Creamy Blue-Cheese Dressing
<p>From one of my favorite blogs: “Cooking God’s Way.” Cooking with God’s food for better health.</p>
Source: "Cooking Gods Way" blog
Servings: 1-1/4 cups
Ingredient keywords: Cheese, Dairy, Dairy, Condiments, Condiments, Spices, Spices
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Creamy Cabrito Soup
<ul>
<li>2 c. chopped leftover cabrito meat</li>
<li>1 can whole kernel corn</li>
<li>1 can sliced new potatoes</li>
<li>1 can sliced new potatoes</li>
<li>1 can cream of broccoli soup</li>
<li>1 can cream of potato soup</li>
<li>1 c. skim milk</li>
<li>1 1/2 c. water</li>
<li>Salt & pepper to taste</li>
</ul>
<p>Drain corn and potatoes and combine all ingredients. Simmer, stirring occasionally until desired consistency is reached.</p>
Source: www.jackmauldin.com
Servings: Serves 4
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Creamy Cauliflower and Basil Soup
<p>A creamy soup made so simply by the blending of the cauliflower, so very low fat. Simple and easy.</p>
Vegetarian!
Vegan!
Source: The Mix--Twin Cities Natural Food Co-op Production Mar/Apr 2013
Servings: 4-6
Ingredient keywords: cauliflower, onion, basil
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creamy cheese grits
<p>ever since i was a little girl growing up on a farm in gorgia i have eaten grits. and there is nothing better form comfort food</p>
Source: Shell Mill
Servings: feeds 4 people
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Creamy Grits with Collard Greens and Wild Mushrooms
<p>A friend who lives in the state of Washington and hunts wild mushrooms (something you should do only if you truly know the edible from the poisonous ones)likes to make this for his family as a satisfying cool-weather dish.</p>
Vegetarian!
Source: Arthur, my neighbor at one time, and still a friend via email.
Servings: Serves 4
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Crème Fraîche Roasted Salmon
<p>You’d think this recipe is too simple to be any good, and it’s so simple it barely qualifies as a recipe, but I tried it on a whim and you know what? It’s really, really good.</p>
Source: Bon Apetit Magazine, June 2009
Servings: 4 to 6 servings
Ingredient keywords: salmon, creme, fennel
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Crispier Sweet Potato Fries
<p>easy side dish</p>
Source: Submitted by Jessica Ames
Servings: 6 servings
Ingredient keywords: egg
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Crispy eggplant with spicey tomato sauce
<p>I don’t really like eggplant but this was very good. It made a convert out of me.<br />
1.Preheat an oven to 400 degrees F (200 degrees C). <br />
2.Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside. <br />
3.Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices. <br />
4.Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.</p>
Vegetarian!
Source: All Recipes
Servings: 4
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Crispy fried onions
<p>Crispy fried onions are a nice condiment or ingredient in a lot of dishes. Especially Asian recipes. Once prepared they can be stored in the refrigerator for several weeks in an airtight container.</p>
Vegetarian!
Source: Amy and recipe book The Burmese Kitchen
Servings: About 1 cup
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Crispy Mushroom Fry - King of Morel Recipes
<p>This is one of the simplest morel recipes going, and a great way to enjoy them. Many people make this recipe with flour, but I’ve used panko breadcrumbs to mix it up and make ’em extra crunchy.</p>
<p>Amounts of morels aren’t listed. Just keep beating eggs and adding more butter to the skillet until the mushrooms are gone, which will be sooner than you want!</p>
Source: Mushroom-appreciation.com
Servings: Not enough!
Ingredient keywords: morel, egg, Flour, butter
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Crockpot Breakfast Casserole
<p>There’s nothing better on a cold morning than waking up to this hot and delicious breakfast casserole.This is an easy recipe that will cook while you sleep. Kids and guests can serve themselves and let you sleep in!</p>
Source: Michelle Steiner
Servings: Serves 4-6
Ingredient keywords: sausage, onion, Eggs
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Crockpot Marinara Sauce
<p>This is my staple marinara sauce. I use it for a dipping sauce for breadsticks, on pasta, lasagna, and artisan style pizza. I double the recipe and freeze it in single serving containers.</p>
Vegetarian!
Vegan!
Source: cut from an old "Cooking Light" magazine my library was throwing out.
Servings: 6 cups or so.
Ingredient keywords: onion, herb, garlic
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Crunchy Chinese Salad
<p>Delicious crunchy salad, Good for a pot luck dinner or large family gathering.</p>
Vegetarian!
Vegan!
Source: Paula Deen
Servings: A whole lot! Or as your grandparent might say...It makes a wash pot full!
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Crushed Heirloom Potatoes
<p>As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. For even cooking, choose potatoes that are about the same size.</p>
Vegetarian!
Source: Bon Appetit, January 2005
Servings: 6 to 8
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Crushed Heirloom Potatoes
<p>As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.</p>
Vegetarian!
Source: Bon Appetit, January 2005
Servings: Serves 6 to 8
Ingredient keywords: potatoes, cheese, pecans, augula
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Crustless Quiche
<p>So easy and versatile. This recipe is easy to double to make one now and freeze one for later</p>
Source: Joyful Noise Acres Farm
Servings: 4-8
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Crustless Quiche
<p>Quiche is such a great way to enjoy eggs while using up bits of cheeses and veggies from the fridge – and leftover quiche makes a great packable lunch for tomorrow.</p>
Source: Williams Family Farm Quiche
Servings: 6
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Cuban Oregano Bhajis
<p>Deep fried cuban oregano.</p>
Source: surfing the web (sorry, forgot to get the location)
Servings: 2
Ingredient keywords: oregano
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Cucumber Agua Fresca
<p>Agua fresca, which is Spanish for “fresh water,” is made from a base of sweetened water with various flavorful additions. This version, with cucumber, basil, and fresh mint, is both refreshing and restorative on a hot day. Try experimenting — For variations on this version, you can use various melons, berries, or herbs that you may have on hand; just throw them all in the blender. A splash of rum or vodka makes this a great before-dinner drink.</p>
Vegetarian!
Vegan!
Source: Better Homes and Gardens magazine, p. 200, September 2010
Servings: 6
Ingredient keywords: cucumber, mint, basil, lime
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Cucumber Mint Salad
<p>In my garden, we grow pickling cucumbers that are crisp, firm, slightly sweet and particularly easy to grow. Nevertheless, there are a variety of cucumbers that are much sweeter, juicier and, frankly, tastier than mine. This recipe will work with whatever cucumbers you have, but if you find yourself at a farmers market confronted with ‘Sikkim,’ ‘Poona Kheera’ or ‘Lemon’ cucumbers, you’re in for a great treat, so don’t be scared away by their nontraditional appearance.</p>
Vegetarian!
Vegan!
Source: Mother Earth News
Servings: 4
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Cucumber Relish Compote
<p>When cucumbers are in season in your garden or at Locally Grown, it can seem like there <span class="caps">MUST</span> be other ways to eat them besides as salads or the usual sorts of pickles! Yes, there are, and this unusual but tasty combination can even be home-canned to enjoy over the winter! Of course, it can also just be used fresh. The flavor becomes richer when it is stored for a few weeks, however.</p>
Vegetarian!
Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966
Servings: 9 pint jars of relish
Ingredient keywords: cucumber, onion, orange, vinegar
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Cucumber-purslane-yogurt salad
<p>A delicious chilled summer salad from the chef and co-owner of the famous Blue Room restaurant in Boston. Very fast and easy!</p>
Vegetarian!
Source: http://www.starchefs.com/SJohnson/recipe05.html
Servings: About 6
Ingredient keywords: cucumbe, purslane, mint, cilantro, chervil, yogurt, olive, garlic, coriander
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Cucumbers
<p>One of the good recipes in my Amish cookbook. Not found in some of the newer cookbooks.</p>
Source: The Practical Produce Cookbook
Servings: 4-6
Ingredient keywords: butter, cucumbers, dill, pepper
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Curried Cauliflower
<p>For a satisfying, complete meal serve this with saffron basmati rice and dal. You can add green peas or small bits of broccoli for some attractive color on your plate.</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: 4 to 5
Ingredient keywords: cauliflower, coriander
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Curried Eggplant and Lentil Stew
<p>I made this with eggplant , leeks, tomatoes and peppers from the co-op.</p>
Vegetarian!
Vegan!
Source: Audrey's kitchen
Servings: 8
Ingredient keywords: garlic, leek
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Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes
<p>This is a complete vegetarian meal that is easy to prepare, colorful, and full of flavor. The pungent taste of mustard greens and the sweetness of the sweet potatoes is a wonderful combination giving you a great way to enjoy the many health benefits from the nutritious ingredients in this recipe. The sweet potatoes are creamy tasting without the use of milk or cream while the mustard greens are sauteed using healthy saute cooking method, requiring no additional oil.</p>
Vegetarian!
Vegan!
Source: www.whfoods.org
Servings: serves 4
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Curried Squash Soup
<p>This easy recipe is delicious and requires only five ingredients.</p>
Vegan!
Source: Michelle
Servings: Serves 4-6
Ingredient keywords: Squash
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Curried Tomato and Okra Stew
<p>Super easy and super tasty! Just 1 of 8 recipes featured on our unique greeting cards! Images were painted by Drew Cottril of Statesboro, Georgia.</p>
Source: Mainstreet Farmers Market
Servings: 4-6
Ingredient keywords: onion, garlic, okra, tomato, parsley, bacon
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CURRIED WINTER SOUP
<p>“A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.” – Sandy</p>
Source: As printed in the Greeneville Farmer's Market Weekly Newsletter
Servings: 6-8
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Curry roasted chicken
<p>If you are wondering what else to do what all of our bountiful and delicous okra then try this dish from Real Simple Magazine. You can use chicken leg quarters for an economical dish and one that you can make fast and easy! Great for a family supper after a long day.</p>
Source: Real Simple Magazine
Servings: 4
Ingredient keywords: olive, chicken, curry, okra, bread, cilantro, salt, pepper, lemon
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Curry roasted chicken
<p>If you are wondering what else to do what all of our bountiful and delicous okra then try this dish from Real Simple Magazine. You can use chicken leg quarters for an economical dish and one that you can make fast and easy! Great for a family supper after a long day.</p>
Source: Real Simple Magazine
Servings: 4
Ingredient keywords: olive, chicken, curry, okra, bread, cilantro, salt, pepper, lemon
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Dark Rum Mojito with Basil
<p>All Ingredients: <br />
1 large lime – cut in 1/2″ pieces<br />
8 large mint leaves<br />
4 large basil leaves<br />
2 teaspoons organic sugar<br />
3 oz (8.9 cl) dark rum<br />
club soda or sparkling water<br />
fresh mint and lime slices as garnish</p>
<p>Step 1: Place the lime, mint, basil, and sugar in a mixing glass. Using a muddler, crush the ingredients until the sugar has dissolved and the lime has released its juice. Top with ice cubes and rum. Shake vigorously until very cold.</p>
<p>Step 2: Fill 2 tumblers with ice. Strain the mixture into the glasses. Top with a little club soda or sparkling water. Garnish with a mint leaf and lime slice. Serve immediately.</p>
<p>(Ingredients often available at the Market are below.)</p>
Vegetarian!
Source: http://foodandstyle.com/2009/03/25/dark-rum-mojito-with-basil/
Servings: 2
Ingredient keywords: mint, basil
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David's Southern Waffles
<p>David cooked up these waffles at the Market’s August 20 chef demonstration. Topped with Ziegenwald mulberry goat cheese & fresh raspberries from Buffalo Trail Orchard, also Ziegenwald peach chevre and fresh peaches from Andy McIntosh and Honeymoon Acres honey. Another version was a savory waffle with basil in the batter, topped with plain goat cheese and tomatoes.</p>
Vegetarian!
Source: David Phillips, former chef/owner of Dogwood Land Restaurant
Servings: 4
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Deconstructed Spring Mix Salad
<p>Summer ( or Spring) may not be here meteorologically, but it is, heralded by Farm WLIG’s Spring mix! This is ntt a recipe so much as a celebration…Because the spring mix is delicate, it is not conducive to having heavy vegetables piled atop it. Ergo:</p>
Vegetarian!
Vegan!
Source: Created it myself
Servings: we served two, adjust to meet your needs.
Ingredient keywords: spring, bell, carrot, red, artichoke, olives
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Delicata Squash with Apples and Chili Spice
<p>A delicious side dish</p>
Vegetarian!
Vegan!
Source: foodnation.com
Servings: Makes 4 servings
Ingredient keywords: Delicata, apple, onion
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Deviled Eggs
<p>Here is a variation of an old time favorite found through Pinterest.</p>
Source: A kitchen Muse (http://amuseinmykitchen.com)
Servings: Serves 15
Ingredient keywords: eggs, horseradish
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Dill Dijon Dressing
<p>A simple but wonderfully complex dressing for those crunchy romaine salads!</p>
Vegetarian!
Vegan!
Source: The Saucy Vegetarian: Quick and Healthful No-Cook Sauces and Dressings by Joanne Stepaniak
Servings: 3/4 cup
Ingredient keywords: maple
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Dill Pesto
<p>This is great in omelettes, on cucumbers, and in cole slaw.</p>
Vegetarian!
Vegan!
Source: Epicurious
Servings: Makes about 1/2 cup
Ingredient keywords: dill, pine, garlic
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Dilly Beans
<p>When you have access to a good supply of green beans and want to put some away for the winter.</p>
Source: Comes from Maine canners
Servings: 4 Pints
Ingredient keywords: beans, Kosher, Vinegar, garlic, dill
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Dilly Scapes
<p>Another way to preserve the garlic scapes for later</p>
Vegan!
Source: Adapted from Ball's Blue Book recipe for Dilly Beans, found on the www
Servings: 4 pints
Ingredient keywords: garlic, vinegar
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Dog Treats
<p>I make these dog treats for my pack and usually vary what veggies I add depending on the time of year.</p>
Vegetarian!
Vegan!
Source: I just looked at the packages of some of my dogs favorite treats a flew by the seat of my pants
Servings: fills my big dog treat jar
Ingredient keywords: flour, oats, wheat, flax, sunflower, canolia, carrots, apple, potato, parsley, garlic, salt
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Easy and Best Baked Chicken!
<p>Impress your family and friends with this one!</p>
Source: Laurel Flaccavento
Servings:
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Easy Arugula Salad
<p>Great Salad using locally grown arugula</p>
Vegetarian!
Source: All Recipes
Servings: 4
Ingredient keywords: arugula, tomatoes, pine nuts, oil, vinegar, parmesan, avocado
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Easy Curry Dip for Fresh Veggies
<p>This is always a hit; haven’t found a person who doesn’t like it. Try it with summer squash, zucchini, cukes, or any other fresh vegetables that are in season.</p>
Vegetarian!
Vegan!
Source: Grace Fleming Ware (my sister's mother-in-law)
Servings: 1 cup of dip
Ingredient keywords: curry, onion
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Easy Grilled Cabbage
<p>Do you ever wonder what to do with the lovely green or purple cabbage you see at the farmers market? Not really a huge slaw fan? Quarter the cabbage drizzle with your favorite oil, olive, peanut, sesame etc. A few shakes of Salt and Pepper then grill! You will love the sweetness that is brought out by the grilling process. Enjoy as is or chop it up to make a fantastic slaw!</p>
Vegan!
Source: projects.washingtonpost.com/recipes/2012/.../grilled-cabbage/
Servings: 4-6 people as side dish
Ingredient keywords: Cabbage, Oil, Pepper, Water
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easy jalopino corn bread
<p>For those of us that like a little bite in our food, this is so easy.</p>
Source: Woody
Servings: 4 to 6 depending on how you cut it
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Easy Tomato-Malabar Spinach Quiche
<p>A quick and easy summer brunch or supper dish.</p>
<p>Variations: If you don’t have Malabar spinach, you could substitute another type of green leafy vegetable. For an extra hearty dish, layer 1 c. diced pan-fried (hash brown) potatoes on top of the other veggies before adding the egg mixture.</p>
Vegetarian!
Source: based on a recipe found at http://blog.charlotefresh.net/2011/008/04
Servings: 6-8
Ingredient keywords: tomato, malabar, basil, onion, garlic, milk, eggs, cheese
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Easy Vietnamese Basic Dipping Sauce
<p>This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (“nook chahm”), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called “fish sauce”; it’s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.</p>
Vegan!
Source: an unremembered website (sorry! It was some time ago....)
Servings: About 1 cup of sauce
Ingredient keywords: lime, sugar, garlic, pepper
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Easy-Does-It Spaghetti
<p>Sherry Lynn Farmgirl Herb Bread goes great with a salad and this Crock Pot spaghetti entree. Plan ahead and you can get some of your ingredients from next week’s online market…it would be a great Friday night dinner.</p>
<p>I use venison, but meat from the online market would be great! Leave it out if you want vegetarian.</p>
Source: 2008 Tast of Home
Servings: 8 to 10 servings
Ingredient keywords: Meat, V8, Tomato, Mushrooms, Onion, Garlic, Ground, Italian, Spaghetti
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Eggplant casserole
<p>Here is a twist on eggplant casserole. Had some extra eggplants at the Habitat garden with a few tomatoes as well.</p>
Vegetarian!
Source: http://eggplantrecipes.net
Servings: 4
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Eggplant Lasagna
<span class="caps">PREHEAT</span> oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
<p><span class="caps">SPRAY</span> 13×9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.</p>
<p><span class="caps">BAKE</span> 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.</p>
Vegetarian!
Source: Kraft Food
Servings: 9 servings
Ingredient keywords: eggplant
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El Charro Rice and Tomato
<p>This dish as described can be served as a side, or as a main dish with potato, meat, poultry or shrimp. (Important- Cook the rice in a dry pan until it pops much like popcorn. This gives it a softer texture and makes it better at absorbing flavors).</p>
Vegetarian!
Vegan!
Source: El Charro Cafe by C. Flores, pg. 47
Servings: 6-8
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English Pea and Radish Salad
<p>True Southerners use the name “English peas” to describe the bright green peas that are the only ones known to most of the rest of the country. (That’s because we are lucky enough to also have any number of other yummy summer-grown peas, from crowder peas to pink-eye purple-hulled peas, just to name a few.) Still, English peas make a wonderful spring dish with other fresh seasonal ingredients…This simple recipe takes about 10 minutes to fix, and is ready to serve in less than half an hour. It is closely based on a recipe from a delightful new cookbook written by an Athens, GA native who is now a food editor for Southern Living magazine. Take a moment and check it out!</p>
Vegetarian!
Vegan!
Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House).
Servings: 8
Ingredient keywords: peas, radish, onion, mint, olive, lemon, vinegar, salt
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Extra Veggie Marinara
<p>If you happen to be a canner this is a great marinara to put by. I have to warn that it is slightly time intensive, maybe 3 hours + canning and processing. On the other hand, if you want a way to get kids, or adults, to eat their veggies and never know it this is a great recipe. If you want to use your surplus of random veggies from the garden like tomatillos, eggplant, or squash then this is an adaptable recipe for you. If you are looking for a complex, flavorful dish then look no more. I hope you will find this garden fresh recipe as worth while as I do. Great over pasta for a vegetarian dish or serve this with my Italian Meatballs on a delicious meatball sub!</p>
Vegetarian!
Vegan!
Source: My garden surplus dicated this one...
Servings: I'm not sure...sorry folks
Ingredient keywords: tomatoes, squash, eggplant, tomatoes, onion, oregano, rosemary, basil, bay
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Faith's Slow Cooked Pulled Pork
<p>A friend of mine cooked the best fresh ham roast I’ve ever eaten. It’s so simple, and you won’t believe how delicious it is.</p>
Source: Faith Kline
Servings: Depends on the size of the roast
Ingredient keywords: Pork
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Fall Squash & Sausage Soup
<p>You will need:</p>
<p>1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice<br />
2 tablespoons olive oil, plus 1 teaspoon<br />
1 tablespoon Purity butter<br />
2 large onions, cut into large dice<br />
6 cloves garlic<br />
1 cup Tennessee dry red wine<br />
8 cups chicken stock<br />
1 pound Odom’s Tennessee Pride hot sausage, crumbled<br />
1 tablespoon Worcestershire sauce<br />
1 tablespoon Big S Farms hot sauce<br />
2 teaspoons chopped fresh thyme<br />
2 teaspoons chopped fresh oregano<br />
Salt and freshly ground black pepper to taste<br />
Homemade croutons made from Bread for garnish<br />
Preheat oven to 350 degrees. Place squash on a roasting pan. Toss to coat with 2 tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes). Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.</p>
<p>Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.</p>
<p>Serve with a side salad dressed with Johnny’s Gourmet Foods salad dressing and Luzianne iced tea. For dessert, serve Mrs. Sullivan’s miniature pecan pies inverted on the plate and topped with Purity whipped cream.</p>
Source: from Pick Tennessee Products
Servings: serves 6-8
Ingredient keywords: wine
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Farmers Cabbage and Mushroom pie
<p>This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.</p>
Source: brady
Servings: 6 to 8
Ingredient keywords: green, shiitake, cabbage, eggs
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Farmer’s Cabbage and Mushroom Pie
<p>This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: 6 to 8
Ingredient keywords: onion, mushrooms, thyme, cabbage, cheese, eggs
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Farmgirl Susan's No Sugar Green Tomato Relish
<p>I was browsing the internet for an alternate way to prepare green tomatoes and found this one.</p>
Vegetarian!
Source: Farmgirl Fare - http://www.farmgirlfare.com
Servings: Makes 3 pints
Ingredient keywords: tomato, onion, pepper, apple, garlic, pepper, cilantro
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Farmgirl Susan's Simple Summer Gazpacho
<p>While flavorful, vine-ripened tomatoes are of the utmost importance here, this is a perfect opportunity to use up those not-so-perfect-looking specimens you might have hanging around. Try to make this soup a day ahead, as the flavor increases dramatically after sitting overnight in the fridge.</p>
Vegetarian!
Source: Farmgirl Fare - http://www.farmgirlfare.com
Servings: Makes about 6 cups (48 ounces)
Ingredient keywords: tomato, cucumber, pepper, garlic, garlic, honey
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Fat Burning Cabbage Soup
<p>I liked this recipe <span class="caps">BEFORE</span> I found out it had “Fat Burning” in it’s name.</p>
Source: The Bible Diet
Servings: 10 servings
Ingredient keywords: cabbage, garlic, zucchini, carrots, celery, onions, tomatoes, chicken
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Fat-Free Watermelon Sherbet
<p>This sounds so cool and refreshing – my only problem would be not eating the watermelon before I got the sherbet made!</p>
Source: Better Homes and Gardens, July 2011
Servings: 8 (1/2 cup) servings
Ingredient keywords: watermelon
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Fennel and Cucumber Salad
<p>From Peg: I worked at Turnbull Creek Farm last Thursday. The fennel is looking (and tasting) <em>fantastic</em> right now!</p>
Vegetarian!
Vegan!
Source: Fresh Harvest
Servings: 4
Ingredient keywords: fennel, cucumbers, sugar, salt, pepper, vinegar, oil, dill
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Fennel Coleslaw with an Herbed Vinaigrette
<p>Here at Wild Meadows Farm we have the advantage of meeting many different people who come to work and learn. Naturally they bring their favorite recipes to share with us and we quickly adapt them to use whatever we have growing on the farm. Feel free to replace the herbs with what you have available to you, and get creative with some of the other ingredients too. (For example, use Dijon mustard instead of plain yellow).</p>
<p>Hint: if you are looking for a salt-free option, you can always leave out the salt. If you like a salt-like flavor, adding tangy things will help (in this case, more lemon juice).</p>
Vegetarian!
Source: adapted from simplyrecipes.com
Servings: 4-6 servings as a side dish
Ingredient keywords: fennel, honey, lemon, oil, mustard, salt, mint, tarragon, leek
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Fennel Pesto
<p>This is a fun recipe that we created by opening the pantry and using what we found. Of course, we didn’t measure anything at the time, but we have tried to approximate the recipe so you can enjoy it too. Be sure to let us know if you find anything in your pantry that makes this pesto even better!</p>
<p>Be sure to try it with the leek pancakes or over pasta.</p>
Vegetarian!
Vegan!
Source: Wild Meadows Farm
Servings: serves 6
Ingredient keywords: leeks, fennel
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Fermented Kimchi
<p>Fermented Veggies are not only good but are so good for you!</p>
<p>1 head Napa cabbage, cored and shredded<br />
1 bunch of green onions, chopped<br />
1 cup carrots, grated<br />
1/2 cup daidon radish, grated<br />
1 tablespoon fresh grated ginger<br />
3 cloves garlic, peeled and minced<br />
1/2 teaspoon dried chili flakes<br />
1 tablespoon sea salt<br />
4 tablespoons whey* (or use additional 1 T salt instead)</p>
Source: Nourishing Traditions
Servings: 2 quarts
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Feta Cheese, Kale and Red Onions
<p>I make homemade feta cheese and always have lots of kale on hand so I thought I would try this out! Total time 30 minutes.</p>
Source: Food.com
Servings: 4 Servings
Ingredient keywords: kale, olive, onion, garlic, salt, broth, cheese
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Feta Turkey Burgers
<p>These incredible burgers are the result of throwing ingredients around in the kitchen and seeing what tasted good! :) I hope you’ll like them too.</p>
<p>As a note, you can replace the Ground Turkey with ground beef (found here on the market)f, ground buffalo (found here on the market), ground elk (also on the market), or just about any meat you can find. Also, the Feta Cheese can be replaced with blue cheese crumbles if you desire and the cheese quantity can be reduced if needed.</p>
Source: Dig In! Garden
Servings: 4
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Fiddlehead salad with sesame vinaigrette
<p>Unique and delicious salad of the spring season. Get fiddleheads while you can – they only last fresh a few weeks!</p>
Source: Chef Craig Vieira, Caribou Restaurant, Thunder Bay
Servings: 6
Ingredient keywords: fiddleheads, scallions, radish, salt, sesame, sesame, vinegar, tahini, soya, mirin, sugar, canola
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Fiddleheads with Garlic and Parmesan
<p>Fast and easy way to make delicious fiddleheads!</p>
Source: Jodi and Lily Belluz
Servings: 4-6
Ingredient keywords: fiddlehead, butter, olive, garlic, vinegar, salt, cheese
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Finnish Cucumber Salad
<p>This tasty dish is always a favorite at the meetings of the Jackson (Michigan) Scandinavian-American Society.</p>
Source: A traditional way to fix cucumbers in Scandinavia
Servings: 6-8
Ingredient keywords: yogurt, dill, sugar, vinegar, oil, salt, cucumber
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Flatbread Pizza Salad
<p>Adapted this recipe from one I found in the September 2009 Better Homes and Gardens magazine, and a homemade pizza crust recipe from another magazine. It was a <span class="caps">HIT</span> at our place. You can purchase an already made flatbread crust, or make from scratch like I did. Use whatever greens and fresh veggies you like…be creative!</p>
Source: Partly from September 2009 Better Homes and Gardens magazine, partly from my head!
Servings: 4-6 hungry people...6-8 less hungry people
Ingredient keywords: peppers, chives, Arugula
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Foil-baked Lemony Summer Squash
<p>This is an almost ridiculously simple but very delicious way to fix zucchini or other summer squash. It’s also a great addition to a grilled supper or a meal around the campfire.</p>
Vegetarian!
Source: Our own recipe
Servings: 4
Ingredient keywords: squash, olive, thyme, oregano, cheese
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Fresh Corn Cakes
<p>This is a wonderful way to use the fresh corn coming in as a different side dish/bread/vegetable. When you get tired of corn on the cob (imagine that <span class="caps">EVER</span> happening with the delicious corn we have at the market!!) you can scrape some off and try out this recipe…everyone seems to love it! You can purchase the corn, eggs, milk, butter, flour, cornmeal, peppers and cheese at the Main Street Farmers Market!</p>
Vegetarian!
Source: Southern Living 2008 with a touch or two from me!
Servings: Makes about 3 dozen
Ingredient keywords: corn, eggs, milk, butter, flour, cornmeal, cheese, jalapeno, salt, pepper
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Fresh Corriander(Cilantro) Chutney (Dhanya Chatni)
<p>Great to go along a spicy dish, a curry dish or for spread on some bread or a dip.</p>
Vegetarian!
Vegan!
Source: Recipes; the Cooking of India
Servings: 2 cups
Ingredient keywords: lemon, cilantro, coconut, onion, ginger, red/green, sugar, salt, pepper
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Fresh Dill Sandwich Spread
<p>A creative “—salad” sandwich spread; full variety of flavors to complement a good slice or two of fresh bread.</p>
Vegetarian!
Vegan!
Source: A fellow good food eater
Servings: 1-2
Ingredient keywords: celery, onion, onion, dill
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Fresh Green Beans, Fennel, and Feta Cheese
<p><span class="caps">INGREDIENTS</span>:<br />
1 pound fresh green beans, trimmed<br />
1 fennel bulb, cut into thin slices<br />
1/4 cup extra-virgin olive oil<br />
2 tablespoons chopped fresh basil leaves<br />
salt and pepper to taste<br />
1/4 cup crumbled feta cheese</p>
<p><span class="caps">DIRECTIONS</span>:<br />
1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.<br />
2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.</p>
<p>(All ingredients above, those often available at the Market are below.)</p>
Source: http://allrecipes.com/Recipe/Fresh-Green-Beans-Fennel-and-Feta-Cheese/Detail.aspx#
Servings: 4
Ingredient keywords: green, fennel, basil
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Fresh Microgreens Soup
<p>Want an alternative to the usual vegetable or chicken soup? This version is full of the virus fighting properties of garlic, onions, and chicken broth. And chock full of the vitamins, enzymes and good health producing properties of the vegetables as this version is not overcooked or microwaved. No msg!</p>
<p>This recipe incorporates microgreens from Mighty Micros.<br />
Jerusalem Artichokes from Mill Gap Farm.<br />
Kale from Leah Lake Farm.<br />
Cilantro from Royal Oaks Farm</p>
Source: Cristy Damron
Servings: 4
Ingredient keywords: sunnies, sprouts, kale, jerusalem, cilantro
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Fresh Mint Jelly
<p>This is another great use for fresh mint of any variety. Have fun and get creative with this one, try using Apple Mint, Pineapple Mint, or Orange Mint instead of the traditional Spearmint or Peppermint.</p>
<p>To double the recipe, use 1 full bottle of Certo.</p>
Vegetarian!
Vegan!
Source: http://www.cooks.com/rec/view/0,1923,147176-248194,00.html
Servings: Number of jars of jelly made determined by size of jars used.
Ingredient keywords: Mint, Water, Lemon, Sugar, Certo
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Fresh Mint Kisses
<p>Oh-so-simple, tasty, and gluten-free — it’s hard to beat these airy meringue cookies. Furthermore, they are guilt-free — According to Cooking Light magazine, they have only 31 calories per serving. Pair them with ice cream to dress up a simple dinner, or make them a few days ahead for a special occasion. Delicious as a “base” for chopped, sugared fruit such as strawberries, raspberries, or peaches.</p>
Vegetarian!
Source: Cooking Light magazine, April 2007.
Servings: over 100 kisses (18-20 servings)
Ingredient keywords: egg, mint
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Fresh Mint Sauce
<p>This recipe is for a delightful sauce to be served over Roast Lamb.</p>
<p>See listing for recipe for Tarragon Wine Vinegar.</p>
Source: http://www.cooks.com/rec/view/0,1930,146178-250195,00.html
Servings: Serve over Roast Lamb
Ingredient keywords: Mint,, Sugar, Vinegar
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Fresh Mint Tea Juleps
<p>By mid summer, the mint in most gardens has grown knee-high and is threatening to take over. Don’t panic—harvest a few armloads and turn the bounty into a refreshing drink. Plan on making a couple of batches, both with and without alcohol: Adults will swoon over the smooth, bourbon-laced juleps; kids will enjoy the lightly sweetened herbal tea all on its own.</p>
<p>Cooks’ note: Mint tea can be made 2 days ahead and chilled.</p>
Vegetarian!
Vegan!
Source: http://www.epicurious.com/recipes/drink/views/Fresh-Mint-Tea-Juleps-354229
Servings: Makes 8 drinks
Ingredient keywords: Water, Mint, Sugar, Bourbon
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Fresh Salsa
<p>A delicious salsa recipe made with fresh, local ingredients. Featured at the Mainstreet Farmers Market for the <span class="caps">TASTE</span> OF <span class="caps">MEXICO</span>!</p>
Source: Vikki Lee
Servings: 1 medium bowl
Ingredient keywords: onion, garlic, tomato, jalapeno, bell, cilantro, cayenne
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Fresh Salsa Verde
<p>There are many ways to make salsa verde (green salsa), but our Mexican daughter-in-law makes it very simply, like this. It is simply delicious served as a dip with corn chips, as a relish, or as a topping for veggies or meat dishes.</p>
Vegetarian!
Vegan!
Source: Martha Valencia Matthews
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, pepper, cilantro, lime, garlic, salt
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Fresh Tomatillo Salsa
<p>An interesting change from tomato salsas. A tangy flavored green salsa</p>
Source: Shoestring Acres Market
Servings: makes ~3 cups
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Fresh Tomato Salsa With Papalo
<p>Papalo (“Pop-ah-low”) is the uniquely flavored “secret ingredient” in classic Central and South American tomato salsas. An assertive herb, it lends a flavor similar to cilantro plus lime. Try it wherever you’d use those flavors, such as this simple salsa recipe from the interesting site, appalachianfeet.com. Every post in this blog is a green living “How To” that can be applied to your own life. The primary focus is local food and growing in the varied altitudes of the southeastern mountains and foothills.</p>
Vegetarian!
Vegan!
Source: http://www.appalachianfeet.com/2010/05/07/how-to-grow-and-use-papalo-wrecipes/
Servings: Depends on how you use it.
Ingredient keywords: tomato, onion, lime, jalapeno,, papalo, papalo
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FRESHLY GROUND CORN MUFFINS
<p><span class="caps">EASY</span> <span class="caps">TASTY</span> <span class="caps">HEALTY</span> <span class="caps">CORN</span> <span class="caps">MUFFINS</span></p>
Source: BREAD BECKERS RECIPE COLLECTION
Servings: 12 MUFFINS
Ingredient keywords: CORN, SALT, SODA, BAKING, MILK, EGG, OIL, HONEY, CHEESE, CORN
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Fridge Scapes
<p>A solution to too many garlic scapes: preserve them for later use.</p>
Vegan!
Source: adapted from a recipe at snowflakekitchen.wordpress.com
Servings: up to you
Ingredient keywords: vinegar, garlic, red, basil
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Fried Alligator
<p>A Quick, easy and very tasty Alligator recipe. Allow 4 ounces of Alligator per preson</p>
Source: www.FL-Seafood.com
Servings: 4 Servings
Ingredient keywords: Alligator, Egg, Flour, Seasoning
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Fried Green Tomatoe BLT
<p>Here’s a new twist on the classic <span class="caps">BLT</span>!</p>
Source: Taste of the South's Collector's Issue - Southern Favorites
Servings: 4 sandwiches
Ingredient keywords: tomatoes, bread, lettuce
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Fried Green Tomatoes
<p>Better than Mom’s.</p>
Source: Food Network
Servings: 4 servings
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Fried Okra and Potatoes
<p>Do you love fried okra and fried potatoes? Try them together. Yum!</p>
Vegetarian!
Source: Not sure where I read about this - in a magazine probably.
Servings: 4 servings
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Fried Okra Salad
<p>If your lucky, you’ve got some okra stashed away in the freezer and won’t have to wait until summer to try this recipe. Judy Sharpe says it’s the best!</p>
Source: Paula Deen's Magazine May/June 2008
Servings: Depends on how hungry everyone is.
Ingredient keywords: okra, tomatoes, bell, green
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Fried Stuffed Mushrooms
<p>This recipe is from a friend of mine that is passionate for cooking. You can follow her at http://auntdskitchen.blogspot.com</p>
Source: Aunt D's Kitchen - http://auntdskitchen.blogspot.com
Servings: Serve as an appetizer
Ingredient keywords: mushrooms, bacon, eggs
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Frittata with sausage, potatoes and greens
<p>A frittata is like a cross between a quiche and an omelet. It has no crust, but it is heavier and cheesier than an omelet. Makes a hearty brunch. Using ingredients from the SRMarket,I invented this frittata based on a similar one made by my son-in-law Mark.</p>
Source: Mark Rimple & Kathy Ferris
Servings: 4-6, depending on how hungry you are
Ingredient keywords: potato, onion, sausage, pepper, kale, eggs, bread
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Frozen Mint Lemonade
<p>Quick and easy, and enjoyed by all ages. This is a great healthy alternative to those frozen slushies with their artificial colors and flavors. (For an adults-only party, it also makes a great cocktail; just add 2 oz. of vodka or rum.)</p>
Vegan!
Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it.
Servings: 6
Ingredient keywords: lemon, mint
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Fruit Crisp
<p>This is from Michael at Little Doo’s, with a few variations for in season or frozen fruit. In summer we use fresh fruit, in winter, frozen. I just adjust as needed. Goes great with whipped cream, ice cream or both :)</p>
Vegetarian!
Source: The Best of Little Doo's Cookbook
Servings: Makes 1 large and 1 smaller
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Garlic Dill Bread
<p>From a great recipe book, a simple bread with rich, complex flavor.</p>
Vegetarian!
Vegan!
Source: Vegan Diner: Classic Comfort Food for the Body and Soul by Julie Hasson
Servings: 3-4
Ingredient keywords: dill, garlic
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Garlic ice Cubes
<p>With our large crop of fresh garlic, I racked my brains to figure out how to preserve its freshness over the winter. Went to Amazon and found silicon trays that make tiny cubes. Sure enough, somebody else said she was freezing roasted garlic with those trays. My idea is a little different. I want it fresh.</p>
Vegetarian!
Vegan!
Source: Kathy Ferris
Servings: depends
Ingredient keywords: garlic
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Garlic Insect Repellent
<p>This will really keep ticks, mosquitoes, and most other bugs away from you, also keeps away family and friends.</p>
Source: Kathy Ferris
Servings: NA
Ingredient keywords: garlic
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