Black Bean Tamale Pie

From Traveling Desperado

<p>This easy hardy recipe will be a family favorite. A corn bread bottom loaded with meat &amp; beans. For a change of pace, try topping with lettuce, guacamole &amp; salsa.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: 6-8
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Black Spanish Radish Remoulade

From ALFN Local Food Club

<p>The most creative use of Black Spanish Radishes I&#8217;ve ever seen.</p> Vegetarian! Vegan!
Source: Angela Gardner
Servings: Um? Enough?
Ingredient keywords: Radish, Parsley
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Blair-Moore House Scrambled Eggs

From Jbo Farmers Market

<p>Tami Moore prepared one of her tried-and-true breakfast dishes at the market on September 24, 2011. Tami has owned the Blair-Moore House B&amp;B in Jonesborough since 1997.</p> Vegetarian!
Source: Tami Moore, Blair-Moore House
Servings: 6-8
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Blaubeer Kuchen mit Streusel

From Statesboro Market2Go

<p>This is a delicious and <span class="caps">NUTRITIOUS</span> recipe for blueberry cake submitted by a Georgia Southern University Meal Nutrition class.</p>
Source: Becky Larson and the GSU Department of Health and Kinesiology
Servings: 18
Ingredient keywords: blueberries, flour, honey, butter, egg
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Blender Bread

From Athens Locally Grown

<p>This recipe enables people without grain mills to grind wheat and make their own bread at home by using a blender to wet-mill the grain. It does require some store-bought flour but you can&#8217;t tell the difference in the taste. Enjoy!</p>
Source: Mom's kitchen
Servings: Makes 2 loaves
Ingredient keywords: wheat, milk, flour, yeast, salt, oil, honey, gluten
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Blender Pesto Sauce to Use Now or Freeze

From Athens Locally Grown

<p>This is delicious on pasta or on baked Irish potatoes. Pesto also can be made ahead and frozen for convenience. (Note that the Parmesan cheese is added later, when the pesto is used, not when it is going to be frozen.)</p> Vegetarian!
Source: Based on p. 99, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000.
Servings: Twelve tablespoon-sized frozen cubes, or enough for 1.5 pounds of pasta.
Ingredient keywords: basil, olive, nuts, garlic, cheese
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Blueberry Crisp

From Citrus County Locally Grown

<p>For the Blueberry lover in all of us!</p> <p>When Blueberries are out of season try substituting 1 16oz package of frozen, unsweetened blueberries for a tasty treat anytime of the year!</p> <p>*If desired, Double these ingredients for topping.</p> Vegetarian! Vegan!
Source: Coffee News, Dunnellon Edition
Servings: Serves 6-8
Ingredient keywords: Blueberries, Lemon, Sugar, Flour, Oatmeal, Butter, Cinnamon, Salt
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Blueberry ketchup

From Madison GA

<p>Here&#8217;s an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers, it&#8217;s terrific as a glaze on grilled salmon or served alongside barbecued chicken.</p>
Source: EatingWell.com
Servings: Carbohydrate Servings: 1/2
Ingredient keywords: blueberry, shallot, red, fresh, lime, salt, pepper
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Blueberry Muffins!

From Statesboro Market2Go

<p>Blueberry Muffins are a great snack and breakfast food that we have enjoyed because of this recipe. We hope you do the same, enjoy!</p>
Source: Jacobs' Produce's Monthly Newsletter
Servings: ~12 muffins
Ingredient keywords: Flour, Sugar, Baking, Salt, Eggs, Buttermilk, Butter, Vanilla, Blueberries, Sugar
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Blueberry Salsa

From McMinnville Locally Grown

<p>Here&#8217;s a quick and easy salsa recipe using those fresh, summer blueberries!</p>
Source: Southern Living, July 2010
Servings: 3 cups
Ingredient keywords: blueberries, blueberries, jalapenos, bell
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Bok Choy Salad

From Athens Locally Grown

<p>This simple recipe has gotten 4 and 5 star reviews from 150+ cooks on the popular web site, allrecipes.com. As one reviewer notes, &#8220;This is hands down the best salad that I&#8217;ve ever had&#8230; I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.&#8221;</p> Vegan!
Source: "Yummy Bok Choy Salad," allrecipes.com
Servings: Serves 4
Ingredient keywords: olive, vinegar, choy, onions, almonds
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Braised Cabbage with Parsley and Thyme

From Athens Locally Grown

<p>This dish is delicate and simple. It was the outcome of a series of cooking trials in which America&#8217;s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy &#8220;boiled cabbage&#8221;, try this &#8212; you won&#8217;t believe you&#8217;re eating the same vegetable!</p> <p><span class="caps">VEGAN</span>/<span class="caps">VEGETARIAN</span> <span class="caps">ALTERNATIVE</span>: Substitute white wine or apple juice for the chicken broth, and it will still be tasty. Canola oil works as a substitute for the butter, but olive oil has too strong a taste for this delicate dish. (Don&#8217;t try making this fat-free. America&#8217;s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage&#8217;s texture and developing a more complex flavor.)</p> Vegetarian! Vegan!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine
Servings: 4
Ingredient keywords: butter, cabbage, thyme, parsley
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Braised Goat Chops

From Monroe Farm Market

<p>This is probably our favorite way to prepare goat loin and rib chops. We started with our favorite asian salad dressing, use it as the marinade and braise liquid. Please keep in mind, with any goat meat, as it is naturally very lean, you must be careful not to overcook it. The meat is ready when it still shows just a touch of pink.</p>
Source: Cedar Dawn Farm
Servings: 4
Ingredient keywords: goat, garlic
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Braised Greens

From Shoestring Acres

<p>A yummy way to serve greens</p>
Source: Helen's Kitchen
Servings: 4 servings
Ingredient keywords: braising, garlic, onion, feta
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Braised Kale with Bacon and Cider

From Statesboro Market2Go

<p>Here you go! A big healthy vitamin on your plate &#8230;.dark green leafy vegetable kale&#8230;about6,200 micrograms in a cup of beta carotene&#8230; also rich in antioxidants such as lutenin and zeaxanthin which are associated with eye health. Only 22 calories per cup in raw kale. Also provides you with a laundry list of nutrients such as potassium to prevent hypertension, vitamin C, fiber and calcium for bone health <span class="caps">AND</span> two grams of protein per serving&#8230;now <span class="caps">THAT</span> is an all purpose vegetable for your family and your <span class="caps">NEW</span> YEAR&#8217;S resolution to eat healthier. Or farmers make it easy for you and delicious by growing it locally and having it available on line. Try this recipe.</p>
Source: Cooks Country Magazine
Servings: 6 servings
Ingredient keywords: bacon, onion, kale, Granny, salt, pepper, apple, apple
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Braised Lettuces

From Athens Locally Grown

<p>Tired of munching bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads ww. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing.</p> Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 3 to 4
Ingredient keywords: lettuce, butter
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Braised Mixed Greens

From McMinnville Locally Grown

<p>I haven&#8217;t had a chance to try this one yet.</p>
Source: Clipped from a magazine (?)
Servings: 8 servings
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Braised Radishes, Two Ways

From Athens Locally Grown

<p>For those of us who grew up eating radishes only raw and in salads, braised radishes come as a happy surprise. Cooking changes the radishes completely, replacing their pungent flavor with a mild, turnip-like sweetness. Here are two versions: the one with chives goes well with chicken, pork, or fish. The version with cream turns a colorful bright pink. Sauteeing the radishes briefly in butter helps bring out their mellow, sweet flavor, and as a braising liquid, chicken broth was the first choice of the cooks at America&#8217;s Test Kitchen, but feel free to experiment with vegetarian options.</p>
Source: based on 2 recipes in Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine
Servings: Serves 4.
Ingredient keywords: butter, garlic, radish, broth, chives, cream, thyme
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Bratwurst with Collards & Rice

From Green Fork Farmers Market

<p>Bratwurst with Collards &amp; Rice</p> <p>2 cups uncooked long-grain brown rice<br /> 2 tablespoons extra-virgin olive oil<br /> 1 large yellow onion, thinly sliced (or 1 cup fresh onion bulbs, sliced a bit thicker)<br /> 1 package (around a pound) local, naturally raised bratwurst, cut into 1-inch pieces<br /> 1 large bunch collard greens, tough stems and ribs removed, leaves torn into large pieces<br /> salt and ground pepper<br /> 2 tablespoons cider vinegar</p> <p>Cook rice according to package instructions. Meanwhile, in a large skillet or heavy bottom pot, heat oil over medium-high. Add onion and cook until softened, 5 minutes. Add bratwurst &amp; 1 Tbsp vinegar and cook, stirring often, until browned, 6 to 8 minutes. Add collards, season with salt and pepper, and cook, stirring/turning constantly, until collards are just tender, 7 minutes. Stir in 2nd Tbsp vinegar and serve over rice. It&#8217;s the vinegar, plus the quality of the greens &amp; beef that make this dish really delicious.</p> <p>—<a href="http://larrapin.us">Leigh from A Larrapin Garden</a></p>
Source: Adapted from: http://www.marthastewart.com/868439/bratwurst-collards-and-rice
Servings: 4-5
Ingredient keywords: onion, bratwurst
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Bread and Butter Pickles

From Stones River Market

<p>This recipe was first posted to the Market in 2009 for those that like bread and butter pickles.</p> Vegetarian!
Source: Not sure where this came from back then.
Servings: Multiple Jars
Ingredient keywords: cucumber, onion
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Bread Machine Whole Wheat Bread

From The Wednesday Market

<p>This bread is a great basic bread machine recipe.</p>
Source: Adapted from the "Breadbecker's Recipe Collection"
Servings: 1 loaf
Ingredient keywords: Water, Oil, Honey, Salt, Lecithin, Gluten, Flour, Yeast
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Breaded Pork Chops with Sage Cream Gravy

From McMinnville Locally Grown

<p>This is a great recipe for using fresh sage!</p>
Source: Everyday with Rachel Ray
Servings: 4
Ingredient keywords: herbs, herbs
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Broccoli Cheeze Soup (version 1, extended)

From Farm Where Life is Good

<p>Thick, savory soup with the wonderful full flavor of fresh broccoli</p> Vegetarian! Vegan!
Source: Oh She Glows blog adaptation
Servings: 3-4
Ingredient keywords: onion, garlic, celery, broccoli, potato, pepper, parsley, paprika
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Broccoli Rabe Pasta Sauce

From Stones River Market

<p>An Italian pasta sauce, but I have suggested changes to give it a more Southern <span class="caps">USA</span> flavor. Easy and delicious either way.</p>
Source: TV program Ciao Italia with Mary Ann Esposito
Servings: four or more
Ingredient keywords: broccoli, garlic, onion, bacon
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Broccoli Salad

From Crosslake, MN

<p>This a family favorite recipe! I <span class="caps">ALWAYS</span> make a double recipe!</p>
Source: Fox Glen Gardens
Servings: I have no idea! A double batch lasts about 2 days around here.
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