard to resist the fresh, seasonal produce that’s starting to pour into the market now. Take advantage of the bounty by transforming these summer fruits and vegetables into tempting menu items.
Photo courtesy of National Watermelon Promotion Board
Watermelon Fattoush
Although watermelon is available throughout the year, it’s most associated with summer eating. Del Taco chef Shereen Abutom notes that for a traditional fattoush or bread salad, the toasted pita chips are typically tossed into the salad. This version is more like a chips-and-salsa eating experience.
Juicy, ripe beef steak tomatoes may not hit some areas of the country until late July or August, but keep this simple sandwich on the back burner. Layering slices of the tomatoes with herbed mayo, pickled onions and avocado showcases their sweet flavor in the best possible way.
Chef Jason Paluska takes advantage of the height of strawberry season by highlighting them in a fresh salad. He infuses ricotta cheese with lemon to add to the mix as the finishing touch. It makes for a savory variation on the classic pairing of strawberries and cream.
These savory waffles make a winning brunch dish but are filling enough for a light supper as well. Chef Michael Slavin says the cheese in the batter creates a little extra crust and crunch when the waffle hits the hot iron. Top the waffles with cheese whipped with maple syrup and seasonal mixed berries.
Photo courtesy of The Perfect Puree of Napa Valley
Japanese Devil Shooter
If you find yourself with a bumper crop of cucumbers, why not craft them into small shot glasses instead of tossing them into a salad or sandwich? That’s what mixologist Caterina Miltenberger did for this innovative cocktail presentation. She fills the “glasses” with a sake-vodka cocktail flavored with chipotle, pineapple and elderflower for light summer sipping.
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.