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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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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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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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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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Water Buffalo Sausage Polenta Casserole

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



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