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Cool To-Go Lunch Ideas for Hot Summer Days! Ready Foods Annelise McAuliffe Soares
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us all happy thoughts of the state fair or roasting marshmallows. Try assembling fruit kabobs featuring seasonal berries, apples and more for a colorful presentation, served with a vanilla yogurt on the side for dipping. We also love a good savory stick, skewered with cherry tomatoes, cucumbers, lunch meat, and cheese. Dip Away Let students reallydig inwith a dippable to-go option. Send them home for a summer lunch complete with whole wheat pita bread and lots of dipping options. Offer a trio of dips, some sweet, others savory or protein-packed, like: hummus, black bean dip, a sweet sunflower seed butter or honey yogurt dip, kale pesto or cheesy spinach dip, salsa, or chia seed jam. Spring Rolls Bring in a gluten-free rice paper wrap and you are set to fill them with just about anything you have in the kitchen. Try cold pulled chicken with julienned carrots and cucumbers, served with a soy-lime dipping sauce. Once you get the hang of it, wrapping a bunch of these is easy and they can be fully prepped ahead of to-go lunch service.
It’s hot and students are hungry for something cool. Here are quick ideas for breakfast and lunch options that you can incorporate into your summer meal program. The best part? Because all of these options can be served cold, your team can prep them ahead. Smoothie Pops Use paper cups and popsicle sticks to form your smoothie blend in the freezer.To keep themdairy-free and lightly sweetened, we like to create a pop made with blended coconut milk, honey, pineapple, spinach and mint. If you can, add a drizzle of chocolate to the bottom of the cup before you add the smoothie and put it on the menu as a mint chocolate pop. The spinach will give it a fun green color, reminiscent of mint chocolate ice cream. Southwest Pasta Salad Rely on ready-to-use black beans to bring protein to this simple entree or side. The cold pasta can be tossed with charred corn, fresh tomatoes and a touch of alfredo sauce to bring it all together. Season with lime juice and cumin for big flavor.
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Lunch on a Stick There’s something about food on a stick that gives
Annelise McAuliffe Soares
Marketing Manager at Ready Foods in Denver, Colorado
Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are easy to incorporate into a kitchen flow and bring great flavor to menu items. Her favorite hot lunch as a kid in elementary school was always nacho day.
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