As spring slips into summer, it’s the perfect time to break out the lawn chairs, fire up the grill and enjoy some backyard eats! Here are three recipes from the Food Bank’s Chef Jen Lamplough that are perfect to share with family and friends. Enjoy!
1. Combine all ingredients except lettuce in a medium-sized bowl. Refrigerate for at least 1 hour or up to 2 days to marinate – the longer the better.
2. Arrange lettuce leaves on a large plate. If using butter lettuce, fill each leaf with 1/4 cup of salad mixture. If using Belgian endive, fill each leaf with 1/8 cup (2 tbsp.) of salad mixture.
1. In a small bowl, whisk together mango squeezable fruit, barbecue sauce and hot sauce (if using). Set aside.
2. Add brats, potatoes and garlic to a large pot and cover with water (about 2 inches above the ingredients). Bring to a boil, then reduce to simmer for 15 minutes.
3. Remove brats and set aside. Drain water from pot thoroughly; return potatoes and garlic to pot. Add milk, butter (or margarine or oil), salt and pepper; mash to desired consistency. Keep warm.
4. Add mango barbecue sauce to a medium pan over medium heat. Bring to a simmer for 4 minutes, or until sauce is starting to thicken. Add brats to sauce and simmer an additional 4-5 minutes, or until sauce starts to caramelize and stick to the brats.
5. Serve brats and sauce over mashed potatoes.
1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 minutes. Drain, rinse with cold water, and drain again.
2. Place in large bowl. Add red bell pepper and cherry tomatoes; mix lightly.
3. In a dressing shaker or jar with a lid, add vinegar, oil, honey, basil or parsley and Parmesan cheese. Shake until combined, then pour over salad. Toss gently to coat.