LocallyGrown.net — LocallyGrown.net

Oh-So-Good Oatmeal

From Russellville Community Market

This recipe is a family favorite. A healthy, filling breakfast has never been so easy! Try adding nuts, fresh fruit, or granola for a variety of taste. Vegetarian! Vegan!
Source: Turtle Rock Farms Kitchen
Servings: Serves 4
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Okra with Tomatoes (Mayai Wara Bhinda)

From Athens Locally Grown

At least one okra hater testifies that this is an eatable okra dish. As an okraphile, I can’t stop eating it. Browning the okra is magical — if you don’t feel like turning the oven on to roast it, this way of cooking it is a good alternative. Vegetarian! Vegan!
Source: Madhur Jaffrey's World Vegetarian
Servings: 3-4
Ingredient keywords: okra, tomato, garlic
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Old-Fashioned Egg Custard

From Cumberland Farmer's Market

Baked custard is the ultimate healthy “comfort food.” If you’ve never had an egg custard made with fresh, free-range eggs, you’re in for a real treat! I can eat them any time of day, and like to keep a few on hand in the fridge. It’s a great dessert with a dollop of whipped cream, or a fast healthy breakfast on the go. This custard can be made with half and half or even heavy cream instead of milk, which will give you more of a Creme Brulee… if desired you can add a tablespoon of sugar to the top and carmelize with a torch, but I love it as is. Vegetarian!
Source: This is an old favorite... flavoring variations are endless.
Servings: Makes about six 6 oz. servings.
Ingredient keywords: eggs, sugar, vanilla, milk, nutmeg,
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Omelet-in-a-Baggie

From Cumberland Farmer's Market

This is a great easy recipe that kids love to help make! Each person can customize their own omelet just the way they like it. Fast, easy, fun, and nutritious… what’s not to like? Vegetarian!
Source: Granny Dee
Servings: One
Ingredient keywords: salt, pepper, eggs
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Onion-Eggplant Soup Provencale

From Athens Locally Grown

This slow-cooker soup was a $50 winner in the Better Homes and Gardens recipes contest back when crockpots were a new idea and $50 was a lot of money! A nutritional bargain, in 97 calories and only 2 gram of fat, it packs 23% of the RDA for vitamin A and 25% of the RDA for vitamin C. Easily made vegan by using “not beef” bouillon in place of the meat-based version. It looks like a lot of ingredients, but they go together quickly. Fix the soup after breakfast, and by dinner time the aroma (and taste) will be mouth-watering! Vegetarian! Vegan!
Source: Better Homes and Gardens monthly recipe contest
Servings: 8-10 side-dish servings; 4-6 main dish servings
Ingredient keywords: squash, onion, eggplant, basil, olive, garlic
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Orange-Pecan Topped Sweet Potato Casserole

From The Wednesday Market

Mashed sweet potatoes seasoned with spices and topped with pecans makes a tasty side dish for turkey or pork. Vegetarian!
Source: Taste of the South Magazine
Servings: About 4 to 6 large servings
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Organic Pepper Garden Spray

From Jbo Farmers Market

This garden pest mix is being published by the Chile Pepper Institute as a result of research done by the USDA National Wildlife Research Center to deter garden pests in a safe and non-chemical manner. Vegetarian!
Source: NMSU Chile Pepper Institute Newsletter
Servings: 1 gal.
Ingredient keywords: chile, chile, soap
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Oriental Bok Choy Salad (or meing choy or pok choy)

From Statesboro Locally Grown

This is a power packed with nutrition salad and very easy to prepare…most everyone loves this even the non greens eaters! It fills you up and makes you healthy! These greens are available for a few months this winter in South Georgia and we are lucky that our farmers are thinking out to the box to bring these exceptional vegtables to our palette. this is a good entree with the addtion of some grilled wild caught salmon or grilled chicken (we have both on line. Vegetarian!
Source: printed from Cooks.com
Servings: 4-6 side dish
Ingredient keywords: butter, sugar, sesame seeds, do not use flavor pack, almonds, greens, green onions
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Orzo Pasta Salad with Beets and Chard

From Fresh Harvest, LLC

From the June 12, 2011, newsletter. Vegetarian!
Source: Fresh Harvest
Servings: varies
Ingredient keywords: nuts, beets, chard, oil, onion, garlic, orzo, feta, salt, pepper
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Oven Baked Round Steak

From Rose Creek Farms Coop

I thought I would share a recipe for Round Steak. This is one of our family favorites.
Source: Family Recipe-listed in our family cookbook
Servings: 4-6 servings
Ingredient keywords: Round
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Oven Fried Green Tomatoes

From Athens Locally Grown

This is a great way to fix that Southern classic, fried green tomatoes, without last-minute fussing and standing over a hot frying pan. It’s also a lot healthier (=lower in fat and calories!) than the traditional version. Vegetarian!
Source: Based on p. 135, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000.
Servings: 6 servings
Ingredient keywords: cornmeal, egg, tomato
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Oven Fries with Garlic Aoli

From Upstate Locally Grown Greenville

From Kitchen Daily Prep Time:20 mins Total Time:40 mins What do you say? Our Readers Say:Quick-And-Easy 1 Great-For-Kids 1 Filed Under: Potato, American, Easy, Side Dish Provided By: Curtis Stone Read more: http://www.kitchendaily.com/recipe/oven-fries-with-garlic-a-oli-142265#ixzz0wUeBUubF Vegetarian!
Source: From Kitchen Daily
Servings: Use as a fantastic side to any protein dish.
Ingredient keywords: potatoes, Thyme, Rosemary, Garlic, Egg, Wine Vinegar, mustard, Oil, Water, Flat Parsley, Paprica, olive oil, Salt and Pepper
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Oven Roasted Winter Squash and Root Veggies

From Suncoast Co-op

Growing up in the north the only way in which winter squash and rutabaga(hubbard, buttercup and butternut) was served was cooked to death, drained and mashed with butter and cream. And it was always served only in the winter. Yes, it was great but whatever vitamins, and taste, went down the drain with the water. Here, root veggies can be had all year. I usually mix whatever winter squash and other root vegetables I have on hand. This time I used Red Kuri Squash. Amounts will vary; judge what you will use individually and multiply as needed for more people. The amounts below are what I use for myself and usually have leftovers for another meal. Vegetarian! Vegan!
Source: Black Cat Growers Kitchen
Servings: Can serve 1 with yummy leftovers to a crowd
Ingredient keywords: Kuri,, Carrots, Potato, Turnip/Rutabaga, Olive, Onion
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Oven Roated Summer Vegetables

From CAFE

I did this with the veggies that were in my farm box last week. It was fantastic! If you don’t have three pounds of vegetables exact, use one tablespoon of oil per pound. Below is what I used, but you can use summer squash, mushrooms, green beans, etc. Vegetarian! Vegan!
Source: Everyday Food Magazine Summer 2011 issue (adapted)
Servings: Six 1/2 cup servings
Ingredient keywords: eggplant, peppers, onions, tomato, parsley
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Oyster Mushroom Fettucini

From Stones River Market

A simple and tasty pasta dish! Vegetarian!
Source: mycofactory.com
Servings: Serves 6
Ingredient keywords: mushrooms, pasta, olive, garlic, pine, sun
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Ozark Persimmon Pudding

From Northeast, Ga.

It’s time to start loving all things Asian Persimmon and this recipe will finish that job.
Source: E N M Griffith via Edible Landscaping
Servings: Plenty
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Pak Choi / Bok Choy with Ginger and Garlic

From Porterdale, GA

Nice and light stir-fried vegetarian side. Vegetarian!
Source: Ranger
Servings: 3-4
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Pan-Broiled Salmon (Sake Nanban-yaki)

From Athens Locally Grown

From Shizuo Tsuji, Japanese Cooking: A Simple Feast, which came out in the early eighties with an introduction by M.F.K. Fisher and color illustrations apparently subsidized by Suntory whisky, which (it’s noted) pairs well with many Japanese dishes. My friend Annie lent me this cookbook as an artifact, and because of my M.F.K. Fisher addiction. Mostly the recipes were too rigorous to make it in to my regular routine, but this salmon dish is simple and amazing.
Source: Shizuo Tsuji, Japanese Cooking
Servings: 4
Ingredient keywords: salmon, onion
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Paprikash Potatoes

From Jbo Farmers Market

This a a typical Hungarian dish, I’ve enjoyed variations of it in Germany as well. It can be made with a mild ground red chile powder, however it is best with ground paprika. Paprikash goes well with roast pork and sauerkraut or just alone. Vegetarian!
Source: The Whole Chile Pepper Book by De Witt and Gerlach, pg. 189
Servings: 6
Ingredient keywords: paprika, Cayenne, Pepper, Onion, garlic, potato
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Parsley, Kale, and Berry Smoothie

From Champaign, OH

Great taste! Give this a try! Parsley is the star of the show in this smoothie. 1 cup of Parsley has 3 times as much Vitamin C as an orange, twice as much iron as spinach.It helps fight cancer, is an anti-inflammatory for arthrtis, and boosts your immune system just to name a few good qualities. Italian and curled parsley contain equal amounts of vitamins and minerals. 100 calories, 1 fat g., fiber 4 g. Vegetarian! Vegan!
Source: Chef Seamus Mullen - April 2012 Bon Appetit- Recipe is also in his new book- Hero food
Servings: 2 servings
Ingredient keywords: parsley, kale, berries, banana, flax, water, cinnamon, tumeric
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Parsnip-Purslane Salad

From Athens Locally Grown

Our grown son, who loves to cook, put together this salad just to combine raw ingredients that he likes to eat. It turned out so delicious that we begged him to write it down so we could share it with y’all. Its simplicity makes it a wonderful last-minute addition to any meal. Enjoy. Vegetarian! Vegan!
Source: Paul Matthews
Servings: About 3
Ingredient keywords: parsnip, purslane, fennel, onion, olives, lemon, vinegar, oil
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Pasta Fagioli

From Farm Where Life is Good

I can’t pronounce this recipe, but it is hearty, nutritious and full of flavor variety. If you are garlic nut (like me), ramp up your garlic addition to suit your palate. And if you are going thru the trouble of making your beans “from scratch”, consider increasing the volume a titch so you have some leftover for a burrito meal or two the next day! Great lunch left-over too! Vegan!
Source: Modified from Co-op Newsletter
Servings: 8 cups (2 hungry servings--6 moderate servings)
Ingredient keywords: bean, garlic, pepper, kale, EVOO, salt, Daiya, parsley
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Pasta Primavera

From Cumberland Farmer's Market

This is the perfect quick dish that highlights the wonderful flavors of spring vegetables. It is very versatile. The ingredients that I have listed are just suggestions and the measurements are all approximate – I rarely measure when making this dish. It can be vegetarian.
Source: Jessica Wilson
Servings: 4 hungry farmers or 6 polite city folk
Ingredient keywords: garlic, onions, peas, broccoli, carrot, vegetable, chicken, basil, oregano, parsley
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Pasta with Fresh Greens and Mushrooms

From Stones River Market

Sauteed veggies and spices served over hot pasta. Easy, delicious and nourishing meal. Vegetarian!
Source: The kitchen of Kathy Ferris
Servings: Four or five
Ingredient keywords: mushrooms, garlic, herbs, mustard, parsley, cheese
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Patatasagne

From Statesboro Market2Go

Lasagne made with organic heirloom potatoes in place of noodles. You can make it gluten free easily! This can be vegetarian if you like. We use fresh grassfed beef in ours. It does contain cheese, so probably wouldn’t work well as a vegan dish.
Source: I dreamed it up.
Servings: Easily adapted to any number, but a basic recipe will serve 6-8.
Ingredient keywords: Beef, Potatoes, Pasta, Ricotta, Cheese, Onion
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Paul's Butternut Soup

From Athens Locally Grown

Butternut squash soup is a time-honored classic. Using ingredients on hand, our son developed this tasty variation, which has become a favorite of ours. Vegan!
Source: Our own recipe
Servings: Two for main course; 4-6 for appetizer or side dish.
Ingredient keywords: butternut, onion, garlic, rosemary, sage, giner, fennel, olive, broth
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Paul's Persimmon-Brie Spread

From Athens Locally Grown

Inspired by the native persimmons dropping from a tree in his yard, our son Paul came up with this simple, delicious new way to use them. The mix of sweet, salty, creamy and chunky flavors and textures is hauntingly good. Vegetarian!
Source: Paul Matthews
Servings: As an appetizer, enough for about 4 hungry people.
Ingredient keywords: Brie, persimmon, jalapeno
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Peach Pickles

From Walton County, GA

Delicious way to put up those sweet Georgia peaches so you can still enjoy them in the Winter. Vegetarian!
Source: Old fashioned family recipe
Servings: 6-8 jars
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Peach Salsa

From Suncoast Co-op

Peaches and spice. It sounds crazy but it tastes amazing. This is also good with papaya instead of peaches. Or maybe both! Vegan!
Source: Audrey's kitchen
Servings: 4-8
Ingredient keywords: peach
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Pecan Bars

From Athens Locally Grown

This is a good way to use pecan pieces. (Bought from Green Acres Farm of course) This bar will bake up like a brownie. If your New Years resolution is weight loss, wait a month or so.
Source: Leo Workman Green Acres Farm
Servings: 12-16 servings
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Pepper Jack Macaroni and Cheese

From Traveling Desperado

Add a little kick to a classic comfort-food dish! Not only does pepper jack cheese add a little spiciness to the macaroni and cheese, but it gives it a nice creaminess that you don’t get with using just cheddar cheese.
Source: Lynn' s Kitchen Adventures
Servings: Serves 4
Ingredient keywords: macaroni, eggs, evaporated, cayenne, cheddar, pepper
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Pepper Jelly Party Meatballs

From McMinnville Locally Grown

A great dish for parties or family get togethers!
Source: From the web somewhere
Servings: 8 to 10 servings
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Pepper Jelly Party Meatballs

From Tullahoma Locally Grown

A quick and easy dish for parties or family get togethers! *My favorite is the Cranberry Pepper Jelly, but you can use any flavor. I usually use Mossy Hollow Dipping Sauce for my barbeque sauce.
Source: From the web somewhere
Servings: 8 to 10 servings
Ingredient keywords: sauce, jelly
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Pepper Jelly Party Meatballs

From Stones River Market

A great dish for parties or family get togethers!
Source: Farmer Brown's
Servings: 8 to 10 servings
Ingredient keywords: pepper
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Perfect Grilled Zucchini with Tomatoes and Herbs

From Athens Locally Grown

Zucchini has a tendency to overtake summer gardens — and one can make only so much zucchini bread! Facing this challenge was America’s Test Kitchen, an organization that employs dozens of cooks to develop the best recipes and methods for popular American dishes. This recipe and methodology was the result. It’s a delicious way to use some of summer’s bounty. The technique is the key to perfection — you can freely substitute other summer squash for the zucchini, and use parsley, mint, clinatro, or tarragon in place of basil, if desired. Vegetarian! Vegan!
Source: Based on techniques outlined in Cook's Illustrated special 2009 issue, "Summer Grilling."
Servings: Serves 4 to 6.
Ingredient keywords: zucchini, olive, vinegar, tomato, basil
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Pesto

From New Earth Farm Market

Pesto is great with so many things—pasta, chicken, fish, roasted potatoes. Yum. Vegetarian!
Source: Simply Recipes
Servings: Enough for multiple dinners!
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Pickled Cherry Tomatoes

From ALFN Local Food Club

This recipe sounds awesome and involves no actual canning. Just a refrigerator. I imagine you can change around the pickling brine however you want, opting for a dill/white vinegar or something spicy instead of sweet. I also imagine you could do this with any kind of tomato, not just cherry. The point is this: I’ve bought more tomatoes than I can even feasibly eat this past week, and I need a way to enjoy them more slowly. A cold pickled method seems just the ticket. Vegetarian! Vegan!
Source: Butterfingers: Food and Stuff. Link: http://www.butterfingers.co.za/pickled-cherry-tomatoes-with-dried-plums
Servings: However many
Ingredient keywords: Cherry
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Pico De Gallo

From Dothan,Alabama

Fresh seasonal tomatoes, jalapeño peppers, onions, cilantro make this starter perfect on a hot day as a summer snack or entire meal with tortilla chips. Also, can be used in a number of dishes: tacos, quesadillas , eggs, chicken or beans. Equal amounts of tomatoes, jalapeños, onions and cilantro is the secret to what makes pico de gallo work. Vegetarian!
Source: The Pioneer Woman Cooks
Servings: 4-6
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Pico de Gallo Salsa

From Jbo Farmers Market

Pico de Gallo is basically a blend of fresh vegetables and hot chile, also known as salsa cruda,salsa fresca, salsa fria or salsa Mejicana. As most salsas, it can be a dip, however it also makes a wonderful dressing on meat dishes. We’ve had it with the Red Chile Stew also included in this recipe section. Vegetarian!
Source: The Whole Chile Pepper Book by DeWitt and Gerlach pg. 125
Servings: 2 cups
Ingredient keywords: chile, onion, tomatoes, garlic, herb
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Pinto Beans with Collard Greens

From The Wednesday Market

Add a flavorful twist to your Healthiest Way of Eating by combining collard greens with tomatoes and pinto beans. Using canned beans makes this recipe quick and easy. One serving provides you with 1086% of the Daily Value for vitamin K and 238% of vitamin A. Enjoy!
Source: Anna Evans
Servings: Serves 4
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Pizza Dough

From CAFE

I have been experimenting with various pizza dough recipes and with a few tweaks along the way, this has become my favorite. Vegetarian! Vegan!
Source: Deborah Garvey
Servings: 2 - 3 12 inch pizza base, depending upon whether you prefer thin or thick pizza crust
Ingredient keywords: Oil, Honey, Water, Yeast, Flour, Buttermilk
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Pizza Dough

From CAFE

I have been experimenting with various pizza dough recipes and with a few tweaks along the way, this has become my favorite. Vegetarian! Vegan!
Source: Deborah Garvey
Servings: 2 - 3 12 inch pizza base, depending upon whether you prefer thin or thick pizza crust
Ingredient keywords: Oil, Honey, Water, Yeast, Flour, Buttermilk
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Pizza on the Grill

From Statesboro Market2Go

This is a great appetizers for a summer evening or a main meal which uses our fresh vegetables in ways even kids will love!
Source: Relish.com
Servings: 6 pizzas serving 12
Ingredient keywords: squash, vidalia, tomatoes, olive, pizza, sausage, romano, herbs
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Poached Eggs Over Sautéed Greens

From Stones River Market

Enjoy vegetables for breakfast! In many parts of the world vegetables are a regular part of a healthy breakfast.
Source: the world's healthies foods (http://www.whfoods.com)
Servings: Serves 4
Ingredient keywords: eggs, leek, garlic, kale
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Polenta

From Statesboro Market2Go

Chef Elaine Cheats with this Easy Recipe for Polenta!
Source: Chef Elaine
Servings: 4-6
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Polenta

From CAFE

Polenta has long been a staple of Italian cuisine. Our recipe is simple and delicious. It can been used as a side dish or as a base for a meat or vegetable ragu. This is great with the Italian goat skillet recipe, just omit the pasta and use the polenta (either soft or fried)
Source: Sylvan Falls Mill
Servings: side dish
Ingredient keywords: polenta, butter
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Poofy Top Cobbler

From Athens Locally Grown

This easy recipe is both delicious and adaptable. Peaches are an obvious choice for the fruit part, but it also works with berries of many kinds. You assemble it in layers without stirring, and the batter poofs up to make a golden brown topping. Vegetarian! Vegan!
Source: Cookin' Southern Vegetarian Style, by Ann Jackson.
Servings: 6-8
Ingredient keywords: flour, sugar, salt, milk, peach, lemon, cinnamon, cloves
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Pork Chops with Apples, Onions, and Sweet Potatoes

From Tullahoma Locally Grown

This is so easy, so good, and so versatile! You can use pork chops with and without bones, pork loin, and pork roast. You can play around with different spices – Tom’s Naturals has several on the market and you can bake or cook in a crockpot! Easy & great tasting!
Source: Allrecipes.com
Servings: 4
Ingredient keywords: pork, onions, sweet, apples, spice, brown
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Pork Roast - Slow Cooker

From Joyful Noise Acres Farm

Directions: 1 Rub pork roast with salt and pepper. 2 Cut 10 slits on top of pork roast and insert sliced garlic into slits. 3 Broil pork roast for about 5 minutes. 4 Slice onion and put in crockpot. 5 Place pork roast on top of onion and add cloves, bay leaves, water and soy sauce to crockpot. 6 Cook on high 5-6 hours or low 10-12 hours.
Source: Food.com
Servings: 6-8 servings
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Potato Cakes with Chard and Taleggio

From Mabry's Online Market

Bubble and squeak is an iconic British dish made by frying leftover boiled potatoes and cabbage to make a large, flat potato cake that is crisp outside and soft within. Bubble and squeak can be as simple as the traditional leftover cabbage and potato fry-up or somewhat more sophisticated with the introduction of cheese, smoked pork, fish, or other vegetables. The bells-and-whistles versions can often successfully disguise the fact that your supper is made from stuff you found at the back of the fridge. Keeping the potato pieces quite coarse makes the texture more interesting. Vegetarian!
Source: Tender - a cook and his vegetable patch by Nigel Slater
Servings: makes 4, enough for 2
Ingredient keywords: chard, basil, olive, lemon, cheese, potato, flour, parsley, cornmeal, oil
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Potato Leek Soup

From Superior Seasons Food Market

This recipe was made for made in the middle of summer at my friend’s camp. Who would’ve thought soup in the summer. Now it is a family favourite in our house and especially good on these cold winter days<img src="Enjoy" alt="" /> Vegetarian!
Source: My friend Sheila
Servings: Depends on how many potatoes and leeks you use
Ingredient keywords: Leeks, Potatoes, Cream, Broth, Water, Pepper, Nutmeg
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POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING

From Green Fork Farmers Market

salad: 6 medium potatoes 1 large fennel bulb the white part of a small leek rosemary, finely chopped salt extra-virgin olive oil dressing: 1 tblsp Dijon mustard, I used whole-grained 1 tsp honey 1-2 tsp apple cider vinegar 2 tblsp sunflower oil or some other mildly flavoured type 4 tblsp fresh cream - Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden. - Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl. - Mix the ingredients for the dressing. - Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well. Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu Vegetarian!
Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html
Servings: 2-3
Ingredient keywords: potatoes, fennel, rosemary
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POTATO SALAD WITH ROSEMARY ROASTED FENNEL AND CREAMY MUSTARD AND HONEY DRESSING

From Green Fork Farmers Market

SALAD: 6 medium potatoes 1 med/large fennel bulb the white part of a small leek rosemary, finely chopped salt extra-virgin olive oil DRESSING: 1 tblsp Dijon mustard, I used whole-grained 1 tsp honey 1-2 tsp apple cider vinegar 2 tblsp sunflower oil or some other mildly flavoured type 4 tblsp fresh cream - Trim the fennel bulb and then cut it it into thin wedges. Put them in an oven-proof form, sprinkle them with salt and pinch or two of chopped rosemary and bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until they are soft and slightly golden. - Boil the potatoes in salted water and cut them into pieces when ready. Slice the leek thinly and add to the potatoes in a bowl. - Mix the ingredients for the dressing. - Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well. Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu Vegetarian!
Source: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html
Servings: 2-3
Ingredient keywords: potatoes, fennel, rosemary, honey
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Potato wedges

From Farm2Work

Snagged this off my favorite recipe website ! “With just a splash of oil and a pinch of salt and pepper, you can turn the humble potato into delicious homemade wedges. They’re perfect with anything from a homemade burger to your favorite grilled chicken. Give them a try and you won’t ever buy the frozen ones again. This simple method works with other veggies too so why not give sweet potato, parsnip or squash wedges a go to mix things up a bit. " Vegan!
Source: Food Revolution.com
Servings: 4
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Puerto Rican Beef

From Joyful Noise Acres Farm

Don’t limit this dish to just beef, mix ground pork and chicken, ground lamb, stew meat from lamb or beef, you will not be dissappointed. If you like to eat on the spicy side, chop up a jalapeno pepper for some extra kick. We enjoy this with extra veggies mixed in to make it a one dish meal.
Source: Everyday Paleo
Servings: 6
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Pumpkin Bars

From Spa City Local Farm Market Co-op

Are you craving a sweet and savory, crunchy, chewy, Autumn treat to take with you on a hiking trek, in a lunchbox, or on a road trip? Make these. They’ll satisfy your hunger better than one of those store-bought cardboard bars! Vegetarian! Vegan!
Source: Chef Frank Giglio
Servings: 12 servings, more or less depending on how you slice the bars when they're done
Ingredient keywords: pumpkin, coconut
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Pumpkin Custard

From Russellville Community Market

Here is a sweet way to get your beta caroteen, protein and fiber. I have added an extra egg and doubled the recipe from the original. I use pumpkin and sorghum molasses, but butternut squash and honey would work as well. Vegetarian!
Source: Cooking Well for the Unwell
Servings: 6
Ingredient keywords: eggs, winter, milk, sorghum, cinnamon, nutmeg, ginger, cloves
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Pumpkin Recipes

From United States Virgin Islands

Pumpkin, Pumpkin, Delicious Pumpkin We’ve been celebrating the beginning of fall up at Creque Dam Farm with a beautiful harvest of pumpkins. Our talented chefs have been whipping them up in everything. Here’s a few favorite recipes: Ayurvedic Pumpkin Cookies by Astrid Ingredients 1 cup pumpkin pureed (boiled until soft and then blended in the blender) 1/2 cup unsalted butter softened 1 cup sugar 2 T. vanilla 1/2 t. cinnamon 1/2 t. ginger 1/2. t. clove 1/4 t. nutmeg 5 dates 2 cups flour pinch of salt 4 T. ground pecans 3 dozen whole nuts for topping Preheat oven to 350 degrees F Cream butter, sugar, spices, and vanilla together Add dates, nuts, and pumpkin. Whisk in salt and flour to wet mix. Bake on buttered sheet for 15 minutes or until golden brown. These are so decadent! *Roasted Pumpkin * Peel pumpkin and remove the seeds. Wash the seeds and roast them for a tasty treat. Add a bit of sea salt or cinnamon. Then slice your pumpkin into 1/8 inch (thin slices). Toss in olive oil and a bit of salt. Lay on a cookie sheet in a single layer and roast at 400 for 15-20 minutes. Better than french fries! Basic Pumpkin Puree You can add pumpkin puree to many, many things….soup, bread, muffins, pie, smoothies, and sauces. To make pumpkin puree, peel and seed your pumpkin. Then, cut it up into chunks and steam it in a large saucepan. You can use a steamer basket or just place the pumpkin in a few inches of water in the pot and boil away. You’ll get delicious, soft boiled pumpkin in 20-30 minutes. After it’s soft, put the steamed pumpkin in a blender or food processor and you will have pumpkin puree! You can pretty much use pumpkin in any way that you would use a banana or a potato. Sweet or savory, pumpkin is delicious. Be brave, have fun, and enjoy the delicious taste! Vegetarian!
Source: Astrid
Servings: 1
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Purple Hull Peas

From Farm2Work

Two pounds of peas makes enough for dinner and storing extra in the freezer. They are worth every minute it takes to prepare them.
Source: Food Network
Servings: 8 servings
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Purslane salad

From Old99Farm

A cool mild tasting salad for easy meals.
Source: http://www.yogurtland.com/2006/06/21/purslane-salad/
Servings: 3-4
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Question: How Do I Stir-fry Different Types of Vegetables?

From Farm2Work

This article is copied from the following link: http://chinesefood.about.com/od/cookingfaqs/f/fryvegetables.htm “You’ve decided to a prepare a healthy stir-fry from scratch, using ingredients you have on hand. Not sure whether a certain vegetable is a good candidate for stir-frying? It all comes down to the density and moisture level of the vegetable. Answer: High moisture vegetables that are not too hard, like zucchini, sweet peppers, spinach and mung bean sprouts, can be quickly stir-fried at high heat without the addition of extra liquid. Denser, low moisture vegetables like broccoli and carrots, on the other hand, require more cooking time. Most recipes call for the vegetables to be stir-fried briefly and then boiled in a liquid such as chicken broth. Another option is to briefly blanch the vegetables prior to stir-frying. Many vegetables fall somewhere between these two extremes. Snow peas (also called sugar peas and snap peas) have medium moisture levels and thickness – they can be stir-fried dry or finished in a sauce. Asparagus, on the other hand, is a high moisture vegetable but relatively hard and thick – liquid is usually added. More Tips on Stir-frying Vegetables: For all vegetables, cut them into uniform size before stir-frying. This ensures that they will cook evenly. Be sure the vegetables are thoroughly drained before stir-frying. (A good tip is to wash the vegetables and leave them to drain earlier in the day). Wet vegetables can ruin a stir-fry. On the other hand, if vegetables become too dry during stir-frying, they can burn. To prevent this, splash them with a bit of Chinese rice wine, dry sherry, or water while stir-frying. Keep moving the vegetables during stir-frying. This also helps prevent them burning."
Source: http://chinesefood.about.com/od/cookingfaqs/f/fryvegetables.htm
Servings: Depends on the how many vegetables you add... :)
Ingredient keywords: stir
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Quick and Easy Bok Choy Stir-fry

From Athens Locally Grown

This simple cooking method works equally well for all sorts of fresh tender vegetables, including bok choy, chinese cabbage, and broccoli. (Don’t try to substitute olive oil for the suggested oils; it has too low a smoke point for good stir-fry cookery.) Vegetarian! Vegan!
Source: A nice website for simple fresh recipes -- steamykitchen.com
Servings: serves 4
Ingredient keywords: choy, oil, garlic, ginger
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Quick Garden tomatoe salad

From Monroe Farm Market

Qick tomatoe salad that makes a great summer side dish. Vegetarian!
Source: Mike Moran
Servings: 4 +
Ingredient keywords: tomatoes, peppers, onion, cilantro
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Quinoa Stuffed Magda Squash

From Stones River Market

Looking for new recipes involving local products, I found this one. It can be made vegetarian by excluding the meat and adding quinoa. There is a stuffing recipe and a sauce recipe included in this
Source: http://www.myfreshlevant.com
Servings: Serves 2-4
Ingredient keywords: beef, quinoa, tomato, onion, squash, sage, tomato
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Quinoa Tabbouleh

From CSA Farmers Market

This is a great side dish. It’s quick. Even quicker if you use leftover cooked quinoa. It’s a great make ahead dish. Also a good choice for a potluck or picnic because it’s good cold or at room temperature. Vegetarian!
Source: my daughter-in-law got it from my daughter who cut it from a magazine and we all tweaked it here and there.
Servings: This makes about 5 cups.
Ingredient keywords: herbs, parsley, onion
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Radish and Sour Cream Salad

From Rose Creek Farms Coop

There are only so many green salads topped with these red globes that you can eat before you find yourself with more radishes than you can top a salad with. So why not put them in the spotlight as the only vegetable in the salad? In this recipe the bite of radish is cooled with rich, creamy sour cream.
Source: Cultures for Health http://culturesforhealth.com
Servings: 2-4
Ingredient keywords: radishes, white, sour, chives, salt, pepper
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Radish and Sour Cream Salad

From Rose Creek Farms East Coop

There are only so many green salads topped with these red globes that you can eat before you find yourself with more radishes than you can top a salad with. So why not put them in the spotlight as the only vegetable in the salad? In this recipe the bite of radish is cooled with rich, creamy sour cream.
Source: Cultures for Health http://culturesforhealth.com
Servings: 2-4
Ingredient keywords: radishes, white, sour, chives, salt, pepper
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Radish Greens Soup

From Farm Where Life is Good

Earthy, slightly bitter soup to kick off the spring growing season! Vegan!
Source: Food & Wine magazine
Servings: 2 starters
Ingredient keywords: margarine, radish, green, crouton, margarine, black
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Radish Salad

From Farm Where Life is Good

Just a simple little radish recipe to add crunch and sass to a lunch or dinner. Vegetarian! Vegan!
Source: Amalgamation
Servings: 2-3
Ingredient keywords: vinegar, olive, chives, radish
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Rainbow Risotto

From Farm Where Life is Good

Colorful, flavorful rice dish that takes a little while, but a filling meal and great for leftover lunch. Vegetarian! Vegan!
Source: An amalgamation
Servings: 4
Ingredient keywords: squash, carrot, bean, bean, onion, thyme, garlic, parsley
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Raspberry-Blueberry Buckle

From Farm Where Life is Good

After you’ve eaten as many berries as possible out of hand, it’s time to do something else with them. Strawberries are delicious and all, but I like this buckle because the raspberry/blueberry flavor is a little different. Good colors for the Fourth of July too! Vegetarian!
Source: "Herbivoracious" by Michael Natkin
Servings: 8
Ingredient keywords: raspberries, blueberries
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Ratatouille

From CSA Farmers Market

Aubergine (eggplant)- is a mainstream garden vegetable in Australia. On a recent visit I rediscovered it after avoiding it since childhood. I was under pressure to participate in a cooking event with my grandkids, which included the Disney movie and , rat costumes, chef hats, and of course “ratatouille”. This is my daughters recipe. Vegetarian!
Source: Lesley Sefcik-Redmond
Servings: about 6
Ingredient keywords: herbs, garlic, onions, zucchini, eggplant, herbs
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Ratatouille

From Shoestring Acres

Mediterranean vegetable stew Vegetarian!
Source: Shoestring Acres Market
Servings: Serves 4-6
Ingredient keywords: onion, peppers, tomato
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Raw Kale and Brussels Sprout Salad

From Wood Dell Tilth

I found the original recipe on Epicurious, but it didn’t include the cranberries or the cashews. I have found this salad to be delicious in the winter months, and it’s so pretty on the plate! “It’s a bright alternative to heavy sides”! Vegetarian!
Source: Epicurious
Servings: 8-10 servings
Ingredient keywords: kale, brussels
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Red and Green Cabbage Slaw

From Champaign, OH

This recipe will make your Cole slaw the star of the meal! The slaw dressing is tangy with a sweet and sour flavor. the flavor is enhanced from your own homemade Spiced Apple Mint Vinegar. Which you can make with one of our herb vinegar spice packets! Check out the new products! The dressing call for Mayonnaise, you could substitute sour cream or yogurt, It will change the taste of your finished dish. This dish goes great paired with shredded pork. You can add it ti the pork in the sandwich. Now there’s a party in your mouth!
Source: Adapted from several recipes, adding and taking out ingredients to taste.
Servings: Serves 6 people as the main dish, as a side dish it will serve 8 to10 peole
Ingredient keywords: vinegar, whole, black, chipotpe, green, red, onion, green, fresh
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Red Fife Banana Muffins

From Superior Seasons Food Market

These are a favourite after-school snack. Andrea Damon Gibson says this is also one of the first baking recipes she makes with small children as all they have to do is measure and stir.
Source: Andrea Damon Gibson at Fred's Bread Bakery
Servings: 12
Ingredient keywords: banana, sugar, egg, oil, flour, baking, baking, salt, peanut, chocolate
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Red Mustard with Sausage

From Stones River Market

This recipe calls for sweet Italian sausage, but it is also delicious with locally produced pork sausage. Makes a nourishing main dish, with not much else needed.
Source: Found this on www.scrumptiousstreet.com
Servings: Four
Ingredient keywords: mustard, shallots, sausage
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Red Pepper Hummus

From Superior Seasons Food Market

My co-worker provided this recipe, and I love hummus. This is much better than store bought Vegetarian!
Source: my co-worker Shawna
Servings: a bowl size
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Refreshing Lemongrass and Ginger Tea

From Pachamama

Don’t know what to do with the lemongrass plant you have? Lemongrass is wonderful in soups, Asian dishes, and chicken recipes. It’s also delightfully refreshing as a tea served hot or cold. Vegetarian! Vegan!
Source: Zackenzota Farm
Servings: 1 pitcher
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Refrigerator Dill Cucumber Pickles

From Stones River Market

I have tested this recipe and I have been told by those eating them, these are the “best” dill pickles ever. Vegetarian!
Source: Stones River Market
Servings: Numerous jars
Ingredient keywords: dill, cucumber, garlic, pepper
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Rhubarb Sauce

From Northeast, Ga.

Rhubarb Sauce, super easy to make. Great served warm over ice cream or biscuits. Fresh strawberries can also be added, just add 1/2 cup sliced berries while cooking! Vegetarian!
Source: Allrecipes.com
Servings: 2-4
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Roasted Beets and Sauteed Beet Greens

From The Wednesday Market

With the beautiful beets with tops I searched the internet for recipes and found this one…
Source: All Recipes.com
Servings: 4
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Roasted beets with Feta or blue Cheese

From CSA Farmers Market

This is my favorite way to eat beets…total yum!
Source: Hmmm....not really sure where it came from.
Servings: various
Ingredient keywords: beets
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Roasted Butternut Squash and Bacon Pasta

From Republican Valley Produce

Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it’s about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette. <a href="http://s587.photobucket.com/albums/ss315/jrslick/?action=view&current=IMG_1688.jpg" target="_blank"><img src="http://i587.photobucket.com/albums/ss315/jrslick/IMG_1688.jpg" border="0" alt="Photobucket"></a>
Source: Cooking Light
Servings: Feeds our Family of 6
Ingredient keywords: Butternut, Bacon, Onions, Pasta, Cheese, Cheese
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Roasted Carrot Hummus

From Statesboro Market2Go

A great variation on traditional hummus! Vegetarian! Vegan!
Source: Dana Kublin of Walker Farms
Servings: Appetizer or side dish
Ingredient keywords: carrots
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Roasted Carrots

From Dothan,Alabama

Simple, quick and delicious.
Source: ThePioneerWoman.com/cooking
Servings: 6 - 8
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Roasted Cornish Game Hens

From Jbo Farmers Market

This is an easy yet very tasty recipe we’ve tried. It does’t take much time to prepare and the rest of your meal can be made while the hens are in the oven. You can easily cut the recipe down or add to it to suit your needs.
Source: The Food Network - Courtesy of The Neelys
Servings: Serves 6
Ingredient keywords: salt, lemon-pepper, basil, poultry, olive, Hens, green, celery, onion
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Roasted Eggplant Spread

From CAFE

I get so excited when eggplants are in season because it means that I can make this spread. You could vary the vegetables that go into this spread but keep roasted eggplant as the base vegetable. Vegetarian! Vegan!
Source: Renee Gahan
Servings: Makes 1 1/2 to 2 cups
Ingredient keywords: eggplant, peppers, onion, garlic, oil
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Roasted Eggplant with Yogurt Dressing

From ALFN Local Food Club

I am one of those people who struggle with eggplant. This recipe, however, I could eat over and over again. Vegetarian!
Source: Cooks Illustrated
Servings: A bunch
Ingredient keywords: Eggplant, Bell, Garlic, Mint, Cilantro
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Roasted French Breakfast Radishes

From Gwinnett Locally Grown

After reading a recipe in a magazine recently I made up my own version of roasted radishes. I made veggie burgers for dinner and added the radishes and mushrooms to the burger along with some thinly sliced avocado and (optional) cheese. Very GOOD!! My husband doesn’t like radishes but he LOVED this version. Vegetarian!
Source: Suzy Downing
Servings: 2-4 servings depending on how high you stack your burgers!
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Roasted Garbanzo Beans with Garlic and Swiss Chard

From Shenandoah Valley Homegrown

nice Fall dish. great stuffed in peppers or eggplant. Vegan!
Source: bon appetit
Servings: serves 4-6
Ingredient keywords: chickpeas,, garlic, shallots, bay, fennel, olive, olive, garlic, chard, broth
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Roasted Garlic Potato Soup

From Republican Valley Produce

Combined ideas from several potato soup recipes to come up with this one. So delicious — & heart healthy, unlike many potato soups.
Source: Angie
Servings: 6
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Roasted Kohlrabi

From Stones River Market

A recipe provided by Catherine with Flying S Farms for her CSA customers Vegetarian!
Source: Allrecipes.com
Servings: Serves four
Ingredient keywords: kohlrabi, garlic
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Roasted Patty Pan Squash and Herbed Chickpeas

From Tampa Bay

The patty pan squash (in French: le pâtisson) is a member of the blended summer squash family. Shaped very much like a UFO with undulating edges <del>- each bump a tiny cockpit with an alien inside, presumably -</del>, it can be conical or squat, and comes in shades of yellow, green, or white. The flesh inside is the color of clotted cream, its heart studded with edible seeds like the center of a zucchini. Like all summer squashes, the patty pan squash is best eaten when young and small. Avoid patty pans that are larger than the palm of your hand: they will likely be watery and bland, and you will then miss out on the buttery and subtly sweet taste of the littler ones, and their faint artichoke flavor. If you do find such specimens <del>- at the farmers market or perhaps in your CSA share -</del>, make sure you use them soon after bringing them home: in my experience, they don’t keep as well as your average zucchini, and their skin mottles after a couple of days. Small patty pan squashes don’t need to be peeled: they can just be cut into slices or sections, and steamed, sautéed, braised, grilled, or roasted. It is also traditional to stuff them, which I’m sure is lovely, but also a tad more involved than I’m ready for these days. What I like to make with those patty pan squashes that cross my path is this warm-to-cold salad, a summer counterpart to one of my favorite winter salads: patty pan squash segments roasted till golden, al dente chickpeas, and a slick dressing of herbs and anchovies whizzed together with lemon peel and olive oil. I like to eat it on its own for a light yet filling lunch, but it could also be served as a side to roast chicken or grilled fish. - 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed - 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens - olive oil - salt - a dozen stems chives - 1 small handful fresh cilantro - 8 leaves fresh mint - 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer) - a good pinch cayenne pepper - one strip lemon peel from an organic lemon - 2 teaspoons verjuice or lemon juice - freshly ground black pepper Serves 2 as a main dish, 4 as a side. Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain. (The chickpeas may be cooked up to a day ahead. Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you’ll need about 2 cups.) Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool. While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.) Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn’t matter from a gustatory perspective, but it will be a bit less presentable.)
Source: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php
Servings: Serves 2 as main dish, 4 as a side
Ingredient keywords: garbonzo/chickpeas, squash, olive, salt, chives, cilantro, mint, anchovies/capers, cayenne, lemon, black, lemon
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Roasted Potatoes

From Conyers Locally Grown

filled with warmth and love. we make these potatoes often. We use different types of herbs, garlics, onions and even different potatoes to make the dish different Vegetarian! Vegan!
Source: off the Farm
Servings: the whole house
Ingredient keywords: potatoes, german, little, greek
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Roasted Radicchio with Gorgonzola and Balsamic Vinegar

From Athens Locally Grown

Roasting brings out a concentrated, natural sweetness in radicchio. This dish is unusual, elegant, simple—and delicious. Served on a bed of risotto, it makes an attractive meal. If you’re not a Gorgonzola fan, this is equally delicious with Brie, Swiss, aged Cheddar, or smoked Gouda. You can substitute lemon juice for the balsamic vinegar. Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: radicchio, cheese
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Roasted Root Vegetable Medley

From Tampa Bay

Never tried, sounds good though! Vegetarian! Vegan!
Source: http://www.foodnetwork.com/recipes/wolfgang-puck/roasted-root-vegetable-medley-recipe/index.html
Servings: 10-12
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Roasted Rosemary Chicken

From Stones River Market

Roasted chicken with a mixture of spices rubbed between the meat and skin. Not difficult to do, and the results are worth the effort.
Source: My son-in-law Mark
Servings: 4
Ingredient keywords: chicken, garlic, rosemary, potatoes, broccoli
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Roasted Spring Onion and Beet Salad

From Stones River Market

This delicious combination of sweet and earthy vegetables is inspired by a recipe by the cookbook author Clifford A. Wright. You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven. Vegetarian!
Source: New York Times - Recipes for Health (http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html?ref=nutrition)
Servings: Serves six
Ingredient keywords: onions, beets, arugula
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Roasted Tomatillo and Green Tomato Salsa

From Athens Locally Grown

Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use. One of our sons, always the cook who gilds the lily, came up with this version of Mexican salsa verde, and it quickly became a family favorite. The roasted vegetables take on a smoky flavor which adds a nice dimension to the spiciness. Enjoy! Vegan!
Source: Paul Matthews
Servings: 2 cups of sauce or more (depending on size of the veggies)
Ingredient keywords: tomatillos, onion, garlic, tomatoes, peppers, lime, cilantro, olive
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LocallyGrown.Net -- Small Farms Making a Difference

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Oh-So-Good Oatmeal

From Russellville Community Market

Okra with Tomatoes (Mayai Wara Bhinda)

From Athens Locally Grown

Old-Fashioned Egg Custard

From Cumberland Farmer's Market

Omelet-in-a-Baggie

From Cumberland Farmer's Market

Onion-Eggplant Soup Provencale

From Athens Locally Grown

Orange-Pecan Topped Sweet Potato Casserole

From The Wednesday Market

Organic Pepper Garden Spray

From Jbo Farmers Market

Oriental Bok Choy Salad (or meing choy or pok choy)

From Statesboro Locally Grown

Orzo Pasta Salad with Beets and Chard

From Fresh Harvest, LLC

Oven Baked Round Steak

From Rose Creek Farms Coop

Oven Fried Green Tomatoes

From Athens Locally Grown

Oven Fries with Garlic Aoli

From Upstate Locally Grown Greenville

Oven Roasted Winter Squash and Root Veggies

From Suncoast Co-op

Oven Roated Summer Vegetables

From CAFE

Oyster Mushroom Fettucini

From Stones River Market

Ozark Persimmon Pudding

From Northeast, Ga.

Pak Choi / Bok Choy with Ginger and Garlic

From Porterdale, GA

Pan-Broiled Salmon (Sake Nanban-yaki)

From Athens Locally Grown

Paprikash Potatoes

From Jbo Farmers Market

Parsley, Kale, and Berry Smoothie

From Champaign, OH

Parsnip-Purslane Salad

From Athens Locally Grown

Pasta Fagioli

From Farm Where Life is Good

Pasta Primavera

From Cumberland Farmer's Market

Pasta with Fresh Greens and Mushrooms

From Stones River Market

Patatasagne

From Statesboro Market2Go

Paul's Butternut Soup

From Athens Locally Grown

Paul's Persimmon-Brie Spread

From Athens Locally Grown

Peach Pickles

From Walton County, GA

Peach Salsa

From Suncoast Co-op

Pecan Bars

From Athens Locally Grown

Pepper Jack Macaroni and Cheese

From Traveling Desperado

Pepper Jelly Party Meatballs

From McMinnville Locally Grown

Pepper Jelly Party Meatballs

From Tullahoma Locally Grown

Pepper Jelly Party Meatballs

From Stones River Market

Perfect Grilled Zucchini with Tomatoes and Herbs

From Athens Locally Grown

Pesto

From New Earth Farm Market

Pickled Cherry Tomatoes

From ALFN Local Food Club

Pico De Gallo

From Dothan,Alabama

Pico de Gallo Salsa