Recipes for cold dishes: first courses
First courses such as rice and spelled salads or cold pasta are a must in the hot summer, especially for all your customers who eat their weekly lunch away from home. To make the classic rice salads tasty and appetizing, prepare them with brown rice, add cherry tomatoes, rocket, sweet peppers and seared tuna cubes with sesame. To cook tuna, we recommend cooking it with Combi Wave for 1 minute.
Find out how to prepare a light menu with Combi Wave, from sandwiches to fried food
For vegetarian customers, on the other hand, you could offer a summery and fragrant fresh pasta with mint and pine nuts among the recipes for cold dishes. For the sauce, use new spinach, chopped pine nuts, parsley and marjoram, in order to have a tasty and pleasant pesto to face lunch in the middle of summer.
Fresh and summer main courses
The recipes for cold dishes also include the second course courses, which change shape with the summer, presenting themselves as an excellent alternative to red-hot meat or fish. A special dish to include in your restaurant's menu is cold roast loin with mint sauce , carrots and spring onions. To be served strictly at room temperature and not cold in the fridge in order to better savor the taste of the meat.
Summer means sea, so never forget to update the menu for your fish-loving customers. For example, prepare an appetizing octopus salad with the classic potatoes and adding celery and carrots, two ingredients that will enhance the unmistakable taste of the octopus even more. A dish to be served accompanied by extra virgin olive oil and a drizzle of lemon.
For various reasons, the so-called big salads are consumed in large quantities in the summer. A dish that does not always fully satisfy the customer's taste desires because it is always very simple. Include original salads among the recipes for cold dishes in your restaurant, avoiding only the classic tuna, mozzarella and gentilena. Dare to add particular and crunchy seeds such as sunflower or sesame seeds, or fruit such as apples, peaches and kiwis . Kiwis, for example, are perfect to accompany pieces of seared salmon served on a bed of lamb's lettuce and mixed salad. Preparation time is reduced to a minimum, you just need to peel and cut the kiwis into pieces and cook the salmon for one minute using the latest Techfood Combi Wave technology.
To further vary your recipes for cold dishes, add a rosemary chicken salad with carrots, lettuce and thyme to the menu. Or you could prepare a fresh and juicy veg salad with peaches, avocado and basil, to which you can add diced smoked tofu to counteract the fruity and delicate flavor of the other ingredients.
Preparing a menu according to the season is essential to update your proposals and satisfy the tastes of customers according to the moment. What we have proposed are some recipes for cold dishes, but in our blog you will find other valuable advice on the summer menu. Find out how to prepare a summer lunch for bars and restaurants, from first courses to fruit .