People are eating inside restaurants and dining halls now, but demand for grab-and-go options continues to be strong. If the same sandwiches, salads and bowls are starting to get monotonous, refresh the menu with these five portable recipes.
Although breakfast pizzas are showing up on more menus, its close relative the calzone makes a more convenient to-go carrier. At Veloce in Washington, D.C., chef Ruth Gresser stuffs pizza dough with potatoes, eggs, sausage and cheese for this breakfast calzone.
Chimichurri Roasted Chicken Wrap
For this portable wrap, the roasted chicken, grape and mango salad and chimichurri sauce all can be prepped ahead, and the final assembly takes just minutes. Lavash flatbread is large and sturdy enough to keep the ingredients intact during transport.
Wild Salmon Bowl
Bowls are a convenient platform for takeout and delivery. For this on-trend version, Chef Erica Holland-Toll of the Stanford University Flavor Lab combines squash, cauliflower, salmon and soba noodles with a kimchi vinaigrette for an Asian flavor profile.
BLT on Pimento Cheese Biscuit
For this cross between a breakfast sandwich and a BLT, chef Christina Halstead amps up a homemade buttermilk biscuit with pimento and cheese. The idea won the grand prize in a Neighborhood to Nation recipe contest that recognizes small-town restaurants.
Raspberry Chia Pudding
Leah Sarris, executive director of the New Orleans Culinary & Hospitality Institute, created this healthy dessert with good-for-you ingredients: Yogurt, raspberries, coconut milk and chia seeds. Packed into a reusable jar or disposable container, it makes an ideal grab-and-go treat or breakfast.