Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

10 Easy Back-to-School Weeknight Dinners | LocalSavour.com

10 Easy Back-to-School Weeknight Dinners ~ Hallelujah! The week has come for us and we are officially back in school. We had a g-r-e-a-t summer –– saw a lot of friends, did a little bit of traveling, lots of swimming, and of course copious amounts of summertime eating. I will certainly miss those lazy mornings when the kiddos would occasionally sleep in until 9:30 or 10 a.m. –– dang! However, there is something to be said for having a routine and structure to our days. Having the kids to bed at a decent hour, knowing what the week ahead will look like, and sitting down for dinner together at a set time is a good thing in my book. With these busy, homework-laced evenings comes a greater need to get dinner on the table more efficiently. Here are a few of the things that I like to make during this transitional time to keep things easy and fairly cool during these next few hot months. 

This Honey Mustard Broccoli Chicken is a healthy and an E-A-S-Y dish to get on that weeknight table. Just a few simple ingredients packs a lot of flavor.

Honey Mustard Broccoli Chicken | LocalSavour.com

We are BIG taco fans in this house (have you noticed?) and these Cheddar Scrambles, White Bean, Radish, and Mango Tacos are hearty and quick.

Cheddar Scramble with White Bean, Radish, + Mango Tacos | LocalSavour.com

This flavor-packed Maple Thyme Chicken makes for an easy and delicious dinner –– add a side salad, rice, pasta or potatoes and dinner is served.

Maple Thyme Roasted Chicken | LocalSavour.com

We eat quiche quite a bit around here. I know what you are thinking quiche? On a school night? Yes, it’s possible. You can make your own crust from scratch or to save some time use your favorite store bought one. Once you mix up the Kale and Three Cheese Quiche filling and pour it in it’s just a matter of letting it bake while the kids have some down time or start their homework.

Kale and Three Cheese Quiche | LocalSavour.com

For Farfalle with Lemon, Kale + Roasted Garlic I use roasted garlic for this family favorite –– which I make ahead of time –– but you could substitute sautéed garlic if you’re short for time.

Farfalle with Lemon, Kale and Roasted Garlic E Olio | LocalSavour.com

Serve this flavorful Broccoli Beef straight-up or over rice and you’ve got a tastebud pleaser dinner on the table in less than 25 minutes.

Broccoli Beef | LocalSavour.com

Breakfast for dinner is a great idea in my opinion. This Summer Squash, Leek + Goat Cheese Frittata supports this train of thought –– it’s a delicious combination and again, on the table in under 20 minutes — woot.

Summer Squash Leek Goat Cheese Frittata|LocalSavour.com

Orzo is a great pasta to make on the fly. Once you have the hot water ready it only takes a few minutes until it’s al dente. Make this cool and refreshing Tzatziki Orzo Salad for dinner — have a bit more time? Top it with some grilled chicken or fish.

Tzatziki Orzo Salad | LocalSavour.com

Who couldn’t use a little tequila on a weekday night –– amiright? Try these Tequila “Carne Asada” Wraps to get you buzzing through the homework duty.

Tequila Carne Asada Wraps | LocalSavour.com

Guess what? Sometimes we have sandwiches for … wait for it … dinner. I mean, it is still 100 degrees outside after all and the thought of putting the hot oven on doesn’t really excite me in July. It’s not a bad thing when you are serving Pimento Cheese Bacon, Lettuce, and Tomato Sammies.

Pimento_Cheese_BLT_2

For those of you in school –– yippee! –– I am jumping for joy for you over here. For those of you that still have a few weeks to go –– hang in there. Enjoy the last few weeks of the season and think of me while you are sitting by the pool and I am already buried in school forms and paperwork.

 

{ 0 comments }

Grilled Peach Salad with Tarragon Vinaigrette | LocalSavour.com

Grilled Peach Salad with Tarragon Vinaigrette ~ We made it. We made it through summer. There were a few moments when I wasn’t so sure but, here we are with one week left and it’s time to scoop up our back-to-school supplies ~ woohoo! My kiddos are in a year round school-ish type of program and this week I am reminded of that fun commercial that was out a couple of years ago. Do you remember the one?  There’s woman happily prancing through the isles of the store and the song “The most wonderful time of the year” is playing in the background — yes to that. I have stepped up my summer salad game to celebrate this occasion. Texas peaches are in abundance right now and while they are wonderful straight on their own, tossing peaches on the grill gives them a caramelized-type of sweetness that does wonders for the tastebuds. Pair these half circles of goodness with a salty cheese such as blue (or feta) over a mixed green salad with a simple tarragon dressing and you’ve got a celebration on a plate. Bring this dish home for dinner by topping it with some grilled chicken or fish if you want a hearty dish. If you have one month before it’s go time for school, hang in there and enjoy this salad with a BIG glass of wine. 

Spicy Peach Chicken Kabobs | LocalSavour.com

Slice these in half, remove the pits, brush with a neutral oil such as safflower or canola, then grill.

Grilled Peach Salad with Tarragon Vinaigrette | LocalSavour.com

Serve with mixed greens, blue cheese, and this easy tarragon vinaigrette ~ delish!

Studio 512 Grilled Peach Salad

Watch Amanda Tatom and I make this salad together on Studio512!

Grilled Peach Salad with Tarragon Vinaigrette
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Grilled Peach Salad with Tarragon Vinaigrette
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Ingredients
For the Grilled Peach Salad
  • 6-8 small peaches pitted and sliced in half
  • 1 Tablespoon canolia oil, safflower or vegetable oil
  • 4 cups fresh romaine lettuce chopped
  • 1 cup purple cabbage chopped
  • 1/2 cup blue cheese crumbled
for the Tarragon Dressing
  • 2 Tablespoon olive oil
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon shallot minced
  • 1 Tablespoon honey
  • 2 teaspoons fresh tarragon chopped
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: -6 servings
Units:
Instructions
for the salad
  1. Preheat grill to medium high heat. Brush each peach half, cut/flat side with safflower or vegetable oil and place flat side down on the grill. Grill for 4-8 minutes or until it's warm with golden grill marks.
  2. Place lettuce and cabbage into a large bowl. Toss with desired amount of tarragon dressing until well combined. Next, add in the blue cheese crumbles and top with grilled peaches. Serve.
for the Tarragon Dressing
  1. Place all of the ingredients into a small jar or bowl. Cover with lid if using a jar. Shake together or whisk together until well combined. Drizzle dressing over mixed salad.
Share this Recipe
Powered byWP Ultimate Recipe

{ 0 comments }

Grilled Oysters with Jalapeño Mignonette | LocalSavour.com

Grilled Oysters with Jalapeño Mignonette ~ I love oysters. Years ago, when we lived in Vancouver, Canada, these were a mealtime staple –– fresh from the ocean, shucked and devoured by the dozen. I must admit we were spoiled by all of the Pacific Coast seafood back then and now I wasn’t too keen on eating oysters from the Gulf Coast. In June, we ventured down the coast to South Padre, Texas and I was able to get my first real taste of right-off-the-boat Gulf Coast oysters. Medium to VERY large in size (it’s Texas after all), these salt-y soaked oysters were plump and full of flavor and upon our return home we were still wanting more. Shucking oysters can be a bit of a workout and requires some arm strength –– grilling them however, they tend to open up all by themselves or with a little effort and/or a simple kitchen knife can help pry them open after grilling. I like this idea of minimal effort during the hot days of summer. So, I threw them on the grill and then paired them up with a flavorful Jalapeño Mignonette. Mignonette is just a fancy way to say vinegar based condiment plus, it sounds better than saying “vinegar based condiment” –– I mean anything said in French sounds a little bit more delicious, right? Oysters are a good source of Protein, Vitamin C, Thiamin, Niacin, Magnesium, and Phosphorus. They also contain Vitamin B12, Iron, Zinc, Copper, Manganese, and Selenium. The added bonus of oyster harvesting and farming is that it’s a sustainable activity that improves the marine environment, purifying water supplies with a minimal impact on the ocean’s ecosystem which we all know our oceans need more of this. Go out and celebrate National Grilling Month –– fire up it up and make Grilled Oysters with Jalapeño Mignonette.

Grilled Oysters with Jalapeño Mignonette | LocalSavour.com

Lovely, fresh oysters.

Grilled Oysters with Jalapeño Mignonette | LocalSavour.com

 

You know that vinegar based condiment AKA Jalapeño Mignonette.

Grilled Oysters with Jalapeño Mignonette | LocalSavour.com

Awww, shucks.

Grilled Oysters with Jalapeño Mignonette
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 - 6 servings 10 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 - 6 servings 10 minutes
Cook Time
6-10 minutes
Grilled Oysters with Jalapeño Mignonette
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 - 6 servings 10 minutes
Cook Time
6-10 minutes
Servings Prep Time
4 - 6 servings 10 minutes
Cook Time
6-10 minutes
Ingredients
  • 12 medium to large oysters
  • 1 large jalapeno minced -seeded if desired
  • 2 Tablespoons shallots minced
  • 1/4 cup white vinegar
  • 1 Tablespoon plain rice vinegar
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon sea salt
Servings: - 6 servings
Units:
Instructions
  1. Wash oysters well with cool water, removing any and all dirt and debris from the outside of the shells then set aside. Preheat the grill to medium high.
  2. Place vinegars, sugar and salt into a small bowl and whisk together. Once well combined add in shallots and jalapeños, stir together and set aside.
  3. Once the grill is ready, place oysters on to the grill. Cook for 3-4 minutes on one side with the grill covered then flip and cook for another 3-4 minutes on the other side. Oysters should open up on their own to let you know they are ready but if they don't let cook for another minute then remove from the grill. Using a towel and a knife carefully open the oysters up and remove the tops keep the meat inside. Top each oyster with a hearty teaspoon of Jalapeño Mignonette and serve.
Share this Recipe
Powered byWP Ultimate Recipe

{ 2 comments }

Spicy Peach Chicken Kabobs

by evh July 7, 2015
Thumbnail image for Spicy Peach Chicken Kabobs

Spicy Peach Chicken Kabobs ~ I realized the other day that we have only had our grill going a few times so far this season –– waaaa? How is that possible? Oh, right, all of that rain kept us from using our outdoor open flame. Soon after realizing this, and seeing some glorious peaches at the market, I […]

Hungry for More…

20+ Delicious Ideas for the 4th of July

by evh July 1, 2015

Watermelon Feta Bites 20+ Delicious Ideas for the 4th of July ~ Whether you are sitting poolside, lakeside, beachside or just hanging out in the backyard for this year’s 4th of July celebration, you are going to need a few tasty ideas to celebrate. I have gathered a list of a few of our family favorites, […]

Hungry for More…

Cucumber Fennel Salad with Garlic Breadcrumbs

by evh June 29, 2015
Thumbnail image for Cucumber Fennel Salad with Garlic Breadcrumbs

Cucumber Fennel Salad with Garlic Breadcrumbs ~ I have always been a fan of fennel but this year in particular my love for them seems to have grown. Well, it’s either my love or I just really missed having them on the table. Does that ever happen to you? Anyway, here we are surrounded by the […]

Hungry for More…

Watermelon Martinis

by evh June 26, 2015
Thumbnail image for Watermelon Martinis

Watermelon Martinis ~ We are not even a week into the official days of summer and I am ready for a break from the break –– anyone else? It was a whirlwind of a visit/vaycay this last week to Vermont and New York. Part of me felt like a twelve year old kid when I got […]

Hungry for More…

Mexican Street Corn Salad

by evh June 17, 2015
Thumbnail image for Mexican Street Corn Salad

Mexican Street Corn Salad ~ When corn season comes into play something delicious happens. The slightly sweet yet complex flavors, and crunchy, poppin’ kernels add something special to any dish. Usually, I am one to go for the straight-up, hot on-the-cob, slathered in butter, golden sticks of summer goodness and I could eat them until […]

Hungry for More…

Crab Cakes with Lemon Aioli

by evh June 12, 2015
Thumbnail image for Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli ~ Forgive me readers for I have been away. It’s not for lack of eating, mind you, but for it’s summer vaycay time and I am in full swing of being surrounded by the kiddos non-stop. We took a much needed family trip to the beach last week (hooray!), and […]

Hungry for More…

Roasted Tomato + Fennel Snapper

by evh June 3, 2015
Thumbnail image for Roasted Tomato + Fennel Snapper

Roasted Tomato + Fennel Snapper ~ It’s here, at least for us, summer. Sure the “official” day isn’t until later this month but when school is out –– like it is for us –– it means summer to me. As we are gearing up for summer camps, pool parties and beach time I have food […]

Hungry for More…