Old-Fashioned Egg Custard
<p>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.</p>
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
<p>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?</p>
Vegetarian!
Source: Granny Dee
Servings: One
Ingredient keywords: salt, pepper, eggs
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Onion-Eggplant Soup Provencale
<p>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 <span class="caps">RDA</span> for vitamin A and 25% of the <span class="caps">RDA</span> 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!</p>
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
<p>Mashed sweet potatoes seasoned with spices and topped with pecans makes a tasty side dish for turkey or pork.</p>
Vegetarian!
Source: Taste of the South Magazine
Servings: About 4 to 6 large servings
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Organic Pepper Garden Spray
This garden pest mix is being published by the Chile Pepper Institute as a result of research done by the <span class="caps">USDA</span> 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)
<p>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!</p>
<p>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.</p>
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
<p>From the June 12, 2011, newsletter.</p>
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
<p>I thought I would share a recipe for Round Steak. This is one of our family favorites.</p>
Source: Family Recipe-listed in our family cookbook
Servings: 4-6 servings
Ingredient keywords: Round
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Oven Fried Green Tomatoes
<p>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.</p>
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
<p>From Kitchen Daily<br />
Prep Time:20 mins Total Time:40 mins What do you say? Our Readers Say:Quick-And-Easy 1 Great-For-Kids 1 <br />
Filed Under: Potato, American, Easy, Side Dish</p>
<p>Provided By: Curtis Stone <br />
Read more: http://www.kitchendaily.com/recipe/oven-fries-with-garlic-a-oli-142265#ixzz0wUeBUubF</p>
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
<p>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.<br />
I usually mix whatever winter squash and other root vegetables I have on hand. This time I used Red Kuri Squash.</p>
<p>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.</p>
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
<p>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.</p>
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
<p>A simple and tasty pasta dish!</p>
Vegetarian!
Source: mycofactory.com
Servings: Serves 6
Ingredient keywords: mushrooms, pasta, olive, garlic, pine, sun
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Ozark Persimmon Pudding
<p>It’s time to start loving all things Asian Persimmon and this recipe will finish that job.</p>
Source: E N M Griffith via Edible Landscaping
Servings: Plenty
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Pak Choi / Bok Choy with Ginger and Garlic
<p>Nice and light stir-fried vegetarian side.</p>
Vegetarian!
Source: Ranger
Servings: 3-4
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Pan-Broiled Salmon (Sake Nanban-yaki)
<p>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.</p>
Source: Shizuo Tsuji, Japanese Cooking
Servings: 4
Ingredient keywords: salmon, onion
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Paprikash Potatoes
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
<p>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.</p>
<p>Italian and curled parsley contain equal amounts of vitamins and minerals.</p>
<p>100 calories, 1 fat g., fiber 4 g.</p>
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
<p>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.</p>
Vegetarian!
Vegan!
Source: Paul Matthews
Servings: About 3
Ingredient keywords: parsnip, purslane, fennel, onion, olives, lemon, vinegar, oil
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Pasta Fagioli
<p>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!</p>
<p>Great lunch left-over too!</p>
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
<p>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.</p>
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
<p>Sauteed veggies and spices served over hot pasta. Easy, delicious and nourishing meal.</p>
Vegetarian!
Source: The kitchen of Kathy Ferris
Servings: Four or five
Ingredient keywords: mushrooms, garlic, herbs, mustard, parsley, cheese
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Patatasagne
<p>Lasagne made with organic heirloom potatoes in place of noodles. You can make it gluten free easily!</p>
<p>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.</p>
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
<p>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.</p>
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
<p>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.</p>
Vegetarian!
Source: Paul Matthews
Servings: As an appetizer, enough for about 4 hungry people.
Ingredient keywords: Brie, persimmon, jalapeno
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