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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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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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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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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 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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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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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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