OK class, it’s time for the word of the day. The word is…. locavore. Anyone know what this means? Crazy eater? Nope. Something to do with trains? Try again. Someone who only eats thing from within 100 miles of their home? You got it! (I know; it should be something like centivore but I didn’t really have any say in the matter).
I have been fascinated with this movement. At the same time, my synapses start to overload when I try and figure out what it really means. Here are just a few of the questions that arise for me:
- Can I still use spices from outside my radius? I have a close, personal relationship with Penzey’s Vindaloo spice that I am not ready to terminate.
- If I go out of town, do I eat their local food, or pack some ‘Calder Cuisine’ and bring it with me? To be more direct; if I visit my relatives in Flint, can I get a Coney Dog?
- Can I still hold allegiances with other places I was once a local? Or do I have to forsake Vernors and Sanders from my early childhood in Detroit?
Fortunately, Local First is having a two week “Eat Local” challenge from September 7th to the 21st. There is a “how to” kick off party at San Chez from 6-9 on the 7th. Take a look at the Local First website for more information.
Until then, I will continue to use fresh, local produce and locally made products whenever possible.
Enjoy this week’s locavor-icious menu! Remember, kid steps are in red. I have also added, with Vegetarian Consulting Services provided by my friend Char at Eastowners, non-meat options for some of the meals. Thanks Char!
- 3/4 lb chorizo (or Boca Ground Burger)
- 1 cup refried black beans
- 4 – 10 inch Las Brazas flour tortillas
- 1 cup shredded cheddar cheese
- olive oil
Preheat grill. Crumble chorizo into a skillet over medium high heat, cook through, about 5 minutes. Remove to a plate.
Spread 1/4 cup refried black beans onto each of four tortillas, covering half and leaving a 1/2 inch border.
Scatter 1/3 cup of the chorizo over beans along with 1/4 cup cheese. Fold opposite half over the filling.
Brush outside of quesadillas lightly with olive oil. Grill for about 2 minutes on each side, or until grill marks appear. Slice into wedges and serve with salsa.
This recipe originally appeared in Quick & Simple magazine.
- 1 medium sized zucchini
- olive oil
Slice zucchini lengthwise into 1/4 inch slices. Brush with olive oil. Grill 2 minutes or until grill marks appear. Season with salt and pepper to taste.
Root Beer Floats
Scoop ice cream into glasses. Pour root beer over ice cream. Serve.
- 4 bone-in chicken breast halves
- 8 garlic cloves, crushed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 teaspoons dried oregano
- 4 lemons, thinly sliced
- 16 to 20 kalamata olives, pitted
- 1 (4-ounce) container crumbled feta cheese
- Garnishes: lemon slices, fresh oregano sprigs
Lift skin gently from chicken breasts without detaching it; place 2 garlic cloves under skin of each breast. Replace skin.
Rub breasts evenly with olive oil, and sprinkle with salt, pepper, and oregano.
Place lemon slices in a 13- x 9-inch baking dish, and arrange chicken breasts over lemon. Sprinkle olives around chicken.
Bake at 350° for 45 minutes or until done. Remove from oven, and sprinkle with feta cheese. Garnish, if desired.
This recipe originally appeared in Southern Living.
Cucumber Tomato & Roasted Red Pepper Salad
Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily.
Rub peppers gently to remove loose skin.
Cut peppers in half, remove seeds, and cut into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least 2 hours, or overnight. Add tomato wedges, diced cucumber, and sliced green onions; toss lightly. Serve on mixed salad greens or lettuce leaves.
This recipe is from About Southern Food. (With red peppers standing in for green ones; just a personal preference).
- 2 pounds red potatoes, diced
- 1 packet of onion soup mix
- olive oil
Place potatoes on a baking pan. Cover with onion soup mix, then drizzle with olive oil. Mix to coat. Bake with chicken at 350 degrees for 20 minutes (the chicken bakes for about 45).
Stehouwers Beef Sizzlers on a Bun – follow cooking directions on package. Serve on buns. Or, use Morningstar Farms Meal Starters Veggie Steak Strips instead.
Cole’s Garlic Bread – follow directions on package
Corn on the cob – I know you don’t need a recipe; but remember how much kids love to shuck corn.
Marinade (doubles easily if you want to make an extra batch and freeze)
- 1 cup olive oil
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons Dijon-style prepared mustard
- 1 onion, sliced
- 2 cloves garlic, minced
In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well.
This recipe is from Allrecipes. (minor modifications)
Marinate flank steak or other steak in marinade for several hours. Grill to desired doneness.
This recipe is from Cooking Debauchery. I love the mini-manifestio about sweet potatoes as much as I love the recipe, I am just including the link so you can read it.
- 1 pound (about 6 cups) mixed greens, washed
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- 1/8 tsp salt
- 1 tsp Dijon mustard
- 1/4 cup red wine vinegar
- Juice from 1/3 lemon
- 1/4 cup chicken stock
- Black pepper to taste
Dry greens thoroughly. Mash garlic, olive oil, and salt with a fork. Let sit 3 minutes. Remove garlic (I’ve forgotten to do this and it’s not really a big deal).
Add mustard, red wine vinegar and lemon juice. Whisk until well blended. Whisk in chicken stock. Add ground black pepper. Makes 2/3 cup.
Chicken Parmesean Pizza
- 1 lb chicken tenders, cooked and cut into strips. Or, use same amount of Morningstar Farms Meal Starters Chick’n Strips.
- 5 oz pizza sauce
- 12 inch Boboli whole wheat pizza crust
- 1 cup shredded mozzarella cheese
- small can of chopped olives
- 1 tbsp grated parmesean cheese
- 1/2 tsp dried oregano
Mix chicken (or chicken substitute) and pizza sauce. Spread on pizza crust, leaving a 1 inch border. Sprinkle with mozzarella cheese and olives. Sprinkle parmesean cheese and oregano on top.
Bake 8-10 minutes in a 450 degree oven.
A version of this recipe was sent to me by my friends at Boboli, after I wrote to them and declared my everlasting love for their whole wheat pizza crust.
Lemony Zucchini Bread
- 4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 package (3.4 ounces) instant lemon pudding mix
- 1-1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs
- 1-1/4 cups milk
- 1 cup vegetable oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
- 2 cups shredded zucchini
- 1/4 cup poppy seeds
- 2 teaspoons grated lemon peel
In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Desert and a side dish, all in one 🙂 This recipe makes two loaves, so you can freeze one. This recipe is from Taste of Home magazine.
For more Menu Plan Monday, click here.