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Top 5 Strawberry Recipes

by evh on May 18, 2016

Strawberry Quinoa Salad Wrap with Maple Tahini Dressing | LocalSavour.com

Top 5 Strawberry Recipes ~ I am not afraid to admit that I am a super fan of strawberries and I have been ever since I can remember. I could eat them straight outta the garden or those cute little green pint baskets that you see them in at the markets. Sweet and juicy, and the only fruit that wears it’s heart on its sleeve aka its seeds are on the outside. Pair them up with some fresh mint or basil and something magical happens. These little happy berries can be served anytime of day really –– from snacking to breakfast to even be included on your dinner plate. Here are a few of my favorite ways to devour them up during this season of berry bliss:

Honey Balsamic Strawberry Ricotta Toasts | LocalSavour.com

Honey Balsamic Strawberry Ricotta Toasts

Honey Balsamic Strawberry Ricotta Toasts | LocalSavour.com

SO easy to make and delish!

Strawberry Quinoa Salad Wrap with Maple Tahini Dressing | LocalSavour.com

Strawberry Quinoa Salad Wrap with Maple Tahini Dressing –– one of my favorite lunch / dinner plans.

Warm Asparagus, Fennel + Strawberry Salad | LocalSavour.com

Warm Asparagus, Fennel + Strawberry Salad –– a flavor packed salad that’s not only pretty but easy to assemble.

Strawberry Basil Crumble | LocalSavour.com

Strawberry Basil Crumble –– serve this one warm with a big scoop of vanilla ice cream.

Strawberry Basil Sangria | LocalSavour.com

A toast to strawberries ~ Cheers!

Strawberry Basil Sangria | LocalSavour.com

Strawberry Basil Sangria

 

Honey Balsamic Strawberry Ricotta Toasts
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Servings Prep Time
4 servings 10-15 minutes
Servings Prep Time
4 servings 10-15 minutes
Honey Balsamic Strawberry Ricotta Toasts
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Servings Prep Time
4 servings 10-15 minutes
Servings Prep Time
4 servings 10-15 minutes
Ingredients
  • 1 pint fresh strawberries stems removed & chopped
  • 1 cup ricotta cheese
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 cup fresh mint leaves chopped
  • 4-6 medium slices of bread
Servings: servings
Units:
Instructions
  1. Place balsamic vinegar, honey and salt into a medium bowl and whisk together well. Next add in the strawberries and gently stir together and set aside.
  2. Place bread into the toaster and toast until golden, this may have to be done in batches depending on how large of a toaster that you are using. Once golden remove toast and spread each piece with 1-2 Tablespoons of ricotta cheese. Using a slotted spoon, top each toast with a heaping Tablespoon of the honey balsamic strawberries followed by a few pieces of fresh mint then serve.
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Strawberry Quinoa Salad Wraps with Maple Tahini Dressing
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Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Strawberry Quinoa Salad Wraps with Maple Tahini Dressing
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Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 1/2 cups dried quinoa
  • 1 pint fresh strawberries stems removed, sliced
  • 4 cups fresh spinach
  • 2 cups feta cheese crumbled
  • 1 cup fresh cilantro chopped
  • 1/2 teaspoon ground black pepper
  • 3/4 cup Maple Tahini Dressing see recipe
  • 4-6 large tortilla wraps I used spinach flavored
Servings: servings
Units:
Instructions
  1. Make quinoa according to directions and let cool completely. Place quinoa, strawberries, spinach, feta cheese, cilantro, and black pepper into a large bowl and mix together well. Next add 1/2 a cup of the maple tahini dressing and toss together one more time.
  2. Place a tortilla wrap onto a flat surface and add 11/2 cups of the salad mixture and fold up the bottom side and then roll in the left and right to create a pocket. Continue to roll up into a burrito shape. Slice in half and serve with the remaining maple tahini dressing for dipping. Continue the rolling process until all of the wraps are made.
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Warm Asparagus, Fennel + Strawberry Salad
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
3-5 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
3-5 minutes
Warm Asparagus, Fennel + Strawberry Salad
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
3-5 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
3-5 minutes
Ingredients
  • 1/2 bushel fresh asparagus about 20-24 pieces
  • 1 small fennel bulb shaved or cut thinly
  • 6 medium fresh strawberries stems removed and cut thinly
  • 1 Tablespoon oilve oil
  • 1 teaspoon fresh garlic minced
  • 2 Tablespoons water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup feta cheese crumbled
  • 1/4 cup almond slivers
Servings: servings
Units:
Instructions
  1. Cut the hard ends (about 1") off of the asparagus and discard the ends. Place a large pan over medium high heat and add in olive oil and garlic. Next add in the asparagus, fennel, and water to the pan and give a gentle stir. Saute together for 2-4 minutes or until the asparagus becomes bright green and slightly tender. Once tender remove from the heat and sprinkle with salt and pepper. Place the mixture into a serving dish along with all of the juices left over in the pan.
  2. Top the asparagus mixture with the strawberry slices, crumbled feta and almonds. Serve.
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Strawberry Basil Crumble
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Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
30-40 minutes
Strawberry Basil Crumble
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Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
30-40 minutes
Ingredients
  • 11/2 pounds fresh strawberries (about 4 cups) - stems removed & quartered
  • 2 Tablespoons fresh basil - chopped
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter cold
Servings: -8 servings
Units:
Instructions
  1. Preheat oven to 350 degrees. In a low rise baking dish (about 1-2 inches) add strawberries and basil. Gently stir to blend basil in with the strawberries.
  2. In a medium bowl, add brown sugar and flour and stir well. Next, add cold butter and using a fork smash the butter into the sugar mixture until well blended and crumble begins to form.
  3. Pour sugar mixture over the strawberries and spread out evenly. Place into the oven and cook for 30-40 minutes or until strawberries begin to bubble and crumble looks slightly golden in color. Remove from heat. Serve warm or cold ala carte or with a dollop of ice cream.
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Strawberry Basil Sangria
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Servings Prep Time
4 servings 5-10 minutes
Servings Prep Time
4 servings 5-10 minutes
Strawberry Basil Sangria
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Servings Prep Time
4 servings 5-10 minutes
Servings Prep Time
4 servings 5-10 minutes
Ingredients
  • 3-4 cups fresh strawberries stems removed and sliced
  • 1 750ml bottle white wine sauvignon blanc, pinot grigio or other crisper white favorite
  • 1/2 cup vodka
  • 1/4 cup fresh basil chopped
  • 1/4 cup triple sec
  • 2 cups sparkling water
Servings: servings
Units:
Instructions
  1. Place 2 cups of fresh strawberries into a large serving pitcher along with the fresh basil and muddle together for 1-2 minutes. Next add in triple sec and vodka and continue to muddle for another minute.
  2. Pour white wine over the top and gently stir together. Place pitcher in the refrigerator for 2 hours up to over night before serving. Remove from the refrigerator, add in sparkling water and gently stir. Pour out into glasses, garnish with a strawberry and serve.
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Peach Power Muffins

by evh on May 3, 2016

Peach Power Muffins | Local Savour.com

Peach Power Muffins ~ I can’t believe it’s here but, it is and I am thrilled about it. Peach season! Roadside stands and farmers markets are starting to pop with these juicy, golden spheres of natures candy. And when I found out years ago that peaches even grew in Texas I was doing a BIG happy dance. Peaches are fine, of course, on their own and are best stored on the kitchen counter in a brown paper bag until they are just soft enough to bite into. However, last week I went a little peach crazy (moi?!) and bought a LOT. So … I made these Peach Power Muffins which turned out great to serve as a breakfast on-the-go or for an after school snack. 

Peach Power Muffins | Local Savour.com

I love, love, love peaches.

Peach Power Muffins | Local Savour.com

Top the muffins with a few sprinkles of sugar and almonds.

Peach Power Muffins | Local Savour.com

Then bake them up.

WATCH: They are so good I decided to make them on Studio 512 with Amanda Tatom.

Peach Power Muffins | Local Savour.com

and serve them up.

Peach Power Muffins
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Servings Prep Time
6 -8 jumbo muffins 10-15 minutes
Cook Time
20-28 minutes
Servings Prep Time
6 -8 jumbo muffins 10-15 minutes
Cook Time
20-28 minutes
Peach Power Muffins
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Servings Prep Time
6 -8 jumbo muffins 10-15 minutes
Cook Time
20-28 minutes
Servings Prep Time
6 -8 jumbo muffins 10-15 minutes
Cook Time
20-28 minutes
Ingredients
  • 6-8 small peaches pitted and chopped
  • 1 1/2 cups all-purpose flour
  • 1/4 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup milk
  • 1/4 cup maple syrup
  • 4 Tablespoons unsalted butter
  • 2 large eggs
  • 2 Tablespoons granulated sugar for topping
  • 1/2 cup sliced almonds for topping
Servings: -8 jumbo muffins
Units:
Instructions
  1. Preheat the oven to 350 degrees. Line jumbo muffin tin with liners and set aside.
  2. Add 3 pitted peaches into a blender with milk and maple syrup, pulse together until well combined, then set aside.
  3. In a large bowl combine flour, protein powder, baking powder, and salt and set aside. In another bowl, add butter, eggs, and milk mixture and stir together until well combined. Slowly add the flour mixture into the milk mixture and continue to stir together. Finally add in the remaining peaches and and continue to stir until well combined. Fill prepared muffin cups half to 3/4 of the way up. Sprinkle each one with a 1/4 teaspoon of sugar and two teaspoons of almonds. Place in the oven and bake for 20-28 minutes or until a toothpick comes out clean.
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Asparagus + Pecorino Cheese Frittata

by evh on April 26, 2016

Asparagus + Pecorino Cheese Frittata | LocalSavour.com

Asparagus + Pecorino Cheese Frittata ~ It’s that frenzied time of the year (again) when we are in between saying goodbye to the lovely spring we had alongside hearing the knocking on the door from summer –– both on the home front and at the farmers market stands. Inundated with end-of-the-school-year (GAH!) activities, parties, book fairs and projects I am taking some solace –– at least for the couple of weeks that we Texans are aloud to –– and making pretty much anything and everything I can with the few weeks of fresh produce that seems to disappear almost as quickly as they arrive into our lives –– including things such as artichokes, berries, and asparagus. One of the great things about serving a frittata is that it can feed a few people in one swoop and, of course, that it can be eaten at almost anytime of the day. Eggs, folded in with tender asparagus and topped with some good pecorino cheese is best served with a glass of bubbles in my opinion but, not every meal can be so glamorous so a good cup of coffee will do in the morning at least. 

Warm Asparagus, Fennel + Strawberry Salad | LocalSavour.com

Long live asparagus … well … at least for a few weeks anyway.

Asparagus + Pecorino Cheese Frittata | LocalSavour.com

Golden edges around the delectable warm eggs.

Asparagus + Pecorino Cheese Frittata | LocalSavour.com

Then serve it right out of the pan.

Asparagus + Pecorino Cheese Frittata
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
8-12 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
8-12 minutes
Asparagus + Pecorino Cheese Frittata
BigOven - Save recipe or add to grocery list
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Print Recipe
Servings Prep Time
4 servings 10-15 minutes
Cook Time
8-12 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
8-12 minutes
Ingredients
  • 1 pound fresh asparagus about 12-15 spears, ends removed
  • 5 large eggs whisked
  • 1/2 cups pecorino cheese shredded
  • 1/4 cups shallots
  • 1 large clove garlic minced
  • 2 Tablespoons coconut oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: servings
Units:
Instructions
  1. Place a small cast iron skillet over medium high heat and add shallots, garlic and coconut oil to the pan. Next add the asparagus and saute for 3-6 minutes or until lightly golden on both sides. Once golden, slowly add whisked eggs to the pan and give a gentle stir to coat the asparagus. Next add in half of the pecorino cheese around the pan followed by the salt and pepper.
  2. Let frittata cook for 1-3 minutes without stirring to set the bottom of the eggs. As the outer edges of the eggs begin to cook and firm up a bit, the center will still look runny.
  3. Turn the broiler on to 500 degrees. Carefully remove the pan from the stove top, sprinkle the remaining cheese onto eggs and place it into the oven just below the broiler. Let broil until the top of the frittata turns golden in color and the eggs are cooked through - about 3-5 minutes. Remove from the oven and serve.
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Caramelized Onion Crepes with Honeyed Blue Cheese Sauce

by evh April 13, 2016

Caramelized Onion Crepes with Honeyed Blue Cheese Sauce ~ It’s been a bit quiet over here on the ole blog, not because I haven’t been busy (believe me!) but because I have been busy and in a bit of a food blogging funk. Don’t worry we are still eating and cooking at home most days but […]

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Book Giveaway: Living the Farm Sanctuary Life by Gene Baur

by evh April 4, 2016

Book Giveaway: Living the Farm Sanctuary Life by Gene Baur ~ I have been an animal lover all of my life and over the years I have been known to have several animals follow me home –– dogs, cats, and rabbits to name a few. In my first year of college, on the long drive […]

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10 Delicious Spring Fever Recipes

by evh March 15, 2016

10 Delicious Spring Fever Recipes ~ Spring is officially here in my book. The glorious Blue Bonnets are out, the weather is t-shirt perfect, and the kiddos are on spring break. Mix all that up with a little music festival (AKA SXSW) taking over our town this week and whew-wee we’ve surely got it going […]

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Chicken + Brussels Sprout Slaw Salad

by evh February 25, 2016
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Chicken + Brussels Sprout Slaw Salad ~ This salad could quite possibly be my new favorite. It’s not only loaded with flavor but lots of color from Brussels Sprouts, Radishes, Carrots, Onions, and Cilantro –– which by the way is currently satisfying my latest episode of spring fever. Do you have it too? It only took […]

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Caprese + Kale Pesto Sliders

by evh February 20, 2016
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Caprese + Kale Pesto Sliders ~ I love a good sandwich –– especially one that can feed a crowd –– and an easy and satisfying dish that works for most groups is always a good thing to have in your back pocket in my opinion thus Caprese + Kale Pesto Sliders are here. An added bonus on […]

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Steak + Egg Tacos

by evh February 11, 2016
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Steak + Egg Tacos ~ To say we eat a lot of tacos feels like an understatement but we do eat a LOT of tacos. Most of the time it happens on Taco Tuesday but not always. There are sprinkles of breakfast tacos throughout the week and on-the-go tacos throughout the month. My youngest kiddo […]

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5 Delicious Game Day Snacks

by evh February 2, 2016
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5 Delicious Game Day Snacks ~ We are officially a Super Bowl watching family. There I said it and I can’t take it back. As you may (or may not) know, my youngest is thrilled that the big game is on his birthday this year and he is beyond excited about this fact. He’s not […]

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