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Vegetables (17)
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Kale (1)
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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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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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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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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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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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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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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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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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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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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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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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Wild Green Salad with Balsamic Fig Vinaigrette

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!


Vegetarian! Vegan!
Source: A weekend kitchen experiment :) (Entered by Micah & Tanya Hudson)
Servings: 4-8
Ingredient keywords: arugula, spinach, lambsquarter, chicory, greens, herbs, tomato, flowers, fig, vinegar, oil, mustard
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