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!

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Tomato Gazpacho

From Superior Seasons

<p>Traditional gazpacho is a Spanish chilled soup from Andalusia using red tomatoes and soaked bread. Our version uses Yellow tomatoes and omits the bread.</p>
Source: Stu Stein, chef and owner, The Peerless Restaurant, Oregon Courtesy of Sustainable Table ®
Servings: 8-10
Ingredient keywords: tomato, garlic, cucumber, pepper, onion, pepper, vinegar, olive, salt, pepper, tomato
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Tomato Sauce for Delicate Pasta

From Miami County Locally Grown

<p>Capellini and angel hair pasta are perfect for this simple and delicious tomato sauce.</p> Vegetarian!
Source: The Geometry of Pasta, Quirk Books, 2010
Servings: Yields about 2-1/2 to 2-2/3 cups sauce, enough for 1 pound dried pasta
Ingredient keywords: Tomatoes, Garlic, Olive, Red, Capellini
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Tomato-Basil Salsa

From Athens Locally Grown

<p>This is about the simplest tomato salsa one can make, and it&#8217;s great with an Italian-themed meal or as an appetizer to keep folks occupied while supper is on the grill. We don&#8217;t drain the tomatoes; instead, we serve this with thin slices of slightly dried French bread to soak up the yummy juices.</p> Vegetarian! Vegan!
Source: "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens", Memphis: Wimmer Co., 2000, p. 141.
Servings: About a cup and a half
Ingredient keywords: tomato, basil, garlic, lemon, olive, parsley
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Tomato-Basil Scramble

From Farm Where Life is Good

<p><strong>Have a savory breakfast for dinner</strong>, or just treat yourself and your family to a wonderful Saturday brunch!</p>
Source: Adapted from Big Vegan by Robin Asbell
Servings: 4
Ingredient keywords: tofu, onion, pepper, oats, carrot, garlic, mustard, turmeric, tomato, basil
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Tomatoes on Filo

From Farm Where Life is Good

<p>Simple, beautiful, and fresh.</p>
Servings: 4-6
Ingredient keywords: tomato, parsley, oregano
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Tommy Toe Salad

From Athens Locally Grown

<p>Sometimes the simplest recipes are the most delicious. This one has been a classic in the American South for at least a century. However, as I northerner by birth, I had to be introduced to it through Ann Jackson&#8217;s excellent cookbook. It&#8217;s now one of our family&#8217;s favorite ways to use red and yellow cherry tomatoes (which, as any kid knows, are &#8220;tommy toes&#8221;!).</p> Vegetarian!
Source: Cooking Southern, Vegetarian Style, by Ann Jackson.
Servings: 4-6
Ingredient keywords: tomato, onion, corn, green, parsley, olive
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Tortilla Soup

From Farm Where Life is Good

<p>This soup is a perfect cooking option to clean out the freezer and the root cellar.</p> Vegetarian! Vegan!
Source: Razz
Servings: 4-6
Ingredient keywords: onion, garlic, tomato, carrot, paprika, pepper, cilantro, kale, jalapeno, corn
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Tot's Tomato Sauce

From Superior Seasons

<p>This recipe comes to us from Lisa Barnes, whose new book, &#8220;Petit Appetit: Eat, Drink and Be Merry&#8221; is filled with information about cooking with kids and lots of kid-friendly recipes!</p> <p>This is a simple, bright red sauce that goes with everything from pastas and pizzas for veggies and Bread Sticks, with a lot less sugar and additives than the jarred version.</p>
Source: Recipe by: Lisa Barnes Courtesy of Sustainable Table ®
Servings: 8-12
Ingredient keywords: tomato, Olive, garlic, salt, honey
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Traditional Egyptian Molokhia Stew

From Suncoast Co-op

<p>I made this recipe with seafood. It is traditionally made with the locally available meat &#8211; chicken, duck, rabbit etc. The medicinal properties of this stew are legendary.</p>
Source: adapted from
Servings: 6
Ingredient keywords: molokhia, Onion
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Traditional Red Chile Stew

From Jonesborough Locally Grown

This is a very typical chile stew eaten along the southern AZ and NM border. Note that the meat is cubed and there are no beans.
Source: The Whole Chile Pepper Book by Dewitt and Gerlach, pg. 152
Servings: 6
Ingredient keywords: chile, meat, oil, broth, tortillas
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