Showcasing juicy tomatoes, vibrant melons, sweet corn, plump figs, and succulent berries during these outdoor-friendly months draws in customers looking for a fresh take on nostalgia.
- Char deeply colored (and flavored!) nightshades including tomatoes, eggplant, and bell peppers to intensify their natural sugars and add smoky complexity. Toss these versatile vegetables into salads and pastas, use on sandwiches and pizzas, or serve on trendy antipasti and cheese boards.
- Offer specials and LTOs focused on fresh ingredients at peak flavor. Maximize flavor by building entire dishes around specific items prepared with different techniques. Think zucchini, okra, baby eggplants, corn, stone fruits, and melons.
- Cold seafood dishes are ideal for hot weather meals. Accent crudos, ceviches, sushi, and poke with fresh, seasonal produce like limes, avocados, cabbages, red onions, peaches, plums, melons, cucumbers, fresh herbs, and corn. Experiment with more exotic additions that are also in season, such as star fruits, figs, lychees, and heirloom tomatoes.
- Summer is salad season. Boost the color quotient of leafy greens, chilled pasta, cole slaws, and potato salads with items such as purple potatoes, broccoli florets, charred corn, arugula, and plump berries. Add crunchy nuts and salty shaved meats for texture and balance.
