Athens Locally Grown Recipes

Bok Choy Salad

Sun, 05 May 2013 15:36:55 -0400

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.”

Source: "Yummy Bok Choy Salad," allrecipes.com
Servings: Serves 4
Ingredient keywords: olive, vinegar, choy, onions, almonds

Quick and Easy Bok Choy Stir-fry

Sun, 05 May 2013 15:01:48 -0400

This simple cooking method works equally well for all sorts of fresh tender vegetables, including bok choy, chinese cabbage, and broccoli. (Don’t try to substitute olive oil for the suggested oils; it has too low a smoke point for good stir-fry cookery.)

Source: A nice website for simple fresh recipes -- steamykitchen.com
Servings: serves 4
Ingredient keywords: choy, oil, garlic, ginger

Water Buffalo Sausage Polenta Casserole

Fri, 05 Apr 2013 22:50:24 -0400

My stepson and I tried this recipe as a new way to enjoy our Zesty Italian Sausages. It was tasty! I would love to have a local source for buffalo mozarella as the true source of mozarella is water buffalo (we don’t milk ours). In America it’s made with cow’s milk. We sell some of our heifers to new dairies in the southeast, so I hope to refer them in the future.

Source: simplyrecipes.com (I used our zesty Italian instead of sweet Italian sausuage and changed the name slightly)
Servings: 6
Ingredient keywords: olive, tomato, oregano, onion, garlic, salt, black, sausage, polenta, mozzarella, fennel

English Pea and Radish Salad

Mon, 04 Mar 2013 08:46:58 -0500

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!

Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House).
Servings: 8
Ingredient keywords: peas, radish, onion, mint, olive, lemon, vinegar, salt

Braised Radishes, Two Ways

Fri, 01 Mar 2013 19:20:04 -0500

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

Assertive Greens with Onions or Shallots and Cream

Fri, 01 Mar 2013 18:46:51 -0500

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.

Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine
Servings: serves 4 (about 2 cups of cooked greens)
Ingredient keywords: greens, salt, butter, onions, cream, sugar, thyme, nutmeg

Jerusalem artichoke hummus.

Mon, 17 Dec 2012 16:17:58 -0500

Quick and easy to make, this is a great version of hummus that is easily adjusted to your taste. The fresh sunchokes blend to a creamy texture and harmony with the other ingredients.

Source: Adapted from a recipe by Patricia Kyritsi Howell
Servings: Serves 2-4
Ingredient keywords: sunchokes, tahini, oil

Broiled Halibut with Miso Glaze

Sun, 02 Dec 2012 19:38:38 -0500

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

Moonshine Stuffing

Thu, 22 Nov 2012 08:15:03 -0500

Grinding corn every week we think of the other uses for corn… up here in the mountains it is moonshine. Here is homage to this wonderful preservation of organic, heirloom corn

Source: Sylvan Falls Mill
Servings: stuffs a 12-14 pound bird
Ingredient keywords: corn, onion, garlic, celery, rosemary, sage, salt, pepper

Jerusalem Artichoke Soup

Sun, 11 Nov 2012 17:25:53 -0500

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.)

Source: Adapted from www.simplyrecipes.com
Servings: Serves 4.
Ingredient keywords: butter,, onion, artichoke, garlic

Chimichurri Sandwich Spread

Sun, 11 Nov 2012 16:26:11 -0500

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.

Source: A nice website, www.seasonalchef.com
Servings: About 1 1/2 cups of spread
Ingredient keywords: parsley, garlic, onion, vinegar, salt

Baby's Berry-Citrus Compote with Champagne Vinaigrette NON-ALCOHOLIC!!!

Mon, 27 Aug 2012 12:48:15 -0400

This is something I tossed together one morning whilst grazing through my fridge in search of … whatever, LOL!

Proper food precautions with honey and all that, don’t let your tiny toddlers steal this, just in case, or leave the honey out, and wash all fruits well, no matter the origin. Safety first!

Feel free to substitute seasonal berries! ;oD

Source: Totally mine, pass or fail, this one's all on me, and I want honest critiques!
Servings: 4
Ingredient keywords: blueberries, blackberries, strawberries, raspberries, tangelo, banana, tangelo, raspberries, sucanat, honey, vinegar, pink, peppercorn, oil, granola

Minted Wild Rice Salad

Tue, 17 Jul 2012 15:07:27 -0400

A tasty salad that can be made ahead of time… tastes garden-fresh, and makes a wonderful addition to a summer buffet dinner.

Source: Based on p. 93, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000.
Servings: 8-10 servings
Ingredient keywords: rice, pepper, onion, mint, raisins, nuts, tomatoes, lemon, olive

Blender Pesto Sauce to Use Now or Freeze

Tue, 17 Jul 2012 14:54:20 -0400

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.)

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

Oven Fried Green Tomatoes

Tue, 17 Jul 2012 14:36:14 -0400

This is a great way to fix that Southern classic, fried green tomatoes, without last-minute fussing and standing over a hot frying pan. It’s also a lot healthier (=lower in fat and calories!) than the traditional version.

Source: Based on p. 135, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000.
Servings: 6 servings
Ingredient keywords: cornmeal, egg, tomato

Tomato-Basil Salsa

Tue, 17 Jul 2012 14:22:52 -0400

This is about the simplest tomato salsa one can make, and it’s great with an Italian-themed meal or as an appetizer to keep folks occupied while supper is on the grill. We don’t drain the tomatoes; instead, we serve this with thin slices of slightly dried French bread to soak up the yummy juices.

Source: "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens", Memphis: Wimmer Co., 2000, p. 141.
Servings: About a cup and a half
Ingredient keywords: tomato, basil, garlic, lemon, olive, parsley

Chilled Tomatillo Soup

Tue, 17 Jul 2012 12:12:26 -0400

This refreshing summer soup has a nice citrusy flavor. It makes a lovely appetizer for a sit-down supper, but is just as much at home as an accompaniment to simple sandwiches. Make it ahead so the flavors can meld together and the soup can be thoroughly chilled. If you are feeling extra fancy, garnish each serving with additional chopped tomatillos, cilantro, and almonds. Jicama is the “mystery ingredient”, but it you don’t have any, substitute a peeled, seeded cucumber — the flavor will be slightly different, but still good.

Source: Sorry -- I've had the recipe so long I no longer remember.
Servings: Serves 6 to 8
Ingredient keywords: tomatillo, onion, pepper, lime, cilantro, garlic, cumin, jicama

Roasted Tomatillo Salsa

Tue, 17 Jul 2012 11:50:55 -0400

A slightly different take on salsa verde, the traditional Mexican “green salsa.” This recipe uses both tomatillos and green tomatoes, making a great way to use any firm little green tomatoes that may have accidentally been knocked off your plants. This is a very adaptable recipe — how hot or garlicky you make it is up to you. Roasted salsa is a wonderful accompaniment to a meal that already features other baked dishes, such as a baked summer squash casserole.

Source: Our own recipe
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, onion, garlic, tomato, pepper, lime, cilantro, salt, olive

Fresh Salsa Verde

Tue, 17 Jul 2012 11:29:28 -0400

There are many ways to make salsa verde (green salsa), but our Mexican daughter-in-law makes it very simply, like this. It is simply delicious served as a dip with corn chips, as a relish, or as a topping for veggies or meat dishes.

Source: Martha Valencia Matthews
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, pepper, cilantro, lime, garlic, salt

Perfect Grilled Zucchini with Tomatoes and Herbs

Sun, 24 Jun 2012 17:11:05 -0400

Zucchini has a tendency to overtake summer gardens — and one can make only so much zucchini bread! Facing this challenge was America’s Test Kitchen, an organization that employs dozens of cooks to develop the best recipes and methods for popular American dishes. This recipe and methodology was the result. It’s a delicious way to use some of summer’s bounty. The technique is the key to perfection — you can freely substitute other summer squash for the zucchini, and use parsley, mint, clinatro, or tarragon in place of basil, if desired.

Source: Based on techniques outlined in Cook's Illustrated special 2009 issue, "Summer Grilling."
Servings: Serves 4 to 6.
Ingredient keywords: zucchini, olive, vinegar, tomato, basil

California Fresh Fig Salsa

Sun, 24 Jun 2012 16:41:45 -0400

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.)

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

Strawberry and Spring Onion Salad

Sun, 24 Jun 2012 16:15:19 -0400

A strange-sounding recipe that is really very good. The savory dressing with mustard and dill highlights the sweetness of perfectly ripe strawberries.

Source: Submitted by Amy Torquist to Better Homes and Gardens, summertime 2008 issue.
Servings: 4 to 6 (makes 3 cups of salad)
Ingredient keywords: vinegar, chives, mustard, dill, olive, strawberries, onions

Greek Kale Salad with Pita Wedges

Sun, 24 Jun 2012 16:01:47 -0400

A delicious way to serve cooked greens in the summer… Localharvest.org posted this recipe online back in 2009, noting that “this would be a good recipe for people who haven’t yet fallen in love with kale. The strong flavors of the feta and olives, combined with the acid of the lemon juice, set the kale’s flavor to the background.” You can cook the kale early if you wish, but dress the salad just before serving it, because the flavors are freshest then.

Source: Adapted from www.foodandwine.com, submitted to Local Harvest by Tana Comer of Eaton's Creek Organics in Joelton, TN.
Servings: About 4, depending on their appetites
Ingredient keywords: kale, lemon, tomato, olives, cheese, pita, olive

Cucumber Agua Fresca

Sun, 24 Jun 2012 15:27:21 -0400

Agua fresca, which is Spanish for “fresh water,” is made from a base of sweetened water with various flavorful additions. This version, with cucumber, basil, and fresh mint, is both refreshing and restorative on a hot day. Try experimenting — For variations on this version, you can use various melons, berries, or herbs that you may have on hand; just throw them all in the blender. A splash of rum or vodka makes this a great before-dinner drink.

Source: Better Homes and Gardens magazine, p. 200, September 2010
Servings: 6
Ingredient keywords: cucumber, mint, basil, lime

Rustic Swiss Chard and Mozzarella Tart

Sun, 24 Jun 2012 14:53:52 -0400

An easy, tasty dish that won Jordan Kevdal a $400 prize in a Better Homes and Gardens recipe contest back in 2010. Other types of quick-cooking greens can be substituted for the chard, and chopped green onions can be substituted for the leeks.

Source: Better Homes and Gardens, "Vegetable Pies and Tarts" competition, September 2010
Servings: 4 main-dish or 8 appetizer servings
Ingredient keywords: chard, leeks, garlic, thyme, olive, mozzarella, parsley

Thai Spicy Basil Chicken (or Almost Any Meat or Seafood!)

Sun, 24 Jun 2012 13:13:51 -0400

This chicken stir-fry made with Thai holy basil seems to be a favorite dish for Thais and Westerners alike. Fast and simple to prepare, it is sold in small Thai eateries as a quick one-plate meal served on a bed of steamed jasmine rice. (The number of fresh chilies makes this a spicy dish, but don’t let that scare you away — you can adjust the number downward to suit your taste.) In Thailand, basil-flavored stir-fries are frequently served for breakfast or for lunch, often topped with a crispy fried egg. Thai cooks will often substitute the chicken with pork, beef, squid, shrimp, or seafood, so feel free to do the same!

Source: There are many versions online. The one given here is based on http://www.templeofthai.com/recipes/basil_chicken.php
Servings: About 4, depending on people's appetites and the amount of rice that is included
Ingredient keywords: lchicken, garlic, onion, oil, peppers, soy, fish, lime, basil, rice

Vietnamese Lettuce Wrap

Sun, 24 Jun 2012 12:22:13 -0400

With a culinary tradition that some have called “French cooking in a Chinese kitchen” or vice versa, Vietnamese cooking is nutritious, delicious, and locally-based. Although some of the ingredients may be unfamiliar to many of us, other things are universal — here, a quick and simple stir-fry with root vegetables combines with lettuce and a variety of fresh herbs for the perfect summer lunch! This is one of several recipes we’ve enjoyed from this nice little paperback cookbook (and I promise it won’t have you thinking “tofu again!”). If you don’t have all the listed herbs, mix and match with what you have.

Source: Vietnamese Fusion Vegetarian Cuisine, by Chat Mingkwan. 2007.
Servings: About 4, depending on their appetites
Ingredient keywords: tofu, potato, sweet, onion, lettuce, basil, rau, cilantro, dill, mint

Baked Rabbit

Thu, 07 Jun 2012 21:33:12 -0400

I have many memories of being served a variety of small, wild game at my grandparents’ 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.

Source: Shalley Carrell's culmination
Servings: 3
Ingredient keywords: rabbit, butter, onion, mushrooms, cream

Parsnip-Purslane Salad

Sun, 03 Jun 2012 17:08:31 -0400

Our grown son, who loves to cook, put together this salad just to combine raw ingredients that he likes to eat. It turned out so delicious that we begged him to write it down so we could share it with y’all. Its simplicity makes it a wonderful last-minute addition to any meal. Enjoy.

Source: Paul Matthews
Servings: About 3
Ingredient keywords: parsnip, purslane, fennel, onion, olives, lemon, vinegar, oil

Ikarian Potato Salad with Purslane

Sun, 03 Jun 2012 16:18:59 -0400

A different potato salad that is colorful, tasty, healthy, and easy to fix in less than 30 minutes. For a “chef-ly” presentation, try layering the ingredients in a glass bowl, then dressing it (with much pomp and ceremony!)at the table.

Source: http://www.foodandwie.com/recipes/ikarian-potato-salad-with-purslane
Servings: About 6
Ingredient keywords: potato, olive, vinegar, tomato, purslane, cucumber, onion, jalapeno, parsley, mint

Cucumber-purslane-yogurt salad

Sun, 03 Jun 2012 15:59:36 -0400

A delicious chilled summer salad from the chef and co-owner of the famous Blue Room restaurant in Boston. Very fast and easy!

Source: http://www.starchefs.com/SJohnson/recipe05.html
Servings: About 6
Ingredient keywords: cucumbe, purslane, mint, cilantro, chervil, yogurt, olive, garlic, coriander

Easy Tomato-Malabar Spinach Quiche

Thu, 10 May 2012 15:12:32 -0400

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.

Source: based on a recipe found at http://blog.charlotefresh.net/2011/008/04
Servings: 6-8
Ingredient keywords: tomato, malabar, basil, onion, garlic, milk, eggs, cheese

Buffalo & Peppers

Mon, 12 Mar 2012 19:14:17 -0400

This hearty and healthy “soup” is one of our mainstay meals on the farm. Perfect for a breezy day, it is warming, but not heavy. It’s simple to make and this free form recipe can be varied to utilize other ingredients you may have on hand.

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 “gelatin” 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.

Source: David Carrell's own creation.
Servings: 8
Ingredient keywords: bones, buffalo

Buffalo Con Queso Dip

Mon, 12 Mar 2012 14:13:15 -0400

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.

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

Buffalo Joes

Mon, 12 Mar 2012 13:34:22 -0400

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!

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

Beef 'n' Brew Crockpot Vegetable Soup

Sun, 26 Feb 2012 18:12:32 -0500

This is a great soup to make when you’re expecting visitors. It can be assembled and started in the crockpot many hours before the party, leaving you free to do other things. Beer is a prominent ingredient in this hearty soup. If you want a lighter beer flavor, use a pale beer. Use a darker beer for a more pronounced beer taste. (Use home brew for real bragging rights!)

Source: "New Flavors from Your Crockery Cooker" (Better Homes & Gardens, 1998)
Servings: 6
Ingredient keywords: onion, carrot, parsnip, garlic, bay, thyme, pepper, beef, beer

Lentil Salad

Sun, 26 Feb 2012 17:33:36 -0500

Herbs and garlic give this easy-to-make salad* especially good flavor. It’s a hearty salad that can double as a main dish, good at any time of year, and very attractive served over a red (or green) lettuce leaf, with additional oil and vinegar dressing served on the side. *(Even though it looks like a lot of ingredients, the salad can go from start to table in under an hour, and that includes its time in the fridge!)

Source: "Veganomicon: the Ultimate Vegan Cookbook" by Isa Chandra Moskowitz & Terry Hope Romero
Servings: 4 hearty servings
Ingredient keywords: broth, thyme, bay, garlic, tarragon, salt, lentils, onion, tomato, radish, carrot, pepper, olive, vinegar, mustard, lemon, garlic, lettuce

Sweet and Sour Braised Red Cabbage

Sat, 18 Feb 2012 18:12:22 -0500

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!

Source: Joy of Cooking, 2006 edition, and many other good cookbooks -- this is a classic recipe!
Servings: 4 servings
Ingredient keywords: cabbage, oil, onion, apple, vinegar, honey, salt, caraway

Country-Style Cole Slaw

Thu, 16 Feb 2012 15:02:48 -0500

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!

Source: Our adaptation from a recipe popularized by Hellmann's Mayonnaise many years ago
Servings: 4 cups
Ingredient keywords: vinegar, cabbage, carrots, green, onions

Lemony Glazed Spring Vegetable Saute

Thu, 16 Feb 2012 14:49:19 -0500

A simple combination that’s really good! The bit of sweetness may be just what it takes to entice your reluctant vegetable eater.

Source: The Dole pineapple people were popularizing this in their ads years ago, as a way to hype their newly introduced fresh mushrooms.
Servings: 4 to 6
Ingredient keywords: broccoli, oil, carrot, mushroom, lemon, butter, honey

Irish Stew

Thu, 16 Feb 2012 14:24:40 -0500

A Saint Patrick’s Day classic that’s good any time. This recipe was originally developed by chef James Beard, then popularized by the Tabasco pepper sauce people. It’s great tasting, but so simple to prepare that a beginner can do it.

Source: a booklet put out by the Tabasco pepper sauce company, years ago.
Servings: 4 to 6
Ingredient keywords: lamb, potato, onion, carrot, thyme, bay

Assertive Greens with Honey Mustard Sauce

Thu, 16 Feb 2012 13:39:34 -0500

America’s Test Kitchen cleaned, stemmed, and cooked over 100 pounds of leafy greens to come up with the best ways to cook both the tender, mild varieties of greens and the more “assertive” ones. They found that the amount of water used to blanch the greens really does matter, so take the time to measure it! Cooking time also matters — these greens do not need to be boiled for hours, the way old-timey cooks did it!

This newer method sounds much more time-consuming and involved than it really is in practice. The basic blanching method described here results in tender greens with good color and full flavor without bitterness. After draining them, they can be quickly cooked with whatever seasonings you desire. We’re particularly partial to this honey mustard version.

Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine
Servings: 4
Ingredient keywords: greens, salt, mustard, honey, butter, garlic

Braised Cabbage with Parsley and Thyme

Thu, 16 Feb 2012 13:02:07 -0500

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.)

Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine
Servings: 4
Ingredient keywords: butter, cabbage, thyme, parsley

Horse-Radish Lemon Pepper Sunchokes

Thu, 09 Feb 2012 23:26:44 -0500

This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.

Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant
Servings: This makes about 2 quarts of pickles
Ingredient keywords: Jerusalem

Sunchoke soup

Wed, 08 Feb 2012 21:05:48 -0500

Chef Jamie has served this soup all winter at the Lake Rabun Hotel. What a delicious and creamy transformation of an humble root.

Source: Chef Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant
Servings: This recipe makes a crowd pleasing 2 gallons+. You can divide everything by half for a smaller amount.
Ingredient keywords: Butter, Celery, Onion, Garlic, Choke, Potato, Cream, Terragon

Pecan Bars

Sun, 08 Jan 2012 15:40:38 -0500

This is a good way to use pecan pieces. (Bought from Green Acres Farm of course) This bar will bake up like a brownie. If your New Years resolution is weight loss, wait a month or so.

Source: Leo Workman Green Acres Farm
Servings: 12-16 servings

Tropical Kale Smoothie

Mon, 02 Jan 2012 09:34:03 -0500

This is a beautifully green drink – and my 6-year old loves it. I’m sure many variations can be made (including the use of fresh fruits and/or add-ins like flax seeds or yogurt).

Source: I discovered this one online, but can't find my original source. Sorry!
Servings: 2-3
Ingredient keywords: banana, pineapple,, kale

Tender Tatsoi with Sesame Oil Vinaigrette

Sun, 01 Jan 2012 12:37:40 -0500

This is a super-simple, delicious use for tatsoi.

Source: Vegetarian Cooking for Everyone by Deborah Madison (pg. 139)
Servings: 4
Ingredient keywords: tatsoi, scallions, chives, rice, sesame, dark, sea, sesame

Awesome Basic Deviled Eggs

Wed, 14 Dec 2011 15:35:53 -0500

YUMMY. You don’t have to be exact with the measurements….just don’t make the yolk mixture too “wet”…

Source: My grandmother from Andersonville GA
Servings: one (if you are a gourmond) 12 (if everyone eats 1/2 an egg)

Blender Bread

Mon, 28 Nov 2011 13:09:04 -0500

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

Better Breakfast Whole Wheat Pancakes

Mon, 28 Nov 2011 12:47:46 -0500

My mom used to make these delicious pancakes all the time before school. They are quick and easy, but delicious and nutritious!

Source: Mom's Kitchen
Servings: Serves 6 people.
Ingredient keywords: wheat, oats, eggs, milk, vanilla, oil, soda, salt

Traditional Wild Persimmon Pudding

Wed, 19 Oct 2011 23:10:18 -0400

Persimmons have been an important part of our American heritage from earliest times; when the first European settlers arrived, they learned of them from the Algonquin Indians, who were already adding them to breads, soup, and porridge. These settlers used the new fruit in many ways, including as the basis for a variety of alcoholic drinks. However, a recipe much like the one here was probably part of some of the first Thanksgiving menus. Despite its name, this is not today’s soft custardy sort of pudding, but the traditional English style that was most familiar to the early settlers. With many variations, this recipe has been passed down through generations, and was a holiday staple for many rural families in the Southeast until at least the 1940s.

Source: A family recipe, not only for us but for countless families east of the Mississippi River
Servings: Makes 6 small, rich servings
Ingredient keywords: persimmon, honey, egg, milk, butter, flour

Paul's Persimmon-Brie Spread

Wed, 19 Oct 2011 21:52:04 -0400

Inspired by the native persimmons dropping from a tree in his yard, our son Paul came up with this simple, delicious new way to use them. The mix of sweet, salty, creamy and chunky flavors and textures is hauntingly good.

Source: Paul Matthews
Servings: As an appetizer, enough for about 4 hungry people.
Ingredient keywords: Brie, persimmon, jalapeno

Okra with Tomatoes (Mayai Wara Bhinda)

Mon, 10 Oct 2011 08:36:38 -0400

At least one okra hater testifies that this is an eatable okra dish. As an okraphile, I can’t stop eating it. Browning the okra is magical — if you don’t feel like turning the oven on to roast it, this way of cooking it is a good alternative.

Source: Madhur Jaffrey's World Vegetarian
Servings: 3-4
Ingredient keywords: okra, tomato, garlic

Russian Cream of String Bean Soup

Sun, 02 Oct 2011 22:22:14 -0400

A great way to use up beans, especially as it gets cooler toward fall.

Source: Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette.
Servings: Serves 6
Ingredient keywords: beans, leeks, potatoes, butter, milk, chives

Crispy fried onions

Sat, 03 Sep 2011 23:45:13 -0400

Crispy fried onions are a nice condiment or ingredient in a lot of dishes. Especially Asian recipes. Once prepared they can be stored in the refrigerator for several weeks in an airtight container.

Source: Amy and recipe book The Burmese Kitchen
Servings: About 1 cup

Burmese Okra Salad

Sat, 03 Sep 2011 23:17:34 -0400

This is a nice change from our usual Southern okra recipes.

Source: Amy Mashburn with clarification from the recipe book The Burmese Kitchen
Servings: 4 servings
Ingredient keywords: okra

Yemenite Eggplant Spread

Wed, 17 Aug 2011 18:48:50 -0400

A different take on a baba ghannouj-style eggplant dip or side. Yemenite Chili Paste is a blend of pureed green chiles, cilantro, garlic, cardamom, and cumin or caraway (see separate recipe).

Source: Gil Marks, Olive Trees and Honey
Servings: 6-8 servings
Ingredient keywords: eggplant, tomato, parsley, garlic

Yemenite Chili Paste (Z’chug)

Wed, 17 Aug 2011 18:41:04 -0400

A spicy chile sauce made with green chiles — almost like a chutney — and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks’s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.

Source: Gil Marks, Olive Trees and Honey
Servings: 2 cups
Ingredient keywords: jalapeno, cilantro, garlic

Savory Fig Tart with Rosemary and Stilton

Sun, 14 Aug 2011 22:50:20 -0400

Apart from the crust, every ingredient for this surprising tart can be purchased through Athens Locally Grown, including the blue cheese. Figs are often made into something sticky sweet, but they are wonderful going down the savory road too.

Source: A Good Appetite: Ripe for Autumn’s Hearth, via the New York Times
Servings: 8 servings
Ingredient keywords: onion, rosemary, vinegar, milk, egg, figs, cheese, pecans

Homemade Granola

Sun, 31 Jul 2011 16:56:27 -0400

Making up a batch of this healthy staple today, as I have more or less continuously since the 1970s, it occurred to me that I should share the recipe.

This is one of our family’s staples for breakfast (mixed with homemade yogurt and topped with a pile of chopped fresh fruits), and makes a tasty,healthy topping for cobblers and pies… It’s very adaptable, easy to whip together, and a good source of vitamins, fiber, and heart-healthy fats. (The wheat germ adds vitamin E and folic acid, but for a gluten-free variation, it can simply be eliminated without affecting the final product. Just reduce the hot water to 1/4 c.)

The amounts may seem large, but they work out to use entire packages of things if you don’t have a way to buy them in bulk, and the recipe makes just enough granola to fill two 13×9 pans for toasting it, thus using the oven most efficiently. Don’t worry, the granola stores beautifully, but it’s also yummy and will go fast!

Source: My own recipe
Servings: About 25 one-cup servings
Ingredient keywords: oats, wheat, pumpkin, sunflower, nuts, molasses, oil

Easy Curry Dip for Fresh Veggies

Sun, 31 Jul 2011 14:50:22 -0400

This is always a hit; haven’t found a person who doesn’t like it. Try it with summer squash, zucchini, cukes, or any other fresh vegetables that are in season.

Source: Grace Fleming Ware (my sister's mother-in-law)
Servings: 1 cup of dip
Ingredient keywords: curry, onion

Cherry Tomato Snack Chips

Thu, 21 Jul 2011 13:07:59 -0400

Oh-so-simple and delicious! These chewy little veggie chips store well, but you probably won’t get a chance to find that out, because they beg to be eaten, either alone or as a topping on a nacho or other melted cheese snack. Whether you’re overwhelmed by a garden full of cherry tomatoes or just enjoy buying them from Locally Grown, this is a wonderful way to use them.

Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it.
Servings: Makes about 1 cup of chips, depending on tomato size. For most efficient use of the oven, I usually make a double batch.
Ingredient keywords: cherry, olive

Ground Cherry Pie

Sun, 17 Jul 2011 20:02:14 -0400

A simple and delicious recipe for an unusual Mennonite pie.

Source: statesboromarket2go.locallygrown.net and Allrecipes.com
Servings: 8
Ingredient keywords: ground, flour, flour

Meringue Cake

Sun, 10 Jul 2011 14:23:01 -0400

A light and refreshing cake filled with fresh fruit.

Source: Sylvan Falls Mill
Servings: 9" layer cake, serves 8-12
Ingredient keywords: egg, sugar, flour, butter, milk, pecans, cream, fruit

Wild Green Salad with Balsamic Fig Vinaigrette

Tue, 05 Jul 2011 14:01:10 -0400

This delicious dish combines the bitterness of wild greens, the sweetness of tomatoes and figs, and the tanginess of balsamic vinegar into a light, refreshing summer salad. Feel free to substitute whatever greens you have on hand, or add protein to transform this side dish into the star of the show!

Source: A weekend kitchen experiment :)
Servings: 4-8
Ingredient keywords: arugula, spinach, lambsquarter, chicory, greens, herbs, tomato, flowers, fig, vinegar, oil, mustard

Frozen Mint Lemonade

Mon, 04 Jul 2011 17:11:46 -0400

Quick and easy, and enjoyed by all ages. This is a great healthy alternative to those frozen slushies with their artificial colors and flavors. (For an adults-only party, it also makes a great cocktail; just add 2 oz. of vodka or rum.)

Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it.
Servings: 6
Ingredient keywords: lemon, mint

Fresh Mint Kisses

Mon, 04 Jul 2011 17:01:46 -0400

Oh-so-simple, tasty, and gluten-free — it’s hard to beat these airy meringue cookies. Furthermore, they are guilt-free — According to Cooking Light magazine, they have only 31 calories per serving. Pair them with ice cream to dress up a simple dinner, or make them a few days ahead for a special occasion. Delicious as a “base” for chopped, sugared fruit such as strawberries, raspberries, or peaches.

Source: Cooking Light magazine, April 2007.
Servings: over 100 kisses (18-20 servings)
Ingredient keywords: egg, mint

Roasted Tomatillo and Green Tomato Salsa

Mon, 04 Jul 2011 16:19:21 -0400

Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use. One of our sons, always the cook who gilds the lily, came up with this version of Mexican salsa verde, and it quickly became a family favorite. The roasted vegetables take on a smoky flavor which adds a nice dimension to the spiciness. Enjoy!

Source: Paul Matthews
Servings: 2 cups of sauce or more (depending on size of the veggies)
Ingredient keywords: tomatillos, onion, garlic, tomatoes, peppers, lime, cilantro, olive

Salsa Verde (Mexican Fresh Green Salsa)

Mon, 04 Jul 2011 15:45:28 -0400

Salsa verde has many variations, but our Mexican daughter-in-law makes it very simply, like this. It’s such a quick recipe you’ll never want to use store-bought salsa verde again! In addition to using it as a dip for corn chips or tortilla chips, a bit of salsa verde is delicious as a salad dressing or as a topping for enchiladas.

Source: Martha Valencia Matthews
Servings: 1 to 1 1/2 c. sauce
Ingredient keywords: tomatillos, peppers, cilantro, lime, garlic

Tacos de Quelites — Tacos of Garlicky Greens

Sun, 03 Jul 2011 21:18:58 -0400

There are lots of recipes out there for “authentic” Mexican spinach quesadillas and similar dishes out there. Few of them will tell you, however, that none of those dishes were traditionally made with spinach. It’s a cool weather crop that has trouble growing here in Georgia, much less in the more arid and hot climates further south. What does grow well, both here and there, is the even more nutritious Lamb’s Quarter, and this is what modern recipes replace with spinach.

Source: Traditional
Servings: Makes 8 tacos
Ingredient keywords: lambsquarters, onion, garlic, cheese, salsa

Spiced Watermelon Rind Pickles

Fri, 01 Jul 2011 23:16:39 -0400

When you’re enjoying those wonderful summer watermelons, save the rinds. They make a delicious sweet pickle! Scrape out all pink and soft flesh from the rind. Then peel off the outer green skin. Cut the remaining white flesh into 1-inch squares or diamonds. Then measure how much you have. The recipe here makes about 7-8 pint jars full (one water-bath canner load). If you have more or less than 1 gallon of prepared rinds, adjust the other ingredients accordingly.

Source: An old family recipe
Servings: 7-8 pint jars full
Ingredient keywords: watermelon, ginger, lemon, vinegar

Steamed Eggs and Squash

Fri, 10 Jun 2011 22:00:11 -0400

Right after I graduated college, a coffee shop opened up town. Besides the usual coffee shop drinks, Martha’s Black Dog served up a few simple but beautifully prepared dishes, and the place quickly became a favorite place to eat. This recipe for Steamed Eggs and Squash is one of her dishes that is still in my rotation today. It’s a great way to use up the overflowing basket of squash and zucchini, along with those eggs that are finally plentiful. Add a side of sauteed green beans and some crunchy toast, and you’ve got a fine meal suitable for breakfast, lunch, or dinner. And made 100% with items found through Athens Locally Grown

Source: Martha's Black Dog, a defunct eatery in Socorro, New Mexico
Servings: Serves two. Or one, if that one is me.
Ingredient keywords: squash, zucchini, eggs, cheese

Crushed Heirloom Potatoes

Sun, 05 Jun 2011 22:18:55 -0400

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

Source: Bon Appetit, January 2005
Servings: Serves 6 to 8
Ingredient keywords: potatoes, cheese, pecans, augula

Jan's Zucchini Bread

Thu, 02 Jun 2011 20:51:51 -0400

A nice way to use zucchini squash that have grown a bit too large… the 4 cups of grated veggie in this recipe translates into just about a pound and a half of zucchini, but it makes two pretty loaves without any more work than making one. The loaves freeze beautifully, so eat one now and put the other away for later!

There are a lot of recipes for zucchini bread “out there”, but they generally are so full of white flour, white sugar, and oil that this probably offsets any health benefit provided by the zucchini that’s stuck in there. Over the years, I’ve been working at gradually making the basic recipe healthier, and this is what I’ve come up with. It’s tasty and relatively good for you the way it is now, but if you find you can improve it further, please share your variation with the rest of us! Just post it in the Comments section. (That’s the kind of thing it’s there for!)

Source: My version, adapted from many different recipes
Servings: 2 generous loaves (9x5 pans)
Ingredient keywords: egg, honey, zucchini, nuts

Great Grated Zucchini

Thu, 02 Jun 2011 14:59:28 -0400

Zucchini grow fast! If one gets a bit too large for serving in the usual ways, don’t toss it! As long as the skin is still shiny (not dull), it’s still good to eat! Grating zucchini gives it a new taste and a different texture. Baked in the oven and mixed with sour cream, this easy dish is crisp and appealing.

Source: A nice website, www.globalgourmet.com
Servings: 4 to 6
Ingredient keywords: zucchini, butter

Irish/British Pickled Onions

Sun, 29 May 2011 18:07:24 -0400

In the British Isles, pickled onions are practically a national treasure. There are hundreds of commercial varieties, and they are served with everything from fish and chips to meat pies. Here in the American South, we might more commonly serve them as a side to go with greens and cornbread, or as a replacement for the olive in a martini (technically, with the onion it’s a Gibson!). Onions are simple to pickle, and this recipe lends itself to a lot of variation, so consider the spices listed as just suggestions, but they’re a good place to start if you haven’t made pickles before. Then try malt vinegar, wine vinegar, or cider vinegar. Add chilies and garlic, or change to a Southeast Asian flavor by spicing them with coriander, lime, and ginger.

Source: There is really no one recipe -- the secret is in knowing the technique -- but this is generally similar to one in the Ball Blue Book from about 1963.
Servings: variable-- 4 qts. of tiny pickling onions generally weighs about 3 lb. and will make about 7 pints
Ingredient keywords: onion, vinegar

Creamed Pearl Onions

Sun, 29 May 2011 17:22:26 -0400

Onions have been cooked and eaten since at least the 4th millenium B.C., and the creamed version is still so popular that it can be found in the frozen foods cabinet at local supermarkets. However, nothing compares with home cooking with fresh, local ingredients, and this recipe is really simple. Pearl onions are little scallions harvested in the spring, so a common traditional variant of this recipe also includes that other spring crop, green peas. (Sauteed mushrooms are still another delicious addition!) This is a good recipe for people who don’t think they like onions. Onions are actually relatives of lilies, and if the little onions are freshly harvested, when you fix them this way, they not only do not taste “oniony” — you actually may be able to detect a faint floral undertone to the taste.

Source: A family recipe, but probably originally from one of the editions of Irma Rombauer's classic, Joy of Cooking
Servings: 4
Ingredient keywords: onion, butter, flour, milk, cheese

Onion-Eggplant Soup Provencale

Mon, 16 May 2011 22:20:37 -0400

This slow-cooker soup was a $50 winner in the Better Homes and Gardens recipes contest back when crockpots were a new idea and $50 was a lot of money! A nutritional bargain, in 97 calories and only 2 gram of fat, it packs 23% of the RDA for vitamin A and 25% of the RDA for vitamin C. Easily made vegan by using “not beef” bouillon in place of the meat-based version. It looks like a lot of ingredients, but they go together quickly. Fix the soup after breakfast, and by dinner time the aroma (and taste) will be mouth-watering!

Source: Better Homes and Gardens monthly recipe contest
Servings: 8-10 side-dish servings; 4-6 main dish servings
Ingredient keywords: squash, onion, eggplant, basil, olive, garlic

Zucchini Tomato Vegetable Packets

Mon, 16 May 2011 21:50:00 -0400

A simple way to prepare a delicious combination of vegetables with little effort and no dish to wash. The foil packets can even be made ahead of time (the night before!) and refrigerated. They can be cooked in the oven, but just as easily on the grill and in about half the time.

Source: A Reynolds Wrap ad back in 1999!
Servings: 4-6
Ingredient keywords: zucchini, onion, tomato, olive, oregano

Italian Zucchini

Mon, 16 May 2011 21:26:36 -0400

This recipe is almost impossibly easy and quick, but really deicious! Try it with any of the many good varieties of summer squash, too.

Source: An easy family recipe
Servings: 4-5
Ingredient keywords: zucchini, garlic, green, olive, basil, tomato

Coleslaw Relish

Sun, 15 May 2011 15:09:53 -0400

We have a close friend who likes raw cabbage but can’t stand to even look at mayonnaise, so we serve him this instead. It’s a great recipe — the cabbage stays refreshingly crisp and has a tart, tangy flavor. It can also be canned up as a relish, following standard published water-bath processing procedures.

Source: A recipe from Family Circle magazine, Sept. 1966
Servings: About 12 cups of relish, or enough to fill 6 pint jars
Ingredient keywords: cabbage, onions, green, red, vinegar

Cucumber Relish Compote

Sun, 15 May 2011 14:56:41 -0400

When cucumbers are in season in your garden or at Locally Grown, it can seem like there MUST be other ways to eat them besides as salads or the usual sorts of pickles! Yes, there are, and this unusual but tasty combination can even be home-canned to enjoy over the winter! Of course, it can also just be used fresh. The flavor becomes richer when it is stored for a few weeks, however.

Source: A recipe from Family Circle magazine, Sept. 1966
Servings: 9 pint jars of relish
Ingredient keywords: cucumber, onion, orange, vinegar

Finnish Cucumber Salad

Sun, 15 May 2011 14:36:01 -0400

This tasty dish is always a favorite at the meetings of the Jackson (Michigan) Scandinavian-American Society.

Source: A traditional way to fix cucumbers in Scandinavia
Servings: 6-8
Ingredient keywords: yogurt, dill, sugar, vinegar, oil, salt, cucumber

Two-Potato Pancakes

Sun, 15 May 2011 14:12:09 -0400

These make a great simple dinner with sausages (either meat or veggie-type) and applesauce. The addition of sweet potatoes makes the pancakes much higher in vitamin A and vitamin c, fiber, and complex carbohydrates, while the addition of white potatoes keeps the pancake from being too moist and soft. You can peel the potatoes if you prefer, but keeping the skins makes the dish even healthier.

Source: our own recipe
Servings: 4
Ingredient keywords: potato, sweet, eggs, onion

Foil-baked Lemony Summer Squash

Sun, 15 May 2011 13:53:41 -0400

This is an almost ridiculously simple but very delicious way to fix zucchini or other summer squash. It’s also a great addition to a grilled supper or a meal around the campfire.

Source: Our own recipe
Servings: 4
Ingredient keywords: squash, olive, thyme, oregano, cheese

Malabar Spinach with Mushrooms

Mon, 09 May 2011 08:27:40 -0400

Greens, mushrooms, garlic and wine have a strong affinity for one another, and this recipe is both quick and delicious. It’s actually even more flavorful if the mushrooms are slightly too mature to eat raw. Malabar spinach is a common green throughout Asia, where it goes by many different names, including Mong Toi. It is very high in iron and needs only the very briefest cooking.

Source: An interesting blog, http://out ofthe garden.wordpess.com
Servings: 2-4
Ingredient keywords: Malabar, mushroom, canola, ginger, garlic, wine

Strawberry and Leek Quesadillas

Fri, 06 May 2011 13:41:45 -0400

This is hardly a recipe, but I wanted to give some ballpark measurements and hints for those who want them. Pick up the most fragrant basket of strawberries, deep red right up to the stem. Then add sauteed leeks with their subtle onion flavor, all held together by the creamy tartness from the goat cheese. It’s a ten minute snack of pure LOVELINESS.

Source: sproutedkitchen.com
Servings: Makes 1
Ingredient keywords: leek, cheese, cheese, strawberries, cilantro

Roasted Radicchio with Gorgonzola and Balsamic Vinegar

Sun, 01 May 2011 22:23:32 -0400

Roasting brings out a concentrated, natural sweetness in radicchio. This dish is unusual, elegant, simple—and delicious. Served on a bed of risotto, it makes an attractive meal. If you’re not a Gorgonzola fan, this is equally delicious with Brie, Swiss, aged Cheddar, or smoked Gouda. You can substitute lemon juice for the balsamic vinegar.

Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: radicchio, cheese

Poofy Top Cobbler

Mon, 25 Apr 2011 23:13:23 -0400

This easy recipe is both delicious and adaptable. Peaches are an obvious choice for the fruit part, but it also works with berries of many kinds. You assemble it in layers without stirring, and the batter poofs up to make a golden brown topping.

Source: Cookin' Southern Vegetarian Style, by Ann Jackson.
Servings: 6-8
Ingredient keywords: flour, sugar, salt, milk, peach, lemon, cinnamon, cloves

Grilled Okra and Tomatoes

Mon, 25 Apr 2011 22:58:31 -0400

A very simple, delicious alternative to fat-laden fried okra, this recipe is especially good for those nights when you are grilling other items for supper. Make your life easier, though, and if you don’t have a grill basket, go get one immediately. You’ll be surprised to find how much more often you grill veggies if you never have to deal with them falling through and going up in flames!

Source: Cookin' Southern Vegetarian Style, by Ann Jackson.
Servings: 4-5
Ingredient keywords: okra, oil, tomato

Tommy Toe Salad

Mon, 25 Apr 2011 22:48:12 -0400

Sometimes the simplest recipes are the most delicious. This one has been a classic in the American South for at least a century. However, as I northerner by birth, I had to be introduced to it through Ann Jackson’s excellent cookbook. It’s now one of our family’s favorite ways to use red and yellow cherry tomatoes (which, as any kid knows, are “tommy toes”!).

Source: Cooking Southern, Vegetarian Style, by Ann Jackson.
Servings: 4-6
Ingredient keywords: tomato, onion, corn, green, parsley, olive

Swedish Berry Cream

Mon, 25 Apr 2011 22:36:38 -0400

When I visited my relatives in Sweden during the summer of 1961, I was delighted when they served this dessert. When I asked for the recipe, everyone laughed. They told me no one needs a recipe for “kram” — this was just something everyone knows how to make! However, I watched my grandmother carefully and figured it out. Here’s how it’s done. It can be made with any type of fresh berries: strawberries, raspberries, blackberries, or blueberries. They are all delicious!

Source: My grandmother, Esther Erickson
Servings: 8
Ingredient keywords: berries, cornstarch, sugar

Swedish Potato Pancakes With Chives

Mon, 25 Apr 2011 22:20:03 -0400

A simple, tasty recipe that my 90-year-old Swedish mother still makes today. It can easily be made vegan by using only vegetable oil, but the Swedes do love their dairy products!

Source: My mother, Vivian Erickson Rittenhouse
Servings: 4
Ingredient keywords: potato, butter, oil, chives, salt

Scandinavian Pickled Cucumber Salad

Mon, 25 Apr 2011 22:10:45 -0400

This is an old favorite served in Sweden, Norway, and Denmark alike. Here’s how my 90-year-old mother has always made her beloved “gurka”. She always prefers a sprinkling of chopped fresh dill fronds to garnish it when she serves it, but says that other folks sometimes use fresh parsley instead.

Source: My mother, Vivian Erickson Rittenhouse
Servings: about 2-3 servings; multiply the quantities as needed; it keeps well
Ingredient keywords: cucumber, sugar, vinegar, salt, pepper, dill

Swedish Pickled Beets

Mon, 25 Apr 2011 21:58:13 -0400

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.

Source: My mother, Vivian Erickson Rittenhouse
Servings: 2-6, depending on how much you eat!
Ingredient keywords: beets, vinegar, onion, cloves, sugar

Asparagus and White Bean Salad with Feta and Lemon Dressing

Sun, 24 Apr 2011 21:33:26 -0400

Served with crusty bread, this salad makes a terrific meal. White beans provide a delectable hearty tenderness, without overwhelming the delicate asparagus. Tangy feta, zesty lemon, and a touch of mint give this salad a bright and refreshing flavor.

Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: asparagus, mint, feta, radishes, scallions

Beet Slices in Creamy Mustard Sauce

Sun, 17 Apr 2011 22:32:00 -0400

For this recipe, tender cooked beets are sliced and warmed in a creamy and delicious mustard sauce. If you cook the beets ahead of time, this becomes a low-fuss, high-impact side dish you can prepare and serve almost instantly.

Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: beets, onion, parsley

Butter - The Easy Way

Tue, 12 Apr 2011 09:03:17 -0400

Forget everything anyone has ever told you about butter being hard to make. You don’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 – 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 “skim” milk – so you are not “wasting” anything by making butter. NOTE: It is better to use cream from milk that has been in the fridge for at least 3 days.

Source: Nicole Miller - Seventh Heaven Farm
Servings: Depends on the amount of cream you use.
Ingredient keywords: Raw

Braised Lettuces

Sun, 10 Apr 2011 22:06:36 -0400

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.

Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 3 to 4
Ingredient keywords: lettuce, butter