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California Fresh Fig Salsa

An unusual combination of fruits and veggies to serve with chips for dipping. (For the carnivores among us, this salsa is also delicious ladled over broiled or grilled fish, chicken, pork, beef, or lamb.)

Vegetarian! Vegan!
Source: Slightly adapted from a recipe downloaded some time ago from (Entered by Janice Matthews)
Servings: Makes 4 cups of salsa
Ingredient keywords: figs, onions, tomatoes, mango, mint, garlic, jalapeno, lime, vinegar
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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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Cherry Tomato Snack Chips

Oh-so-simple and delicious! These chewy little veggie chips store well, but you probably won’t get a chance to find that out, because they beg to be eaten, either alone or as a topping on a nacho or other melted cheese snack. Whether you’re overwhelmed by a garden full of cherry tomatoes or just enjoy buying them from Locally Grown, this is a wonderful way to use them.

Vegetarian! Vegan!
Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it. (Entered by Janice Matthews)
Servings: Makes about 1 cup of chips, depending on tomato size. For most efficient use of the oven, I usually make a double batch.
Ingredient keywords: cherry, olive
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Chicken and White Cabbage Salad

When a friend returned from bicycling across Viet Nam, she raved about a dish similar to this one. I went online and found this recipe, which she says is “very close!” This salad is fresh-tasting and, even though it sounds like a lot of ingredients, it’s quick and easy to make. We enjoy it. I think you’ll like it, too.

Source: Chef Robert Conaway's website, aGreat (Entered by Janice Matthews)
Servings: 4-6
Ingredient keywords: chicken, cabbage, fish, mint, rau, sugar, lime, shallot, peanuts, cilantro
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Chicken Mull

This is one of the few recipes native to Georgia, and is actually unique to just the Athens area. It’s a simple dish, but very comforting.

For more info on chicken mull, see the New Georgia Encyclopedia here:

Source: Traditional (Entered by Eric Wagoner)
Servings: About 6, but it's flexible
Ingredient keywords: chicken, milk
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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.

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, (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.

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.

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.

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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Cucumber Relish Compote

When cucumbers are in season in your garden or at Locally Grown, it can seem like there MUST be other ways to eat them besides as salads or the usual sorts of pickles! Yes, there are, and this unusual but tasty combination can even be home-canned to enjoy over the winter! Of course, it can also just be used fresh. The flavor becomes richer when it is stored for a few weeks, however.

Vegetarian! Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966 (Entered by Janice Matthews)
Servings: 9 pint jars of relish
Ingredient keywords: cucumber, onion, orange, vinegar
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Cucumber-purslane-yogurt salad

A delicious chilled summer salad from the chef and co-owner of the famous Blue Room restaurant in Boston. Very fast and easy!

Source: (Entered by Janice Matthews)
Servings: About 6
Ingredient keywords: cucumbe, purslane, mint, cilantro, chervil, yogurt, olive, garlic, coriander
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Curried Cauliflower

For a satisfying, complete meal serve this with saffron basmati rice and dal. You can add green peas or small bits of broccoli for some attractive color on your plate.

Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: 4 to 5
Ingredient keywords: cauliflower, coriander
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Easy Curry Dip for Fresh Veggies

This is always a hit; haven’t found a person who doesn’t like it. Try it with summer squash, zucchini, cukes, or any other fresh vegetables that are in season.

Vegetarian! Vegan!
Source: Grace Fleming Ware (my sister's mother-in-law) (Entered by Janice Matthews)
Servings: 1 cup of dip
Ingredient keywords: curry, onion
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Easy Tomato-Malabar Spinach Quiche

A quick and easy summer brunch or supper dish.

Variations: If you don’t have Malabar spinach, you could substitute another type of green leafy vegetable. For an extra hearty dish, layer 1 c. diced pan-fried (hash brown) potatoes on top of the other veggies before adding the egg mixture.

Source: based on a recipe found at (Entered by Janice Matthews)
Servings: 6-8
Ingredient keywords: tomato, malabar, basil, onion, garlic, milk, eggs, cheese
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Easy Vietnamese Basic Dipping Sauce

This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (“nook chahm”), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called “fish sauce”; it’s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.

Source: an unremembered website (sorry! It was some time ago....) (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: lime, sugar, garlic, pepper
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English Pea and Radish Salad

True Southerners use the name “English peas” to describe the bright green peas that are the only ones known to most of the rest of the country. (That’s because we are lucky enough to also have any number of other yummy summer-grown peas, from crowder peas to pink-eye purple-hulled peas, just to name a few.) Still, English peas make a wonderful spring dish with other fresh seasonal ingredients…This simple recipe takes about 10 minutes to fix, and is ready to serve in less than half an hour. It is closely based on a recipe from a delightful new cookbook written by an Athens, GA native who is now a food editor for Southern Living magazine. Take a moment and check it out!

Vegetarian! Vegan!
Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House). (Entered by Janice Matthews)
Servings: 8
Ingredient keywords: peas, radish, onion, mint, olive, lemon, vinegar, salt
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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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Fig and Vanilla Jam

This is a rich, densely fruity jam that is delicious with either sweet or savory food — try it with cold ham or cheese, or just enjoy it on your morning toast!

Vegetarian! Vegan!
Source: Preserve It!, 2010, Doring Kindersley - a great source for new recipes for everything from canning to brewing your own beer. (Entered by Janice Matthews)
Servings: About 3 medium jars full of jam
Ingredient keywords: fig, lemon, apple, vanilla, sugar
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Finnish Cucumber Salad

This tasty dish is always a favorite at the meetings of the Jackson (Michigan) Scandinavian-American Society.

Source: A traditional way to fix cucumbers in Scandinavia (Entered by Janice Matthews)
Servings: 6-8
Ingredient keywords: yogurt, dill, sugar, vinegar, oil, salt, cucumber
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