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Onions
An old favorite with turkey, pork, or game, it’s also delicious in a completely vegetarian or vegan setting. Try pairing it with a potato dish for special oomph!
Vegetarian! Vegan!
Source: Joy of Cooking, 2006 edition, and many other good cookbooks -- this is a classic recipe! (Entered by Janice Matthews)
Servings: 4 servings
Ingredient keywords: cabbage, oil, onion, apple, vinegar, honey, salt, caraway
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A classic recipe, updated for vegan tastes — if it’s not in your recipe files or on your table yet, it’s time to fix that, using delicious Locally Grown vegetables!
Vegetarian! Vegan!
Source: Our adaptation from a recipe popularized by Hellmann's Mayonnaise many years ago (Entered by Janice Matthews)
Servings: 4 cups
Ingredient keywords: vinegar, cabbage, carrots, green, onions
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We have 5 kids, ages 15 down to 1 year and they ALL love this meal. You know that says a lot when you can get all the kids to agree on something! Hopefully your family will enjoy this as much as ours does! The original recipe calls for half-and-half but I have found that evaporated milk makes a great (and less expensive) substitue. Also, the original recipe uses frozen spinach – I always use fresh and have never had a problem.
Vegetarian!
Source: Family Feasts for $75 a Week (page 121) (Entered by Ted Miller)
Servings: 6
Ingredient keywords: eggs, milk, flour, onion, spinach, cheese
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Variations of this colorful side dish or salad are popular throughout Scandinavia. This is how my 90-year-old Swedish mother makes pickled beets to this day. The chilled beet slices are delicious in a sandwich instead of cucumber pickles. They also make a beautiful presentation alternated with sliced hard boiled eggs.
Vegetarian! Vegan!
Source: My mother, Vivian Erickson Rittenhouse (Entered by Janice Matthews)
Servings: 2-6, depending on how much you eat!
Ingredient keywords: beets, vinegar, onion, cloves, sugar
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A quick and easy summer brunch or supper dish.
Variations: If you don’t have Malabar spinach, you could substitute another type of green leafy vegetable. For an extra hearty dish, layer 1 c. diced pan-fried (hash brown) potatoes on top of the other veggies before adding the egg mixture.
Vegetarian!
Source: based on a recipe found at http://blog.charlotefresh.net/2011/008/04 (Entered by Janice Matthews)
Servings: 6-8
Ingredient keywords: tomato, malabar, basil, onion, garlic, milk, eggs, cheese
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A strange-sounding recipe that is really very good. The savory dressing with mustard and dill highlights the sweetness of perfectly ripe strawberries.
Vegetarian! Vegan!
Source: Submitted by Amy Torquist to Better Homes and Gardens, summertime 2008 issue. (Entered by Janice Matthews)
Servings: 4 to 6 (makes 3 cups of salad)
Ingredient keywords: vinegar, chives, mustard, dill, olive, strawberries, onions
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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.)
Vegetarian! Vegan!
Source: Slightly adapted from a recipe downloaded some time ago from www.calfreshfigs.com (Entered by Janice Matthews)
Servings: Makes 4 cups of salsa
Ingredient keywords: figs, onions, tomatoes, mango, mint, garlic, jalapeno, lime, vinegar
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A tasty salad that can be made ahead of time… tastes garden-fresh, and makes a wonderful addition to a summer buffet dinner.
Vegetarian! Vegan!
Source: Based on p. 93, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
Servings: 8-10 servings
Ingredient keywords: rice, pepper, onion, mint, raisins, nuts, tomatoes, lemon, olive
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Originating in Argentina, this great sauce is now popular all across South and Central America. It’s good over steak, but equally at home in sandwiches and wraps. Substitute it for mayonnaise — it has half the fat and calories, and uses a healthier oil. Chimichurri is available in little jars for a relatively high price. Make your own — it’s easy, fresh, locally grown, less expensive, and tastier! (Note: There are as many variations for Chimichurri as there are stories about how it got its name. The recipe here is pretty basic, but you can play around with using different kinds of vinegar and/or adding other herbs you enjoy, such as cilantro.) GLITCH NOTE: The last four ingredients won’t insert. They are 1/2 tsp. dried oregano, 1/2 tsp. hot pepper flakes (opt.), 1/2 tsp. freshly ground black pepper, and 1 cup extra virgin olive oil.
Vegetarian! Vegan!
Source: A nice website, www.seasonalchef.com (Entered by Janice Matthews)
Servings: About 1 1/2 cups of spread
Ingredient keywords: parsley, garlic, onion, vinegar, salt
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Originating in Argentina, this great sauce is now popular all across South and Central America. It’s good over steak, but equally at home in sandwiches and wraps. Substitute it for mayonnaise — it has half the fat and calories, and uses a healthier oil. Chimichurri is available in little jars for a relatively high price. Make your own — it’s easy, fresh, locally grown, less expensive, and tastier! (Note: There are as many variations for Chimichurri as there are stories about how it got its name. The recipe here is pretty basic, but you can play around with using different kinds of vinegar and/or adding other herbs you enjoy, such as cilantro.) GLITCH NOTE: The last four ingredients won’t insert. They are 1/2 tsp. dried oregano, 1/2 tsp. hot pepper flakes (opt.), 1/2 tsp. freshly ground black pepper, and 1 cup extra virgin olive oil.
Vegetarian! Vegan!
Source: A nice website, www.seasonalchef.com (Entered by Janice Matthews)
Servings: About 1 1/2 cups of spread
Ingredient keywords: parsley, garlic, onion, vinegar, salt
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Simple and tasty — If you want to sound fancier, call it “Sunchoke Soup.” “Sunchoke” is the marketing name for these root vegetables, which come from a sunflower-like plant that is native to eastern North America. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though when it is cooked like this, the taste is similar. (Note: Although the original recipe calls for peeling sunchokes, this can be tedious and I suspect peeling loses nutrients. I just scrub them thoroughly and cut them into equal-sized pieces so they will cook evenly.)
Vegetarian! Vegan!
Source: Adapted from www.simplyrecipes.com (Entered by Janice Matthews)
Servings: Serves 4.
Ingredient keywords: butter,, onion, artichoke, garlic
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A bit of background — all leafy greens are not interchangeable. Some are delicate enough for salads; others can be tough as shoe leather. In general, though, they fall into two categories, each of which is handled differently. Within each category, though, the type of green used is pretty much interchangeable. The “tender greens” (beet greens, Swiss chard, spinach) are delicate and moisture-rich. The “assertive greens” (kale, mustard, turnips, collards) are stronger in flavor, and require added liquid as they cook.
This is a great recipe for those more assertive greens. Technique is the key. The initial shallow blanching erases some of their bitterness without robbing them of their character. It preserves their color and flavor, saves time, and allows them to be cooked more quickly.Once the greens have been blanched and drained, they can be used in any number of tasty recipes. In this one, the sweetness of the onions and the richness of the cream mellow the bitterness of the greens.
Vegetarian!
Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Servings: serves 4 (about 2 cups of cooked greens)
Ingredient keywords: greens, salt, butter, onions, cream, sugar, thyme, nutmeg
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True Southerners use the name “English peas” to describe the bright green peas that are the only ones known to most of the rest of the country. (That’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…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!
Vegetarian! Vegan!
Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House). (Entered by Janice Matthews)
Servings: 8
Ingredient keywords: peas, radish, onion, mint, olive, lemon, vinegar, salt
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