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Asparagus and White Bean Salad with Feta and Lemon Dressing

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.


Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: asparagus, mint, feta, radishes, scallions
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Assertive Greens with Honey Mustard Sauce

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.


Vegetarian!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: greens, salt, mustard, honey, butter, garlic
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Assertive Greens with Onions or Shallots and Cream

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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Awesome Basic Deviled Eggs

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 (Entered by Leslie Lawson)
Servings: one (if you are a gourmond) 12 (if everyone eats 1/2 an egg)
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Baby's Berry-Citrus Compote with Champagne Vinaigrette *NON-ALCOHOLIC!!!*

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


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

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 (Entered by Shalley Carrell)
Servings: 3
Ingredient keywords: rabbit, butter, onion, mushrooms, cream
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Baked Zucchini

A yummy way of fixing zucchini (or other summer squash) that concentrates the flavor and keeps the squash from being watery. It works with an oven meal, or on the grill or campfire. Bonus: No pan to wash!



Source: Our own recipe (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: zucchini, olive, thyme, oregano, Parmesan
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Beef 'n' Brew Crockpot Vegetable Soup

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) (Entered by Janice Matthews)
Servings: 6
Ingredient keywords: onion, carrot, parsnip, garlic, bay, thyme, pepper, beef, beer
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Beet Slices in Creamy Mustard Sauce

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.


Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: beets, onion, parsley
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Better Breakfast Whole Wheat Pancakes

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 (Entered by Phillip Henry)
Servings: Serves 6 people.
Ingredient keywords: wheat, oats, eggs, milk, vanilla, oil, soda, salt
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Blackbriar's Rib Eye Roast

A delicious beef roast with au jus. Nice with roasted new potatoes and steamed asparagus.



Source: Blackbriar (Entered by Leslie Lawson)
Servings: 2 to 4
Ingredient keywords: roast
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Blender Bread

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 (Entered by Phillip Henry)
Servings: Makes 2 loaves
Ingredient keywords: wheat, milk, flour, yeast, salt, oil, honey, gluten
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Blender Pesto Sauce to Use Now or Freeze

This is delicious on pasta or on baked Irish potatoes. Pesto also can be made ahead and frozen for convenience. (Note that the Parmesan cheese is added later, when the pesto is used, not when it is going to be frozen.)


Vegetarian!
Source: Based on p. 99, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
Servings: Twelve tablespoon-sized frozen cubes, or enough for 1.5 pounds of pasta.
Ingredient keywords: basil, olive, nuts, garlic, cheese
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Bok Choy Salad

This simple recipe has gotten 4 and 5 star reviews from 150+ cooks on the popular web site, allrecipes.com. As one reviewer notes, “This is hands down the best salad that I’ve ever had… I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.”


Vegan!
Source: "Yummy Bok Choy Salad," allrecipes.com (Entered by Janice Matthews)
Servings: Serves 4
Ingredient keywords: olive, vinegar, choy, onions, almonds
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Braised Cabbage with Parsley and Thyme

This dish is delicate and simple. It was the outcome of a series of cooking trials in which America’s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy “boiled cabbage”, try this — you won’t believe you’re eating the same vegetable!

VEGAN/VEGETARIAN ALTERNATIVE: Substitute white wine or apple juice for the chicken broth, and it will still be tasty. Canola oil works as a substitute for the butter, but olive oil has too strong a taste for this delicate dish. (Don’t try making this fat-free. America’s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage’s texture and developing a more complex flavor.)


Vegetarian! Vegan!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: butter, cabbage, thyme, parsley
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Braised Lettuces

Tired of munching bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads ww. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing.


Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 3 to 4
Ingredient keywords: lettuce, butter
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Braised Radishes, Two Ways

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 (Entered by Janice Matthews)
Servings: Serves 4.
Ingredient keywords: butter, garlic, radish, broth, chives, cream, thyme
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Broiled Halibut with Miso Glaze

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 (Entered by mary songster)
Servings: 2-3
Ingredient keywords: halibut
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Buffalo & Peppers

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. (Entered by Shalley Carrell)
Servings: 8
Ingredient keywords: bones, buffalo
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Buffalo Con Queso Dip

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. (Entered by Shalley Carrell)
Servings: 4-8
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, cream, parmesan, tortilla
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Buffalo Joes

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. (Entered by Shalley Carrell)
Servings: 4
Ingredient keywords: buffalo, onion, bell, oil
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Burmese Okra Salad

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


Vegetarian!
Source: Amy Mashburn with clarification from the recipe book The Burmese Kitchen (Entered by Chuck and Amy Mashburn)
Servings: 4 servings
Ingredient keywords: okra
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Butter - The Easy Way

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 (Entered by Ted Miller)
Servings: Depends on the amount of cream you use.
Ingredient keywords: Raw
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Calamondin Orange Marmalade

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’t tried sugar substitutes with these, but if you have success doing so, please share your secrets with the rest of us!


Vegan!
Source: Many, many old-time cooks (Entered by Janice Matthews)
Servings: 4 half-pint jelly jars full
Ingredient keywords: calamondin, sugar
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Caldo Verde (Portuguese Cabbage Soup)

Though this recipe calls for cabbage, you can also use most any green available this time of year, including kale, chard, or broccoli leaves.



Source: From "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette. (Entered by Eric Wagoner)
Servings: Serves 6
Ingredient keywords: onion, potato, cabbage
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California Fresh Fig Salsa

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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Cauliflower Marranca

A simple spring recipe



Source: The Moosewood Cookbook by Mollie Katzen (Entered by Eric Wagoner)
Servings: Serves 5-6
Ingredient keywords: mushroom, onion, cauliflower, garlic, basil, cheese
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Cherry Tomato Snack Chips

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.


Vegetarian! Vegan!
Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it. (Entered by Janice Matthews)
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
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Chicken and White Cabbage Salad

When a friend returned from bicycling across Viet Nam, she raved about a dish similar to this one. I went online and found this recipe, which she says is “very close!” This salad is fresh-tasting and, even though it sounds like a lot of ingredients, it’s quick and easy to make. We enjoy it. I think you’ll like it, too.



Source: Chef Robert Conaway's website, aGreat Chef.com (Entered by Janice Matthews)
Servings: 4-6
Ingredient keywords: chicken, cabbage, fish, mint, rau, sugar, lime, shallot, peanuts, cilantro
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Chicken Mull

This is one of the few recipes native to Georgia, and is actually unique to just the Athens area. It’s a simple dish, but very comforting.

For more info on chicken mull, see the New Georgia Encyclopedia here: http://www.georgiaencyclopedia.org/nge/Article.jsp?id=h-3394



Source: Traditional (Entered by Eric Wagoner)
Servings: About 6, but it's flexible
Ingredient keywords: chicken, milk
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Chilled Tomatillo Soup

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.


Vegetarian!
Source: Sorry -- I've had the recipe so long I no longer remember. (Entered by Janice Matthews)
Servings: Serves 6 to 8
Ingredient keywords: tomatillo, onion, pepper, lime, cilantro, garlic, cumin, jicama
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Chimichurri Sandwich Spread

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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Coleslaw Relish

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.


Vegetarian! Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966 (Entered by Janice Matthews)
Servings: About 12 cups of relish, or enough to fill 6 pint jars
Ingredient keywords: cabbage, onions, green, red, vinegar
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Cooked Cukes

Most of the time, people only think of using cucumbers as a fresh vegetable in salads, sandwiches, or maybe a gazpacho. However, they can also be treated more like a summer squash. The texture and taste of a cooked cucumber is tender and mild. A great side dish when you’re in the mood for something different!


Vegetarian! Vegan!
Source: Our own recipe, born of an overabundance of cukes back in 2009 (Entered by Janice Matthews)
Servings: Use about 1 cup of cucumber strips per serving.
Ingredient keywords: cucumber, herb, olive
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Country-Style Cole Slaw

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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Creamed Pearl Onions

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.


Vegetarian!
Source: A family recipe, but probably originally from one of the editions of Irma Rombauer's classic, Joy of Cooking (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: onion, butter, flour, milk, cheese
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Crème Fraîche Roasted Salmon

You’d think this recipe is too simple to be any good, and it’s so simple it barely qualifies as a recipe, but I tried it on a whim and you know what? It’s really, really good.



Source: Bon Apetit Magazine, June 2009 (Entered by Eric Wagoner)
Servings: 4 to 6 servings
Ingredient keywords: salmon, creme, fennel
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Crispy fried onions

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.


Vegetarian!
Source: Amy and recipe book The Burmese Kitchen (Entered by Chuck and Amy Mashburn)
Servings: About 1 cup
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Crushed Heirloom Potatoes

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.


Vegetarian!
Source: Bon Appetit, January 2005 (Entered by Eric Wagoner)
Servings: Serves 6 to 8
Ingredient keywords: potatoes, cheese, pecans, augula
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Cucumber Agua Fresca

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.


Vegetarian! Vegan!
Source: Better Homes and Gardens magazine, p. 200, September 2010 (Entered by Janice Matthews)
Servings: 6
Ingredient keywords: cucumber, mint, basil, lime
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Cucumber Relish Compote

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.


Vegetarian! Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966 (Entered by Janice Matthews)
Servings: 9 pint jars of relish
Ingredient keywords: cucumber, onion, orange, vinegar
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Cucumber-purslane-yogurt salad

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


Vegetarian!
Source: http://www.starchefs.com/SJohnson/recipe05.html (Entered by Janice Matthews)
Servings: About 6
Ingredient keywords: cucumbe, purslane, mint, cilantro, chervil, yogurt, olive, garlic, coriander
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Curried Cauliflower

For a satisfying, complete meal serve this with saffron basmati rice and dal. You can add green peas or small bits of broccoli for some attractive color on your plate.



Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4 to 5
Ingredient keywords: cauliflower, coriander
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Easy Curry Dip for Fresh Veggies

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.


Vegetarian! Vegan!
Source: Grace Fleming Ware (my sister's mother-in-law) (Entered by Janice Matthews)
Servings: 1 cup of dip
Ingredient keywords: curry, onion
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Easy Tomato-Malabar Spinach Quiche

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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Easy Vietnamese Basic Dipping Sauce

This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (“nook chahm”), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called “fish sauce”; it’s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.


Vegan!
Source: an unremembered website (sorry! It was some time ago....) (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: lime, sugar, garlic, pepper
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English Pea and Radish Salad

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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Farmer’s Cabbage and Mushroom Pie

This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.



Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 6 to 8
Ingredient keywords: onion, mushrooms, thyme, cabbage, cheese, eggs
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Fig and Vanilla Jam

This is a rich, densely fruity jam that is delicious with either sweet or savory food — try it with cold ham or cheese, or just enjoy it on your morning toast!


Vegetarian! Vegan!
Source: Preserve It!, 2010, Doring Kindersley - a great source for new recipes for everything from canning to brewing your own beer. (Entered by Janice Matthews)
Servings: About 3 medium jars full of jam
Ingredient keywords: fig, lemon, apple, vanilla, sugar
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Finnish Cucumber Salad

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 (Entered by Janice Matthews)
Servings: 6-8
Ingredient keywords: yogurt, dill, sugar, vinegar, oil, salt, cucumber
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Foil-baked Lemony Summer Squash

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.


Vegetarian!
Source: Our own recipe (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: squash, olive, thyme, oregano, cheese
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Fresh Mint Kisses

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.


Vegetarian!
Source: Cooking Light magazine, April 2007. (Entered by Janice Matthews)
Servings: over 100 kisses (18-20 servings)
Ingredient keywords: egg, mint
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Fresh Salsa Verde

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.


Vegetarian! Vegan!
Source: Martha Valencia Matthews (Entered by Janice Matthews)
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, pepper, cilantro, lime, garlic, salt
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Fresh Tomato Salsa With Papalo

Papalo (“Pop-ah-low”) is the uniquely flavored “secret ingredient” in classic Central and South American tomato salsas. An assertive herb, it lends a flavor similar to cilantro plus lime. Try it wherever you’d use those flavors, such as this simple salsa recipe from the interesting site, appalachianfeet.com. Every post in this blog is a green living “How To” that can be applied to your own life. The primary focus is local food and growing in the varied altitudes of the southeastern mountains and foothills.


Vegetarian! Vegan!
Source: http://www.appalachianfeet.com/2010/05/07/how-to-grow-and-use-papalo-wrecipes/ (Entered by Janice Matthews)
Servings: Depends on how you use it.
Ingredient keywords: tomato, onion, lime, jalapeno,, papalo, papalo
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Frozen Mint Lemonade

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.)


Vegan!
Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it. (Entered by Janice Matthews)
Servings: 6
Ingredient keywords: lemon, mint
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Great Grated Zucchini

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.


Vegetarian!
Source: A nice website, www.globalgourmet.com (Entered by Janice Matthews)
Servings: 4 to 6
Ingredient keywords: zucchini, butter
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Greek Kale Salad with Pita Wedges

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.


Vegetarian!
Source: Adapted from www.foodandwine.com, submitted to Local Harvest by Tana Comer of Eaton's Creek Organics in Joelton, TN. (Entered by Janice Matthews)
Servings: About 4, depending on their appetites
Ingredient keywords: kale, lemon, tomato, olives, cheese, pita, olive
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Grilled Okra and Tomatoes

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!


Vegetarian! Vegan!
Source: Cookin' Southern Vegetarian Style, by Ann Jackson. (Entered by Janice Matthews)
Servings: 4-5
Ingredient keywords: okra, oil, tomato
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Ground Cherry Pie

A simple and delicious recipe for an unusual Mennonite pie.


Vegetarian!
Source: statesboromarket2go.locallygrown.net and Allrecipes.com (Entered by Eric Wagoner)
Servings: 8
Ingredient keywords: ground, flour, flour
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Homemade Granola

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!


Vegetarian! Vegan!
Source: My own recipe (Entered by Janice Matthews)
Servings: About 25 one-cup servings
Ingredient keywords: oats, wheat, pumpkin, sunflower, nuts, molasses, oil
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Horse-Radish Lemon Pepper Sunchokes

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


Vegetarian!
Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
Servings: This makes about 2 quarts of pickles
Ingredient keywords: Jerusalem
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Ikarian Potato Salad with Purslane

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.


Vegetarian! Vegan!
Source: http://www.foodandwie.com/recipes/ikarian-potato-salad-with-purslane (Entered by Janice Matthews)
Servings: About 6
Ingredient keywords: potato, olive, vinegar, tomato, purslane, cucumber, onion, jalapeno, parsley, mint
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Irish Stew

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. (Entered by Janice Matthews)
Servings: 4 to 6
Ingredient keywords: lamb, potato, onion, carrot, thyme, bay
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Irish/British Pickled Onions

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.


Vegetarian! Vegan!
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. (Entered by Janice Matthews)
Servings: variable-- 4 qts. of tiny pickling onions generally weighs about 3 lb. and will make about 7 pints
Ingredient keywords: onion, vinegar
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Italian Zucchini

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


Vegan!
Source: An easy family recipe (Entered by Janice Matthews)
Servings: 4-5
Ingredient keywords: zucchini, garlic, green, olive, basil, tomato
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Jan's Zucchini Bread

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!)


Vegetarian!
Source: My version, adapted from many different recipes (Entered by Janice Matthews)
Servings: 2 generous loaves (9x5 pans)
Ingredient keywords: egg, honey, zucchini, nuts
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Jerusalem artichoke hummus.

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.


Vegetarian! Vegan!
Source: Adapted from a recipe by Patricia Kyritsi Howell (Entered by Chuck and Amy Mashburn)
Servings: Serves 2-4
Ingredient keywords: sunchokes, tahini, oil
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Jerusalem Artichoke Soup

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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Kale and White Bean Soup with Sun-dried Tomatoes and Saffron

Sun-dried tomatoes lend their deep, sweet flavor to this wonderful and easy-to-prepare soup, and fennel seeds and saffron add a little mystery.



Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4 to 6
Ingredient keywords: garlic, onion, potato, carrot, parsnip, tomatoes, kale, beans
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Lemon Thyme Quick Bread

This recipe takes two bowls, and sounds more complicated than it really is. For any true lover of lemon flavors, this makes a special addition to a memorable meal!



Source: An old family recipe (Entered by Janice Matthews)
Servings: 1 loaf
Ingredient keywords: butter, sugar, eggs, lemon, lemon, thyme, flour, baking, salt, milk, sugar
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Lemon-berry Sauce

This is delicious served over a scoop of ice cream or sorbet.


Vegetarian!
Source: Our own recipe (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: thyme, berries, honey, lemon
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Lemony Glazed Spring Vegetable Saute

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


Vegetarian!
Source: The Dole pineapple people were popularizing this in their ads years ago, as a way to hype their newly introduced fresh mushrooms. (Entered by Janice Matthews)
Servings: 4 to 6
Ingredient keywords: broccoli, oil, carrot, mushroom, lemon, butter, honey
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Lentil Salad

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!)


Vegetarian! Vegan!
Source: "Veganomicon: the Ultimate Vegan Cookbook" by Isa Chandra Moskowitz & Terry Hope Romero (Entered by Janice Matthews)
Servings: 4 hearty servings
Ingredient keywords: broth, thyme, bay, garlic, tarragon, salt, lentils, onion, tomato, radish, carrot, pepper, olive, vinegar, mustard, lemon, garlic, lettuce
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Malabar Spinach with Mushrooms

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.


Vegetarian! Vegan!
Source: An interesting blog, http://out ofthe garden.wordpess.com (Entered by Janice Matthews)
Servings: 2-4
Ingredient keywords: Malabar, mushroom, canola, ginger, garlic, wine
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Meringue Cake

A light and refreshing cake filled with fresh fruit.



Source: Sylvan Falls Mill (Entered by Mike Johnson)
Servings: 9" layer cake, serves 8-12
Ingredient keywords: egg, sugar, flour, butter, milk, pecans, cream, fruit
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Minted Wild Rice Salad

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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Moonshine Stuffing

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 (Entered by Mike Johnson)
Servings: stuffs a 12-14 pound bird
Ingredient keywords: corn, onion, garlic, celery, rosemary, sage, salt, pepper
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New Garlic and Semolina Soup

A beautifully smooth, simple soup with multiple variations featuring young garlic. The original recipe calls for chicken broth, but vegetable broth can easily be substituted.


Vegetarian! Vegan!
Source: "The Art of Simple Food" by Alice Waters, pg. 251 (Entered by Geoff Lewis)
Servings: About 2 quarts or 4-6 servings
Ingredient keywords: broth, herbs, semolina, garlic
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Okra with Tomatoes (Mayai Wara Bhinda)

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.


Vegetarian! Vegan!
Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Servings: 3-4
Ingredient keywords: okra, tomato, garlic
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Onion-Eggplant Soup Provencale

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!


Vegetarian! Vegan!
Source: Better Homes and Gardens monthly recipe contest (Entered by Janice Matthews)
Servings: 8-10 side-dish servings; 4-6 main dish servings
Ingredient keywords: squash, onion, eggplant, basil, olive, garlic
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Oven Fried Green Tomatoes

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.


Vegetarian!
Source: Based on p. 135, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
Servings: 6 servings
Ingredient keywords: cornmeal, egg, tomato
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Pan-Broiled Salmon (Sake Nanban-yaki)

From Shizuo Tsuji, Japanese Cooking: A Simple Feast, which came out in the early eighties with an introduction by M.F.K. Fisher and color illustrations apparently subsidized by Suntory whisky, which (it’s noted) pairs well with many Japanese dishes. My friend Annie lent me this cookbook as an artifact, and because of my M.F.K. Fisher addiction. Mostly the recipes were too rigorous to make it in to my regular routine, but this salmon dish is simple and amazing.



Source: Shizuo Tsuji, Japanese Cooking (Entered by Regan Huff)
Servings: 4
Ingredient keywords: salmon, onion
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Parsnip-Purslane Salad

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.


Vegetarian! Vegan!
Source: Paul Matthews (Entered by Janice Matthews)
Servings: About 3
Ingredient keywords: parsnip, purslane, fennel, onion, olives, lemon, vinegar, oil
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Paul's Butternut Soup

Butternut squash soup is a time-honored classic. Using ingredients on hand, our son developed this tasty variation, which has become a favorite of ours.


Vegan!
Source: Our own recipe (Entered by Janice Matthews)
Servings: Two for main course; 4-6 for appetizer or side dish.
Ingredient keywords: butternut, onion, garlic, rosemary, sage, giner, fennel, olive, broth
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Paul's Persimmon-Brie Spread

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.


Vegetarian!
Source: Paul Matthews (Entered by Janice Matthews)
Servings: As an appetizer, enough for about 4 hungry people.
Ingredient keywords: Brie, persimmon, jalapeno
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Pecan Bars

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 (Entered by Leo Workman)
Servings: 12-16 servings
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Perfect Grilled Zucchini with Tomatoes and Herbs

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.


Vegetarian! Vegan!
Source: Based on techniques outlined in Cook's Illustrated special 2009 issue, "Summer Grilling." (Entered by Janice Matthews)
Servings: Serves 4 to 6.
Ingredient keywords: zucchini, olive, vinegar, tomato, basil
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Poofy Top Cobbler

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.


Vegetarian! Vegan!
Source: Cookin' Southern Vegetarian Style, by Ann Jackson. (Entered by Janice Matthews)
Servings: 6-8
Ingredient keywords: flour, sugar, salt, milk, peach, lemon, cinnamon, cloves
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Quick and Easy Bok Choy Stir-fry

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.)


Vegetarian! Vegan!
Source: A nice website for simple fresh recipes -- steamykitchen.com (Entered by Janice Matthews)
Servings: serves 4
Ingredient keywords: choy, oil, garlic, ginger
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Roasted Beets with Feta

very yummy and festive dish with fresh local beets and feta.


Vegetarian!
Source: found on Allrecipes.com (Entered by Mike Johnson)
Servings: serves 4 as a side dish
Ingredient keywords: beets, shallot, parsley, ~, feta
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Roasted Radicchio with Gorgonzola and Balsamic Vinegar

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.


Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: radicchio, cheese
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Roasted Tomatillo and Green Tomato Salsa

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!


Vegan!
Source: Paul Matthews (Entered by Janice Matthews)
Servings: 2 cups of sauce or more (depending on size of the veggies)
Ingredient keywords: tomatillos, onion, garlic, tomatoes, peppers, lime, cilantro, olive
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Roasted Tomatillo Salsa

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.


Vegetarian! Vegan!
Source: Our own recipe (Entered by Janice Matthews)
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, onion, garlic, tomato, pepper, lime, cilantro, salt, olive
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Russian Cream of String Bean Soup

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


Vegetarian!
Source: Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. (Entered by Eric Wagoner)
Servings: Serves 6
Ingredient keywords: beans, leeks, potatoes, butter, milk, chives
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Rustic Corn bread Stuffing

Perfect for the Holiday Bird. This recipe is full of flavor, easy to prepare and screams “grandma made it” Most ingredients are available through the ALG, substitutions are welcome.



Source: Sylvan Falls Mill (Entered by Mike Johnson)
Servings: 6-8 cups of stuffing
Ingredient keywords: cornbread, butter, lovage, onion, bell, apple, carrots, eggs
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Rustic Swiss Chard and Mozzarella Tart

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.


Vegetarian!
Source: Better Homes and Gardens, "Vegetable Pies and Tarts" competition, September 2010 (Entered by Janice Matthews)
Servings: 4 main-dish or 8 appetizer servings
Ingredient keywords: chard, leeks, garlic, thyme, olive, mozzarella, parsley
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Saak Bhaja (Indian-Style Greens)

Simple. Weirdly awesome. Try with a mix of mustard greens and/or collards, kale, chard, turnip greens, broccoli greens, radish tops, any and all of it. Five-spice is a mixture of black mustard seeds, cumin seeds, fennel seeds, whole fenugreek and kalonji seeds.


Vegan!
Source: Bharti Kirchner, The Healthy Cuisines of India (Entered by Regan Huff)
Servings: 2-4
Ingredient keywords: onion, greens
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Salsa Verde (Mexican Fresh Green Salsa)

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.


Vegan!
Source: Martha Valencia Matthews (Entered by Janice Matthews)
Servings: 1 to 1 1/2 c. sauce
Ingredient keywords: tomatillos, peppers, cilantro, lime, garlic
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Sautéed Sunchokes

An easy yet absolutely delicious way to cook up some sunchokes is to sauté them in butter. This is a great alternative to potatoes on the dinner plate, and just as versatile. You’ll surely be asked, “What do you do to your potatoes? They’re so good.”


Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4
Ingredient keywords: chokes, parsley
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Savory Fig Tart with Rosemary and Stilton

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.


Vegetarian!
Source: A Good Appetite: Ripe for Autumn’s Hearth, via the New York Times (Entered by Eric Wagoner)
Servings: 8 servings
Ingredient keywords: onion, rosemary, vinegar, milk, egg, figs, cheese, pecans
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