Roasted Tomatillo Salsa
<p>A slightly different take on salsa verde, the traditional Mexican “green salsa.” This recipe uses both tomatillos and green tomatoes, making a great way to use any firm little green tomatoes that may have accidentally been knocked off your plants. This is a very adaptable recipe — how hot or garlicky you make it is up to you. Roasted salsa is a wonderful accompaniment to a meal that already features other baked dishes, such as a baked summer squash casserole.</p>
Vegetarian!
Vegan!
Source: Our own recipe
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, onion, garlic, tomato, pepper, lime, cilantro, salt, olive
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Roasted Tomato Bread Toss
<p>Bread and tomatoes – what more could you ask for! Use a mixture of yellow and red tomatoes for a colorful presentation.</p>
Source: Better Homes and Gardens, July 2011
Servings: 8 side dish servings
Ingredient keywords: tomatoes
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Roasted Winter Vegetables with Butter
<p>This was a huge hit and I took advantage of the root veggies. Yum. Whenever I’m not sure what to do with a veggie, I roast it.</p>
Vegetarian!
Source: Williams-Sonoma Vegetarian Food Made Fast
Servings: Serves 4
Ingredient keywords: peeled, peeled, peeled,, trimmed, peeled, halved,, melted, chopped
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ROMAINE & FETA SALAD WITH SPICY GLAZED WALNUTS (OR PECANS)
<p> ROMAINE & <span class="caps">FETA</span> <span class="caps">SALAD</span> <span class="caps">WITH</span> <span class="caps">SPICY</span> <span class="caps">GLAZED</span> <span class="caps">WALNUTS</span> (OR <span class="caps">PECANS</span>)<br />
<img src="http://greenforkfarmersmarket.locallygrown.net/files/product/image/97188/jericho_lettuce_thumb.jpg" /></p>
<p><span class="caps">SPICY</span> <span class="caps">GLAZED</span> Walnuts (Or pecans):<br />
2 tsp. butter<br />
1 tbsp. sugar<br />
1/2 tsp. freshly ground black pepper<br />
1 tsp. water<br />
2/3 c. pecans or walnuts</p>
<p>Melt the butter in a heavy bottomed skillet over medium heat. Add the sugar, black pepper, & water. Cook until the mixture is bubbling. Add the nuts and stir constantly until they are well coated and the sugar has begun to caramelize, about 5 minutes. Spread the nuts on a baking sheet to cool completely.</p>
<p><span class="caps">VINAIGRETTE</span> & <span class="caps">SALAD</span>:</p>
<p>2 tbsp. lemon juice<br />
1 tbsp. red wine vinegar<br />
1/2 tsp. freshly cracked black pepper<br />
1/4 c. light olive oil<br />
2 heads Romaine lettuce<br />
6 oz. Feta or Gorgonzola cheese<br />
Spicy glazed nuts (above)</p>
<p>1. Whisk together the lemon juice, vinegar and pepper. Slowly add the olive oil and whisk until blended.</p>
<p>2. Wash and dry the Romaine leaves and keep refrigerated until ready to use. Tear into bite sized pieces Crumble the Gorgonzola or Feta into small pieces.</p>
<p>3. You can top the salad with the dressing, cheese & spiced nuts or toss and serve, as you prefer. Yum!</p>
<p>—<a href="http://larrapin.us">Leigh from A Larrapin Garden</a></p>
Vegetarian!
Source: Originally Mendy's mother made this salad for us. This rendition adapted from several recipes much like this one: http://www.cooks.com/rec/view/0,1743,155165-251200,00.html
Servings: 4
Ingredient keywords: Romaine
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Rosemary - Lemon Cookies
<p>A butter and sugar cookie with lemon and rosemary. Delicious, but not for weight-watchers.</p>
Vegetarian!
Source: Entered by Kathleen Ferris. Recipe from my friend Kathy, who got it from her daughter Susannah
Servings: about 3 dozen cookies
Ingredient keywords: butter, eggs, rosemary
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Rosemary Mint Cordial
<p>Another refreshing summer drink. In spite of the ‘cordial’ in the name of the drink, it does not contain alcohol (unless of course, you want to add some). This is essentially a flavored simple syrup which is then diluted to taste with sparkling or plain water, or other liquid.</p>
Vegan!
Source: somewhere on the world wide web
Servings: 12 or more
Ingredient keywords: rosemary, mint
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Rosemary Pork
<p>This recipe was a favorite of one of my daughters when she was growing up.</p>
Source: no idea.
Servings: 2-4
Ingredient keywords: flour, pork, carrots, maple, rosemary
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Rosemary Roasted Chicken with Veggies
<p>My son-in-law Mark showed me how to roast chicken with rosemary, garlic and olive oil. It doesn’t take a great deal of time, and the results are worth every minute.</p>
Source: Mark Rimple, gourmet chef
Servings: 4 or 5
Ingredient keywords: Rosemary, Garlic, Chicken, potatoes, carrots, zuccini
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Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano
<p>From Rachel Ray of the Food Network – 2008</p>
Source: The Food Network - Grilling Reciped (http://www.foodnetwork.com/topics/grilling/index.html?No=20)
Servings: Serves four
Ingredient keywords: steak, garlic, rosemary, arugula, tomatoes
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Rosemary-Orange Glaze for leg of lamb
<p>This glaze is a delicious way to finish cooking leg of lamb.</p>
Source: I found this in a magazine many years ago, don't know where or when, but it has been in my repertoire ever since.
Servings: NA
Ingredient keywords: lamb, marmalade, lemons, rosemary
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RSWA Meatballs
<p>These meatballs are easy to make. Make a batch and freeze them so in a busy evening you can make spaghetti & meatballs or stroganoff meatballs, meatballs in alfredo sauce even meatball soup. Endless possibilities.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: 48 meatballs
Ingredient keywords: Pork, Beef, garlic, egg, cheese, parsley, bread
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Russian Cream of String Bean Soup
<p>A great way to use up beans, especially as it gets cooler toward fall.</p>
Vegetarian!
Source: Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette.
Servings: Serves 6
Ingredient keywords: beans, leeks, potatoes, butter, milk, chives
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Rustic Swiss Chard and Mozzarella Tart
<p>An easy, tasty dish that won Jordan Kevdal a $400 prize in a Better Homes and Gardens recipe contest back in 2010. Other types of quick-cooking greens can be substituted for the chard, and chopped green onions can be substituted for the leeks.</p>
Vegetarian!
Source: Better Homes and Gardens, "Vegetable Pies and Tarts" competition, September 2010
Servings: 4 main-dish or 8 appetizer servings
Ingredient keywords: chard, leeks, garlic, thyme, olive, mozzarella, parsley
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Saak Bhaja (Indian-Style Greens)
<p>Simple. Weirdly awesome. Try with a mix of mustard greens and/or collards, kale, chard, turnip greens, broccoli greens, radish tops, any and all of it. Five-spice is a mixture of black mustard seeds, cumin seeds, fennel seeds, whole fenugreek and kalonji seeds.</p>
Vegan!
Source: Bharti Kirchner, The Healthy Cuisines of India
Servings: 2-4
Ingredient keywords: onion, greens
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Salsa Verde (Mexican Fresh Green Salsa)
<p>Salsa verde has many variations, but our Mexican daughter-in-law makes it very simply, like this. It’s such a quick recipe you’ll never want to use store-bought salsa verde again! In addition to using it as a dip for corn chips or tortilla chips, a bit of salsa verde is delicious as a salad dressing or as a topping for enchiladas.</p>
Vegan!
Source: Martha Valencia Matthews
Servings: 1 to 1 1/2 c. sauce
Ingredient keywords: tomatillos, peppers, cilantro, lime, garlic
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Sauteed Collards and Sausages
<p>Great main dish served over soft polenta. Delicious with vegan Italian sausages too!</p>
Vegan!
Source: Vegan Brunch by Isa Chandra Moskowitz
Servings: Serves 4
Ingredient keywords: collards
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Sauteed Ginger spinach
<p>This is an <span class="caps">EASY</span> way to get fresh spinach into your diet and we have a bountiful amount of that wonderful produce right now! So give your family an extra shot of good for youness! The young spinach from <br />
Walker Organic Farms taste like nothing you have ever experienced from the store!</p>
Vegetarian!
Source: Splendid Table
Servings: 3 to four as a side dish
Ingredient keywords: sesame, spinach, fresh, sesame
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Sauteed Okra
<p>One of the best ways I like to eat Okra.</p>
Source: Rose Creek Farms
Servings: 4 servings
Ingredient keywords: okra, olive, onion, garlic
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Sauteed Pea Shoots
<p>Pea shoots come but once a year. The Tea House in St. Paul (great restaurant, by the way) has them seasonally. They are simply done. And the taste— well it’s first the texture of greens and then pea-flavor comes thru. Very odd. Very delicious.</p>
Vegetarian!
Vegan!
Source: Invented
Servings: 2
Ingredient keywords: pea, garlic
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Sauteed Spinach
<p>Easy, great tasting side dish. You can substitute chard if you wish.<br />
Sometimes I stir this into the sauce for chicken picata or over a Spanish omlette.</p>
Vegetarian!
Source: Lisa Farley
Servings: 3-4
Ingredient keywords: spinach, garlic
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Sautéed Sunchokes
<p>An easy yet absolutely delicious way to cook up some sunchokes is to sauté them in butter. This is a great alternative to potatoes on the dinner plate, and just as versatile. You’ll surely be asked, “What do you do to your potatoes? They’re so good.”</p>
Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: 4
Ingredient keywords: chokes, parsley
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Sauteed Sweet Potatoes and Spinach
<p>Posted at the Fresh Harvest weblog, spring 2012.</p>
Vegetarian!
Vegan!
Source: Martha Stewart
Servings: 4?
Ingredient keywords: oil, sweet-potatoes, curry-powder, water, onion, spinach, vinegar, salt, pepper
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Savory Fig Tart with Rosemary and Stilton
<p>Apart from the crust, every ingredient for this surprising tart can be purchased through Athens Locally Grown, including the blue cheese. Figs are often made into something sticky sweet, but they are wonderful going down the savory road too.</p>
Vegetarian!
Source: A Good Appetite: Ripe for Autumn’s Hearth, via the New York Times
Servings: 8 servings
Ingredient keywords: onion, rosemary, vinegar, milk, egg, figs, cheese, pecans
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Scalloped Greens
<p>This is a great recipe even for the non green eaters in your house! It is good for a buffet or a large family meal. Lots of great products from our market are used in this dish.</p>
Vegetarian!
Source: Southern Living Magazine
Servings: 15
Ingredient keywords: collards, turnips, water, flour, onion, garlic, milk, half, eggs, salt, pepper, cheddar, Harvarti, sourdough, butter
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Scandinavian Pickled Cucumber Salad
<p>This is an old favorite served in Sweden, Norway, and Denmark alike. Here’s how my 90-year-old mother has always made her beloved “gurka”. She always prefers a sprinkling of chopped fresh dill fronds to garnish it when she serves it, but says that other folks sometimes use fresh parsley instead.</p>
Vegetarian!
Vegan!
Source: My mother, Vivian Erickson Rittenhouse
Servings: about 2-3 servings; multiply the quantities as needed; it keeps well
Ingredient keywords: cucumber, sugar, vinegar, salt, pepper, dill
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Sea Salt and Vinegar Kale Chips
<p>Tired of serving potato chips? Want a healthier alternative? Try kale chips. They’re easy to make, delicious, and nutritious. I tried them once and am now, officially, a kale chip addict!</p>
Vegetarian!
Vegan!
Source: Zackenzota Farms
Servings: 1-2
Ingredient keywords: kale, olive, sea, apple, parmesan
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Sell Farm's Cubed Steak Parmesan
<p>One pound Sell Farm Cube Steak. Fix a frying pan using olive oil and heat. Coat Steak with Egg Beaters – we use this because it is low fat and low calorie. Coat again with a mix of a heaping cup of Progresso Italian Bread Crumbs to which you added in a good portion of grated Kraft Parmesan cheese plus a generous pinch (or more) of garlic powder, basil and oregano. In a fixed pan place olive oil and gently fry the steaks until medium to well done – note some of the bread crumbs will fall off in the turning process or stick to the pan — just scrape them off (as long as not burnt) and use as a topping. Salt and pepper to taste at the table. Bon Appetite!</p>
Source: Developed at the Farm
Servings: Serves the hungry
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Sell Farm's Heavenly Herb Cubed Steak
<p>Sell Farm’s Heavenly Herb Cubed Steak</p>
<p>(amount of ingredients is for 1 lb of meat, adjust accordingly)</p>
Source: The Sell Farm's website -- www.sellfarm.com
Servings: Serves 20 tiny shriveled up old men or 4 normalized men
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Sell Farm's Heavenly Herb Cubed Steak
<p>Sell Farm’s Heavenly Herbed Cubed Steak</p>
<p>(amount of ingredients is for 1 lb of meat, adjust accordingly)</p>
<p>Place 4 Tbsp of virgin olive oil in a skillet, add 1/4 tsp of crumbled sage, 1/4 tsp of cracked rosemary, mix together. Place one pound of defrosted Sell Farm cube steak in the skillet and turn the meat over so both sides are coated with the mix. Cover and let stand for 30-45 minutes.</p>
<p>Cook over medium-high heat until the meat is medium rare, turn frequently. Remove the meat and place on a warm plate.</p>
<p>Add 1-2 Tbsp of extra virgin olive oil and 2-3 Tbsp of butter in a pan over low-medium heat and allow butter to melt. Add crushed garlic (2-3 cloves, we like much more), desired amount of crushed red pepper and the juice from 1/2 of lemon, stir over heat until it begins to simmer; then spoon over the meat.</p>
<p>Salt and pepper to taste at the table.</p>
<p>Serve hot with Couscous and a green salad.</p>
<p>This works equally well with chicken breasts. Elsa slices the skinless breast so that they are thin. Pounds them with a meat mallet and then prepares as above. Yummy.</p>
Source: The Sell Farm's website -- www.sellfarm.com
Servings: Serves 20 tiny shriveled up old men who pick at their food, or 4 normalized healthy men
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Sesame Kale
<p>Kale is a popular item right now so I went and found numerous recipes to share with everyone.</p>
Source: The Seed Ambassadors Project (http://seedambassadors.org/Mainpages/still/napuskale/napuskale.htm)
Servings: Serves 2-4
Ingredient keywords: garlic, kale
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Shell Mill Cornbread
<p>My grandmather used theis recipe for 88 years and it never did her wrong.</p>
Source: Shell Mill
Servings: 10 inch skillet
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SHH Meatloaf
<p>This is a never fail meatloaf recipe, tastes the same every time no guessing what herbs or spices to use. This recipe uses 3 lbs of meat. You can use all ground beef or follow the recipe with the ground beef, ground turkey, and sausage.</p>
I sometimes will divide the mixture in half. I will make a smaller meatloaf and make meatballs out of the other half. (Makes 12 meatballs) Bake them both at the same time in the oven. Reduce the baking time to 45 minutes for the meatloaf. Freeze the meatballs to serve later with Spaghetti, Meatball sandwiches or with a pesto sauce over pasta.
<p>To make meatballs: Set oven at 350 degrees ( meatloaf bakes at the same the same temperature).Line the bottom 9 × 13-2"high baking pan with foil. Place meatballs an 2 inches apart not touching the sides of the pan.(you can fit about 12 meatballs on the pan.) Bake for approx. 45-60 minutes. Serve at once or freeze.</p>
Source: Swisher Hill Herbs
Servings: serves 6 to 8 people
Ingredient keywords: ground, Turkey, sausage, eggs, SSH, green
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shrimp and grits
<p>when i was little i would go to my great grandparents house in New Orlines in every morning we had the best shrimp and grits you ever put in your mouth this is my great grandmothers recipe</p>
Source: Shell Mill
Servings: 4 people
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Sichuan Dry-Fried Veggies and Tofu
<p>Sichuan preserved vegetable, a pickled and canned mustard tuber, is available at most Asian supermarkets. You can buy the chunk style and chop it yourself; if you buy it pre-shredded, you may want to rinse off some of the salt.</p>
<p>The recipe calls for green beans; we used the stirfry veggies we had on hand – bok choy, brussels sprouts, broccoli etc. Delicious!!</p>
Vegan!
Source: "Herbivoracious" by Michael Natkin
Servings: 2 to 4
Ingredient keywords: tofu, stirfry, mushrooms, ginger, garlic
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Simple Leg of Goat
<p>I will soon be offering my favorite Goat Meat Cook Book for sale on this site:</p>
Getting Your Goat ~ The Gourmet Guide.
Source: Getting Your Goat page 23
Servings: makes 6 ~ 1/2 pound servings
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simple potato salad
<p>Some of us folks don’t really want mustard and pickles in our potato salad so this is an alternative. Serve warm and it is excellent.</p>
Source: Woody
Servings: serves 4 to 6 as side {depending on how many potatoes you cook}
Ingredient keywords: cut up , diced, to taste, divided
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Simple Roasted Delicata, Acorn and/or Butternut squash
<p>If you’ve ever wondered what to do with the unusual looking <span class="caps">DELICATA</span>, <span class="caps">BUTTERNUT</span> or <span class="caps">ACORN</span> Squash, try this recipe from http://chezpim.com/cook/simple-roasted-delicata-squash [great how-to photos on this recipe page].</p>
<p>Actually, this is so easy you can hardly call it a recipe. Here’s what to do.</p>
<p>Buy some beautiful “Winter” squash from your favorite Wednesday Market Farmers;-) These squash are more like pumpkins with fine firm skins. Store them spread out on a piece of cardboard in a cool place like a basement and they may last most of the winter. Varieties include:Delicata, Butternut and Acorn squash.</p>
<p>Cook it with the skin on and you will keep the lovely flavor in. Cut each one straight in half, and scoop out the seeds and stringy bits in the middle and discard those. Then cut each half again until you get individual serving size pieces. Take some butter that’s been sitting out on the countertop getting nice and soft. Rub a good amount of it all over the middle and cut sides. Be generous. After the butter massage, sprinkle a bit of brown sugar [some folks like a little cinnamon as well] all over the squash pieces, then a generous amount of salt. I said generous, ok? <br />
Roast in a flat pan until tender. You could go low and slow, at 350F for an hour and a little bit. If your oven is already at 350F baking something else, say a big fat turkey, just put these babies on the lower rack so you can share some oven time. Or if you’re baking them by themselves you could go at 450F and you’ll be done in 30-40 minutes at the most. You’ll know they’re done when the flesh is so tender a knife goes through it like ‘buttah’ and the top is nice and caramelized.</p>
<p>Serve just like that, on a pretty antique glass tray if you can find one. Eat it right down to that pretty outside skin. Questions? Email Anna: weeder280@aol.com</p>
Vegetarian!
Vegan!
Source: http://chezpim.com/cook/simple-roasted-delicata-squash [great how-to photos on this recipe page].
Servings: 2
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Simple Swiss Chard, Smoked Trout Linguini
<p>This recipe listed fresh salmon for the fish, however for <span class="caps">MFM</span>, smoked trout seemed appropriate! Swiss chard can be substituted by any kale or spinach.</p>
Source: www.food.com
Servings: 4
Ingredient keywords: Oregano, swiss, Trout
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Simple winter slaw
<p>This is what I throw together when I’m craving fresh veggies in the winter and I only have a few fresh ingredients.</p>
Vegetarian!
Vegan!
Source: Jess Wilson
Servings: 8 - 10
Ingredient keywords: cabbage, carrot, apple, onion, vinegar, oil
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Simply the best way to prepare asparagus...
<p>If you think asparagus is wimpy or squishy, you have just not had it prepared the correct way. Try it this way and you’ll see how good it can be. We can’t wait for spring to get our fix of asparagus!</p>
Vegetarian!
Source: I am certain Kirk and Kristin Jacobsson shared this with me years ago...Heather Tiefenthaler
Servings: One pound of asparagus usually feeds our family of 4 depending on size of spears.
Ingredient keywords: olive, salt, white
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Sister's Fancy Coleslaw
<p>Hayburn Farm Fresh, locally grown cabbage and carrots will make this coleslaw the perfect side. Enjoy!</p>
Source: Sister Schubert Cast Your Bread Upon the Waters - recipes for success, cooking and living
Servings: 8 - 10 servings
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Skip's Salsa Party
<p>Big and Little Chefs (Skip, Hunter and Aaron Jones) showed how the whole family (or group of party guests) can enjoy preparing and customizing thier own salsa.</p>
<p>Listed below are the ingredients used at the market on July 20. But use your imagination! Add cucumber, mango, black beans, avocado…</p>
Vegetarian!
Vegan!
Source: Skip Jones & sons, aka Big and Little Chefs
Servings: List below should serve 6-8 as an appetizer.
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Sliced Fried Okra
<p>Very popular recipes for okra, it is very easy to fix. Like frying green tomatoes.</p>
Vegetarian!
Source: The Practical Produce Cook Book
Servings: 4-6
Ingredient keywords: orka, cornmeal, salt, pepper, oil
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Sliced Fried Okra
<p>Very popular recipes for okra, it is very easy to fix. Like frying green tomatoes.</p>
Vegetarian!
Source: The Practical Produce Cook Book
Servings: 4-6
Ingredient keywords: orka, cornmeal, salt, pepper, oil
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Sliced Sirloin Smothered in Onions, with Roquefort Potato Pie and Spinach Salad with Bacon Dressing
<p>I was trying to find a recipe to go with the fresh greens appearing on the Market.</p>
Source: The Food Network - http://www.foodnetwork.com
Servings: 4
Ingredient keywords: steak, onions, bacon, spinach, mushrooms
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Slow Cooked 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 6
Ingredient keywords: zucchini, squash
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Slow-Cooker Sticky Wings
<p>This recipe came to me from Cook’s Country Magazine.</p>
<p>The standard approach of “add wings and sauce to slow cooker, turn on, and wait,” left us with flabby wings and a diluted sauce. Big surprise. We wanted moist wings, lacquered with a sweet yet tangy sauce—the stickier and messier, the better.</p>
Source: Cook's Country - http://www.cookscountry.com/default.asp
Servings: Serves 12
Ingredient keywords: chicken wings
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Smoked Pimento Cheese Dip/Spread
<p>I first had this recipe at an English Country Dance (First Saturday Dancers of Griffin) http://www.facebook.com/groups/67129358778/<br />
One of the dancers made it, and was nice enough to share…and I am passing it on too.</p>
Vegetarian!
Source: Cheri Tidwell
Servings: Big batch.
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Smoked Turkey Salad
<p>A great way to use left over Smoked Turkey.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: 4 - 6 people
Ingredient keywords: turkey, cheese, nuts
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Smoky Tomatillo Salsa
<p>This is a delicious salsa recipe accompanying a recipe for turkey tostadas.<br />
Try it on scrambled eggs. <br />
This website has some very yummy-sounding ideas for the chipotle peppers you will have left over: http://chowhound.chow.com/topics/481369.</p>
Vegetarian!
Source: Weight Watchers "Sizzle It : 140 Tasty Grill Recipes"
Servings: About 1/2 cup of salsa
Ingredient keywords: tomatillos, cilantro, lime, honey, chipotle, garlic, salt
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Soap Nut Recipes for Every Use
<p>Soap Nuts have many uses so here’s a sample of the most common uses</p>
Source: Sarah Meyer
Servings: Basic formula make 2 cups of concentrate - enough for 10 loads of laundry
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Sopa de Fideo (South of the Border Tomato Noodle Soup)
<p>Light tomato soup with pasta to add body. Refreshing and simple.</p>
Vegetarian!
Vegan!
Source: LG recommendation
Servings: 4
Ingredient keywords: onion, tomato, garlic, cilantro
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Sour Cream Corn Bread
<p>This is the corn bread you may have sampled at the Freeman’s Mill tent at the Riverwood Local Fest! It is easy to make, leftovers can be frozen and re-heated, and it turns out moist and delicious every time!</p>
Source: Paula Freeman - Freeman's Mill
Servings: 12-16 servings
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Sour Cream Cornbread
<p>This is delicious cornbread. Great to dip in the “pot liquor” when you cook your favorite greens! Or try it with some of Southern Swiss Dairy’s fresh salted butter!</p>
Source: Paula Freeman
Servings: 12
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Sour Cream Wheat Biscuits
<p>These delicious biscuits can be made with Freeman’s Mill wheat flour!</p>
Vegetarian!
Source: adapted from the ABWA cookbook
Servings: 6 large biscuits or 12 small biscuits
Ingredient keywords: wheat, butter, baking, salt, sour
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Southwestern Wagon Wheels With Zucchini, Corn, and Tomatoes
<p>This is my favorite pasta recipe. It’s quick and simple. My only problem is that I forget to start cooking the pasta first, so I’ve added that as a step to the original recipe.</p>
Vegetarian!
Source: 100 Great Pasta Recipes (Ladies' Home Journal)
Servings: 6 servings
Ingredient keywords: butter, onion, zucchini, garlic, tomato, chilies, salt, pepper, cream, corn, pasta
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Spagetti w/ Mustard Greens
<p>The red pepper in this recipe compliments the bite of the mustard greens. I will turn to this recipe anytime I get my hands on some fresh, local mustard greens!!</p>
Vegetarian!
Source: Ciao Chow Linda-- blogspot
Servings: 3-4 moderate portions
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Spaghetti Squash Hashbrowns
<p>With its mild and versatile flavor, Spaghetti Squash is a great substitute for potatoes in this recipe.</p>
Source: Adapted from allrecipes
Servings: Serves 6
Ingredient keywords: Squash
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Spiced Apple & Butternut Squash Soup
<p>Recipe serves 6-8 and calls for 2 butternut squashes and 2 tart apples</p>
Source: Chef John @ Kroger
Servings: 6-8
Ingredient keywords: Butter, Onion, Apple, Nutmeg, Allspice, Cinnamon, Butternut, Stock
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Spiced Carrot Soup
<p>This carrot soup is a flavor roller coaster and a beautiful spring color!</p>
<p>If curry isn’t a flavor for you, put in a spice you like! A recipe is only a guideline.</p>
<p>For more recipes and pictures, visit www.NaturalTeachingKitchen.com</p>
Vegetarian!
Source: Natural Teaching Kitchen / Jennifer Richter
Servings: 4-6
Ingredient keywords: Chopped, carrots,, garlic,, yellow, olive
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Spiced Watermelon Rind Pickles
<p>When you’re enjoying those wonderful summer watermelons, save the rinds. They make a delicious sweet pickle! Scrape out all pink and soft flesh from the rind. Then peel off the outer green skin. Cut the remaining white flesh into 1-inch squares or diamonds. Then measure how much you have. The recipe here makes about 7-8 pint jars full (one water-bath canner load). If you have more or less than 1 gallon of prepared rinds, adjust the other ingredients accordingly.</p>
Vegetarian!
Vegan!
Source: An old family recipe
Servings: 7-8 pint jars full
Ingredient keywords: watermelon, ginger, lemon, vinegar
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Spicy Cheeseball
<p>I haven’t had a chance to try this one yet, but I’m sure it’ll find it’s way to a holiday dinner somewhere.</p>
Source: From the web somewhere
Servings: Depends on how hungry everyone is.
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Spicy German Mustard
<p>Again, make your own and enjoy!</p>
Vegetarian!
Vegan!
Source: No clue
Servings: 1 1/2 cup
Ingredient keywords: onion, garlic
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Spicy Grits and Greens
<p>Minorly complex recipe with great variety of flavor mixes.</p>
Vegan!
Source: Adapted from Eat Well, Lose Weight (recommended by LK)
Servings: 4-6
Ingredient keywords: onion, pepper, greens, pepper
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Spicy Kale Soup
<p>Delicious on a rainy winter day!</p>
Vegan!
Source: Adapted from Vegan Fire and Spice
Servings: Serves 4
Ingredient keywords: carrot, kale
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Spicy Winter Squash Soup
<p>Creamy smooth pureed soup w/ the incredible combination of sweet winter squash, coconut milk and cilantro. A hearty meal w/ a dense crusty bread!</p>
Vegetarian!
Vegan!
Source: Not quite sure...
Servings: 4 servings
Ingredient keywords: onion, pepper, garlic, squash, cilantro
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Spinach and Mushroom Fritatta
<p>I am trying to cut back on my meat intake, so I created this spinach dish without meat and with very little oil. My family thought it very tasty.</p>
<p>You could substitute onion for shallot, and another leafy green for spinach.</p>
Vegetarian!
Source: Kathy Ferris
Servings: 4
Ingredient keywords: oil, shallot, spinach, mushrooms, eggs, salt, sauce, cheese
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Spinach Artichoke Dip
<p>I have always wanted a healthy Spinach Artichoke Dip, so I made one!</p>
<p>This dip was unbelievably good, I made this for Ladies Night Out and all we did was sit around the table, eat the dip with veggies and crackers, and unanimously said “mmmmmmmm, <span class="caps">MMMMMMMMM</span>, mmmmmmmm” Enjoy!</p>
<p>Spinach Artichoke Dip – Dairy Free, Gluten Free, Vegetarian, Vegan, Anti-Caner, Low Glycemic</p>
<p>For more recipes and pictures, visit www.NaturalTeachingKitchen.com</p>
Vegetarian!
Vegan!
Source: Natural Teaching Kitchen / Jennifer Richter
Servings: 4-6
Ingredient keywords: garlic, spinach, lemons
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Spinach Salad with Hot Bacon Dressing
<p>A customer sent me this recipe and recommended that the hot bacon dressing will also work with the lettuces we have on the Market</p>
Source: The Pioneer Woman (http://thepioneerwoman.com)
Servings: Serves six
Ingredient keywords: eggs, bacon, onion, mushrooms, spinach, lettuce
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spinach spread
<p>Made this tonight with Felder Farm spinach – yum! – Pretty quick and you can vary ingredients based on what you have available… It’s delicious on blue corn chips or spread on cornbread or baguette…</p>
Vegetarian!
Source: inspired by "googling" spinach pie and spinach dip recipes
Servings: depends how you serve it! A good sized bowl of dip or enough spread to accompany a bog meal
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Spinach-Cheddar Quiche
<p>We have 5 kids, ages 15 down to 1 year and they <span class="caps">ALL</span> love this meal. You know that says a lot when you can get all the kids to agree on something! Hopefully your family will enjoy this as much as ours does! The original recipe calls for half-and-half but I have found that evaporated milk makes a great (and less expensive) substitue. Also, the original recipe uses frozen spinach – I always use fresh and have never had a problem.</p>
Vegetarian!
Source: Family Feasts for $75 a Week (page 121)
Servings: 6
Ingredient keywords: eggs, milk, flour, onion, spinach, cheese
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Spring Inspired Mango Salad with Sweet Maple-Hemp Vinaigrette
<p>Dressing: my version of the original from Vive Le Vegan<br />
1/3 cup pure maple syrup (no.2)<br />
1/4 cup Bragg’s apple cider vinegar<br />
2 tsp tamari<br />
1 clove garlic<br />
1 1/2 tsp dijon mustard<br />
1/2 tsp sea salt<br />
Fresh ground black pepper<br />
4 tbsp Hemp seed oil (I used xvo today, and in the past have made it with hemp and flax)<br />
2 tbsp xvo (or additional hemp seed oil)<br />
Put all in blender except oil first and blend, then add oils and blend again briefly.</p>
Vegetarian!
Vegan!
Source: Breathe Live Believe Green Yoga & Spiritual Studio - Leanne Wierzbicki, and Vive Le Vegan by Dreena Burton
Servings: 1
Ingredient keywords: Jodi's, red, mango, cashews, pepper, sea
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Sprout Fried Rice
<p>Sprouts were added to our market & felt people might want a simple warm recipe to use them in.</p>
Vegetarian!
Source: Sprout People Website
Servings: 2 Servings
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Sprouted Lentil Salad
<p>Fresh, crunchy, “raw” salad that makes the most of the nutrition found in fresh vegetables and newly sprouted seeds.<br />
**Check out Sproutpeople.com for the best and widest selection of sprouting seeds I have found. I live there in the winter months!</p>
Vegetarian!
Vegan!
Source: Incredibly Delicious: Recipes for a New Paradigm
Servings: 4-5 side salads
Ingredient keywords: carrot, onion, parsley
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Squash Blossoms Stuffed with Ricotta
<p>As a Southerner, I know everything tastes better fried. This fact of life doesn’t exclude squash blossoms! The blossoms taste like a tender, exceptionally flavorful squash, and they are simply irresistible. I pulled this recipe off of epicurious.com, but normally I just fry the blossoms in oil after smothering them in a light tempura batter. Enjoy!</p>
Vegetarian!
Source: epicurious.com -- & Farm Manager Sarah Masterson
Servings: 2 main course servings (or 4 appetizer servings)
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squash browns
<p>Lots and lots of squash one season, led to this delicious squash brown recipe. Instead of hashbrowns for breakfast fry you up some squash browns.</p>
Source: Loretta Elmore Beriehill Farms
Servings: depends on how much squash you have
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Squash Cornbread
<p>One night we didn’t have all the makings for a good squash casserole, so I went on the internet and started searching for squash recipes. I ran across this one and decided that I would give it a try. It turned out fabulous! It was a creamy, sweet tasting cornbread. My dad loves it, always bugging me to make some more :). Enjoy!</p>
Vegetarian!
Source: Cooks.com
Servings: 8 servings
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Squash Frittata
<p>Sara’s Great Frittata Recipe:</p>
<p>The summer squash, green onions, and basil make a wonderful frittata.<br />
These make great appetizers or savory treats at a tea or coffee!</p>
Source: Sara's Great Frittata from Mariquita Farm
Servings: 4-6 servings
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Squash Stew With Lamb
<p>I first tried this recipe last fall and was thrilled to see the winter squash varieties coming in again.</p>
Source: NPR.org Kitchen Window series adapted from Barbara Kafka's Vegetable Love (Artisan 2005)
Servings: four cups
Ingredient keywords: olice, onion, lamb, garlic, squash, oregano, salt, tomato, lemon
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Steamed Eggs and Squash
<p>Right after I graduated college, a coffee shop opened up town. Besides the usual coffee shop drinks, Martha’s Black Dog served up a few simple but beautifully prepared dishes, and the place quickly became a favorite place to eat. This recipe for Steamed Eggs and Squash is one of her dishes that is still in my rotation today. It’s a great way to use up the overflowing basket of squash and zucchini, along with those eggs that are finally plentiful. Add a side of sauteed green beans and some crunchy toast, and you’ve got a fine meal suitable for breakfast, lunch, or dinner. And made 100% with items found through Athens Locally Grown</p>
Vegetarian!
Source: Martha's Black Dog, a defunct eatery in Socorro, New Mexico
Servings: Serves two. Or one, if that one is me.
Ingredient keywords: squash, zucchini, eggs, cheese
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Stewed Heirloom Tomatoes and Okra
<p>Made with love, with fresh local ingredients and allowing my family to eat in season with flavor</p>
Source: off the farm
Servings: as many of a s few as you like
Ingredient keywords: Brandywine, fresh, music
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Stir Fried Thai Meatballs
<p>This is a delicious change from the norm if you’re craving Asian. It’s a sweet and sour curry sauce with all local veggies and Hunter Cattle ground beef meatballs with a little spice—or not—and if you haven’t made Hunter Cattle meatballs yet, well let’s just say you’re wasting time.</p>
Source: My taste buds decided to create this one...
Servings: 2
Ingredient keywords: beef, spice, spice, soy, oil, onion, spice, egg, bread
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Stoneground Grits (cooking instructions)
<p>Our stoneground grits should be washed before you cook them. It’s easy. Put the amount you want to cook (usually about 2 cups for my family of 4)in a large bowl. Run tap water over the grits. The “trash” will float to the top. Skim off with a tea strainer or spoon, and pour off the water. Then I do this a second time, pouring off the water again.<br />
Put your grits in a pot with 4 cups water (for 2 cups of grits), and bring to a boil. Add salt and butter (tsp. of salt and 2 Tbsp. of butter). Put the lid on, and stir regularly. Add more water as you need it. Cook about 1 to 1 1/2 hours. The longer you cook them, the better they get. ( You have to stir and add more water while they are cooking.)<br />
If you don’t eat them all, put in a bowl in the frig and warm up in the microwave or on the stove later (you’ll have to add a little more water). I usually cook them at night when I have more time and then can warm up the extra for breakfast.<br />
Serve with grated cheese, sliced fresh tomatoes, or just plain as a side item with fish, shrimp, chicken, sausage, pork chops, or ham!</p>
Vegetarian!
Source: Paula Freeman
Servings: 4-6
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Strawberry and Leek Quesadillas
<p>This is hardly a recipe, but I wanted to give some ballpark measurements and hints for those who want them. Pick up the most fragrant basket of strawberries, deep red right up to the stem. Then add sauteed leeks with their subtle onion flavor, all held together by the creamy tartness from the goat cheese. It’s a ten minute snack of pure <span class="caps">LOVELINESS</span>.</p>
Vegetarian!
Source: sproutedkitchen.com
Servings: Makes 1
Ingredient keywords: leek, cheese, cheese, strawberries, cilantro
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Strawberry and Spring Onion Salad
<p>A strange-sounding recipe that is really very good. The savory dressing with mustard and dill highlights the sweetness of perfectly ripe strawberries.</p>
Vegetarian!
Vegan!
Source: Submitted by Amy Torquist to Better Homes and Gardens, summertime 2008 issue.
Servings: 4 to 6 (makes 3 cups of salad)
Ingredient keywords: vinegar, chives, mustard, dill, olive, strawberries, onions
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Strawberry Balsamic Chicken
<p>This is a perfect way to combine some of the seasons first produce. The yogurt marinade with strawberries, balsamic vinegar and spices make the chicken tender, sweet and savory ad reduces to make a terrific sauce.</p>
Source: Maison Terre kitchen
Servings: 4
Ingredient keywords: any, Maison, Maison, Turtle, Maison, Arkansas
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Strawberry Cream Pie
<p>This is my families favorite Pie. Since Easter falls right in the middle of strawberry season, I always make these pies to take to our family easter dinner…It is very light & very refreshing and a wonderful spring time treat…</p>
Source: A friend gave this recipe to me many years ago
Servings: 1 recipe makes 2 pies
Ingredient keywords: strawberries, coolwhip, Eagle, lemon, Graham
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Strawberry Gelato
<p>This delicious treat has a way of disappearing in a hurry. Once you’ve tasted it, you’ll completely understand how it makes its disappearing act. In addition to being packed with enzymes, it’s also a snap to make. Plus, you can have this delicious Italian-style soft ice cream in only a few minutes.</p>
Vegetarian!
Vegan!
Source: Dr. Michelle Schoffro Cook
Servings: Serves 4
Ingredient keywords: Pineapple, Strawberries, Cranberries
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Strawberry Kale Smoothie
<p>This is something I started drinking as a meal replacement after workouts.</p>
Vegetarian!
Source: Sarah M.
Servings: 2
Ingredient keywords: (optional)
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Strawberry Orange Green Smoothie
<p>Here are a couple Green Smoothie recipes</p>
Vegetarian!
Vegan!
Source: Debbie Powell
Servings: ?
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Strawberry Salad with Balsamic Vinaigrette
<p>From Tally and John</p>
Vegetarian!
Vegan!
Source: Fresh Harvest
Servings: 4
Ingredient keywords: lettuce, strawberries, mint, onion, nuts, oil, vinegar, sugar, salt, pepper
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Strawberry Salsa
<p>This is a terrific way to spice up fresh strawberries.</p>
Vegetarian!
Source: Maison Terre kitchen
Servings: makes 2 cups
Ingredient keywords: any, Arkansas, Arkansas, Willow, Arkansas, Maison, Maison
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Stuffed Cornish Game Hens
<p>I really liked this recipe. We eat a lot of chicken so I’m always looking for something a little different. The mint in this recipe does the trick. If you don’t have it on hand, it tastes great too!</p>
Source: Taste of Home
Servings: Serves 2 generously!
Ingredient keywords: celery, onion, butter, corn, bread, pimentos, chicken, egg, poultry, salt, pepper, hens, garlic, lemon, mint
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Stuffed Grape Leaves with Rice and Herbs - Dolmathakia
<p>The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-<span class="caps">THAH</span>-kya) take a little bit of time to prepare, but they are worth the effort.</p>
<p>They can be served cold or at room temperature and are a classic Greek appetizer or meze.</p>
<p>Prep Time: 45 minutes, Cook Time: 1 hour</p>
Source: Classic Greek Recipes
Servings: makes 50 stuffed leaves
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Stuffed Winter Squash
<p>This a fantastic way to add some excitement to your squash!</p>
Source: Jodi's kitchen
Servings: 6-10
Ingredient keywords: squash, apples, syrup, butter
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Stuffed Zucchini
<p>A family favorite. Easy to make, add a salad and a glass of wine, your friends will think you cooked all day.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: 4 - 6 people
Ingredient keywords: zucchini, ground, cheese, onion, tomato
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Summer Ceviche Salad
<p>An interesting change for a summer menu, using an assertive Central and South American herb sometimes called “summer cilantro”. (You could substitute regular cilantro, but the flavor is not really the same.) A very healthy recipe, with no need to heat up the kitchen — the lime juice marinade “cooks” the fish. Only one downside — though it came from a blog that emphasizes local foods, the recipe uses supermarket fish — groan. It’s delicious, but I’m hoping that someone who is a better fisherman than I am will try this with a local, wild-caught fish such as bream or sunfish. If you do, please post your results!</p>
Source: Based on a recipe found at http://www.appalachianfeet.com/2010/05/07/how-to-grow-and-use-papalo-wrecipes/
Servings: serves 2 quite generously
Ingredient keywords: fish, lime, olive, honey, papalo, epazote, cherry, radish, jalapeno, onion, lettuce
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Summer Squash Casserole
<p>Cook’s Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.</p>
Source: Recipe courtesy Paula Deen/Food Network.com
Servings: Servings 6
Ingredient keywords: squash, onions, garlic, parsley, butter, bread, water, cracker
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Summer Squash Casserole
<p>Here is another recipe posted to the Market in 2009 using summer vegetables.</p>
<p>I thought this was interesting using Pecans and doesn’t contain soup.</p>
Vegetarian!
Source: Not sure where this came from back then.
Servings: Serves four to six
Ingredient keywords: squash, onion
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Summer Squash Medley
<p>This sounds like a great way to take advantage of those summer squash!</p>
Source: Taste of the South's Collector's Issue - Southern Favorites
Servings: 6
Ingredient keywords: onion, bell, squash, zucchini
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