We hate to be the bearers of bad news, kids, but it’s back-to-school month! After a long, lazy summer filled with hot days, swimming pools and a lot of fun, it’s time to break out the books and pencils and get to work. We’ve put together a back-to-school menu that will help you transition out of “summer mode” and into “school mode” with no complaints. Well, maybe just a few.

Grown-ups can help the kids ease out of summer and into fall with Beef Bacon Wraps, Miso Tenderloin Filets with Noodle Salad, Strawberry Walnut Salad with Creamy Herb Dressing and Grilled Chicken Pizza.

Scroll down and enjoy.

Ingredients:

• 1 lb. beef bacon
• Fresh ground horseradish, to taste
• 1 medium tomato, diced
• 1/2 green pepper, sliced
• Medium (taco-sized) tortillas or wraps

Cook beef bacon in a cast-iron skillet until brown and crispy, drain. Layer all ingredients in the wraps.

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Miso Tenderloin Filet Ingredients

• 2 Tbsp. green onion, finely chopped
• 1 Tbsp. miso paste
• 1/2 Tbsp. honey
• 1/2 Tbsp. liquid amino
• 1/2 Tbsp. apple cider vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. dark sesame oil
• 2 beef tenderloin filets (6 oz. or 9 oz.)

Combine first 7 ingredients in a large zip-lock bag. Add steaks to bag and coat well with the marinade. Let stand at room temperature for about 20-25 minutes.

Pre-heat grill to medium-high.

Remove steaks from bag and place steaks on the hot grill. Discard the marinade. Grill for about 6-7 minutes on each side. Do not overcook!

Noodle Salad Ingredients

• 4 oz. wide rice noodles, cooked according to package directions
• 1 cup sugar snap peas
• 1 cup orange or yellow bell pepper, sliced
• 1/4 cup green onions, thinly sliced
• 1 Tbsp. dark sesame oil
• 1 tsp. ground fresh chile paste
• 1/2 tsp. ground fresh ginger
• 1/4 tsp. salt

Add the sugar snap peas to the noodles during last 3 minutes of the noodles’ cooking time. Drain and rinse with cold water.

When the noodles are ready, add all the ingredients together. Chill and serve.

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Strawberry Walnut Salad Ingredients (Per person, as a side salad)

• Large handful of fresh spinach
• 2 sliced strawberries
• 6 walnuts

Creamy Herb Dressing Ingredients

• 1 red, yellow, or orange bell pepper, seeded and chopped
• 2 cups cottage cheese
• 1/4 cup fresh basil
• 3 cloves garlic, chopped
• 1 Tbsp. fresh chives
• 1 tsp. lemon juice
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper

In a food processor with a metal blade (or a good blender) add all ingredients and process until smooth. Store in the refrigerator for up to one week.

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The chicken in this "pizza" is the "crust" and the tomato is the "sauce".

Ingredients

• 1 package of chicken cutlets (2/pack)
• Balsamic vinegar
• Salt, to taste
• Pepper, to taste
• 1 medium tomato sliced
• 1/2 cup fresh basil, sliced into strips
• 2/3 cup cheese, shredded

Lay each piece of chicken between two pieces of plastic wrap and pound with a heavy skillet to flatten the chicken. Pre-heat the grill to medium-high. Marinate the chicken in the balsamic vinegar for five minutes. Sprinkle chicken on both sides with salt and pepper. Place chicken on the grill. When it’s cooked half way through, flip the chicken. Before the chicken is completely cooked, add half the slices of tomato and half the basil to each piece of chicken. Top with cheese and close the lid so the cheese will melt.

The pizza here is shown with Hot Jack Goat Cheese and Garlic & Chives Goat Cheese.

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