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Baked Eggs

From McMinnville Locally Grown

<p>J.B. loves this recipe that our friend, Beth Brown, shared from her Weight Watcher&#8217;s magazine. And it&#8217;s only 126 calories!</p>
Source: Weight Watcher's Magazine
Servings: 6 servings
Ingredient keywords:
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Baked Eggs in Maple Toast Cups

From Miami County Locally Grown

<p>A twist on an egg and bacon sandwich with that incomparable maple flavor &#8211; yum! Even better, they&#8217;re easy, and great for company!</p>
Source: The Official Vermont Maple Cookbook, pamphlet by the Vermont Dept of Ag
Servings: serves 3-6
Ingredient keywords: butter, maple, bread, bacon, egg
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Baked Flounder with Tomatoes and Basil

From Statesboro Market2Go

<p>A simple but refined dish that can be made with the local wild caught flounder and fresh produce available on Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: bonappetit.com
Servings: 4
Ingredient keywords: tomato, garlic, oil, basil, flounder
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Baked Kohlrabi Fries

From Farm Where Life is Good

<p>An odd one, the kohlrabi veggie, but pretty darn good! Milder than broccoli and much more versatile!</p>
Source: fiveandspice.com
Servings: 2-3
Ingredient keywords: kohlrabi
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Baked Okra

From Conway Regional Farmers Market

<p>This is a quick, easy, and healthy way to prepare your fresh okra from the Farmer&#8217;s Market veggie box! Make it as a side dish for your dinner, or as a delicious afternoon snack. Enjoy!</p> Vegetarian!
Source: Conway Regional Health System Culinary Wellness Team
Servings: Multiple
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Baked Potatoes

From Conway Regional Farmers Market

<p>A classic that everyone loves. Add this as a side dish to your favorite meal or eat alone! This dish can be made with the fresh veggies from your Farmers Market veggie box. Enjoy!</p> Vegetarian!
Source: Conway Regional Health System Culinary Wellness Team
Servings: Dependent on amount of potato(es)
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Baked Rabbit

From Athens Locally Grown

<p>I have many memories of being served a variety of small, wild game at my grandparents&#8217; house in Tennesse as a child. Yes, they were hillbillies! They grew, fished, and hunted most everything they ate. Rabbit was commonly served, usually fried or stewed. This was my first try at cooking it myself (thirty something years later) and was happily surprised at how well it turned out. I read several recipes online and came up with my own version of a baked recipe. Knowing how much love and care they put into their farm, I purchased this delicate and tasty rabbit from Broad River Pastures.</p>
Source: Shalley Carrell's culmination
Servings: 3
Ingredient keywords: rabbit, butter, onion, mushrooms, cream
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Baked Spaghetti

From Statesboro Market2Go

<p>A delicious spaghetti recipe that uses predominantly market sourced ingredients. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Victory Garden General Store
Servings: Not listed
Ingredient keywords: egg, Parmesan, butter, garlic, sausage, mozzarella, herb
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Baked Zucchini

From Athens Locally Grown

<p>A yummy way of fixing zucchini (or other summer squash) that concentrates the flavor and keeps the squash from being watery. It works with an oven meal, or on the grill or campfire. Bonus: No pan to wash!</p>
Source: Our own recipe
Servings: 4
Ingredient keywords: zucchini, olive, thyme, oregano, Parmesan
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Baked Zucchini Sticks

From McMinnville Locally Grown

<p>A guilt-free way to enjoy &#8220;restaurant-style&#8221; zucchini sticks.</p>
Source: King Arthur Flour
Servings: about 3 dozen sticks
Ingredient keywords: zucchini, eggs
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