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Emerald Kale Salad

From Farm Where Life is Good

<p>This is the kale recipes to beat all. It is in the deli case at Mississippi Market (and Whole Foods, etc.) and I always &#8220;impulse&#8221; buy it when I am shopping on my way home from work. Now if one has to have a weakness such that one impulse-buys, well, this is a good one to have. Simple, quick and perfect with a few slabs of ginger-baked tofu alongside. Hmm, maybe I just talked myself into dinner again. Funny how that happen each week!</p>
Source: Adapted from Wholefoods Cookbook
Servings: 2-3
Ingredient keywords: garlic, kale
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English Pea and Radish Salad

From Athens Locally Grown

<p>True Southerners use the name &#8220;English peas&#8221; to describe the bright green peas that are the only ones known to most of the rest of the country. (That&#8217;s because we are lucky enough to also have any number of other yummy summer-grown peas, from crowder peas to pink-eye purple-hulled peas, just to name a few.) Still, English peas make a wonderful spring dish with other fresh seasonal ingredients&#8230;This simple recipe takes about 10 minutes to fix, and is ready to serve in less than half an hour. It is closely based on a recipe from a delightful new cookbook written by an Athens, GA native who is now a food editor for Southern Living magazine. Take a moment and check it out!</p> Vegetarian! Vegan!
Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House).
Servings: 8
Ingredient keywords: peas, radish, onion, mint, olive, lemon, vinegar, salt
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Extra Veggie Marinara

From Statesboro Market2Go

<p>If you happen to be a canner this is a great marinara to put by. I have to warn that it is slightly time intensive, maybe 3 hours + canning and processing. On the other hand, if you want a way to get kids, or adults, to eat their veggies and never know it this is a great recipe. If you want to use your surplus of random veggies from the garden like tomatillos, eggplant, or squash then this is an adaptable recipe for you. If you are looking for a complex, flavorful dish then look no more. I hope you will find this garden fresh recipe as worth while as I do. Great over pasta for a vegetarian dish or serve this with my Italian Meatballs on a delicious meatball sub!</p> Vegetarian! Vegan!
Source: My garden surplus dicated this one...
Servings: I'm not sure...sorry folks
Ingredient keywords: tomatoes, squash, eggplant, tomatillo, tomatoes, onion, garlic, oregano, rosemary, basil, bay, thyme
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Faith's Slow Cooked Pulled Pork

From Monroe Farm Market

<p>A friend of mine cooked the best fresh ham roast I&#8217;ve ever eaten. It&#8217;s so simple, and you won&#8217;t believe how delicious it is.</p>
Source: Faith Kline
Servings: Depends on the size of the roast
Ingredient keywords: Pork
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Fajita Quesadillas

From Farm Where Life is Good

<p><strong>A little bit of a mix!</strong> And a lotta bit of flavor. But really, really simple and less fattening than frying.</p>
Source: My little noggin'
Servings: 3-6
Ingredient keywords: pepper, pepper, pepper, pepper, onion, wheatmeat, tortilla, Daiya, tomato
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Falafel

From Farm Where Life is Good

<p>The uncooked, just soaked/sprouted, chickpeas/garbage beans surprised me. But this recipe is fabulous. And highly adaptable with tweaks to the spices and vegetables added. Yes, it is fried in oil, but we&#8217;ll let that slide (no pun intended!) As MP put it to me, &#8220;This is stupid good.&#8221; We whole-heartedly agree.</p>
Source: Adaped from epicurious.com
Servings: 3-4
Ingredient keywords: onion, parsley, cilantro, pepper, pepper, garlic
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Fall Mexican Fried Rice

From Farm Where Life is Good

<p>A fall root addition to the Winter Mexican Fried Rice recipe I posted before. Want to use up the white rice from the night before? And the glut of tomatoes and peppers? Celery root is a fabulous addition.</p>
Source: My noggin'
Servings: 2-4
Ingredient keywords: onion, celeriac, tomato, pepper, pepper, rice, cilantro, cumin, lime
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Fall Squash & Sausage Soup

From Tullahoma Locally Grown

<p>You will need:</p> <p>1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice<br /> 2 tablespoons olive oil, plus 1 teaspoon<br /> 1 tablespoon Purity butter<br /> 2 large onions, cut into large dice<br /> 6 cloves garlic<br /> 1 cup Tennessee dry red wine<br /> 8 cups chicken stock<br /> 1 pound Odom&#8217;s Tennessee Pride hot sausage, crumbled<br /> 1 tablespoon Worcestershire sauce<br /> 1 tablespoon Big S Farms hot sauce<br /> 2 teaspoons chopped fresh thyme<br /> 2 teaspoons chopped fresh oregano<br /> Salt and freshly ground black pepper to taste<br /> Homemade croutons made from Bread for garnish<br /> Preheat oven to 350 degrees. Place squash on a roasting pan. Toss to coat with 2 tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes). Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.</p> <p>Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.</p> <p>Serve with a side salad dressed with Johnny&#8217;s Gourmet Foods salad dressing and Luzianne iced tea. For dessert, serve Mrs. Sullivan&#8217;s miniature pecan pies inverted on the plate and topped with Purity whipped cream.</p>
Source: from Pick Tennessee Products
Servings: serves 6-8
Ingredient keywords: wine
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Farmer's Market Saute'

From Statesboro Market2Go

<p>A recipe that was included on one of the wonderful herb mixes sold at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: The Herb Lady
Servings: 4
Ingredient keywords: oil, potato, onion, garlic, zucchini, bean, corn, tomato, thyme, basil, rosemary, cheese
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Farmers Cabbage and Mushroom pie

From Conyers Locally Grown

<p>This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.</p>
Source: brady
Servings: 6 to 8
Ingredient keywords: green, shiitake, cabbage, eggs
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