These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Mozzarella in carrozza

From Suwanee Whole Life Co-op

<p>This is basically an upgraded grilled cheese sandwich. Very crunchy and crispy. Traditional italian recipe.</p>
Source: (Entered by Maria Montanaro)
Serves: serves 6-12 people

1 1/2 lb. thinly sliced mozzarella
12 slices whole-wheat bread
18 fresh large basil leaves
8 large eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups all-purpose flour
1 cup basil pesto

Step by Step Instructions
  1. Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches. Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.