LocallyGrown.net — LocallyGrown.net

Black-Eyed Peas with Bacon

From Florida Suncoast Locally Grown

A real Southern favorite traditionally served on New Years Day to bring luck to the family
Source: Betty Fasig (modified from tasteofhome.com)
Servings: 8 servings
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BlackBerry Dump Cake

From Miami County Locally Grown

I fixed this for my husband and he really liked it. It takes longer to clean the blackberries than to put the cake together.
Source: Michele, the BlackBerry Babe
Servings: 12 servings
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Blackbriar's Rib Eye Roast

From Athens Locally Grown

A delicious beef roast with au jus. Nice with roasted new potatoes and steamed asparagus.
Source: Blackbriar
Servings: 2 to 4
Ingredient keywords: roast
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Blair-Moore House Scrambled Eggs

From Jonesborough Locally Grown

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&B in Jonesborough since 1997. Vegetarian!
Source: Tami Moore, Blair-Moore House
Servings: 6-8
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Blaubeer Kuchen mit Streusel

From Statesboro Market2Go

This is a delicious and NUTRITIOUS recipe for blueberry cake submitted by a Georgia Southern University Meal Nutrition class.
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

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’t tell the difference in the taste. Enjoy!
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

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.) 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 Chocolate Chia Seed Pudding

From Dothan, Alabama

Blueberrries, cacao powder, coconut milk and chia seed. Vegetarian!
Source: Patty Donovabn
Servings: 8
Ingredient keywords: blueberry, Coconut, water, cacao, chia, stevia
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Blueberry Crisp

From Citrus County Locally Grown

For the Blueberry lover in all of us! When Blueberries are out of season try substituting 1 16oz package of frozen, unsweetened blueberries for a tasty treat anytime of the year! *If desired, Double these ingredients for topping. 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 Jam

From Monroe, GA

One thing we love more than homemade biscuits, is homemade biscuits with fresh jam. This simple recipe is quick and easy and we love to make it here on Deer Creek Farm. This recipe makes about a pint of jam.
Source: brooklynfarmgirl.com
Servings: 8
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Blueberry ketchup

From Madison GA

Here’s an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers, it’s terrific as a glaze on grilled salmon or served alongside barbecued chicken.
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

Blueberry Muffins are a great snack and breakfast food that we have enjoyed because of this recipe. We hope you do the same, enjoy!
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

Here’s a quick and easy salsa recipe using those fresh, summer blueberries!
Source: Southern Living, July 2010
Servings: 3 cups
Ingredient keywords: blueberries, blueberries, jalapenos, bell
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Blueberry Tarts

From Dothan, Alabama

I HAVE ALWAYS MADE THESE FOR AS LONG AS I HAVE COOKED, THEY ARE ONE OF THE QUICKEST AND WONDERFUL OF QUICK DESSERTS. TAKE A CAN OF REFRIGERATOR BISCUITS, ANY KIND, LIGHTLY FLOUR YOUR AREA TO ROLL OUT BISCUIT DOUGH IF YOU HAVE A ROLLING PIN OR JUST USE A GLASS, ROUND SHAPE, PUT A SPOONFULL OF BLUEBERRY PIE FILLING IN HALF OF THE ROUND DISC AND FLIP DOUGH OVER AND DAMPEN THE EDGES SLIGHTLY THEN PRESS CLOSED WITH A FORK. PUT ON A COOKIE SHEET AND BAKE IN THE OVEN 10 TO 12 MINUTES AT 300* WHEN BROWN TAKE OUT AND SPRINKLE A LITTLE CONFECTIONERS SUGAR OVER HOT TARTS, AND ADD A LITTLE SPOON OF VANILLA ICE CREAM AND NOW YOU HAVE A YUMMY QUICK DESSERT. YOU CAN SUBSITUTE APPLE PIE, PEACH OR CHERRY. ANY WOULD BE GREAT.
Source: MARY'S PEEPS APPLE AND BLUEBERRY PIE FILLING
Servings: CAN OF BISCUITS-8 TO 10 IF YOU SERVE ONE TO EACH PERSON
Ingredient keywords: BLUEBERRYS, 1/8, OPTIONAL
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Boc Choi Apple Slaw

From Farm Where Life is Good

Crunchy slaw with creamy dressing and tangy apple surprise in each bite. Vegetarian! Vegan!
Source: Cooking.com website
Servings: 2-4
Ingredient keywords: boc, carrot, green
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Boc choi in Peanut Sauce over Rice Noodles

From Farm Where Life is Good

Can’t get enough of the peanut sauce. The sweetness goes well with the tart/mustard flavor of boc choi. And rice noodles are just the best!
Source: An amalgamation
Servings: 2-4
Ingredient keywords: garlic, boc, carrots, onion, peanut, garlic
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Boc Choi Slaw

From Farm Where Life is Good

Wonderful, crunch, flavorful slaw. Vegetarian! Vegan!
Source: Cooking.com website
Servings: 2-4
Ingredient keywords: greens, carrot, onion
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Bok Choy Salad

From Athens Locally Grown

This simple recipe has gotten 4 and 5 star reviews from 150+ cooks on the popular web site, allrecipes.com. As one reviewer notes, “This is hands down the best salad that I’ve ever had… 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.” Vegan!
Source: "Yummy Bok Choy Salad," allrecipes.com
Servings: Serves 4
Ingredient keywords: olive, vinegar, choy, onions, almonds
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Bone Broth soup

From Stones River Market

I drink this recipe daily it has helped my joint inflammation and bones!
Source: This one is mine many out there Carol's Vibration
Servings: 5 people
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Bowtie Pasta with Italian Sausage

From Greener Acres Farm

If you like meat in your pasta, you will definitely love this Pasta Dish. It’s great, and the Italian Sausage adds that little bit of spice that makes it super delicious!!
Source: http://lilluna.com/bowtie-pasta-with-italian-sausage/
Servings: 5 servings
Ingredient keywords: sausage, garlic, cream, basil, onion
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Braised brassicas with tofu and ginger

From Farm Where Life is Good

Mind you, this is a concoction, but straight from the field, to the stove, to the table, to our bellies on this harvest day.
Source: My noggin
Servings: 3-4
Ingredient keywords: tofu, chives, sriracha, maple, ginger, sesame, garlic, broccoil, kale
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Braised Brisket with Bourbon-Peach Glaze

From Farm2Work

Following a quick sear on the stove top, this beef cooks low and slow in the oven to ensure fork-tender results. An earthly cinnamon-paprika rub balances the richness of the fruit glaze.
Source: Country Living, May 2013
Servings: 8 - 12
Ingredient keywords: Salt, Pepper, Paprika, Cinnamon, Brisket, Oil, Onion, Garlic, Carrots, Celery, Tomato, Stout, Bourbon, Soy, Vinegar, Sugar, Beef, Peach, Seasonings
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Braised Cabbage with Parsley and Thyme

From Athens Locally Grown

This dish is delicate and simple. It was the outcome of a series of cooking trials in which America’s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy “boiled cabbage”, try this — you won’t believe you’re eating the same vegetable! VEGAN/VEGETARIAN ALTERNATIVE: 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’t try making this fat-free. America’s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage’s texture and developing a more complex flavor.) 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

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.
Source: Cedar Dawn Farm
Servings: 4
Ingredient keywords: goat, garlic
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Braised green lentils

From Farm Where Life is Good

I’ve adapted this recipe a bit, but it remains full-flavored, healthy and somewhat spicy! Pretty simple too.
Source: http://www.okiedokieartichokie.me/2012/01/braised-green-lentils-with-smoked-kielbasa/
Servings: Large pot, multiple servings and leftovers
Ingredient keywords: kielbasa, onion, garlic, cumin, oregano, peppers, lentils, tomato, rice, lime, parsley
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Braised Greens

From Shoestring Acres

A yummy way to serve greens
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

Here you go! A big healthy vitamin on your plate ….dark green leafy vegetable kale…about6,200 micrograms in a cup of beta carotene… 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 AND two grams of protein per serving…now THAT is an all purpose vegetable for your family and your NEW YEAR’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.
Source: Cooks Country Magazine
Servings: 6 servings
Ingredient keywords: bacon, onion, kale, apple, salt, pepper, apple, apple
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Braised Lettuces

From Athens Locally Grown

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. 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

I haven’t had a chance to try this one yet.
Source: Clipped from a magazine (?)
Servings: 8 servings
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Braised Radishes, Two Ways

From Athens Locally Grown

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’s Test Kitchen, but feel free to experiment with vegetarian options.
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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Braised Summer Veggies

From Foothills Market

This dish looks and tastes like summer!
Source: (I can't remember...)
Servings: 4 servings
Ingredient keywords: Onion, Zucchini, Tomatoes, Corn, Oregano, Garlic
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Braised Turnips

From Farm Where Life is Good

A quick side-dish with those beautiful turnips.
Source: Local Bounty by Devra Gartenstein
Servings: 2-4
Ingredient keywords: parsley, chives, garlic, turnips
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Bratwurst with Collards & Rice

From Green Fork Farmers Market

Bratwurst with Collards & Rice 2 cups uncooked long-grain brown rice 2 tablespoons extra-virgin olive oil 1 large yellow onion, thinly sliced (or 1 cup fresh onion bulbs, sliced a bit thicker) 1 package (around a pound) local, naturally raised bratwurst, cut into 1-inch pieces 1 large bunch collard greens, tough stems and ribs removed, leaves torn into large pieces salt and ground pepper 2 tablespoons cider vinegar 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 & 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’s the vinegar, plus the quality of the greens & beef that make this dish really delicious. —<a href="http://larrapin.us">Leigh from A Larrapin Garden</a>
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

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

From Greener Acres Farm

Very light and airy for a buckwheat bread with a sweet, nutty flavor.
Source: http://www.geniuskitchen.com/recipe/bread-machine-buckwheat-bread-311251?ftab=reviews
Servings: One 1 1/2 pound loaf
Ingredient keywords: buckwheat, egg, cream
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Bread Machine Honey Sprouted Spelt Bread

From Greener Acres Farm

Searched for a whole wheat bread machine recipe to use healthier honey in place of sugar and organic sprouted spelt. Delicious, healthy whole wheat bread.
Source: http://www.geniuskitchen.com/recipe/honey-spelt-bread-machine-bread-340111
Servings: 18 slices
Ingredient keywords: honey, spelt
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Bread Machine Whole Wheat Bread

From The Wednesday Market

This bread is a great basic bread machine recipe.
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

This is a great recipe for using fresh sage!
Source: Everyday with Rachel Ray
Servings: 4
Ingredient keywords: herbs, herbs
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Breadfruit Flan

From United States Virgin Islands

This recipe was inspired by Alberto Stevenøs loving partner. He love my desserts and challenged me to make the breadfruit flan. Well what actual happen is that I went on a search and learned the many way this wonderful miracle food can feed us. Well fork those who attend the Slow Down Dinner on January 26, 2014 has a first hand taste of this wonderful dessert which i present here . Try it, make it and enjoy it as much I do. Vegan no but I bet a create mind can make it so. Vegetarian and gluten free. In choosing a breadfruit it must be full Maturity and medium ready. You will dice and boil the breadfruit in same was you dice and boil in same way you do a white potato. Vegetarian!
Source: Cookbook in process Chef Tahirah
Servings: Serving of 8
Ingredient keywords: Breadfruit, cream, sugar, Milk, butter, eggs
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Breadfruit Flan

From United States Virgin Islands

This recipe was inspired by Alberto Stevenøs loving partner. He love my desserts and challenged me to make the breadfruit flan. Well what actual happen is that I went on a search and learned the many way this wonderful miracle food can feed us. Well fork those who attend the Slow Down Dinner on January 26, 2014 has a first hand taste of this wonderful dessert which i present here . Try it, make it and enjoy it as much I do. Vegan no but I bet a create mind can make it so. Vegetarian and gluten free. In choosing a breadfruit it must be full Maturity and medium ready. You will dice and boil the breadfruit in same was you dice and boil in same way you do a white potato. Vegetarian!
Source: Cookbook in process Chef Tahirah
Servings: Serving of 8
Ingredient keywords: Breadfruit, cream, sugar, Milk, butter, eggs
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BREAKFAST HASH

From Suwanee Whole Life Co-op

Fall is upon us and I thought I’d try to make something for breakfast which I hardly have the time to make for myself or have. Yes, I’ve heard it said that breakfast is the most important meal of the day but we won’t get into that shall we. I’ve had potato hash before several times but haven’t made it myself until now. But here’s what I did. Vegetarian! Vegan!
Source: Rory Mitchell - Nature's Kitchen https://natureskitchn.com/blogs/recipes/potato-hash
Servings: 4
Ingredient keywords: potato, onion, garlic, pepper, pepper, peas, Smokin'
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Breakfast Sausage

From Dothan, Alabama

Here are several easy ways to use our Breakfast Sausage Seasoning Mix!
Source: Spring Hill Farm
Servings: 2-3
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Broccoli Cheeze Soup (version 1, extended)

From Farm Where Life is Good

Thick, savory soup with the wonderful full flavor of fresh broccoli 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

An Italian pasta sauce, but I have suggested changes to give it a more Southern USA flavor. Easy and delicious either way.
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 Foothills Market

This salad is sweet but tangy.It makes plenty, so it’s great to take to a potluck.
Source: This is a friend's recipe.
Servings: 12 servings
Ingredient keywords: Broccoli, Onion
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Broccoli Salad

From Dawson Local Harvest

Broccoli is an old stand-by and this is a fast and fun way to eat it. There’s no need to heat it so it is Grab and Go out of the refrigerator. Therefore you can take food with you to eat at work or school. Your health will thank you for it. Vegetarian!
Source: Alive Health Recipe Book - Healthy Eating On The Run
Servings: Makes four 8 ounce servings
Ingredient keywords: broccoli, raisins, pine, purple, celery, yogurt
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Broccoli Salad

From Crosslake, MN

This a family favorite recipe! I ALWAYS make a double recipe!
Source: Fox Glen Gardens
Servings: I have no idea! A double batch lasts about 2 days around here.
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Broccoli With Poppy Seed Butter and Parmesan Cheese

From Florida Suncoast Locally Grown

Quick and easy!
Source: Allrecipes.com
Servings: 4
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Broiled Flank Steak

From Tullahoma Locally Grown

Broiled Flank Steak You will need: 2 pounds flank steak 1/4 teaspoon pepper 1/4 teaspoon dry mustard 2 tablespoons soy sauce 6 tablespoons vegetable oil 2 tablespoons white vinegar or lemon juice 2 cloves crushed garlic 2 ounces Roquefort or other blue cheese, softened 2 tablespoons butter, softened 1-1/2 teaspoons chopped fresh chives Combine pepper, mustard, soy sauce, oil, vinegar and garlic in a jar with a tight fitting lid and shake well. Pour over steak, cover and allow to marinate overnight in the refrigerator. Remove steak from marinade and discard marinade. Broil or grill for 6 minutes on each side. Meanwhile, combine Roquefort, butter and chives. When meat is done, place on carving board and spread with butter. Slice very thin and serve immediately. Yield: 4 servings
Source: from Pick Tennessee Products
Servings: serves 4
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Broiled Halibut with Miso Glaze

From Athens Locally Grown

This is a classic Japanese take on fish. Doug’s Halibut was the perfect cut for this. I served one steak with some spinach and shitake dumplings and Hon Tsuyu soup base (Fooks) with rice noodles and it served three generously.
Source: Modified from Eating Well January 1997
Servings: 2-3
Ingredient keywords: halibut
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LocallyGrown.Net -- Small Farms Making a Difference

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All Recipes

Black-Eyed Peas with Bacon

From Florida Suncoast Locally Grown

BlackBerry Dump Cake

From Miami County Locally Grown

Blackbriar's Rib Eye Roast

From Athens Locally Grown

Blair-Moore House Scrambled Eggs

From Jonesborough Locally Grown

Blaubeer Kuchen mit Streusel

From Statesboro Market2Go

Blender Bread

From Athens Locally Grown

Blender Pesto Sauce to Use Now or Freeze

From Athens Locally Grown

Blueberry Chocolate Chia Seed Pudding

From Dothan, Alabama

Blueberry Crisp

From Citrus County Locally Grown

Blueberry Jam

From Monroe, GA

Blueberry ketchup

From Madison GA

Blueberry Muffins!

From Statesboro Market2Go

Blueberry Salsa

From McMinnville Locally Grown

Blueberry Tarts

From Dothan, Alabama

Boc Choi Apple Slaw

From Farm Where Life is Good

Boc choi in Peanut Sauce over Rice Noodles

From Farm Where Life is Good

Boc Choi Slaw

From Farm Where Life is Good

Bok Choy Salad

From Athens Locally Grown

Bone Broth soup

From Stones River Market

Bowtie Pasta with Italian Sausage

From Greener Acres Farm

Braised brassicas with tofu and ginger

From Farm Where Life is Good

Braised Brisket with Bourbon-Peach Glaze

From Farm2Work

Braised Cabbage with Parsley and Thyme

From Athens Locally Grown

Braised Goat Chops

From Monroe Farm Market

Braised green lentils

From Farm Where Life is Good

Braised Greens

From Shoestring Acres

Braised Kale with Bacon and Cider

From Statesboro Market2Go

Braised Lettuces

From Athens Locally Grown

Braised Mixed Greens

From McMinnville Locally Grown

Braised Radishes, Two Ways

From Athens Locally Grown

Braised Summer Veggies

From Foothills Market

Braised Turnips

From Farm Where Life is Good

Bratwurst with Collards & Rice

From Green Fork Farmers Market

Bread and Butter Pickles

From Stones River Market

Bread Machine Buckwheat Bread

From Greener Acres Farm

Bread Machine Honey Sprouted Spelt Bread

From Greener Acres Farm

Bread Machine Whole Wheat Bread

From The Wednesday Market

Breaded Pork Chops with Sage Cream Gravy

From McMinnville Locally Grown

Breadfruit Flan