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Broiled New York Strip

From Statesboro Market2Go

<p>My family loves New York Strip from Hunter Cattle. The strips are always tender and juicy with or without added spices. The meat is done in minutes for a quick meal idea after a long day at work.</p>
Source: Andy Morgason
Servings: 4 4oz servings
Ingredient keywords: steak
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Brown Sugar Baked Peaches

From Conway, AR

<p>Warm summery goodness!!!</p>
Source: http://www.thekitchenismyplayground.com/2012/07/brown-sugar-baked-peaches-healthier.html
Servings: 1-2
Ingredient keywords: peaches
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Brown Sugar Ham Steak

From Greener Acres Farm

<p>Sweet ham steak recipe. Pairs great with roasted potatoes and green beans.</p>
Source: http://allrecipes.com/recipe/236432/brown-sugar-ham-steak/?lnkid=pin7864&crlt.pid=camp.C03xB7MN9zhg
Servings: 2
Ingredient keywords: ham
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Bruchetta

From Farm2Work

<p>This is a recipe with a lot of flexibility. You can use whatever is available and/or just what you like in terms of the veggies.</p> Vegetarian!
Source: Sarah Ball
Servings: 2 - 4 people, depending on whether this is lunch or an appetizer
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Bruschetta

From Farm2Work

<p>Bruschetta (Italian pronunciation: [brusˈketːa]is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.</p>
Source: Sarah Ball
Servings: Serves 2 -4
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Brussels Sprout Greens Stir Fry

From Savannah, GA

<p>Vibrantly dark green leaves compliment the aromatic flavor medley of garlic, onion and ginger. Other vegatables and mushrooms can be added for a new taste experience. Omnivors may even enjoy adding bacon.<br /> This dish can be served as a side, main dish or as a salad with a carmelized balsamic vinegar.</p> Vegetarian! Vegan!
Source: Gratitude Gardens
Servings: 2-3
Ingredient keywords: Brussels, Sweet, Garlic, Ginger, Olive, Sea
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Bubble and Squeak

From Farm Where Life is Good

<p>There really isn&#8217;t a specific recipe for Bubble and Squeak (don&#8217;t know where the name came from); but this is my rendition. Simple, straightforward and stick-to-the-ribs.</p>
Source: My imagination
Servings: 2-4
Ingredient keywords: cabbage, onion, potato, parsley, pepper
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Buckwheat Pancakes

From Greener Acres Farm

<p>A delicious, nutty pancake using 100% buckwheat flour.</p>
Source: http://allrecipes.com/recipe/241553/buckwheat-pancakes/
Servings: 4 servings
Ingredient keywords: buckwheat, buttermilk, eggs, butter, maple
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Buffalo & Peppers

From Athens Locally Grown

<p>This hearty and healthy &#8220;soup&#8221; is one of our mainstay meals on the farm. Perfect for a breezy day, it is warming, but not heavy. It&#8217;s simple to make and this free form recipe can be varied to utilize other ingredients you may have on hand.</p> <p>Stock made ahead of time from either water buffalo soup bones or other grass fed soup bones (beef, lamb) is the very best to use. It turns into a thick &#8220;gelatin&#8221; when chilled, but immediately liquifies again when heated. This is caused by the presence of collagen, which is wonderfully beneficial to our joints, hair, and nails (anti-inflammatory). If good soup bones are not available, use a natural broth instead.</p>
Source: David Carrell's own creation.
Servings: 8
Ingredient keywords: bones, buffalo
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Buffalo Burgers

From Heirloom Living Market Lilburn

<p>Thinking about trying water buffalo but not sure how to cook it? Wondering if you will like it? Here&#8217;s a few tips on how we prepare our burgers so you may enjoy them as much as we do. First, we do not mix our meat with any binders, spice mixes, other fats, or other types of meats &#8212; this meat has plenty of good red meat flavor on its own, without being gamey! We simply use a sprinkle of Himalayan salt and freshly ground black pepper for seasoning. Sometimes we melt a slice of smoked gouda on top or some sauted spinach with feta cheese. There&#8217;s many ways to enjoy water buffalo meat, the most important thing is how you cook it. Water buffalo meat is leaner than beef, but not as lean as bison. If you are familiar with cooking 100% grassfed meats or bison, you&#8217;ll be fine cooking water buffalo. 100% grassfed meats have the appropriate heart-healthy omega 6 to 3 ratio. The higher level of omega 3 content causes the meat to cook at a lower melting point. Cooking at medium heat for 1/3 to 1/2 less time than regular commercial beef is what you should keep in mind. Treat it like cooking a steak &#8212; take it off the heat at rare or medium rare (a little bit of red liquid still oozing) and allow it to rest for 5 or 10 minutes. It will continue cooking for another 10 degrees and will be medium rare or medium when it&#8217;s time to eat. Medium is the new well done when it comes to grassfed! If it cooks past medium it will become dry and the texture will change. Enjoy with your favorite condiments and toppings, if desired.</p>
Source: Grassfed cooking tips from the Carrells
Servings: 3-4
Ingredient keywords: water
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Buffalo Chicken Dip

From Miami County Locally Grown

<p>Great appetizer for any occasion!!!</p>
Source: King's Poultry Farm
Servings: 6-8, served as an appetizer
Ingredient keywords: Ground, Cream, Ranch, Buffalo, Mozzarella
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Buffalo Con Queso

From The Cumming Harvest

<p>You can substitute our delicious water buffalo ground for any ground beef recipe. We&#8217;re posting a few of our favorites for something new and interesting. We bring this cheesy dip to family functions by popular demand and have a big crock pot of it going at farm parties. Kids go crazy for it.</p>
Source: This is my mother-in-law, Gail Carrell's beef dip recipe she took to bridge club meetings for years.
Servings: 4-6
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, oregano, cream, parmesan, butter, tortilla
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Buffalo Con Queso Dip

From Athens Locally Grown

<p>We bring this yummy dip to family functions (by popular demand), and always have a big pot of it going at our farm parties. Kids go crazy for it! Make a triple batch for a gathering, and freeze leftovers if you happen to have any.</p>
Source: This recipe came to me from my mother-in-law, Gail Carrell. I substituted water buffalo for beef and renamed it.
Servings: 4-8
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, cream, parmesan, tortilla
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Buffalo Con Queso Dip

From Heirloom Living Market Lilburn

<p>This tasty and hearty dip is a favorite at our farm open house events and for when the kids bring friends over for camp outs &#8212; they go crazy for it! It is versatile and can be used as a topping for eggs or other dishes. My mother-in-law made this &#8220;beef dip&#8221; for her bridge club meetings for many years. We replaced the beef with water buffalo and renamed it. Triple or quadruple the recipe for gatherings or for freezing leftovers.</p>
Source: Adapted from Gail Carrell's Beef Dip Recipe
Servings: 4-6
Ingredient keywords: buffalo, onion, garlic, oregano, honey, parmesan, ghee
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Buffalo Con Queso Dip

From Suwanee Whole Life Co-op

<p>My mother-in-law, Gail Carrell, used to make this delicious dip for her bridge club meetings. We replaced the beef with buffalo and gave it a new name. It is popular at our farm events. Kids love it!</p>
Source: Gail Carrell
Servings: 4-6
Ingredient keywords: ground, onion, garlic, tomato, cream, parmesan, ketchup, oregano, fat, tortilla
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Buffalo Con Queso Dip

From The Cumming Harvest

<p>My mother-in-law, Gail Carrell, used to make this delicious dip for her bridge club meetings. We replaced the beef with buffalo and gave it a new name. It is popular at our farm events. Kids love it!</p>
Source: Gail Carrell
Servings: 4-6
Ingredient keywords: ground, onion, garlic, tomato, cream, ketchup, oregano, parmesan, butter, tortilla
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Buffalo Joes

From Athens Locally Grown

<p>We made this at our most recent annual Labor Day farm open house/party, to do something a little different than burgers, and it was a huge hit!</p>
Source: This is a recipe I found on the internet a long time ago -- not sure who to credit.
Servings: 4
Ingredient keywords: buffalo, onion, bell, oil
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Buffalo Joes

From Heirloom Living Market Lilburn

<p>Try this traditional sloppy joe recipe with water buffalo meat. You will be glad you did! It is always a hit whenever we serve it to our farm guests.</p>
Source: Adapted from a recipe we found on the internet -- not sure who to credit.
Servings: 4
Ingredient keywords: water, onion, pepper, garlic, mustard, ketchup, honey
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Burgers Southwest

From Miami County Locally Grown

<p>Mark and Richard, two of my customers who like my Southwest Mix shared their recipe with me for Burgers Southwest. This recipe has really caught on and is very popular with my Farmers Market customers.</p>
Source: McGuffey Herb & Spice Co.
Servings: Makes 4 -1/4lb burgers.
Ingredient keywords: Bulk, Southwest
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Burmese Okra Salad

From Athens Locally Grown

<p>This is a nice change from our usual Southern okra recipes.</p> Vegetarian!
Source: Amy Mashburn with clarification from the recipe book The Burmese Kitchen
Servings: 4 servings
Ingredient keywords: okra
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Burrito Spaghetti Squash Boats

From Foothills Market

<p>Avoid the calories (and gluten) of tortillas by using spaghetti squash as the base for this hearty taco-style filling. Small to medium spaghetti squash make a perfect bowl to give each person an individual serving.</p>
Source: Delish.com
Servings: 4 servings (1 "boat" per serving)
Ingredient keywords: Squash, onion, garlic, beef, beans, tomatoes, corn, cilantro
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Butter - The Easy Way

From Athens Locally Grown

<p>Forget everything anyone has ever told you about butter being hard to make. You don&#8217;t need a butter churn or a cream separator. All you need is a spoon, a jar and an electric mixer. Here is how you can make fresh butter &#8211; the quick and easy way! This recipe will provide you with fresh butter and buttermilk. The milk that you skim the cream off of is perfectly delicious &#8220;skim&#8221; milk &#8211; so you are not &#8220;wasting&#8221; anything by making butter. <span class="caps">NOTE</span>: It is better to use cream from milk that has been in the fridge for at least 3 days.</p>
Source: Nicole Miller - Seventh Heaven Farm
Servings: Depends on the amount of cream you use.
Ingredient keywords: Raw
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Butter and Dill Carrots

From Trust Local Foods

<p>A classic carrot side dish recipe with a little spice.</p> Vegan!
Source: Red Belly Farm
Servings: 4
Ingredient keywords: Pastureland, Red, Trust
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Butterbeans with Rosemary and Garlic

From Statesboro Market2Go

<p>I wonder if many of us realize how fortunate we are that we are <span class="caps">STILL</span> able to get fresh butter beans at our Market? They are labor intensive and many farmers do not have the help to pick them so they no longer grow them. <span class="caps">BUT</span> we do have them at Market2Go and at the Mainstreet Farmers Market on Sat&#8230;for awhile! Please try some of this valuable bean. Here is a different recipe to tempt you! If you do not see them one week check back the next&#8230;.the season goes through mid to late July and sometimes there is another late planting for early fall beans. Thank goodness our farmers persevere for us!</p> Vegetarian!
Source: Southern Farmers Market Cookbook
Servings: 4
Ingredient keywords: bean, rosemary, pork, garlic, oil, salt
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Buttermilk-Lady Pea Soup with Bacon

From Statesboro Market2Go

<p>This recipe from Southern Living calls for Lady peas, but other field peas like Sadandy, pink-eye, and zipper peas can be substituted.<br /> Even served warm, buttermilk has a cooling effect on the palate, just right for summer meals.<br /> Goes well with <a href="http://statesboromarket2go.locallygrown.net/recipes/1614" target="_blank"><strong>cornbread</strong></a>.</p>
Source: Southern Living
Servings: 4
Ingredient keywords: bacon, shallot, pea, buttermilk, garlic
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Butternut and Acorn Squash Soup

From Florida Suncoast Locally Grown

<p>This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.</p>
Source: Allrecipes.com
Servings: 8
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Butternut squash & goat cheese pizza - dough or no dough

From Tampa Bay

<p>Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese <br /> 5.0 from 5 reviews</p> <p>Print<br /> Recipe type: Pizza<br /> The Endless Meal: The Endless Meal<br /> Prep time: 45 mins<br /> Cook time: 10 mins<br /> Total time: 55 mins<br /> Serves: Makes enough for 2-3 medium pizzas<br /> Ingredients</p> Pizza dough 1 butternut squash, peeled and cut into thin slices 2 heads of garlic 1 onion Goat cheese 2 tablespoons flour 2 tablespoons butter 1 cup milk 4 tablespoons fresh rosemary, finely minced Salt and pepper Olive oil <p>Instructions</p> Preheat oven to 350 degrees. Toss butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet. Slice about 1/2 inch off the top off each head of garlic so that all cloves are slightly showing. Drizzle olive oil over each head and arrange cut side down on the baking tray. Check the squash after 15 minutes, if it is soft remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 25-30 minutes total. Remove from oven and, once cool enough to handle, gently squeeze garlic cloves out of their skin. Meanwhile, thinly slice the onion and add to a pan with a splash of olive oil. Cook on medium low heat, stirring occasionally, until it is very soft. For the white sauce: Melt butter in a small sauce pan over medium heat. Add flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add milk and whisk till combined. Bring to a boil and whisk until it has thickened. Remove from heat and set aside. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Add to the white sauce and whisk to combine. To assemble the pizza: coat the dough in a thin layer of olive oil, add roasted garlic white sauce over the entire surface, leaving a 1′ border. Top with caramelized onions, roasted butternut squash, roasted garlic, goat cheese, rosemary and salt and pepper. Bake in a 500 degree oven for 10-12 minutes, according to the directions for the pizza dough. Vegetarian!
Source: http://www.theendlessmeal.com/pizza-night-roasted-garlic-butternut-squash-and-goat-cheese/
Servings: 2-3 people
Ingredient keywords: love
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Butternut squash & goat cheese pizza - dough or no dough

From Tampa Bay

<p>Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese <br /> 5.0 from 5 reviews</p> <p>Print<br /> Recipe type: Pizza<br /> The Endless Meal: The Endless Meal<br /> Prep time: 45 mins<br /> Cook time: 10 mins<br /> Total time: 55 mins<br /> Serves: Makes enough for 2-3 medium pizzas<br /> Ingredients</p> Pizza dough 1 butternut squash, peeled and cut into thin slices 2 heads of garlic 1 onion Goat cheese 2 tablespoons flour 2 tablespoons butter 1 cup milk 4 tablespoons fresh rosemary, finely minced Salt and pepper Olive oil <p>Instructions</p> Preheat oven to 350 degrees. Toss butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet. Slice about 1/2 inch off the top off each head of garlic so that all cloves are slightly showing. Drizzle olive oil over each head and arrange cut side down on the baking tray. Check the squash after 15 minutes, if it is soft remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 25-30 minutes total. Remove from oven and, once cool enough to handle, gently squeeze garlic cloves out of their skin. Meanwhile, thinly slice the onion and add to a pan with a splash of olive oil. Cook on medium low heat, stirring occasionally, until it is very soft. For the white sauce: Melt butter in a small sauce pan over medium heat. Add flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add milk and whisk till combined. Bring to a boil and whisk until it has thickened. Remove from heat and set aside. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Add to the white sauce and whisk to combine. To assemble the pizza: coat the dough in a thin layer of olive oil, add roasted garlic white sauce over the entire surface, leaving a 1′ border. Top with caramelized onions, roasted butternut squash, roasted garlic, goat cheese, rosemary and salt and pepper. Bake in a 500 degree oven for 10-12 minutes, according to the directions for the pizza dough. Vegetarian!
Source: http://www.theendlessmeal.com/pizza-night-roasted-garlic-butternut-squash-and-goat-cheese/
Servings: 2-3 people
Ingredient keywords: love
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Butternut Squash and Turnip Soup

From CSA Farmers Market

<p>Marian&#8217;s squash and turnip soup</p>
Source: Marian Listwak
Servings: serves 4-6
Ingredient keywords: Squash, Turnips, Celery, Onion, Garlic, Honey
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Butternut Squash Grits

From Statesboro Market2Go

<p>Feel free to substitute any cooked and pureed winter squash or pumpkin here.</p>
Source: Homespun Seasonal Living Website
Servings: 4
Ingredient keywords: squash, butter, grits
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Butternut Squash Parmesan Gratin

From Florida Suncoast Locally Grown

<p>This recipe can be prepared through step 4 and frozen for later use.</p>
Source: foodnetwork.com
Servings: 6-8
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Butternut Squash Pizza with Rosemary

From Statesboro Locally Grown

<p>With this recipe, you can use ingredients from many of our farmers and bakers.</p> Vegetarian!
Source: allrecipes.com
Servings: 4
Ingredient keywords: onion, butternut, rosemary, pizza, cornmeal, cheese, olive
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Butternut Squash Soup

From Statesboro Market2Go

<p>These squash are healthy and loaded with nutrients and have a more dense texture than summer squash making them ideal for soups and stews.</p>
Source: GRIT Magazine
Servings: 4
Ingredient keywords: squash, potato, carrot, celery, onion, butter, stock
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Butternut Squash Soup

From Stones River Market

<p>I like Cook&#8217;s Illustrated Magazine and found this recipe in the current edition. The recipe posted will be vegetarian but low sodium chicken broth can be substituted for vegetable broth.</p> Vegetarian!
Source: Cook's Illustrated, September & October 2011
Servings: Serves six to eight
Ingredient keywords: squash, leek, thyme, bay
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Buttnernut squash soup

From The Wednesday Market

<p>Made this soup yesterday, trying to use up some of my butternut squash bounty from the garden. Was quite tasty.</p>
Source: Modified from Farmers' Almanac 2013
Servings: 4-5
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Cabbage and Sausage

From Joyful Noise Acres Farm

<p>Easy one dish meal that is sure to be a hit and basic enough to add your own flair to.</p>
Source: Mary Beth Sellars
Servings: 4-6 hungry adults
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Cabbage and White Bean Soup

From Farm Where Life is Good

<p>Simple, quick, protein-rich, phytonutrient rich, and warm! Just what is needed on a cold, Fall evening in the Great White North.</p>
Source: Not sure
Servings: 4-5
Ingredient keywords: garlic, tomato, cabbage, thyme
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Cabbage Rolls

From Rural Resources

<p>With that beautiful cabbage available the cabbage rolls should be delicious. The leaves need to be nice and tender so these should be very good. These rolls are easy to make, yummy to eat, and can be frozen to enjoy later.</p>
Source: Robyn's HeadRoom
Servings: Serves 4-6
Ingredient keywords: cabbage, sausage, onion, garlic, eggs, seasoning, broth, tomato
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Cabbage Soup with Chicken and Pork

From Stones River Market

<p>This hearty soup with lots of vegetables and meat is a simple one pot meal. Great comfort food for a cold winter evening. Here is another recipe from Yummly (www.yummly.com) that I think you will enjoy.</p>
Source: Yummly (http://www.yummly.com/recipe/Cabbage-soup-with-chicken-and-pork-352225?columns=4&position=4%2F44)
Servings: Serves 8
Ingredient keywords: carrot, leek, cabbage, pepper, chicken, pork, garlic, bay
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Cabbage, Potato and Sausage Soup

From Superior Seasons

<p>Comfort winter food.</p>
Source: Barefoot in the Kitchen
Servings: 6 servings
Ingredient keywords: sausage, garlic, potatoes
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Cabbage, Potato and Sausage Soup

From Superior Seasons

<p>Comfort winter food.</p>
Source: Barefoot in the Kitchen
Servings: 6 servings
Ingredient keywords: sausage, garlic, potatoes, cabbage
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Cajun Eggplant Casserole

From Stones River Market

<p>This is similar to the way I ate eggplant as a child in Louisiana. I have modified it to use roasted eggplant, which is so quick and easy to cook. You can change the proportions to make the amount you want.</p> Vegetarian! Vegan!
Source: Kathy Ferris
Servings: about 6
Ingredient keywords: eggplant, onion, peppers
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Calabacitas

From Farm Where Life is Good

<p>A wonderful and simple recipe to take advantage of the moment when all of the summer produce is coming into season. It is flexible enough to be used as a stand-alone or a side. If you haven&#8217;t tried polenta, you should!</p>
Source: An amalgamation
Servings: depends 2-4
Ingredient keywords: onion, pepper, garlic, squash, corn, pepper, tomato, cilantro
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Calamondin Orange Marmalade

From Athens Locally Grown

<p>Calamondin oranges are the small but plentiful fruits of a popular citrus houseplant that originated as a cross between a tangerine and a kumquat. They smell sweet, but are surprisingly tart, and make a very refreshing marmalade. This is a very simple recipe, and quite adaptable to other tart citrus such as Meyer lemon or lime. I haven&#8217;t tried sugar substitutes with these, but if you have success doing so, please share your secrets with the rest of us!</p> Vegan!
Source: Many, many old-time cooks
Servings: 4 half-pint jelly jars full
Ingredient keywords: calamondin, sugar
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Caldo Verde (Portuguese Cabbage Soup)

From Athens Locally Grown

<p>Though this recipe calls for cabbage, you can also use most any green available this time of year, including kale, chard, or broccoli leaves.</p>
Source: From "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette.
Servings: Serves 6
Ingredient keywords: onion, potato, cabbage
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California Fresh Fig Salsa

From Athens Locally Grown

<p>An unusual combination of fruits and veggies to serve with chips for dipping. (For the carnivores among us, this salsa is also delicious ladled over broiled or grilled fish, chicken, pork, beef, or lamb.)</p> Vegetarian! Vegan!
Source: Slightly adapted from a recipe downloaded some time ago from www.calfreshfigs.com
Servings: Makes 4 cups of salsa
Ingredient keywords: figs, onions, tomatoes, mango, mint, garlic, jalapeno, lime, vinegar
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Camarão na Moranga

From Statesboro Market2Go

<p>Shrimp in the pumpkin, a traditional Brazilian dish.</p>
Source: adorefoods.com
Servings: 4
Ingredient keywords: pumpkin, oil, shrimp, onion, jalapeño, garlic, tomato, cilantro, ricotta
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Campfire cabbage

From Farm Where Life is Good

<p>My outdoor take on roasted cabbage.</p>
Source: My own riff
Servings: your choice
Ingredient keywords: OR
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Canary Melon Frozen Daiquiri

From Statesboro Market2Go

<p>With frozen canary melon, you can enjoy this refreshing drink year round.<br /> To freeze the melon, cut into 1 inch pieces (or use a melon baller) and spread in a pan in a single layer. Place pan in freezer, and when melon pieces are frozen transfer them to a plastic bag. <br /> For a non-alcoholic drink, replace the rum with water. <br /> This recipe can also be used with watermelon.</p> Vegetarian! Vegan!
Source: Kathy Smith
Servings: 1 quart
Ingredient keywords: melon, daiquiri
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Candied Jalapeno Meatloaf

From Conway, AR

<p>A for sure comfort food!!!</p>
Source: Carissa Lunk - Cedar Rock Ridge
Servings: 6 portions
Ingredient keywords: ground, onion, egg, beaverfork, candied
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