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"Beet Rosti" or Beet Pancake (Hold the Syrup)

From South Cumberland Farmer's Market

<p>I love Mark Bittman&#8217;s recipes, especially his attention to creative meatless recipes. Here&#8217;s one I recently discovered:</p> <p>http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html</p> <p><span class="caps">THE</span> <span class="caps">MINIMALIST</span>; Beet Pancakes (Hold the Syrup)<br /> By Mark Bittman<br /> Published: June 17, 1998</p> <p><span class="caps">ALTHOUGH</span> sweetness is not an unfamiliar sensation at the dinner table, no so-called savory food gives quite the experience of the beet, whose intensity is incomparable. This has typically led cooks to counter its sweetness with acidity or other sharp flavors, a natural inclination that has given us beets with vinegar, beets with sour cream, beets with lemon, vinaigrette, ginger, and so on.</p> <p>But the sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It&#8217;s a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of creme brulee. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.</p> <p>The concept and technique are unusual for beets, although they are identical to those used in rosti, the Swiss grated-potato dish. The beets are peeled and grated raw; the grating disk of a food processor does this task easily, but a box grater also works. The beets are then combined with flour, an essential ingredient. &#8216;&#8217;The beet resembles a potato, and you can cook it like a potato,&#8217;&#8217; Mr. Romano said. &#8216;&#8217;But it doesn&#8217;t have the starch of a potato, and if you don&#8217;t add some flour, the pancake won&#8217;t hold together.&#8217;&#8217;</p> <p>In this dish, butter is the fat of choice; it complements the beets perfectly. If you choose to substitute, use a neutral oil like canola rather than strong-tasting olive oil. The beet rosti must be cooked in a nonstick skillet, preferably one measuring 12 inches across. (If you have a 10-inch skillet, decrease the amount of beets from two pounds to one and a half; the quantities given for the other ingredients can remain the same.) And keep the heat moderate. Cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw.</p> <p>Beets bleed and can easily stain clothing. Peel them over the sink, and wash the grater as soon as you are finished with it. Oh, and wear an apron.</p> Vegetarian!
Source: http://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.html
Servings: 4 servings
Ingredient keywords: beets, rosemary
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"Copper Penny" Carrots

From A Sprouts Life

This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!</p> Vegetarian!
Source: Sandy Run Ruritans
Servings: Serves 6
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"Copper Penny" Carrots

From Vista Marketplace

<p>This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!</p> Vegetarian!
Source: Sandy Run Ruritans
Servings: Serves 6
Ingredient keywords: carrots
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'Mama's Own' Dressing Mix Romaine Salad

From Dothan,Alabama

<p>This year we have decided to eat more salads. This is one of our tried and true recipes. We make it often!</p>
Source: Spring Hill Farm
Servings: 4
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Aji Colorado paste

From Farm Where Life is Good

<p>Traditional South American condiment, but useful flavor addition to many dishes. Full of rich flavor, medium heat.</p>
Source: http://www.okiedokieartichokie.me/2012/04/how-to-make-aji-colorado/
Servings: 1 icecube tray's worth
Ingredient keywords: peppers
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Alex's Gazpacho

From Jbo Locally Grown

<p>Chef Alex Bomba of Main Street Cafe prepared this gazpacho at the market July 30. Refreshing!</p> Vegetarian! Vegan!
Source: Alex Bomba, Main Street Cafe & Catering
Servings: 4-5
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All Purpose Marinade

From Farm Where Life is Good

<p>You can use this as a quick and easy marinade for just about everything. Then pop the item on the grill and keep the heat outside! You can save this in the fridge for a week or so (if you don&#8217;t marinate meat products.)</p>
Source: My little noggin!
Servings: Several grilling episodes
Ingredient keywords: soy, oil, vinegar, maple, mustard, parsley, garlic, onion
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Almond Berry Coffee Cake

From Statesboro Market2Go

<p>This cake is <span class="caps">AMAZING</span>. With that said what makes it so amazing is its moist, streusely, seasonal berry goodness. Since the blackberries have been so incredible this season from Jacobs Produce, I decided to share this recipe in lieu of the ending season. However, any in season berry will work just fine. Here we come blueberries!</p>
Source: Marth Stewart-adapted
Servings: Plenty to share-If you want
Ingredient keywords: flour, blackberries, butter, sugar, eggs, vanilla, brown, almonds
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Alton Brown's Gyro Meat

From Nolensville

<p>This is a great use for Tavalin Tail&#8217;s ground lamb!</p>
Source: http://www.food.com/recipe/alton-browns-gyro-meat-recipe-344915
Servings: 6-8 servings
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Amish Homemade Mustard

From Miami County Locally Grown

<p>&#8220;This recipe is from Amish Cooking by Pathway Publishers. This recipe is a sweet, mild dipping mustard. Identical to Herlochers Dipping Mustard in flavor.&#8221; -bshemyshua at food.com</p>
Source: food.com
Servings: 18 tablespoons
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Andersen's Split Pea Soup

From Farm Where Life is Good

<p>In the middle of California on a long, lonely highway drive from north to south (or vice versa) there sits a wonderful little restaurant that makes the best split pea soup on the planet. If you ever find yourself there, go!</p>
Source: thehistorykitchen,com
Servings: 6
Ingredient keywords: peas, celery, carrot, onion, thyme, bay, pepper
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Anna’s False Apple/Zucchini Pie

From The Wednesday Market

<p>Fool your enemies, and amaze your friends!!! <br /> Use Large overgrown zucchini* peeled, and sliced into quarters lengthwise , remove seeds and slice to resemble sliced apples. Makes a pie that tastes just like an apple pie, same consistency etc. Use of apple pie spices are what makes the difference.</p> <ul> <li>Read this as <span class="caps">HUGE</span>, the zukes that have hidden on the plant until they look like a baseball bat! You would never think of using this big squash for anything, <span class="caps">THIS</span> is the one you want, trust me. ], The bigger, thicker, darker green and firmer they are the better for making this pie!;-)</li> </ul>
Source: Anna Evans
Servings: One 9 inch deep dish pie
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Anytime Cucumber Salad

From McMinnville Locally Grown

<p>A great way to use those cucumbers!</p>
Source: Taste of Home Brand Name Cookbook, Spring 2010
Servings: 4 servings
Ingredient keywords: cucumbers, grapes
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Apple Cider-Glazed Turnips

From Lawrenceville, GA

<p>Apple cider&#8217;s sweetness is a perfect foil for turnip&#8217;s earthy character. Serve these alongside roasted chicken, pork, or lamb.</p>
Source: Whole Foods
Servings: 4-6
Ingredient keywords: butter, turnip, apple cider, brown sugar, salt, black pepper, parsley
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Apple Cinnamon Overnight Oatmeal

From Stones River Market

<p>With the upcoming cold weather, I found this recipe on Yummly to add to the weekly newsletter.</p>
Source: Yummly and Real Mom Kitchen (http://www.yummly.com/recipe/external/Apple-cinnamon-overnight-oatmeal-369527)
Servings: Serves 6 - 8
Ingredient keywords: apple, milk, cider, oats, vanilla, granola
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Apple Dapple Cake

From GFM

Apple Dapple Cake <p>Every time my mother presented this cake, she was asked for her recipe. I have seen many recipes similar to this one, but this remains a &#8220;treasure&#8221; within my family. Courtesy of my mom, Regina Sartalamacchia.</p> <p>Yield: 6 servings</p> <p>Beat together until well blended:<br /> 1-1/2 cups oil<br /> 2 cups sugar<br /> 3 large eggs<br /> 1 tsp. vanilla extract<br /> 1/2 tsp. salt <br /> (don&#8217;t overbeat; you&#8217;re not trying to incorporate air)</p> <p>Add to the mixture and mix only till blended:<br /> 2-1/2 cups flour (or blend of flours)<br /> 1-1/2 tsp. baking soda<br /> 1/ Tbsp. cinnamon (or more, to taste)<br /> 1/2 tsp. ginger<br /> 1/2 tsp. allspice<br /> 1/2 tsp. mace and/or 1/2 tsp. nutmeg (optional)</p> <p>Fold in:<br /> 3 cups (or three medium) apples of the green baking type, not peeled, cut into quarters, cored, then cut into thin slices.<br /> 1 to 1-1/2 cups broken walnut meats</p> <p>Batter will be quite stiff. Pour/scrape into a tube pan (Bundt pan) which has been well greased with a solid shortening such as Crisco. Place in oven preheated to 400 and immediately lower temperature to 375 After the first fifteen minutes, lower the heat to 350. Bake for a total of 50 to 60 minutes. Cake is done when it has pulled away slightly from the side of the pan and can be touched without leaving a mark.</p> <p>Notes: When I have wanted to lower calories, I have lowered the oil to 1 cup, and the sugar to 1-1/2 cups, and found it is still very good. <br /> One-half-cup more apples and walnuts may also be used.</p>
Source: Regina Sartalamacchia
Servings: 6 servings
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Apple Pie Omelet

From CSA Farmers Market

<p>Most everyone loves this omelet&#8212;particularly good for a weekend brunch. Using apples, eggs, and cheese from our <span class="caps">CSA</span>, I whip this up quickly and add some muffins, yogurt topped with granola, and some coffee/tea/mimosas.<br /> Ingredients for one omelet: 2 eggs, 1 small/medium apple, about 2 T grated cheddar cheese, cinnamon, salt, butter/oil. Optional: allspice &amp; cardamom.<br /> Directions: Core &amp; chop apple (I prefer Northern Spy or Topaz) and cook in a mixture of butter &amp; oil (about 1 t. each). Sprinkle liberally with cinnamon and, if you like, some allspice &amp; cardamom. Stir periodically so apples don&#8217;t stick or burn. Meantime, grate cheese and beat two eggs. Add a little salt to the eggs and prepare as you would any omelet (preferably in a non-stick fry pay. When omelet is almost ready, add cooked apple &amp; cheese. As cheese starts to melt, fold omelet and serve.</p> Vegetarian!
Source: Created this years ago when my children were little and loved apple pie with cheese.
Servings: Recipe serves one, but you can use a large pan and cook 6 apples--use a dozen eggs, etc.
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Apple Ratatouille

From CSA Farmers Market

<p>Created this years ago&#8212;during apple season&#8212;because it&#8217;s tasty, full of good local ingredients, and it is a great way to get kids to eat some veg.</p> Vegetarian! Vegan!
Source: Although this is my creation, I found a similar recipe in a book about apples.
Servings: Serves 4 as a side dish or 2 for a generous lunch.
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Apple stuffed Acorn Squash

From CSA Farmers Market

<p>This is simply divine! An Autumn meal at its best!</p>
Source: Where else..the WWW
Servings: 6 squash halves
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Apple-Jalapeno Stuffed Poblano Peppers

From Jbo Locally Grown

This is an interesting variation of stuffed poblanos. The spicy jalapeno and sweet apple combine for a delicious combination. Try variations with ground pork or lamb.
Source: Chili Pepper Madness On-Line Recipes
Servings: 4
Ingredient keywords: peppers, peppers, apple, cheese, sausage, chiles, cumin
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Apple-Pecan Compote

From Farm Where Life is Good

<p>The perfect topping for the Pumpkin Oatmeal Cakes.</p>
Source: Weblog-- Fat-free Vegan Kitchen: Sinlessly Delicious
Servings: 6-8
Ingredient keywords: apple, lemon, pecan, maple, cinnamon
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Arm Roast Burgers

From Traveling Desperado

<p>Great crock-pot recipe!</p>
Source: Rowdy Stickhorse Wild Acres
Servings: Serves 8
Ingredient keywords: roast, onion, tomato, chili, garlic
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Aromatic Roasted Root Veggies

From Nolensville

<p>A great way to use those winter root vegetables.</p> Vegetarian! Vegan!
Source: Anna Shalray - Holistic Health Coach
Servings: 4-6 servings
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Artisan Chicken Wrap

From CSA Farmers Market

<p>This is an impressive wrap or pita stuffing. I made it for a baby shower and used mini pitas. It tastes good alone on a bed of lettuce and a great way to use leftover chicken.</p>
Source: Slow Dog Original
Servings: 4 large wraps , about 8 mini pitas
Ingredient keywords: herbs, onions, celery
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Arugula and Chicken Salad

From Foothills Market

<p>This recipe makes a light, healthy lunch.</p>
Source: Bonnie Plants website
Servings: 4 servings
Ingredient keywords: parsley, chives, garlic, chicken, carrots, arugula
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Arugula and Potato Soup with Arugula Pesto

From Farm Where Life is Good

<p>Simple soup for a cold Fall evening.</p>
Source: Adapted from: 200birdies.wordpress.com
Servings: 2
Ingredient keywords: potato, arugula, arugula, garlic
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Arugula and Radish Salad

From Farm Where Life is Good

<p>A salad with zesty <span class="caps">KICK</span>!</p>
Source: somewhere on web?
Servings: 2-4
Ingredient keywords: arugula, radish
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Arugula Cabbage Salad

From Farm Where Life is Good

<p>The salad flavors of Fall!</p>
Source: Adapted from: daniellenicosia.wordpress.com
Servings: 4
Ingredient keywords: cabbage, arugula, apple, almonds, onion, rosemary, tomato, lemon
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Arugula Pesto

From McMinnville Locally Grown

<p>The flavors and color of this pesto are amazing. It even retains its gorgeous color after freezing. Try adding a little lemon juice instead of the vitamin C and throw in some basil as well. If you make a double batch, freeze it in ice cube trays. When frozen, put the pesto cubes into a zip lock freezer bag. This way you can take out as much as you need at a time. Makes amazing pesto-mayo for sandwiches and burgers. yum :-</p>
Source: Michael Chiarello : Food Network
Servings: 2 cups
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Arugula Pesto

From Suncoast Co-op

<p>Arugula is in season right now. Personally I love the taste of it,and I try many recipes with it. This pesto was delicious, and my biggest critic, my husband, likes it too.</p> <p>Notes: One of the ingredients is white miso. Miso is a fermented soy bean product available at local health food stores, (Wrights on 19 N, just above Main St. and also at A to Zinc, in Plaza on 19 and 52). <br /> Miso should never be boiled as it has digestive enzymes in it to help promote a healthy intestinal track. Also because it has digestive enzymes, it you taste it don&#8217;t use the same spoon to put back in the pan because the enzymes in you mouth will work against the miso. <br /> Orecchiette is small elephant ear shape pasta, but you can basically use any pasta is you can&#8217;t find Orecchiette.</p> Vegetarian!
Source: Christina Cooks.com
Servings: serves 5-6
Ingredient keywords: miso
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Arugula with Optional Apples, Orange, Beets

From Rose Creek Farms Coop

<p>“Wonderful arugula salad made with fresh arugula, your favorite dressing and add one or more of the following: oranges, apples, nuts, beets, etc”.</p> <p>Ingredients:<br /> Options for a delicious salad: <br /> Choose only 1:<br /> A large apple, or<br /> A large orange, or<br /> 2 large cooked beets<br /> (Pick one from the above list and cut up into small pieces)<br /> add 1/4 cup of chopped pecans or walnuts (opt if you like) <br /> and/or<br /> 1/4 cup mushrooms chopped (opt)</p> <p>Dressing to use with Arugula.</p> <p>*1 cup fresh chopped apples<br /> Note: Add apples after you blend the rest of ingredients with emulsion blender.</p> <p>*1/4 cup oilve oil<br /> *1/4 cup applecider vinegar (with mother)<br /> *opt) add 4 tbls of lemon juice instead of the vinegar<br /> *1/8 -1/4 cup raw honey (to taste)</p> <p>•add 2 cloves of fresh garlic<br /> *cracked pepper<br /> Blend with emulsion blender.</p>
Source: Source: Rose Creek Farms http://rosecreekfarms.com/recipes.htm (Entered by Pamela Johnson)
Servings: Serves: 2-4
Ingredient keywords: arugula, dressing, apple, orange, beets
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Arugula, Tomato & Peppery Sauce

From Stones River Market

<p>This recipe is shared with us from Kathleen Tyree.</p> Vegetarian!
Source: From Spaghetti Sauces; authentic Italian recipes from Biba Caggiano
Servings: Serves 4 - 6
Ingredient keywords: arugula, garlic, tomato, noodle
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Asian Chive Pancakes

From Farm Where Life is Good

<p>I was reading this great farm book and out of the blue they stuck a sidebar in with a recipe of my favorite thing&#8230;sorta (check out The Tea House in St Paul for Scallion Pancakes; close second.) These puppies are fab!!!</p>
Source: The Season's on Henry's Farm
Servings: 2-4
Ingredient keywords: chives, soy, vinegar, sesame
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Asian Lamb Chops

From Monroe Farm Market

<p>This recipe includes a spicy dry rub that will add lots of flavor!</p>
Source: therecipehut.com
Servings: varies
Ingredient keywords: lamb
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Asian Lamb Chops

From Monroe Farm Market

<p>This recipe includes a spicy dry rub that will add delicious flavor to your lamb chops.</p> <p>Asian Grilled Lamb Chops</p> <p>Grind all the ingredients together <br /> with a mortar and pestle or in <br /> a spice grinder. Store any unused<br /> spice mixture in an airtight <br /> container for future use</p> <p>Ingredients</p> <p>3 tablespoon Black Peppercorns, <br /> 3 tablespoon Cumin Seed, <br /> 2 tablespoon Turmeric, <br /> 1 tablespoon Ground Cardamom, <br /> 1/2 teaspoon Celery Salt,<br /> 1 tablespoon Ground Coriander.</p> <p>Rub this spice all over lamb chops two hours or more prior to grilling. Also use on tuna, swordfish, bluefish, bass and Shish Kebab meats.</p> <p>Use about 1 teaspoon of this mixed spice for every 2-3 lamb chops. Store remainder of spice in an airtight container for other usage.</p> <p>Method<br /> Place seasoned chops on a wire rack stacked on a metal baking pan lined with aluminum foil. Add 1/2 cup water to pan.</p> <p>Preheat oven to broil, place some butter pieces on top of lamb chops and broil both sides of chops until either medium rare but not above medium done.</p>
Source: therecipehut.com
Servings: varies
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Asian noodles with Napa cabbage

From Farm Where Life is Good

<p>Light and flavorful, packed with good stuff. Kids might find the creative noodle type either fascinating and fun or ew! and gross!</p>
Source: Adapted from: Wild About Greens by Nava Atlas
Servings: 2-4
Ingredient keywords: onion, garlic, cabbage, spinach, tofu, herb, pepper
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Asian Stuffed Cabbage Rolls

From Farm Where Life is Good

<p>Here&#8217;s a twist on rolled lasagna, Asian-style. A bit of fussing to set them up, but then into a pan and out of sight and mind while baking. Low fat, high flavor!</p>
Source: babble.com
Servings: 3-4
Ingredient keywords: carrot, garlic, ginger, onion, cabbage
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Asian Stuffed Napa Cabbage Rolls

From Duette, FL

<p>These Asian style cabbage rolls are a great twist on stuffed cabbage. They are light and healthy, yet still a filling &#8216;one-pot&#8217; meal perfect for busy work nights.</p> <p>Time saving tip: Prepare the rolls ahead of time (without water) and refrigerate until ready for baking.</p>
Source: aggieskitchen.com
Servings: 6-8
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Asian Stuffed Napa Cabbage Rolls

From Florida Suncoast Locally Grown

<p>These Asian style cabbage rolls are a great twist on stuffed cabbage. They are light and healthy, yet still a filling &#8216;one-pot&#8217; meal perfect for busy work nights.<br /> Time saving tip: Prepare the rolls ahead of time (without water) and refrigerate until ready for baking.</p>
Source: aggieskitchen.com
Servings: 6-8
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Asian Turkey Lettuce Wraps

From Stones River Market

<p>I had some ground turkey from West Wind Farms and found this recipe at WeightWatchers. The Market does not have iceberg lettuce but I see no reason the other lettuces won&#8217;t work</p>
Source: WeightWatchers.com
Servings: Serves 4
Ingredient keywords: onion, pepper, ginger, turkey, lettuce, chicken
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Asparagus and White Bean Salad with Feta and Lemon Dressing

From Athens Locally Grown

<p>Served with crusty bread, this salad makes a terrific meal. White beans provide a delectable hearty tenderness, without overwhelming the delicate asparagus. Tangy feta, zesty lemon, and a touch of mint give this salad a bright and refreshing flavor.</p> Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: asparagus, mint, feta, radishes, scallions
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Asparagus soup

From Martin's Farmstand

<p>The asparagus that I got last week was wonderful&#8212;roasted and in asparagus soup. Thanks.<br /> Asparagus Soup</p> <p>Prep Time:20 min in active Prep Time: &#8212; Cook Time:1 hr 0 min<br /> Level:<br /> Intermediate</p>
Source: Recipe courtesy Emeril Lagasse, 2003
Servings: 8 to 12 servings
Ingredient keywords: Asparagus
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Asparagus with Balsamic Butter Sauce

From Shoestring Acres

<p>My husband is not a great fan of asparagus and he almost licks his plate when I serve this.</p> Vegetarian!
Source: Cooking Light Magazine
Servings: 2-3
Ingredient keywords: asparagus
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Assertive Greens with Honey Mustard Sauce

From Athens Locally Grown

<p>America&#8217;s Test Kitchen cleaned, stemmed, and cooked over 100 pounds of leafy greens to come up with the best ways to cook both the tender, mild varieties of greens and the more &#8220;assertive&#8221; ones. They found that the amount of water used to blanch the greens really does matter, so take the time to measure it! Cooking time also matters &#8212; these greens do not need to be boiled for hours, the way old-timey cooks did it!</p> <p>This newer method sounds much more time-consuming and involved than it really is in practice. The basic blanching method described here results in tender greens with good color and full flavor without bitterness. After draining them, they can be quickly cooked with whatever seasonings you desire. We&#8217;re particularly partial to this honey mustard version.</p> Vegetarian!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine
Servings: 4
Ingredient keywords: greens, salt, mustard, honey, butter, garlic
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Assertive Greens with Onions or Shallots and Cream

From Athens Locally Grown

<p>A bit of background &#8212; all leafy greens are not interchangeable. Some are delicate enough for salads; others can be tough as shoe leather. In general, though, they fall into two categories, each of which is handled differently. Within each category, though, the type of green used is pretty much interchangeable. The &#8220;tender greens&#8221; (beet greens, Swiss chard, spinach) are delicate and moisture-rich. The &#8220;assertive greens&#8221; (kale, mustard, turnips, collards) are stronger in flavor, and require added liquid as they cook.<br /> This is a great recipe for those more assertive greens. Technique is the key. The initial shallow blanching erases some of their bitterness without robbing them of their character. It preserves their color and flavor, saves time, and allows them to be cooked more quickly.Once the greens have been blanched and drained, they can be used in any number of tasty recipes. In this one, the sweetness of the onions and the richness of the cream mellow the bitterness of the greens.</p> Vegetarian!
Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine
Servings: serves 4 (about 2 cups of cooked greens)
Ingredient keywords: greens, salt, butter, onions, cream, sugar, thyme, nutmeg
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Aunt Holly's Summer Squash Casserole

From Walton County, GA

<p>This recipe is a family favorite, &amp; it is always a big hit at family reunions, church functions, &amp; on holidays! You will need 7-8 medium sized yellow summer squash. Wash the squash &amp; cut off ends. Slice the squash into thin slices. Take one large onion (preferably Vidalia, but any onion will do) peel &amp; slice, then cut each slice into 4ths. Place squash &amp; onion slices into boiling water &amp; boil about 10 minutes. While squash &amp; onions are boiling mix other ingredients in large bowl.<br /> Mix 1 can Cream of Chicken Mushroom Soup<br /> 1 cup Sour Cream<br /> 2 cups Shredded Sharp Cheddar Cheese<br /> 1 cup crushed Ritz crackers.<br /> Stir all ingredients together in large mixing bowl.<br /> Once squash &amp; onions have finished boiling remove from stove &amp; drain. Add squash &amp; onions to other ingredients in bowl &amp; stir together gently. Prepare a 9 &#215; 13 glass casserole dish by spraying with non-stick cooking spray and lining the bottom with crushed Ritz crackers. Pour the other ingredients into the casserole dish and smooth. Cover top of casserole with shredded sharp cheddar cheese. Bake at 350 degrees for 45 minutes or until the cheese is bubbling on top.</p>
Source: Holly Prather
Servings: Makes about 12 servings.
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Authentic Ribollita - A hearty peasant soup from Tuscany

From New Field Farm's Online Market

<p>This is a recipe for an authentic ribollita which is the classic peasant style Tuscan vegetable and bean soup. Added thickness and body comes from the addition of old bread. Ribollita is quite thick for a soup. &#8216;Ribollita&#8217; means boiled again and it is even better the day after you make it. Also, it should be noted that my recipe deviates slightly from the norm as the old bread is normally mixed right into the soup at the end. My method keeps it a bit more firm. It is made with a particular type of kale called ‘cavolo nero,’ which is called black leaf kale, dinosaur kale, or lacinato kale in English. In a pinch I have used other types of kale, but quite frankly, the result is really inferior–it does not have the right flavor and life is just too short to eat inferior food when, with a little effort and sense of adventure, you can have the very best result.</p> <p>Tools</p> Large Stock Pot with lid Wooden Spoon Ladle Deep bowl for soaking beans Pot with lid for cooking beans Immersion Blender (optional but helpful) Large baking sheet Vegetarian!
Source: http://www.davidlister.com/?p=255
Servings: Serves 6-8
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Avacado Hair Mask

From Upstate Locally Grown Greenville

<p>Avocados are rich in oil, protein, B vitamins and vitamin A, and they are super-hydrating to dry, damaged hair. They contain more protein than any other fruit, and their abundant natural oil will coat your hair and form a protective barrier, keeping your locks well hydrated, soft and flexible. (Yield: 2 ounces)</p>
Source: EcoBeauty -- Scrubs, Rubs, Masks, and Bath Bombs for You and Your Friends" author Janice Cox shares some of her favorite recipes to soothe dry winter tresses.
Servings: One Treatment
Ingredient keywords: Avacado, Sour Cream, Lemon
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Awesome Basic Deviled Eggs

From Athens Locally Grown

<p>YUMMY. You don&#8217;t have to be exact with the measurements&#8230;.just don&#8217;t make the yolk mixture too &#8220;wet&#8221;&#8230;</p>
Source: My grandmother from Andersonville GA
Servings: one (if you are a gourmond) 12 (if everyone eats 1/2 an egg)
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Awesome Roasted Juliet Tomatoes

From Conway, AR

<p>These are a favorite in our family. This is the recipe used to make those tomatoes many of you sampled at the market yesterday, 7/15/16.</p> Vegetarian! Vegan!
Source: Crimmins Family Farm
Servings: 4-6 servings
Ingredient keywords: Juliet, basil
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