Puerto Rican Beef

From Joyful Noise Acres Farm

<p>Don&#8217;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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Pumpkin Bars

From Spa City Local Farm Market Co-op

<p>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&#8217;ll satisfy your hunger better than one of those store-bought cardboard bars!</p> 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

<p>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.</p> 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

<p>Pumpkin, Pumpkin, Delicious Pumpkin</p> <p>We&#8217;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.</p> <p>Here&#8217;s a few favorite recipes:</p> <p><strong>Ayurvedic Pumpkin Cookies by Astrid</strong></p> <p>Ingredients<br /> 1 cup pumpkin pureed (boiled until soft and then blended in the blender)<br /> 1/2 cup unsalted butter softened<br /> 1 cup sugar<br /> 2 T. vanilla <br /> 1/2 t. cinnamon<br /> 1/2 t. ginger<br /> 1/2. t. clove<br /> 1/4 t. nutmeg<br /> 5 dates<br /> 2 cups flour<br /> pinch of salt<br /> 4 T. ground pecans<br /> 3 dozen whole nuts for topping</p> <p>Preheat oven to 350 degrees F</p> <p>Cream butter, sugar, spices, and vanilla together<br /> Add dates, nuts, and pumpkin. <br /> Whisk in salt and flour to wet mix.</p> <p>Bake on buttered sheet for 15 minutes or until golden brown.</p> <p>These are so decadent!</p> <p>*Roasted Pumpkin *</p> <p>Peel pumpkin and remove the seeds. Wash the seeds and roast them for a tasty treat. Add a bit of sea salt or cinnamon.</p> <p>Then slice your pumpkin into 1/8 inch (thin slices). Toss in olive oil and a bit of salt.</p> <p>Lay on a cookie sheet in a single layer and roast at 400 for 15-20 minutes. Better than french fries!</p> <p><strong>Basic Pumpkin Puree</strong></p> <p>You can add pumpkin puree to many, many things&#8230;.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&#8217;ll get delicious, soft boiled pumpkin in 20-30 minutes. After it&#8217;s soft, put the steamed pumpkin in a blender or food processor and you will have pumpkin puree!</p> <p>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!</p> Vegetarian!
Source: Astrid
Servings: 1
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Purple Hull Peas

From Farm2Work

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

From Old99Farm

<p>A cool mild tasting salad for easy meals.</p>
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

<p>This article is copied from the following link:</p> <p>http://chinesefood.about.com/od/cookingfaqs/f/fryvegetables.htm</p> <p>&#8220;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.</p> <p>Answer:</p> <p>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.</p> <p>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.<br /> 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.</p> <p>More Tips on Stir-frying Vegetables:</p> <p>For all vegetables, cut them into uniform size before stir-frying. This ensures that they will cook evenly.<br /> 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.<br /> 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.<br /> Keep moving the vegetables during stir-frying. This also helps prevent them burning.&quot;</p>
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

<p>This simple cooking method works equally well for all sorts of fresh tender vegetables, including bok choy, chinese cabbage, and broccoli. (Don&#8217;t try to substitute olive oil for the suggested oils; it has too low a smoke point for good stir-fry cookery.)</p> 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

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

From Stones River Market

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

From Rose Creek Farms Coop

<p>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.</p> <p>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.</p>
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

<p>Earthy, slightly bitter soup to kick off the spring growing season!</p> Vegan!
Source: Food & Wine magazine
Servings: 2 starters
Ingredient keywords: margarine, radish, green, crouton, margarine, black
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Rainbow Risotto

From Farm Where Life is Good

<p>Colorful, flavorful rice dish that takes a little while, but a filling meal and great for leftover lunch.</p> 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

<p>After you&#8217;ve eaten as many berries as possible out of hand, it&#8217;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!</p> Vegetarian!
Source: "Herbivoracious" by Michael Natkin
Servings: 8
Ingredient keywords: raspberries, blueberries
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Ratatouille

From Shoestring Acres

<p>Mediterranean vegetable stew</p> 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

<p>I found the original recipe on Epicurious, but it didn&#8217;t include the cranberries or the cashews. I have found this salad to be delicious in the winter months, and it&#8217;s so pretty on the plate!<br /> &#8220;It&#8217;s a bright alternative to heavy sides&#8221;!</p> Vegetarian!
Source: Epicurious
Servings: 8-10 servings
Ingredient keywords: kale, brussels
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Red Fife Banana Muffins

From Superior Seasons Food Market

<p>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.</p>
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

<p>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.</p>
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

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

From Pachamama

<p>Don&#8217;t know what to do with the lemongrass plant you have? Lemongrass is wonderful in soups, Asian dishes, and chicken recipes. It&#8217;s also delightfully refreshing as a tea served hot or cold.</p> Vegetarian! Vegan!
Source: Zackenzota Farm
Servings: 1 pitcher
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Refrigerator Dill Cucumber Pickles

From Stones River Market

<p>I have tested this recipe and I have been told by those eating them, these are the &#8220;best&#8221; dill pickles ever.</p> 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

<p>With the beautiful beets with tops I searched the internet for recipes and found this one&#8230;</p>
Source: All Recipes.com
Servings: 4
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Roasted beets with Feta or blue Cheese

From CSA Farmers Market

<p>This is my favorite way to eat beets&#8230;total yum!</p>
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

<p>Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it&#8217;s about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.</p> <p><a href="http://s587.photobucket.com/albums/ss315/jrslick/?action=view&amp;current=IMG_1688.jpg" target="_blank"><img src="http://i587.photobucket.com/albums/ss315/jrslick/IMG_1688.jpg" border="0" alt="Photobucket"></a></p>
Source: Cooking Light
Servings: Feeds our Family of 6
Ingredient keywords: Butternut, Bacon, Onions, Pasta, Cheese, Cheese
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