Pecan Bars
<p>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.</p>
Source: Leo Workman Green Acres Farm
Servings: 12-16 servings
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Pepper Jack Macaroni and Cheese
<p>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.</p>
Source: Lynn' s Kitchen Adventures
Servings: Serves 4
Ingredient keywords: macaroni, eggs, evaporated, cayenne, cheddar, pepper
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Pepper Jelly Party Meatballs
<p>A great dish for parties or family get togethers!</p>
Source: From the web somewhere
Servings: 8 to 10 servings
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Pepper Jelly Party Meatballs
<p>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.</p>
Source: From the web somewhere
Servings: 8 to 10 servings
Ingredient keywords: sauce, jelly
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Pepper Jelly Party Meatballs
<p>A great dish for parties or family get togethers!</p>
Source: Farmer Brown's
Servings: 8 to 10 servings
Ingredient keywords: pepper
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Perfect Grilled Zucchini with Tomatoes and Herbs
<p>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.</p>
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
<p>Pesto is great with so many things—pasta, chicken, fish, roasted potatoes. Yum.</p>
Vegetarian!
Source: Simply Recipes
Servings: Enough for multiple dinners!
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Pickled Cherry Tomatoes
<p>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. <br />
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.</p>
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 Salsa
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
<p>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!</p>
Source: Anna Evans
Servings: Serves 4
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Pizza Dough
<p>I have been experimenting with various pizza dough recipes and with a few tweaks along the way, this has become my favorite.</p>
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
<p>I have been experimenting with various pizza dough recipes and with a few tweaks along the way, this has become my favorite.</p>
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
<p>This is a great appetizers for a summer evening or a main meal which uses our fresh vegetables in ways even kids will love!</p>
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
<p>Enjoy vegetables for breakfast! In many parts of the world vegetables are a regular part of a healthy breakfast.</p>
Source: the world's healthies foods (http://www.whfoods.com)
Servings: Serves 4
Ingredient keywords: eggs, leek, garlic, kale
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Polenta
<p>Chef Elaine Cheats with this Easy Recipe for Polenta!</p>
Source: Chef Elaine
Servings: 4-6
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Polenta
<p>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.<br />
This is great with the Italian goat skillet recipe, just omit the pasta and use the polenta (either soft or fried)</p>
Source: Sylvan Falls Mill
Servings: side dish
Ingredient keywords: polenta, butter
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Poofy Top Cobbler
<p>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.</p>
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
<p>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!</p>
Source: Allrecipes.com
Servings: 4
Ingredient keywords: pork, onions, sweet, apples, spice, brown
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Pork Roast - Slow Cooker
<p>Directions:<br />
1<br />
Rub pork roast with salt and pepper.<br />
2<br />
Cut 10 slits on top of pork roast and insert sliced garlic into slits.<br />
3<br />
Broil pork roast for about 5 minutes.<br />
4<br />
Slice onion and put in crockpot.<br />
5<br />
Place pork roast on top of onion and add cloves, bay leaves, water and soy sauce to crockpot.<br />
6<br />
Cook on high 5-6 hours or low 10-12 hours.</p>
Source: Food.com
Servings: 6-8 servings
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Potato Cakes with Chard and Taleggio
<p>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.</p>
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
<p>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="" /></p>
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
<p>salad:<br />
6 medium potatoes<br />
1 large fennel bulb<br />
the white part of a small leek<br />
rosemary, finely chopped<br />
salt<br />
extra-virgin olive oil</p>
<p>dressing:<br />
1 tblsp Dijon mustard, I used whole-grained<br />
1 tsp honey<br />
1-2 tsp apple cider vinegar<br />
2 tblsp sunflower oil or some other mildly flavoured type<br />
4 tblsp fresh cream</p>
<p>- 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.<br />
- 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.<br />
- Mix the ingredients for the dressing.<br />
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.</p>
<p>Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu</p>
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
<p><span class="caps">SALAD</span>:<br />
6 medium potatoes<br />
1 med/large fennel bulb<br />
the white part of a small leek<br />
rosemary, finely chopped<br />
salt<br />
extra-virgin olive oil</p>
<p><span class="caps">DRESSING</span>:<br />
1 tblsp Dijon mustard, I used whole-grained<br />
1 tsp honey<br />
1-2 tsp apple cider vinegar<br />
2 tblsp sunflower oil or some other mildly flavoured type<br />
4 tblsp fresh cream</p>
<p>- 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.<br />
- 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.<br />
- Mix the ingredients for the dressing.<br />
- Add the fennel wedges to the salad and drizzle the dressing all over it. Mix well.</p>
<p>Read more: http://www.luculliandelights.com/2010/03/potato-salad-with-rosemary-roasted.html#ixzz1w4Z38pEu</p>
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
<p>Snagged this off my favorite recipe website !</p>
<p>“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.<br />
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. "</p>
Vegan!
Source: Food Revolution.com
Servings: 4
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Puerto Rican Beef
<p>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.</p>
Source: Everyday Paleo
Servings: 6
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