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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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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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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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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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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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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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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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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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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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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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