Fresh and fruity backyard recipes for summer

24/May/19 / 08:00

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!

Black Bean and Mango Salsa Lettuce Wraps

Serves 5

  • 1 15-oz. can black beans, rinsed and drained
  • 1 mango, peeled, diced and core juiced (1 tbsp. of juice)
  • 1/2 small red onion, diced
  • 1 medium jalapeno pepper, seeded and minced – can substitute with green bell pepper for less spice
  • 1 large red bell pepper, seeded and diced
  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • 1 packet Splenda no-calorie sweetener
  • 10 leaves of butter lettuce OR 20 leaves of Belgian endive lettuce

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.

Mango BBQ Brats with Mashed Potatoes

Serves 6

  • 1 2.2-oz. mango squeezable fruit tube
  • 1/2 cup bottled barbecue sauce
  • 1 tbsp. hot sauce (optional)
  • 6 raw bratwurst sausages
  • 3 lbs. russet potatoes, peeled and cubed
  • 6 garlic cloves, separated and peeled
  • 1/2 cup milk
  • 1 tbsp. margarine, butter or oil
  • Salt and black pepper, to taste

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.

Garden Pasta Salad

Serves 14

  • 1 pkg. (16 oz.) whole wheat pasta
  • 2 cups broccoli florets
  • 1 red bell pepper, chopped
  • 2 cups halved cherry tomatoes
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tbsp. honey
  • 1/4 cup chopped basil or parsley
  • 1/2 cup grated Parmesan cheese

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.

How You Can Help:


  • Volunteer at one of our Centers in Geneva, Rockford or Park City sorting and packing food
  • Donate to help us solve hunger in your community – every $1 donated helps provide $8 of groceries.



Want More?