The bounty of fresh seasonal produce and demand for lighter fare impact summer menu planning. If you’re looking to add something cool and creative to the lineup, start with these five recipes.
Olive Oil Cake with Passionfruit Puree Filling and Honeycomb Garnish
These petite cakes are sized perfectly for a summer dessert table. For ease of execution, chef David Wakefield bakes the batter in a sheet pan, then cuts the large cake into individual circles.
Here’s a no-cook, no-bake “Napoleon” made out of cheese. Creamy burrata is layered with arugula and pine nuts for an appetizer that makes a wow presentation with very little labor.
Homemade ice cream offers a true taste of summer. This plant-based chocolate version, created for the Healthy Family Project, offers a nutritional boost along with the reward of a cold, creamy treat.
A study by consultancy AlixPartners suggests commitments aren’t aggressive enough to meet a reduction objective set by the Science Based Target initiative.
The final bill increases meal reimbursements and extends some waivers, however, it will no longer provide free meals to students who qualify for reduced-price ones.
In summer, schedules tend to be more fluid and mealtimes, a bit less defined. Snacks can fill in when activities overlap lunch or dinner or when guests are on the go. These five recipes are easy to make ahead or prepare quickly.
