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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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