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Chilled Tomatillo Soup

This refreshing summer soup has a nice citrusy flavor. It makes a lovely appetizer for a sit-down supper, but is just as much at home as an accompaniment to simple sandwiches. Make it ahead so the flavors can meld together and the soup can be thoroughly chilled. If you are feeling extra fancy, garnish each serving with additional chopped tomatillos, cilantro, and almonds. Jicama is the “mystery ingredient”, but it you don’t have any, substitute a peeled, seeded cucumber — the flavor will be slightly different, but still good.


Vegetarian!
Source: Sorry -- I've had the recipe so long I no longer remember. (Entered by Janice Matthews)
Servings: Serves 6 to 8
Ingredient keywords: tomatillo, onion, pepper, lime, cilantro, garlic, cumin, jicama
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Chimichurri Sandwich Spread

Originating in Argentina, this great sauce is now popular all across South and Central America. It’s good over steak, but equally at home in sandwiches and wraps. Substitute it for mayonnaise — it has half the fat and calories, and uses a healthier oil. Chimichurri is available in little jars for a relatively high price. Make your own — it’s easy, fresh, locally grown, less expensive, and tastier! (Note: There are as many variations for Chimichurri as there are stories about how it got its name. The recipe here is pretty basic, but you can play around with using different kinds of vinegar and/or adding other herbs you enjoy, such as cilantro.) GLITCH NOTE: The last four ingredients won’t insert. They are 1/2 tsp. dried oregano, 1/2 tsp. hot pepper flakes (opt.), 1/2 tsp. freshly ground black pepper, and 1 cup extra virgin olive oil.


Vegetarian! Vegan!
Source: A nice website, www.seasonalchef.com (Entered by Janice Matthews)
Servings: About 1 1/2 cups of spread
Ingredient keywords: parsley, garlic, onion, vinegar, salt
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Coleslaw Relish

We have a close friend who likes raw cabbage but can’t stand to even look at mayonnaise, so we serve him this instead. It’s a great recipe — the cabbage stays refreshingly crisp and has a tart, tangy flavor. It can also be canned up as a relish, following standard published water-bath processing procedures.


Vegetarian! Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966 (Entered by Janice Matthews)
Servings: About 12 cups of relish, or enough to fill 6 pint jars
Ingredient keywords: cabbage, onions, green, red, vinegar
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Cooked Cukes

Most of the time, people only think of using cucumbers as a fresh vegetable in salads, sandwiches, or maybe a gazpacho. However, they can also be treated more like a summer squash. The texture and taste of a cooked cucumber is tender and mild. A great side dish when you’re in the mood for something different!


Vegetarian! Vegan!
Source: Our own recipe, born of an overabundance of cukes back in 2009 (Entered by Janice Matthews)
Servings: Use about 1 cup of cucumber strips per serving.
Ingredient keywords: cucumber, herb, olive
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Country-Style Cole Slaw

A classic recipe, updated for vegan tastes — if it’s not in your recipe files or on your table yet, it’s time to fix that, using delicious Locally Grown vegetables!


Vegetarian! Vegan!
Source: Our adaptation from a recipe popularized by Hellmann's Mayonnaise many years ago (Entered by Janice Matthews)
Servings: 4 cups
Ingredient keywords: vinegar, cabbage, carrots, green, onions
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Creamed Pearl Onions

Onions have been cooked and eaten since at least the 4th millenium B.C., and the creamed version is still so popular that it can be found in the frozen foods cabinet at local supermarkets. However, nothing compares with home cooking with fresh, local ingredients, and this recipe is really simple. Pearl onions are little scallions harvested in the spring, so a common traditional variant of this recipe also includes that other spring crop, green peas. (Sauteed mushrooms are still another delicious addition!) This is a good recipe for people who don’t think they like onions. Onions are actually relatives of lilies, and if the little onions are freshly harvested, when you fix them this way, they not only do not taste “oniony” — you actually may be able to detect a faint floral undertone to the taste.


Vegetarian!
Source: A family recipe, but probably originally from one of the editions of Irma Rombauer's classic, Joy of Cooking (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: onion, butter, flour, milk, 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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Crispy fried onions

Crispy fried onions are a nice condiment or ingredient in a lot of dishes. Especially Asian recipes. Once prepared they can be stored in the refrigerator for several weeks in an airtight container.


Vegetarian!
Source: Amy and recipe book The Burmese Kitchen (Entered by Chuck and Amy Mashburn)
Servings: About 1 cup
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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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Cucumber Agua Fresca

Agua fresca, which is Spanish for “fresh water,” is made from a base of sweetened water with various flavorful additions. This version, with cucumber, basil, and fresh mint, is both refreshing and restorative on a hot day. Try experimenting — For variations on this version, you can use various melons, berries, or herbs that you may have on hand; just throw them all in the blender. A splash of rum or vodka makes this a great before-dinner drink.


Vegetarian! Vegan!
Source: Better Homes and Gardens magazine, p. 200, September 2010 (Entered by Janice Matthews)
Servings: 6
Ingredient keywords: cucumber, mint, basil, lime
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