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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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