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Scandinavian Pickled Cucumber Salad

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.


Vegetarian! Vegan!
Source: My mother, Vivian Erickson Rittenhouse (Entered by Janice Matthews)
Servings: about 2-3 servings; multiply the quantities as needed; it keeps well
Ingredient keywords: cucumber, sugar, vinegar, salt, pepper, dill
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Spiced Watermelon Rind Pickles

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.


Vegetarian! Vegan!
Source: An old family recipe (Entered by Janice Matthews)
Servings: 7-8 pint jars full
Ingredient keywords: watermelon, ginger, lemon, vinegar
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Spinach-Cheddar Quiche

We have 5 kids, ages 15 down to 1 year and they ALL love this meal. You know that says a lot when you can get all the kids to agree on something! Hopefully your family will enjoy this as much as ours does! The original recipe calls for half-and-half but I have found that evaporated milk makes a great (and less expensive) substitue. Also, the original recipe uses frozen spinach – I always use fresh and have never had a problem.


Vegetarian!
Source: Family Feasts for $75 a Week (page 121) (Entered by Ted Miller)
Servings: 6
Ingredient keywords: eggs, milk, flour, onion, spinach, cheese
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Steamed Eggs and Squash

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


Vegetarian!
Source: Martha's Black Dog, a defunct eatery in Socorro, New Mexico (Entered by Eric Wagoner)
Servings: Serves two. Or one, if that one is me.
Ingredient keywords: squash, zucchini, eggs, cheese
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Strawberry and Leek Quesadillas

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.


Vegetarian!
Source: sproutedkitchen.com (Entered by Eric Wagoner)
Servings: Makes 1
Ingredient keywords: leek, cheese, cheese, strawberries, cilantro
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Strawberry and Spring Onion Salad

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


Vegetarian! Vegan!
Source: Submitted by Amy Torquist to Better Homes and Gardens, summertime 2008 issue. (Entered by Janice Matthews)
Servings: 4 to 6 (makes 3 cups of salad)
Ingredient keywords: vinegar, chives, mustard, dill, olive, strawberries, onions
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Summer Ceviche Salad

An interesting change for a summer menu, using an assertive Central and South American herb sometimes called “summer cilantro”. (You could substitute regular cilantro, but the flavor is not really the same.) A very healthy recipe, with no need to heat up the kitchen — the lime juice marinade “cooks” the fish. Only one downside — though it came from a blog that emphasizes local foods, the recipe uses supermarket fish — groan. It’s delicious, but I’m hoping that someone who is a better fisherman than I am will try this with a local, wild-caught fish such as bream or sunfish. If you do, please post your results!



Source: Based on a recipe found at http://www.appalachianfeet.com/2010/05/07/how-to-grow-and-use-papalo-wrecipes/ (Entered by Janice Matthews)
Servings: serves 2 quite generously
Ingredient keywords: fish, lime, olive, honey, papalo, epazote, cherry, radish, jalapeno, onion, lettuce
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Sunchoke soup

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


Vegetarian!
Source: Chef Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
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
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Swedish Berry Cream

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 (Entered by Janice Matthews)
Servings: 8
Ingredient keywords: berries, cornstarch, sugar
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Swedish Pickled Beets

Variations of this colorful side dish or salad are popular throughout Scandinavia. This is how my 90-year-old Swedish mother makes pickled beets to this day. The chilled beet slices are delicious in a sandwich instead of cucumber pickles. They also make a beautiful presentation alternated with sliced hard boiled eggs.


Vegetarian! Vegan!
Source: My mother, Vivian Erickson Rittenhouse (Entered by Janice Matthews)
Servings: 2-6, depending on how much you eat!
Ingredient keywords: beets, vinegar, onion, cloves, sugar
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Swedish Potato Pancakes With Chives

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!


Vegetarian! Vegan!
Source: My mother, Vivian Erickson Rittenhouse (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: potato, butter, oil, chives, salt
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Sweet and Sour Braised Red Cabbage

An old favorite with turkey, pork, or game, it’s also delicious in a completely vegetarian or vegan setting. Try pairing it with a potato dish for special oomph!


Vegetarian! Vegan!
Source: Joy of Cooking, 2006 edition, and many other good cookbooks -- this is a classic recipe! (Entered by Janice Matthews)
Servings: 4 servings
Ingredient keywords: cabbage, oil, onion, apple, vinegar, honey, salt, caraway
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Swiss chard and garbanzo pasta

This is a great, quick, nutritious recipe. I found it online while searching for more ways to cook the delicious Swiss chard we get from Athens Locally Grown, and I’ve changed it only by adding the mushrooms and onion.

Could be vegan without the feta, of course.


Vegetarian!
Source: Ali's Cleaner Plate Club blog at http://cleanerplateclub.wordpress.com/2008/01/31/were-celebrating-with-chard-feta-pasta/ (Entered by Merrill Morris)
Servings: 3-4
Ingredient keywords: chard, onion, mushrooms, garbanzo, feta, pasta, garlic
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Swiss Chard Stem Gratin

Most green leafy vegetable stems are just as delicious as the leaves and can be included in any dish you are making. Depending on the recipe, you may have to give the stems a few minutes head start in boiling water. Or, you can just save them up for variations on this unusual recipe.


Vegetarian!
Source: From Recipes from America's Small Farms by Joanne Lamb Hayes and Lori Stein. (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: chard, shallot, garlic, cream, bread, cheese
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Tacos de Quelites — Tacos of Garlicky Greens

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.


Vegetarian!
Source: Traditional (Entered by Eric Wagoner)
Servings: Makes 8 tacos
Ingredient keywords: lambsquarters, onion, garlic, cheese, salsa
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Tender Tatsoi with Sesame Oil Vinaigrette

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


Vegetarian! Vegan!
Source: Vegetarian Cooking for Everyone by Deborah Madison (pg. 139) (Entered by Geoff Lewis)
Servings: 4
Ingredient keywords: tatsoi, scallions, chives, rice, sesame, dark, sea, sesame
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Thai Spicy Basil Chicken (or Almost Any Meat or Seafood!)

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 (Entered by Janice Matthews)
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
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Tomato-Basil Salsa

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.


Vegetarian! Vegan!
Source: "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens", Memphis: Wimmer Co., 2000, p. 141. (Entered by Janice Matthews)
Servings: About a cup and a half
Ingredient keywords: tomato, basil, garlic, lemon, olive, parsley
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Tommy Toe Salad

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”!).


Vegetarian!
Source: Cooking Southern, Vegetarian Style, by Ann Jackson. (Entered by Janice Matthews)
Servings: 4-6
Ingredient keywords: tomato, onion, corn, green, parsley, olive
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Traditional Wild Persimmon Pudding

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 (Entered by Janice Matthews)
Servings: Makes 6 small, rich servings
Ingredient keywords: persimmon, honey, egg, milk, butter, flour
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Tropical Kale Smoothie

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).


Vegan!
Source: I discovered this one online, but can't find my original source. Sorry! (Entered by Janice Flory)
Servings: 2-3
Ingredient keywords: banana, pineapple,, kale
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Turnips with Yogurt and Tomato

I’m very pro-turnip. You should be, too. If you’re not already eating them raw while roasting a pan full every week, this is a good gateway recipe.


Vegetarian!
Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Servings: 4-6
Ingredient keywords: yogurt, turnip, shallot, tomato
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Two-Potato Pancakes

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 (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: potato, sweet, eggs, onion
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Veloute a la Dubarry (Cauliflower Veloute)

A simple twist on the traditional leek and potato soup.



Source: From Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette. (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: cauliflower, leek, potato, butter, flour, eggs, fraiche
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Vietnamese "Cold Rolls"

When a friend returned from bicycling across Viet Nam, she shared this recipe with us. We adapted it into a kid-friendly family version by putting out the chopped ingredients separately in little bowls. Let everyone choose what they want to add, then fold them into little packets and dip them in the sauce (see separate listing for Easy Vietnamese Basic Dipping Sauce). Little kids and big ones alike love the element of personal control!


Vegetarian! Vegan!
Source: Our own recipe, based on a traditional Vietnamese one (Entered by Janice Matthews)
Servings: adjustable; amounts are approximately per serving. Adapt accordingly.
Ingredient keywords: cabbage, herb, carrot, cucumber, lettuce, noodles
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