Dad's day can be living at its easiest!!

Father's Day and the living is easy

Save time without cutting corners

    The funny thing about Father's Day, coming up Sunday, is that it falls right in the middle of grilling season. And even if Dad barely knows his way around the kitchen stove, he might well be the family grill expert So the family will want a feast that doesn't take his whole day. Pull out one of Savenor's marinades -- Lemon Herb or Rosemary and Garlic. Slather it on a plump chicken, and refrigerate. Then Dad can go out to play golf, kayak, or play with the kids.   When he returns, your chicken will be seasoned and ready for the grill.

      Whole chickens are tricky to grill, but Savenor's can help with that, too. First, pick one of Savenor's pasture-raised Giannone air-chilled chickens from Quebec, such as the one shown above with Ron Savenor, a dad himself. Then ask the butchers butterfly your bird so that it will lay flat on the grill. As always, they're happy to help. The butterflied bird will cook evenly -- and faster -- over indirect heat. And the marinade will more evenly coat the chicken.

      Here are directions for how to successfully grill a butterflied chicken from J. Kenji Lopez-Alt (Serious Eats: The Food Lab, Aug 2012). If your family prefers BBQ Sauce on their chicken, Savenor's has an All Natural BBQ Sauce -- no preservatives and a great spicy-sweet flavor. Remember, Chef Mark of Savenor's says to wait to spread on BBQ Sauce until near the end of cooking so that it doesn't burn.

Sausage mania hits the backyard grill

    Sausages are super easy to add to your grilling repertoire. Toss them on over high heat to brown, then move to the side until they cook through. And don't think pork sausages or beef franks are the only choice. Savenor's makes all kinds of sausages.

    These Orange Brandy Duck Sausages, pictured below, are so delicious that they were featured recently in the Boston Globe. Savenor's chef Mark shares the recipe (no secrets at Savenor's) for those who DIY. But most of us are thrilled to be able to pick up these duck delights at Savenor's. Dad will love them, too.

Enjoy farro and the goodness of an ancient grain

    Bored with your usual side dishes? How about adding a little whole grain to the mix. Maria Speck is a local writer whose latest book, "Ancient Grains for Modern Meals," lauds the virtues and flavors of whole grains. Her Summer Tabouli with Farro would be perfect to pair with grilled chicken for Father's Day. It's ridiculously easy, and can be made early in the day or even the night before.

    And with farro, the grain that fed the Roman legions, you get a tender, tasty protein-rich grain that takes only 20 minutes to cook. Savenor's stocks Italian Harvest Farro, grown in Lombardy, Italy; this GMO-free farro has a firm, nutty texture that is especially good for salads or to add texture and nutrition to soups or stews. This salad will become a staple for backyard barbecues, buffets, and weeknight meals. It's that good.

Dreaming of Strawberry Shortcake!!

      June is local strawberry time -- so delicate, so delicious, and such a fleeting pleasure. The produce managers of Savenor's in Cambridge and Boston get strawberries from New England as soon and as long as they can. Too much rain, not enough, too hot, too cold -- all can affect the supply. So they suggest that you enjoy them while you can.

      One classic American dessert -- strawberry shortcake -- is the iconic ending for a Father's Day dinner. Made with sugar-dusted biscuits made from locally milled grain and just a little whipped cream -- plus plenty of ripe strawberries -- this is a dessert that satisfies a sweet tooth, yet is wholesome and healthy. And with Nitty Gritty Unbleached Pastry Flour, grown and milled in Vermont, locavores and dessert lovers everywhere can be satisfied.

Meet Juliana at the Taste of Cambridge

We at Savenor's are dedicated to the communities our stores serve. That's especially true when the goals of good food, good health, and helping others are involved. The 11th annual Taste of Cambridge is Thursday, June 13. This year not only is Savenor's one of the 50 restaurants and food purveyors involved, but Savenor's manager, Juliana
Lyman, is the co-chair of the event. Savenor's is serving smoked steamship bone-in (smoked leg of beef) so you'll definitely want to stop by.
Helping plan such a big party, this year in University Park in Central Square, has been a lot of work, says Juliana. But well worth it -- and the proceeds go to benefit local charities. Savenor's wouldn't have it any other way!!!