Greek Honey Cake
<p>In honor of our Taste of Greece Celebration at the Mainstreet Farmers Market!</p>
Source: Becky Larson and the GSU Department of Health and Kinesiology
Servings: 12
Ingredient keywords: butter, milk, honey, egg
View This Recipe
Greek Kale Salad with Pita Wedges
<p>A delicious way to serve cooked greens in the summer… Localharvest.org posted this recipe online back in 2009, noting that “this would be a good recipe for people who haven’t yet fallen in love with kale. The strong flavors of the feta and olives, combined with the acid of the lemon juice, set the kale’s flavor to the background.” You can cook the kale early if you wish, but dress the salad just before serving it, because the flavors are freshest then.</p>
Vegetarian!
Source: Adapted from www.foodandwine.com, submitted to Local Harvest by Tana Comer of Eaton's Creek Organics in Joelton, TN.
Servings: About 4, depending on their appetites
Ingredient keywords: kale, lemon, tomato, olives, cheese, pita, olive
View This Recipe
Green Beans with Vidalia Onions and Red Peppers
<p>This recipe would be perfect with Jade Beans.</p>
Source: Taste of the South's Collector's Issue - Southern Favorites
Servings: 4
Ingredient keywords: green, onions, bell
View This Recipe
Green Chile Rice Casserole
<p>This recipe came from Maura White when purchasing their roasted New Mexican chiles.</p>
Vegetarian!
Source: Maura White - Double Bar Star Farm
Servings: Serves four
Ingredient keywords: onion, chile
View This Recipe
Green Chile Stew
<p>This recipe came from Maura White when purchasing their roasted New Mexican chiles.</p>
<p>For this recipe, choose either the beef or the pork but they are optional ingredients too so this could be a vegetarian meal.</p>
<p>This recipe is also suited for a crock pot.</p>
Source: Maura White - Double Bar Star Farm
Servings: Serves four to six
Ingredient keywords: chile, onion, garlic, oregano, roast, pork
View This Recipe
Green Garlic Mayonnaise
<p>This is something we’ve just started making since we got our own laying hens. Make sure you trust your egg source before eating raw eggs.</p>
<p>Fresh mayo only keeps for 3 or 4 days in the fridge. You can easily divide this recipe in half and just use one egg. When I make mayo with one egg, I use a blender instead of a food processor.</p>
<p>It makes a great veggie dip or salad dressing.</p>
Source: This recipe came off the web somewhere, but I don't remember the site.
Servings: This will make a lot of mayo.
View This Recipe
Green Lemonade
<p>This is a juicing recipe that can be changed up to suit what you have on hand. The lemon cuts the “green” taste. Romaine and/or celery’s mild flavor balances the strong flavors in the Kale. Cabbage, collard greens etc can be used in place of the Kale. My 6 year old granddaughter will drink this.</p>
Vegetarian!
Vegan!
Source: "The Raw Food Detox Diet" by Natalia Rose
Servings: Makes 1 serving
Ingredient keywords: Romaine, Kale, Apples, Lemon, Ginger
View This Recipe
Green Peas with Crispy Bacon
<p>Tips from the Market: Fresh English peas from Mr. Hayburn’s Farm are available and a treat! For freshest flavor, use within 2 -3 days.</p>
Source: Southern Living Farmers Market Cookbook
Servings: 10 - 12 servings
View This Recipe
Green Smoothie
<p>I used my recipe book but changed them to meet how I would fix them. I use a BlendTec blender—which totally blends everything.</p>
Vegetarian!
Vegan!
Source: Debbie Powell
Servings: ?
View This Recipe
Grilled Asparagus
<p>Prep time: 15 minutes<br />
Cook time: 7 minutes</p>
Vegetarian!
Source: Greg McDonald - my son-in-law
Servings: 4
View This Recipe
Grilled Eggplant
<p>Easy, quick and yummy!</p>
Vegetarian!
Source: Vista Marketplace Cookbook
Servings: Serves 6
Ingredient keywords: eggplant
View This Recipe
Grilled Eggplant Pepper Salad
<p>Grilling is my favorite road to take with Eggplant. It enhances the vegetable’s meaty and smoky nature. I’m also more than happy to invite Peppers on the trip. This dish is traditionally Mediterranean, and I think this specific recipe is slightly North African.</p>
Vegetarian!
Vegan!
Source: "The New York Times":http://www.nytimes.com/2010/07/20/health/nutrition/20recipehealth.html?_r=1&ref=peppers
Servings: A big bowl's worth
Ingredient keywords: Eggplant, Peppers, Peppers
View This Recipe
Grilled er' Roasted Okra
<p>For a long time, okra’s been pigeon-holed as an exclusively fried vegetable. I don’t know that I had it any other way for the first 24 years of my life, ‘cept snuck into a gumbo or stew. It wasn’t until last summer, after meeting Kelly Carney of North Pulaski Farms, that I saw okra’s true potential. Eating it straight up. Eating it roasted. Eating it grilled. I don’t know why tomatoes hold the spotlight as the Southern summer vegetable. To me, it’s okra. In Kelly’s own, loose words, its the vegetable that you heat and beat up to get growing. What’s more Southern than that?</p>
Vegetarian!
Source: Table talk
Servings: 4
Ingredient keywords: Okra
View This Recipe
Grilled Garlic Scapes
<p>Grilled Scapes</p>
<p>Another great, and very different, way to prepare garlic scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes.</p>
Source: Merry
Servings: varies
View This Recipe
Grilled Goat Chops or Lamb Kabobs Gyro-Style
<p>Goat chops and lamb kabobs taste lovely marinated in Gyro-style herbs and grilled.</p>
<p>We grilled and ate outside yesterday evening while we enjoyed the cool evening air; the vote was two “yums” up for this flavorful meat.</p>
Source: Laura's Home Cooking
Servings: Serves 4 - 6
Ingredient keywords: goat,
View This Recipe
Grilled Green Beans
<p>A great, simple way to cook green beans! You can grill them in big batches and work your way through them over a week. I don’t know if you’ve noticed, but we have a lot of green beans to contend with at the moment.</p>
Vegetarian!
Source: Michael Rhulman @ruhlman.com
Servings: A lot
Ingredient keywords: Green, Garlic, Red, Cumin, Lemon
View This Recipe
Grilled Lamb Kabobs
<p>Spicy lamb kebabs, a side of rice, and perhaps a drizzle of yogurt sauce complete this summer spread.</p>
Source: lambrecipes.org
Servings: varies
Ingredient keywords: ground, cilantro, onion
View This Recipe
Grilled Okra and Tomatoes
<p>A very simple, delicious alternative to fat-laden fried okra, this recipe is especially good for those nights when you are grilling other items for supper. Make your life easier, though, and if you don’t have a grill basket, go get one immediately. You’ll be surprised to find how much more often you grill veggies if you never have to deal with them falling through and going up in flames!</p>
Vegetarian!
Vegan!
Source: Cookin' Southern Vegetarian Style, by Ann Jackson.
Servings: 4-5
Ingredient keywords: okra, oil, tomato
View This Recipe
Grilled Romaine
<p>If you’ve never tried grilling your salad, you certainly should! A little olive oil, a little salt, and a minute on the grill and you’ll have crisp greens with crunchy grilled flavor. You will be amazed how much romaine one person can eat when it’s prepared this way! Different and fun!</p>
Vegetarian!
Source: Kathy & Beth
Servings: One head of romaine will feed 1 or 2 people
Ingredient keywords: romaine, olive, salt, pepper, croutons, Parmesan
View This Recipe
Grilled Spicy Lamb Burgers
<p>I found this recipe on the internet and it was perfect for Clover Creek ground lamb and Ziegenwald feta.</p>
Source: All recipes.com
Servings: 4 burgers
View This Recipe
Grilled Stuff Pork Chops
<p>I receive emails from the America’s Test Kitchen and this recipe was the featured recipe of the week.</p>
<p>From their email:"Americans are fickle about pork. We insist on the leanest meat possible but then complain when it tastes and chews like shoe leather. Brining is a good way to combat dryness and deeply season the meat, but this trick takes far too long for a quick weeknight meal. We found that we could achieve those same goals by stuffing pork chops with moist, flavorful ingredients while the grill was heating up. "</p>
Source: Cook's Country - Recipes that Work - http://www.cookscountry.com/default.asp
Servings: Serves four
Ingredient keywords: onion, pork
View This Recipe
Grilled Vegetable Ratatouille
<p>This is a great recipe to take advantage of all of the fresh eggplant, squash and onions and peppers in the market right now. Fire up the grill, sip on a white sangria (full of peaches and berries from the Market, ofcourse!) while you grill this delicious dish!</p>
Vegetarian!
Source: Cook's Illustrated
Servings: 6-8
Ingredient keywords: onion, eggplant, squash, bell, tomatoes, olive, sherry, basil, thyme, garlic
View This Recipe
Grilled Yogurt-Mint Lamb Chops
<p>It may seem too early to grill, but with the warm weather this week I thought this recipe might get us ready for spring. Mint Jelly is always good to serve with lamb</p>
Source: Cookthink - http://www.cookthink.com
Servings: Serves 2 - 4
Ingredient keywords: yogurt, mint, lamb, mint
View This Recipe
Grits with goat cheese, honey and shiitake mushrooms
<p>This dish was prepared by Jacob Berry, sous chef at Bistro 105 and our guest chef at the market June 25th, 2011. Even folks who said they didn’t like grits thought this was wonderful!</p>
<p>Jacob cooked with these ingredients from the market:<br />
Stone ground grits from Shell Mill<br />
Plain goat cheese from Ziegenwald Dairy<br />
Shiitake Mushrooms from Salamander Springs Gardens<br />
Fresh Rosemary from Bowers Farm</p>
<p>Jacob used bacon fat to carmelize onions in this recipe—but you can make this vegetarian by substituting oil or butter.</p>
Vegetarian!
Source: Jacob Berry, sous chef of Bistro 105
Servings: 8-10 as a side dish
Ingredient keywords: grits, onion, bacon, milk, goat, honey, shiitake, olive, garlic, rosemary
View This Recipe
Ground Cherry Pie
<p>A simple and delicious recipe for an unusual Mennonite pie.</p>
Vegetarian!
Source: Allrecipes.com
Servings: 8
Ingredient keywords: ground, pie, fruit, ground
View This Recipe
Ground Cherry Pie
<p>A simple and delicious recipe for an unusual Mennonite pie.</p>
Vegetarian!
Source: statesboromarket2go.locallygrown.net and Allrecipes.com
Servings: 8
Ingredient keywords: ground, flour, flour
View This Recipe
Guacamole
<p>Hispanic dip for corn chips.</p>
Vegetarian!
Vegan!
Source: Kathy's kitchen.
Servings: 4 - 6
View This Recipe
Guacamole
<p>A traditional and delicious dip, guacamole is also served as a side with various meals.</p>
Vegetarian!
Vegan!
Source: Family recipe
Servings: Varies greatly
Ingredient keywords: avocado, onion, chiles, tomato, lime/lemon, garlic
View This Recipe
Guacamole Goat Cheese Toasts
<p>Tips from Market at Dothan: try The Bread Lady’s wheat or sourdough breads with Bulger Creek Goat Cheese available at Farmer’s Daughters</p>
Source: Southern Living Farmers Market Cookbook
Servings: 10
View This Recipe
Guinea fowl with garlic and rosemary served with bruschetta
<p>This recipe is good for chicken or guinea. It takes less than 30 mins preparation time and about 30 mins to 1 hour cooking time.</p>
Source: BBC Food Recipes
Servings: Serves 4
Ingredient keywords: guinea, seasonings, flour, olive, garlic, seasonings
View This Recipe
Gyros with Radish Tzatziki
<p>This is a recipe which uses a lot of fresh herbs and a boneless leg roast of lamb.</p>
<p>Ingredients<br />
Lamb Marinade and Basting Mixture: <br />
2 cups white wine <br />
1/2 cup freshly squeezed lemon juice <br />
1/2 cup olive oil <br />
8 cloves garlic <br />
Zest of 1 lemon <br />
Leaves from 3 large sprigs oregano, plus more for serving <br />
Leaves from 3 large sprigs rosemary <br />
Freshly ground black pepper <br />
1 boneless leg of lamb (about 4 pounds) <br />
Kosher salt</p>
<p>Flatbread or pita pockets, warmed on the grill, for serving <br />
Grilled Plum Tomatoes, recipe follows <br />
1 cup Vinaigrette, recipe follows <br />
Radish Tzatziki, recipe follows <br />
Directions<br />
For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.</p>
<p>One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.</p>
<p>Preheat a gas or charcoal grill with a rotisserie attachment to high heat.</p>
<p>Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer’s directions. Roll up and tie with butcher’s twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.</p>
<p>Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.</p>
<p>Grilled Plum Tomatoes: <br />
8 plum tomatoes, ends removed, sliced into very thick rounds <br />
Canola oil, for grilling <br />
Salt and freshly ground black pepper <br />
Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.</p>
<p>Vinaigrette: <br />
6 tablespoons red wine vinegar <br />
2 tablespoons freshly squeezed lemon juice <br />
2 tablespoons Dijon mustard <br />
1 tablespoon clover honey <br />
Salt and freshly ground black pepper <br />
1 cup extra-virgin Greek olive oil, plus more for drizzling <br />
Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.</p>
<p>Radish Tzatziki: <br />
3/4 cup finely grated radish <br />
1/4 small red onion, finely grated <br />
3/4 cup Greek yogurt <br />
3 cloves garlic, finely chopped <br />
2 tablespoons chopped fresh dill <br />
1 teaspoon lemon zest <br />
1/4 teaspoon kosher salt <br />
1/4 teaspoon freshly ground black pepper <br />
Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.</p>
<p>Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.</p>
Source: Food Network--Bobby Flay
Servings: varies
View This Recipe
Habanero Peach Glazed Pork Loin
<p>This recipe works for free range chicken or beef too. You can also use the glaze on a roast to marinate the meat. It makes it fork tender and moist.</p>
Source: Kate Hutsenpiller
Servings: 4
View This Recipe
Hair Rescue Mask
<p>This is a great conditioning hair mask for repairing dry, damaged hair especially during the winter months. It will help revive lackluster hair, from your scalp to the ends of your hair. (Yield: 5 ounces)</p>
Source: EcoBeauty -- Scrubs, Rubs, Masks, and Bath Bombs for You and Your Friends" author Janice Cox shares some of her favorite recipes to soothe dry winter tresses.
Servings: Yeilds 5 oz.
Ingredient keywords: Yogurt, Olive Oil, peppermint, Rosemary
View This Recipe
Han Burgers
<p>Fun, easy recipe for kids to get into. "Han Solo is generally right-handed, but is known to fire a ketchup blaster with his left hand. (Condiments always taste better when blasted onto one’s food.)</p>
Source: Star Wars Cookbook by Robin Davis
Servings: 4
Ingredient keywords: ground, salt, pepper, sauce, tomato, whole, greens, pickles
View This Recipe
Harissa
<p>Harissa is the prevailing condiment of most of N. African cooking, it originated in Tunisia. Harissa is a hot chile paste,and has additional uses; meat rubs,and in stews, couscous, pastas or soups. It will store refrigerated for about a month. Depending on the heat level desired, either use hot chiles such as cayenne, de arbol, kung pao, serrano, or Tunisian baklouti, or milder varieties such as red NuMex chiles or Spanish piquillos.</p>
Vegetarian!
Source: About.com Middle Eastern Food
Servings: Depends on usage
Ingredient keywords: peppers, garlic, olive, coriander, caraway, cumin
View This Recipe
Hasenpfeffer
<p>I remember the first time my family ate the Easter bunny for Easter dinner. My Aunt Debbie wanted to make rabbit, but didn’t want to be the only one to eat it. I said I’d eat some. Why not? This was a long time before I raised rabbits, but my Dad hunted when I was little, and I remember my Great Uncle Bob used to raise rabbits. Debbie made Hasenpfeffer. Yummy sweet and sour goodness served over bunny shaped pasta. It was delicious!</p>
Source: http://wildvitalityrabbitry.blogspot.com/2013/03/eating-easter-bunny-hasenpfeffer.html
Servings: Serves 4
Ingredient keywords: onion, vinegar, water, sugar, lemon, rabbit
View This Recipe
Haymakers Punch
<p>Also called Switchel, this drink makes a good and healthful substitute for lemonade.</p>
Vegan!
Source: somewhere on the world wide web
Servings: 6 - 1 cup servings
Ingredient keywords: vinegar
View This Recipe
Healthy Breakfast Frittata
<p>Enjoy this tasty frittata recipe any time of the day. Serve with a large salad for a complete dinner meal.</p>
Source: the world's healthies foods (http://www.whfoods.com)
Servings: Serves 2
Ingredient keywords: onion, garlic, turkey, kale, eggs
View This Recipe
Healthy Breakfast Frittata
<p>A wonderful hearty meal for breakfast, lunch or dinner. Serve with a salad and impress your guests.</p>
Source: www.whfoods.org
Servings: 2
Ingredient keywords: Sausage, Kale, Eggs
View This Recipe
Healthy Granola Bars
<p>Healthy Granola Bars made with all natural ingredients with no preservatives. Store in frig to be on the safe side.</p>
Source: modified from a recipe by Nikki Dinki
Servings: 12 bars
Ingredient keywords: oats, nuts, dried, flour, brown, oil, salt, cinnamon, eggs
View This Recipe
Hearty Butternut Soup
<p>Hearty Butternut Soup</p>
<p>Thank you to Linda for this post!</p>
<p>With a few hundred pounds of squash in our basement, we have tried many variations of butternut soup, many of which got poured down the drain. The taste just wasn’t there or the texture was icky, to use the girls’ words. Today, I finally found a variation we all liked.</p>
Source: Courtesy of Linda Sleichter
Servings: Serves 4-6
Ingredient keywords: Butternut, onions, Carrots
View This Recipe
Hearty Minestrone Soup
<p>We call this a Stoup.( not a stew and too thick to call it soup) It is a hearty soup for cool rainy spring or fall evening and a must have for winter dinners. Serve with a Crusty bread and a simple salad. Leftovers are great for lunch or put stoup in Freezable canning Quart jars or in 1 gal Freezer bags and place in freezer for a quick fix on a busy day.</p>
<p>In this recipe many times I substitue the potatoes for, 1 turnip,diced or a large parsnip, diced and the Kale I use fresh Spinach leaves.</p>
<p>Prep and Cook time is about 35 min.</p>
Vegetarian!
Source: Sunset Magazine too many years ago.
Servings: 8 servings
Ingredient keywords: Onion, Italian, garlic, Potatoes,parsnip,turnip, carrots, kale,spinach,cabbage, Bread
View This Recipe
Hearty Potato Soup
<p>A warm welcome any day when the weather is cool!</p>
Source: Fox Glen Gardens
Servings: 8-10 servings (2-1/2 quarts).
View This Recipe
Heirloom Tomato Salad Caprice
<p>In the short, local tomato season, you need to use them while you’ve got them! This recipe features great tomatoes, and alot of them.</p>
Vegetarian!
Source: Chef Kurt Michael Friese Courtesy of Sustainable Table ®
Servings: 1 tomato per person
Ingredient keywords: tomato, basil, mozzarella, olive, salt, pepper
View This Recipe
Herb and Beer Braised Rabbit
<p>“Wild rabbit is delicious braised in a good beer with chicken stock and herbs.” — Leslie Sullivan</p>
Source: http://allrecipes.com/recipe/herb-and-beer-braised-rabbit/
Servings: 6
View This Recipe
Herb Roasted Farm Fresh Chicken
<p>This is a flavorful, moist, delicious way to enjoy your favorite local chicken breast, thighs, or leg quarters preferably bone in with skin. Dark meat and white meat have virtually the same amount of calories contrary to popular belief. However, dark meat is richer in vitamins and good stuff.</p>
Source: Jeremiah Womble
Servings: 4
Ingredient keywords: chicken, sage, basil, thyme, oregano
View This Recipe
Herbal Lemonade
<p>Lemonade with an herbal twist, for flavor excitement or nutritive/health-giving properties of the herbs.</p>
Vegetarian!
Source: somewhere on the world wide web
Servings: 16
Ingredient keywords: honey, herbs
View This Recipe
Herbed Goat Shanks
<p>You can save washing a pan by wrapping these flavorful shanks in foil.</p>
Source: Getting Your Goat page 8
Servings: Serves 2 or 4 depending on the size of the shanks!
View This Recipe
Herbed Zucchini Soup
<p>This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.<br />
Serves: 4 Edit<br />
Total Time: 20 min<br />
Prep Time: 5 min<br />
Cook Time: 15 min</p>
Source: EatingWell.com
Servings: 4
Ingredient keywords: chicken, zucchini
View This Recipe
Hillyrock Steakburger Meatballs
<p>A wonderful and tasty recipe for those cold winter nights. Enjoy!</p>
Source: Hillyrock Farm
Servings: Makes about 44 meatballs
Ingredient keywords: eggs, steakburger
View This Recipe
Holiday Candied Acorn Squash
<p>Forget the candied yams! Give this Northwestern Ontario taste a try…</p>
Vegetarian!
Source: Jodi's Kitchen
Servings: 4-6 servings
Ingredient keywords: acorn, maple
View This Recipe
Holiday Garlic & Rosemary Roasted Baron of Beef
<p>Think of a Baron of Beef from a local beef producer as the showcase of a great holiday feast instead of a trucked-in turkey.</p>
Source: Jodi Belluz
Servings: up to 15 people
Ingredient keywords: Baron, garlic, rosemary
View This Recipe
Homemade Cranberry Juice
<p>Homemade Cranberry Juice: Sweet but not too sweet</p>
<p>Why homemade?</p>
<p>Homemade is everything when it comes to fruit beverages. These days you see a lot of factory-made fruit juice products lined up on grocery shelves—powdered fruit juices, canned fruit juices, sweetened fruit juices, instant fruit juice—but are these as healthy as your regular homemade unsweetened fruit juice? The answer is NO. These fruit sodas aren’t as healthy as drinking a freshly-squeezed homemade fruit juice, at least not by a mile.</p>
<p>The same is true with homemade cranberry juice. Drinking freshly-squeezed cranberry juice everyday is healthier and does a lot of good stuff for the body. Powdered or instant cranberry juices have too much sugar in them. Fruit sodas, on the other hand, are mixed with caffeine, and you’d end up getting addicted to it and drinking more sodas. There goes your “One fruit juice a day keeps the doctor at bay” diet.</p>
<p>The sweet tart-like taste of cranberry juice is what sets it apart from other fruit juices. It’s easy to prepare, too—shouldn’t take anyone more than a couple of minutes. So why not give it a shot? Here’s how:</p>
<p>Nutritional values of unsweetened cranberry juice</p>
<p><span class="caps">ORDER</span> <span class="caps">LOCAL</span> <span class="caps">CRANBERRIES</span> <span class="caps">FROM</span> <span class="caps">THIS</span> <span class="caps">MARKET</span> <span class="caps">HERE</span> <a href="http://weare.locallygrown.net/market/index/57611">http://weare.locallygrown.net/market/index/57611</a></p>
Vegetarian!
Vegan!
Source: http://cranberryjuice.com/homemade.html
Servings: small pitcher
View This Recipe
Homemade Granola
<p>Making up a batch of this healthy staple today, as I have more or less continuously since the 1970s, it occurred to me that I should share the recipe.</p>
<p>This is one of our family’s staples for breakfast (mixed with homemade yogurt and topped with a pile of chopped fresh fruits), and makes a tasty,healthy topping for cobblers and pies… It’s very adaptable, easy to whip together, and a good source of vitamins, fiber, and heart-healthy fats. (The wheat germ adds vitamin E and folic acid, but for a gluten-free variation, it can simply be eliminated without affecting the final product. Just reduce the hot water to 1/4 c.)</p>
<p>The amounts may seem large, but they work out to use entire packages of things if you don’t have a way to buy them in bulk, and the recipe makes just enough granola to fill two 13×9 pans for toasting it, thus using the oven most efficiently. Don’t worry, the granola stores beautifully, but it’s also yummy and will go fast!</p>
Vegetarian!
Vegan!
Source: My own recipe
Servings: About 25 one-cup servings
Ingredient keywords: oats, wheat, pumpkin, sunflower, nuts, molasses, oil
View This Recipe
Homemade Granola
<p>This is a wonderful granola recipe made from almost all <span class="caps">CSA</span> Farmer’s Market ingredients. Stay away from unhealthy preservatives and make your own—its amazing!</p>
Vegan!
Source: Adapted from Briel Driscoll - http://www.spaceenergymotion.com/1/post/2012/02/red-berry-and-chocolate-granola-recipe.html
Servings: 8-10
Ingredient keywords: Oats, salt, vanilla, flour, honey, oil, fruit, nuts
View This Recipe
Homemade Ketchup
<p>I watching a cooking channel and came across a segment by Jamie Oliver about making your own ketchup. Not likely something your kids will like but certainly for the adults with a more open pallet.<br />
You can certainly tweek the recipe if there are items you do not want to use or have in your cupboard.</p>
Vegetarian!
Source: From Jamie Oliver's cooking show
Servings: About 1 pint
Ingredient keywords: tomato
View This Recipe
Homemade Mexican-style Salsa
<p>I found this recipe online by chance, tried it, and haven’t been able to eat store-bought since!! It’s healthy, all-natural, delicious, and easy to make!</p>
Vegetarian!
Vegan!
Source: Online Blog
Servings: 5-6 cups
Ingredient keywords: tomato, onion, jalapeno, garlic, cilantro, lime, olive, salt
View This Recipe
Homemade Salsa Sauce
<p>I tried this recipe at a friends house and it is so much better than what you will ever buy in the stores.</p>
Vegetarian!
Vegan!
Source: My friend Rocky & Maryanne
Servings: about 7 1 quart jars
Ingredient keywords: green, white, chopped, chopped, minced
View This Recipe
Honey Baked Ham
<p>This is a nice way to use our perfect sized uncured hams. I found the recipe online and tries it out. It was fantastic.</p>
Source: modified from food.com
Servings: based on ham size 6-8
Ingredient keywords: ham, honey, pepper
View This Recipe
Honey Cake
<p>Sounds very good!</p>
Source: Jon
Servings: depends on how big you like your slice
View This Recipe
Honey Hair Pack
<p>Honey and molasses are both natural humectants, meaning they attract and hold on to moisture. They are also excellent ingredients to use in creating your own conditioning hair pack to help combat dry winter hair. (Yield: 4.5 ounces)</p>
<p>Ingredients<br />
1/2 cup honey or molasses<br />
1 tablespoon almond oil</p>
<p>Directions<br />
Stir the honey and oil together until well mixed. Then apply the entire mixture to clean, damp hair and massage into your strands and scalp. Put on a shower cap or cover your hair with plastic wrap and leave the treatment on for 20 minutes. Shampoo and condition as usual.</p>
Source: EcoBeauty -- Scrubs, Rubs, Masks, and Bath Bombs for You and Your Friends" author Janice Cox shares some of her favorite recipes to soothe dry winter tresses.
Servings: 3oz, one treatment.
Ingredient keywords: Honey, Oil
View This Recipe
Honey Pickled Kohlrabi
<p>Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it:</p>
<p>Deeply and surprisingly delicious <br />
Effortless to make <br />
Aids digestion (it’s fermented)</p>
Source: Rebecca Wood - The New Whole Foods Encyclopedia
Servings: 4-6
View This Recipe
Honey Roasted Peanut Butter
<p>I recently discovered how economical and <span class="caps">EASY</span> it is to roast my own peanuts and make peanut butter!! <span class="caps">AND</span> it tastes <span class="caps">SOOO</span> much better than commercial peanut butter.</p>
Source: American Peanut Shellers Association (roasted peanuts) and Angela Haselton
Servings: Yield: 1 cup
View This Recipe
Honeyed Carrots with Fresh Dill
<p>A great and easy way to make sweet, delicious carrots</p>
Source: adapted from Real Simple Magazine
Servings: 8
Ingredient keywords: carrots, olive, honey, salt, dill
View This Recipe
Horse-Radish Lemon Pepper Sunchokes
<p>This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.</p>
Vegetarian!
Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant
Servings: This makes about 2 quarts of pickles
Ingredient keywords: Jerusalem
View This Recipe
Horseradish Applesauce
<p>A piquant sauce to spoon over a roast.</p>
Source: About.com Home Cooking
Servings: Covers a medium size roast or 4 individual plates.
Ingredient keywords: horseradish
View This Recipe
Hot Pepper Jelly-Glazed Pork Chops
<p>This recipe will allow you to add a little bit of spice to your pork chop recipe.</p>
Source: Mainstreet Farmers Market Gift Cards
Servings: 2 servings
Ingredient keywords: Pork, Olive, Salt/Pepper, Pepper
View This Recipe
Hot Tomato Salsa
<p>From The Complete Vegetable Book</p>
Vegetarian!
Vegan!
Source: Clare Connery The Complete Vegetable Book
Servings: makes 1-1/4 cups, enough to serve 4
View This Recipe
How to Cook Lamb
<p>This recipe includes three recipes for leg of lamb and a description of the various cuts of lamb.</p>
<p>*Lamb roasts may be substituted for the leg of lamb.</p>
<p><span class="caps">SPRING</span> <span class="caps">LEG</span> OF <span class="caps">LAMB</span></p>
<p>In the refrigerator; soak leg of lamb overnight in a pan of brine (cold water, 3 tablespoon salt, 1 teaspoon black pepper, one clove of garlic, 1 sliced onion, 1/2 teaspoon thyme.) In the morning, remove only the lamb and rinse it (throw all the brine away,) put lamb into a covered roasting pan, rub with salt, paprika and black pepper. Add one sliced onion and brush lamb lightly with olive oil or with margarine. Add one cup water and roast until either medium rare but not above medium done. To brown, keep basting and uncover last ½ hour. Roast at 325-F. Medium Rare 145F / 63C, Medium 160F / 72C</p>
<p><span class="caps">ROAST</span> <span class="caps">LEG</span> OF <span class="caps">LAMB</span></p>
<p>Wash leg of lamb, then brush lamb lightly with olive oil, sprinkle with salt and pepper. Place in a roasting pan and add one teaspoon ground marjoram, one stick celery, one carrot, and one cup tomato juice. Roast in a preheated moderate oven (325-F.) Roast until either medium rare but not above medium done. During process of roasting, baste occasionally. Medium Rare 145F / 63C, Medium 160F / 72C</p>
<p><span class="caps">LEG</span> OF <span class="caps">MUTTON</span></p>
<p>Wash the meat and place in roaster. On top of meat rub with 1 tablespoon olive oil, add 2 clove of garlic well minced, ¼ teaspoon crushed marjoram, salt and pepper to taste. Add 1 large can of tomatoes. Cover roaster and roast at 325-F until either medium rare but not above medium done. Medium Rare 145F / 63C, Medium 160F / 72C. If roasting in a moderate oven it may not be necessary to add more liquid. Some pared potatoes may be added to roast about 1 hour before meat is tender.</p>
<p><span class="caps">ABOUT</span> <span class="caps">LAMB</span></p>
<p>Lamb meat taste is unfamiliar to many Americans simply because they did not grow up in households in which lamb was served. Americans trying lamb for the first time either enjoy the great taste or some simply dislike it.</p>
<p>Lamb is generally on the menu in some better US restaurants. Lamb is traditional in Arab Countries and even in France lamb is a popular dish.</p>
<p>Lamb is meat from sheep less than 1 year old. Most are brought to market at about 6 to 8 months old. Lamb is usually tender because it is from animals less than 1 year old. However, look for good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat should be pink and the fat should be firm, white, and not too thick.</p>
<p>There are five basic major (primal) cuts into which lamb is separated: shoulder, rack, shank/breast, loin, and leg.</p>
<p>The “rack” is the un-split primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts. A “lamb crown roast” is made by sewing two rib roasts together to form a circle or crown.</p>
<p>Chops can come from various primal cuts. “Loin” chops and “rib” chops are the most tender. Less expensive “blade” and “arm” chops (from the shoulder) and “sirloin” chops (from the leg) can be just as tender, but they are not as visually attractive because the meat is separated by bands of connective tissue.</p>
<p>The fell is the thin, paper-like covering on the outer fat. It should not be removed from roasts and legs because it helps these cuts retain their shape and juiciness during cooking. The fell has usually been removed at the market from smaller cuts, such as chops.</p>
<p>Defrost any ground frozen lamb or lamb chops in the refrigerator then bring the lamb meat to room temperature before cooking it. If you have a frozen leg of lamb, let it defrost in the refrigerator and allow it to age for one week before cooking. When cooking lamb, do not cook it above medium rare. There are recipes that call for the use of raw lamb, raw lamb is safe to consume as long as it has been constantly refrigerated at 38-40-F (4.C) and if frozen, thawed out in a refrigerator at that temperature until preparation.</p>
Source: recipehut.com
Servings: varies
View This Recipe
How to Hard Boil Fresh Eggs
<p>Folks say that fresh eggs do not hard boil well… actually, they boil fine, the problem is peeling the shell off without tearing up the white. Here is the secret to hard boiling fresh eggs…</p>
Vegetarian!
Source: Three Oaks Farm & Guest House
Servings: 12 per dozen eggs
Ingredient keywords: eggs
View This Recipe
How to prepare a Sirloin Tip Roast
<p>Sirloin Tip Roast is a delicious and tender meal when cooked correctly.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: depending on roast size
View This Recipe
Hungarian Kohlrabi Soup
<p>This recipe is from a little pocket-size cookbook (Hungarian Recipes) Pat Gall found in a Hungarian shop in Youngstown OH</p>
<p>To make things a little healthier, plain yogurt for the sour cream, and sometimes add other veggies, like broccoli. In fact, I’ve floated some shaved cheese and bacon bits on top of the bowl before serving.</p>
Vegetarian!
Source: Patricia Gall,
Servings: 4 servings
Ingredient keywords: kohlrabi, flour, parsley
View This Recipe
Hunter's Chicken
<p>This is a rich tasting chicken dish that tastes even better the next day. It is easy to customize & leave out the veggies your family doesn’t like. I often add celery, yellow squash, eggplant, etc. I’ve substituted Rotel, spaghetti sauce or chopped fresh tomatoes for the crushed tomatoes. I usually buy whatever chicken is on sale – thighs, whole cut-up, breasts, etc. I do think the dish has a better flavor if you use bone in chicken pieces. You can remove the skin if you want a leaner version. It’s also an easy way to ‘hide’ veggies from picky eaters. Just chop them small and they melt into the sauce. I also like adding a little wine if we have an open bottle to boost the flavors.</p>
Source: My aunt, Byrd Kelly.
Servings: 4 - 6
Ingredient keywords: Chicken, Olive, pepper, onion, mushrooms, squash, tomatoes, herbs, seasoning, pepper, wine
View This Recipe
Ice Cream Apple Topping - Sauteed Apples
<p>Our favorite warm topping on top of vanilla ice cream, also great with waffles or pancakes!</p>
<p>Prep time 5 minutes Cook time 15 minutes</p>
Source: Allrecipes.com
Servings: Serves 4-6 for topping
View This Recipe
Ikarian Potato Salad with Purslane
<p>A different potato salad that is colorful, tasty, healthy, and easy to fix in less than 30 minutes. For a “chef-ly” presentation, try layering the ingredients in a glass bowl, then dressing it (with much pomp and ceremony!)at the table.</p>
Vegetarian!
Vegan!
Source: http://www.foodandwie.com/recipes/ikarian-potato-salad-with-purslane
Servings: About 6
Ingredient keywords: potato, olive, vinegar, tomato, purslane, cucumber, onion, jalapeno, parsley, mint
View This Recipe
Indonesian Sweet Potato & Greens Soup
<p>Delightful wintery dish. Recipe adapted from the Sundays at Moosewood Restaurant Cookbook. You can freely substitute butternut squash or other winter squash for the sweet potatoes, and any greens work great.</p>
Vegan!
Source: Sundays at Moosewood Restaurant
Servings: 6
View This Recipe
Instructions included in The Bread Lady's Bread Mixes
<p>Making bread can be intimidating but I’ve tried to simplify the process with my step-by-step instructions. I’ve also made a video (found on my website thebreadladyllc.com), showing start to finish using my mixes.</p>
Source: This recipe was given to me by a friend. She tired of baking the bread, but 24 years, later, I'm still at it!
Servings: The mix makes 2 one-pound loaves.
Ingredient keywords: Canola
View This Recipe
Irish Stew
<p>A Saint Patrick’s Day classic that’s good any time. This recipe was originally developed by chef James Beard, then popularized by the Tabasco pepper sauce people. It’s great tasting, but so simple to prepare that a beginner can do it.</p>
Source: a booklet put out by the Tabasco pepper sauce company, years ago.
Servings: 4 to 6
Ingredient keywords: lamb, potato, onion, carrot, thyme, bay
View This Recipe
Irish/British Pickled Onions
<p>In the British Isles, pickled onions are practically a national treasure. There are hundreds of commercial varieties, and they are served with everything from fish and chips to meat pies. Here in the American South, we might more commonly serve them as a side to go with greens and cornbread, or as a replacement for the olive in a martini (technically, with the onion it’s a Gibson!). Onions are simple to pickle, and this recipe lends itself to a lot of variation, so consider the spices listed as just suggestions, but they’re a good place to start if you haven’t made pickles before. Then try malt vinegar, wine vinegar, or cider vinegar. Add chilies and garlic, or change to a Southeast Asian flavor by spicing them with coriander, lime, and ginger.</p>
Vegetarian!
Vegan!
Source: There is really no one recipe -- the secret is in knowing the technique -- but this is generally similar to one in the Ball Blue Book from about 1963.
Servings: variable-- 4 qts. of tiny pickling onions generally weighs about 3 lb. and will make about 7 pints
Ingredient keywords: onion, vinegar
View This Recipe
Italian Goat Skillet Dinner
<p>Great for a Week Night meal.</p>
Source: Grass Fed Goat Meat
Servings: Serves 4
View This Recipe
Italian Meatballs
<p>Who doesn’t love meatballs? Especially with our delicious local beef. They are so versatile. Serve them as an appetizer or with pasta as a main course.. I recommend a hearty, thick spaghetti like Buccanti #6. It is a hollow spaghetti noodle, which allows the juices in the sauce to be held tightly in the thin hollow tube. Really worth it. But don’t forget to make my Extra Veggie Marinara recipe to go along with these delicious round delights. Make extra because you know you love a good oven toasted meatball sub for a quick leftover lunch or diner.</p>
Source: My taste buds decided to create this one...
Servings: about (35) 1" meatballs
Ingredient keywords: beef, onion, oregano, thyme, egg
View This Recipe
Italian Roast
<p>Ingredients</p>
<p>1 roast – Grass Fed Beef- any kind of roast<br />
½ package Good Seasons Zesty Italian dressing mix<br />
1 envelope Lipton onion mushroom soup mix<br />
1 can cream of mushroom soup<br />
½ jar pepperoncini peppers (with ½ of the liquid)<br />
Instructions</p>
<p>Place roast in crock pot. Add all ingredients and cook on low all day.</p>
Source: from farmfresh.com
Servings: serves 4-8 depending on size of roast
View This Recipe
Italian Sausage Rigatoni
<p>A wonderful pasta dish that’s easy to make! Filled with sausage, rigatoni, red peppers, parsley and more! It will definitely make your mouth water!</p>
Source: Johnsonville kitchen
Servings: A perfect family meal
Ingredient keywords: sausage, Rigatoni, olive, garlic, pepper, sauce, parsley
View This Recipe
Italian Squash Medley
<p>This recipe was sent to Flying S Farms <span class="caps">CSA</span> customers.</p>
Vegetarian!
Source: Catherine Simmons from Flying S Farms
Servings: Serves 2-4
Ingredient keywords: squash, zucchini, tomato, onion, mushroom
View This Recipe
Italian Zucchini
<p>This recipe is almost impossibly easy and quick, but really deicious! Try it with any of the many good varieties of summer squash, too.</p>
Vegan!
Source: An easy family recipe
Servings: 4-5
Ingredient keywords: zucchini, garlic, green, olive, basil, tomato
View This Recipe
Jacqueline's Cabbage With Juniper Berries
I buy Juniper berries online, but this year I’ll try some I know to be growing on a tree in Clarkesville. When ripe, they are dark purple and about the size of small pearls.I think it’s best to pick them after the first frost.You can dry them and keep them in a glass jar. They last quite a while.
Vegetarian!
Source: I learned it from my neighbor in Scotland.
Servings: About 6-8 servings.
Ingredient keywords: butter, onion, garlic, Juniper, water, Cabbage, salt
View This Recipe
Jamaican Jerk Chicken with Cauliflower and Asparagus
<p>This oh-so-good (and healthy) dish is one that we make here at home quite often. It has a great flavor and is really easy to make at home.</p>
<p>Calories (per serving): 205<br />
Protein: 29g<br />
Carbs: 16g<br />
Cholesterol: 66mg<br />
Fiber: 3g<br />
Sodium: 1,444 mg</p>
Source: Now Eat This! by Rocco DiSpirito
Servings: 4
View This Recipe
Jan's Zucchini Bread
<p>A nice way to use zucchini squash that have grown a bit too large… the 4 cups of grated veggie in this recipe translates into just about a pound and a half of zucchini, but it makes two pretty loaves without any more work than making one. The loaves freeze beautifully, so eat one now and put the other away for later!</p>
<p>There are a lot of recipes for zucchini bread “out there”, but they generally are so full of white flour, white sugar, and oil that this probably offsets any health benefit provided by the zucchini that’s stuck in there. Over the years, I’ve been working at gradually making the basic recipe healthier, and this is what I’ve come up with. It’s tasty and relatively good for you the way it is now, but if you find you can improve it further, please share your variation with the rest of us! Just post it in the Comments section. (That’s the kind of thing it’s there for!)</p>
Vegetarian!
Source: My version, adapted from many different recipes
Servings: 2 generous loaves (9x5 pans)
Ingredient keywords: egg, honey, zucchini, nuts
View This Recipe
Jerusalem Artichoke Hummus
<p>This is a riff on traditional Middle Eastern hummus (usually made with garbanzo beans) that my friend Rianne and I came up with during a Thanksgiving cooking frenzy using Mill Gap Farm Jerusalem Artichokes.</p>
<p>Use at least 3 cloves of garlic unless you love garlic, then add 6 cloves.</p>
<p>This is a nice appetizer served with corn chips or pita bread and wine, or you can use it on sandwiches. Slather the hummus on bread with a slice or two of provolone cheese, roasted red peppers, red onions and lettuce.</p>
<p>Enjoy!</p>
Vegetarian!
Vegan!
Source: Patricia Kyritsi Howell, Blacks Creek, Rabun County
Servings: Appetizer for 6. Decadent splurge for 2.
Ingredient keywords: Jerusalem, tahini, water, cumin, garlic, sea, lemon, olive
View This Recipe
Jerusalem artichoke hummus.
<p>Quick and easy to make, this is a great version of hummus that is easily adjusted to your taste. The fresh sunchokes blend to a creamy texture and harmony with the other ingredients.</p>
Vegetarian!
Vegan!
Source: Adapted from a recipe by Patricia Kyritsi Howell
Servings: Serves 2-4
Ingredient keywords: sunchokes, tahini, oil
View This Recipe
Jerusalem Artichoke Soup
<p>Jerusalem artichokes are new to the Market so I had to find a recipe for them. Depending on the stock, this recipe can be vegetarian or gluten free.</p>
Source: Simply Recipes (http://www.simplyrecipes.com)
Servings: Serves 4
Ingredient keywords: onion, celery, garlic, jerusalem
View This Recipe
Jerusalem Artichoke Soup
<p>Simple and tasty — If you want to sound fancier, call it “Sunchoke Soup.” “Sunchoke” is the marketing name for these root vegetables, which come from a sunflower-like plant that is native to eastern North America. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though when it is cooked like this, the taste is similar. (Note: Although the original recipe calls for peeling sunchokes, this can be tedious and I suspect peeling loses nutrients. I just scrub them thoroughly and cut them into equal-sized pieces so they will cook evenly.)</p>
Vegetarian!
Vegan!
Source: Adapted from www.simplyrecipes.com
Servings: Serves 4.
Ingredient keywords: butter,, onion, artichoke, garlic
View This Recipe
JERUSALEM ARTICHOKES AKA SUNCHOKES
<p>Confession of a Food Network junky….I was watching Chuck’s Day Off (Chef Chuck Hughes) when I heard next up jerusalem artichokes….<span class="caps">HOOKED</span>.</p>
Vegetarian!
Vegan!
Source: Chuck's Day Off....Food Network
Servings: 2
Ingredient keywords: Sunchokes
View This Recipe
John’s Sweet Potato Fries
<p>…</p>
Vegetarian!
Vegan!
Source: John
Servings: 2 panfuls
Ingredient keywords: oil, sweet-potatoes, oil, salt, pepper
View This Recipe
Juicy Lamb Burgers
<p>Full of flavor and juice!</p>
Source: therecipehut.com
Servings: 8 burgers
Ingredient keywords: ground
View This Recipe
Kale and White Bean Soup with Sun-dried Tomatoes and Saffron
<p>Sun-dried tomatoes lend their deep, sweet flavor to this wonderful and easy-to-prepare soup, and fennel seeds and saffron add a little mystery.</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: 4 to 6
Ingredient keywords: garlic, onion, potato, carrot, parsnip, tomatoes, kale, beans
View This Recipe
Kale Chips
<p>For those who want healthier snacks – and those who want to eat kale but just can’t learn to like it.</p>
Vegan!
Source: somewhere on the world wide web
Servings: 5 servings
Ingredient keywords: kale
View This Recipe
Kale Chips
<p>Kale is a popular item right now so I went and found numerous recipes to share with everyone.</p>
Vegetarian!
Source: the world's healthies foods (http://www.whfoods.com)
Servings: Serves 2-4
Ingredient keywords: kale
View This Recipe
Kale Quiche
<p>Another delicious thing to do with all those greens. This recipe is among my top 5 for kale dishes.</p>
Vegetarian!
Source: Becky Harmon
Servings: 2-4
View This Recipe
Kale Salad
<p>This the healthiest salad you will ever eat! I love eating it like cole slaw or on rosemary flatbread! I use Healthy Hollow’s touscan kale, but other kinds can be used.</p>
Vegetarian!
Vegan!
Source: Karen Smith
Servings: 6-8 as a side dish
Ingredient keywords: Kale, tahini, soy, lemon, garlic
View This Recipe
