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Foil-baked Lemony Summer Squash

This is an almost ridiculously simple but very delicious way to fix zucchini or other summer squash. It’s also a great addition to a grilled supper or a meal around the campfire.


Vegetarian!
Source: Our own recipe (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: squash, olive, thyme, oregano, cheese
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Fresh Mint Kisses

Oh-so-simple, tasty, and gluten-free — it’s hard to beat these airy meringue cookies. Furthermore, they are guilt-free — According to Cooking Light magazine, they have only 31 calories per serving. Pair them with ice cream to dress up a simple dinner, or make them a few days ahead for a special occasion. Delicious as a “base” for chopped, sugared fruit such as strawberries, raspberries, or peaches.


Vegetarian!
Source: Cooking Light magazine, April 2007. (Entered by Janice Matthews)
Servings: over 100 kisses (18-20 servings)
Ingredient keywords: egg, mint
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Fresh Salsa Verde

There are many ways to make salsa verde (green salsa), but our Mexican daughter-in-law makes it very simply, like this. It is simply delicious served as a dip with corn chips, as a relish, or as a topping for veggies or meat dishes.


Vegetarian! Vegan!
Source: Martha Valencia Matthews (Entered by Janice Matthews)
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, pepper, cilantro, lime, garlic, salt
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Fresh Tomato Salsa With Papalo

Papalo (“Pop-ah-low”) is the uniquely flavored “secret ingredient” in classic Central and South American tomato salsas. An assertive herb, it lends a flavor similar to cilantro plus lime. Try it wherever you’d use those flavors, such as this simple salsa recipe from the interesting site, appalachianfeet.com. Every post in this blog is a green living “How To” that can be applied to your own life. The primary focus is local food and growing in the varied altitudes of the southeastern mountains and foothills.


Vegetarian! Vegan!
Source: http://www.appalachianfeet.com/2010/05/07/how-to-grow-and-use-papalo-wrecipes/ (Entered by Janice Matthews)
Servings: Depends on how you use it.
Ingredient keywords: tomato, onion, lime, jalapeno,, papalo, papalo
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Frozen Mint Lemonade

Quick and easy, and enjoyed by all ages. This is a great healthy alternative to those frozen slushies with their artificial colors and flavors. (For an adults-only party, it also makes a great cocktail; just add 2 oz. of vodka or rum.)


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: 6
Ingredient keywords: lemon, mint
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Great Grated Zucchini

Zucchini grow fast! If one gets a bit too large for serving in the usual ways, don’t toss it! As long as the skin is still shiny (not dull), it’s still good to eat! Grating zucchini gives it a new taste and a different texture. Baked in the oven and mixed with sour cream, this easy dish is crisp and appealing.


Vegetarian!
Source: A nice website, www.globalgourmet.com (Entered by Janice Matthews)
Servings: 4 to 6
Ingredient keywords: zucchini, butter
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Greek Kale Salad with Pita Wedges

A delicious way to serve cooked greens in the summer… Localharvest.org posted this recipe online back in 2009, noting that “this would be a good recipe for people who haven’t yet fallen in love with kale. The strong flavors of the feta and olives, combined with the acid of the lemon juice, set the kale’s flavor to the background.” You can cook the kale early if you wish, but dress the salad just before serving it, because the flavors are freshest then.


Vegetarian!
Source: Adapted from www.foodandwine.com, submitted to Local Harvest by Tana Comer of Eaton's Creek Organics in Joelton, TN. (Entered by Janice Matthews)
Servings: About 4, depending on their appetites
Ingredient keywords: kale, lemon, tomato, olives, cheese, pita, olive
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Grilled Okra and Tomatoes

A very simple, delicious alternative to fat-laden fried okra, this recipe is especially good for those nights when you are grilling other items for supper. Make your life easier, though, and if you don’t have a grill basket, go get one immediately. You’ll be surprised to find how much more often you grill veggies if you never have to deal with them falling through and going up in flames!


Vegetarian! Vegan!
Source: Cookin' Southern Vegetarian Style, by Ann Jackson. (Entered by Janice Matthews)
Servings: 4-5
Ingredient keywords: okra, oil, tomato
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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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Homemade Granola

Making up a batch of this healthy staple today, as I have more or less continuously since the 1970s, it occurred to me that I should share the recipe.

This is one of our family’s staples for breakfast (mixed with homemade yogurt and topped with a pile of chopped fresh fruits), and makes a tasty,healthy topping for cobblers and pies… It’s very adaptable, easy to whip together, and a good source of vitamins, fiber, and heart-healthy fats. (The wheat germ adds vitamin E and folic acid, but for a gluten-free variation, it can simply be eliminated without affecting the final product. Just reduce the hot water to 1/4 c.)

The amounts may seem large, but they work out to use entire packages of things if you don’t have a way to buy them in bulk, and the recipe makes just enough granola to fill two 13×9 pans for toasting it, thus using the oven most efficiently. Don’t worry, the granola stores beautifully, but it’s also yummy and will go fast!


Vegetarian! Vegan!
Source: My own recipe (Entered by Janice Matthews)
Servings: About 25 one-cup servings
Ingredient keywords: oats, wheat, pumpkin, sunflower, nuts, molasses, oil
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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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Ikarian Potato Salad with Purslane

A different potato salad that is colorful, tasty, healthy, and easy to fix in less than 30 minutes. For a “chef-ly” presentation, try layering the ingredients in a glass bowl, then dressing it (with much pomp and ceremony!)at the table.


Vegetarian! Vegan!
Source: http://www.foodandwie.com/recipes/ikarian-potato-salad-with-purslane (Entered by Janice Matthews)
Servings: About 6
Ingredient keywords: potato, olive, vinegar, tomato, purslane, cucumber, onion, jalapeno, parsley, mint
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Irish Stew

A Saint Patrick’s Day classic that’s good any time. This recipe was originally developed by chef James Beard, then popularized by the Tabasco pepper sauce people. It’s great tasting, but so simple to prepare that a beginner can do it.



Source: a booklet put out by the Tabasco pepper sauce company, years ago. (Entered by Janice Matthews)
Servings: 4 to 6
Ingredient keywords: lamb, potato, onion, carrot, thyme, bay
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Irish/British Pickled Onions

In the British Isles, pickled onions are practically a national treasure. There are hundreds of commercial varieties, and they are served with everything from fish and chips to meat pies. Here in the American South, we might more commonly serve them as a side to go with greens and cornbread, or as a replacement for the olive in a martini (technically, with the onion it’s a Gibson!). Onions are simple to pickle, and this recipe lends itself to a lot of variation, so consider the spices listed as just suggestions, but they’re a good place to start if you haven’t made pickles before. Then try malt vinegar, wine vinegar, or cider vinegar. Add chilies and garlic, or change to a Southeast Asian flavor by spicing them with coriander, lime, and ginger.


Vegetarian! Vegan!
Source: There is really no one recipe -- the secret is in knowing the technique -- but this is generally similar to one in the Ball Blue Book from about 1963. (Entered by Janice Matthews)
Servings: variable-- 4 qts. of tiny pickling onions generally weighs about 3 lb. and will make about 7 pints
Ingredient keywords: onion, vinegar
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Italian Zucchini

This recipe is almost impossibly easy and quick, but really deicious! Try it with any of the many good varieties of summer squash, too.


Vegan!
Source: An easy family recipe (Entered by Janice Matthews)
Servings: 4-5
Ingredient keywords: zucchini, garlic, green, olive, basil, tomato
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Jan's Zucchini Bread

A nice way to use zucchini squash that have grown a bit too large… the 4 cups of grated veggie in this recipe translates into just about a pound and a half of zucchini, but it makes two pretty loaves without any more work than making one. The loaves freeze beautifully, so eat one now and put the other away for later!

There are a lot of recipes for zucchini bread “out there”, but they generally are so full of white flour, white sugar, and oil that this probably offsets any health benefit provided by the zucchini that’s stuck in there. Over the years, I’ve been working at gradually making the basic recipe healthier, and this is what I’ve come up with. It’s tasty and relatively good for you the way it is now, but if you find you can improve it further, please share your variation with the rest of us! Just post it in the Comments section. (That’s the kind of thing it’s there for!)


Vegetarian!
Source: My version, adapted from many different recipes (Entered by Janice Matthews)
Servings: 2 generous loaves (9x5 pans)
Ingredient keywords: egg, honey, zucchini, nuts
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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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Jerusalem Artichoke Soup

Simple and tasty — If you want to sound fancier, call it “Sunchoke Soup.” “Sunchoke” is the marketing name for these root vegetables, which come from a sunflower-like plant that is native to eastern North America. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though when it is cooked like this, the taste is similar. (Note: Although the original recipe calls for peeling sunchokes, this can be tedious and I suspect peeling loses nutrients. I just scrub them thoroughly and cut them into equal-sized pieces so they will cook evenly.)


Vegetarian! Vegan!
Source: Adapted from www.simplyrecipes.com (Entered by Janice Matthews)
Servings: Serves 4.
Ingredient keywords: butter,, onion, artichoke, garlic
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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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Lemon Thyme Quick Bread

This recipe takes two bowls, and sounds more complicated than it really is. For any true lover of lemon flavors, this makes a special addition to a memorable meal!



Source: An old family recipe (Entered by Janice Matthews)
Servings: 1 loaf
Ingredient keywords: butter, sugar, eggs, lemon, lemon, thyme, flour, baking, salt, milk, sugar
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Lemon-berry Sauce

This is delicious served over a scoop of ice cream or sorbet.


Vegetarian!
Source: Our own recipe (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: thyme, berries, honey, lemon
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Lemony Glazed Spring Vegetable Saute

A simple combination that’s really good! The bit of sweetness may be just what it takes to entice your reluctant vegetable eater.


Vegetarian!
Source: The Dole pineapple people were popularizing this in their ads years ago, as a way to hype their newly introduced fresh mushrooms. (Entered by Janice Matthews)
Servings: 4 to 6
Ingredient keywords: broccoli, oil, carrot, mushroom, lemon, butter, honey
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Lentil Salad

Herbs and garlic give this easy-to-make salad* especially good flavor. It’s a hearty salad that can double as a main dish, good at any time of year, and very attractive served over a red (or green) lettuce leaf, with additional oil and vinegar dressing served on the side. *(Even though it looks like a lot of ingredients, the salad can go from start to table in under an hour, and that includes its time in the fridge!)


Vegetarian! Vegan!
Source: "Veganomicon: the Ultimate Vegan Cookbook" by Isa Chandra Moskowitz & Terry Hope Romero (Entered by Janice Matthews)
Servings: 4 hearty servings
Ingredient keywords: broth, thyme, bay, garlic, tarragon, salt, lentils, onion, tomato, radish, carrot, pepper, olive, vinegar, mustard, lemon, garlic, lettuce
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Malabar Spinach with Mushrooms

Greens, mushrooms, garlic and wine have a strong affinity for one another, and this recipe is both quick and delicious. It’s actually even more flavorful if the mushrooms are slightly too mature to eat raw. Malabar spinach is a common green throughout Asia, where it goes by many different names, including Mong Toi. It is very high in iron and needs only the very briefest cooking.


Vegetarian! Vegan!
Source: An interesting blog, http://out ofthe garden.wordpess.com (Entered by Janice Matthews)
Servings: 2-4
Ingredient keywords: Malabar, mushroom, canola, ginger, garlic, wine
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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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Minted Wild Rice Salad

A tasty salad that can be made ahead of time… tastes garden-fresh, and makes a wonderful addition to a summer buffet dinner.


Vegetarian! Vegan!
Source: Based on p. 93, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
Servings: 8-10 servings
Ingredient keywords: rice, pepper, onion, mint, raisins, nuts, tomatoes, lemon, olive
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Moonshine Stuffing

Grinding corn every week we think of the other uses for corn… up here in the mountains it is moonshine. Here is homage to this wonderful preservation of organic, heirloom corn



Source: Sylvan Falls Mill (Entered by Mike Johnson)
Servings: stuffs a 12-14 pound bird
Ingredient keywords: corn, onion, garlic, celery, rosemary, sage, salt, pepper
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New Garlic and Semolina Soup

A beautifully smooth, simple soup with multiple variations featuring young garlic. The original recipe calls for chicken broth, but vegetable broth can easily be substituted.


Vegetarian! Vegan!
Source: "The Art of Simple Food" by Alice Waters, pg. 251 (Entered by Geoff Lewis)
Servings: About 2 quarts or 4-6 servings
Ingredient keywords: broth, herbs, semolina, garlic
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Okra with Tomatoes (Mayai Wara Bhinda)

At least one okra hater testifies that this is an eatable okra dish. As an okraphile, I can’t stop eating it. Browning the okra is magical — if you don’t feel like turning the oven on to roast it, this way of cooking it is a good alternative.


Vegetarian! Vegan!
Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Servings: 3-4
Ingredient keywords: okra, tomato, garlic
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Onion-Eggplant Soup Provencale

This slow-cooker soup was a $50 winner in the Better Homes and Gardens recipes contest back when crockpots were a new idea and $50 was a lot of money! A nutritional bargain, in 97 calories and only 2 gram of fat, it packs 23% of the RDA for vitamin A and 25% of the RDA for vitamin C. Easily made vegan by using “not beef” bouillon in place of the meat-based version. It looks like a lot of ingredients, but they go together quickly. Fix the soup after breakfast, and by dinner time the aroma (and taste) will be mouth-watering!


Vegetarian! Vegan!
Source: Better Homes and Gardens monthly recipe contest (Entered by Janice Matthews)
Servings: 8-10 side-dish servings; 4-6 main dish servings
Ingredient keywords: squash, onion, eggplant, basil, olive, garlic
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Oven Fried Green Tomatoes

This is a great way to fix that Southern classic, fried green tomatoes, without last-minute fussing and standing over a hot frying pan. It’s also a lot healthier (=lower in fat and calories!) than the traditional version.


Vegetarian!
Source: Based on p. 135, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
Servings: 6 servings
Ingredient keywords: cornmeal, egg, tomato
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Pan-Broiled Salmon (Sake Nanban-yaki)

From Shizuo Tsuji, Japanese Cooking: A Simple Feast, which came out in the early eighties with an introduction by M.F.K. Fisher and color illustrations apparently subsidized by Suntory whisky, which (it’s noted) pairs well with many Japanese dishes. My friend Annie lent me this cookbook as an artifact, and because of my M.F.K. Fisher addiction. Mostly the recipes were too rigorous to make it in to my regular routine, but this salmon dish is simple and amazing.



Source: Shizuo Tsuji, Japanese Cooking (Entered by Regan Huff)
Servings: 4
Ingredient keywords: salmon, onion
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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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Paul's Butternut Soup

Butternut squash soup is a time-honored classic. Using ingredients on hand, our son developed this tasty variation, which has become a favorite of ours.


Vegan!
Source: Our own recipe (Entered by Janice Matthews)
Servings: Two for main course; 4-6 for appetizer or side dish.
Ingredient keywords: butternut, onion, garlic, rosemary, sage, giner, fennel, olive, broth
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Paul's Persimmon-Brie Spread

Inspired by the native persimmons dropping from a tree in his yard, our son Paul came up with this simple, delicious new way to use them. The mix of sweet, salty, creamy and chunky flavors and textures is hauntingly good.


Vegetarian!
Source: Paul Matthews (Entered by Janice Matthews)
Servings: As an appetizer, enough for about 4 hungry people.
Ingredient keywords: Brie, persimmon, jalapeno
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Pecan Bars

This is a good way to use pecan pieces. (Bought from Green Acres Farm of course) This bar will bake up like a brownie. If your New Years resolution is weight loss, wait a month or so.



Source: Leo Workman Green Acres Farm (Entered by Leo Workman)
Servings: 12-16 servings
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Perfect Grilled Zucchini with Tomatoes and Herbs

Zucchini has a tendency to overtake summer gardens — and one can make only so much zucchini bread! Facing this challenge was America’s Test Kitchen, an organization that employs dozens of cooks to develop the best recipes and methods for popular American dishes. This recipe and methodology was the result. It’s a delicious way to use some of summer’s bounty. The technique is the key to perfection — you can freely substitute other summer squash for the zucchini, and use parsley, mint, clinatro, or tarragon in place of basil, if desired.


Vegetarian! Vegan!
Source: Based on techniques outlined in Cook's Illustrated special 2009 issue, "Summer Grilling." (Entered by Janice Matthews)
Servings: Serves 4 to 6.
Ingredient keywords: zucchini, olive, vinegar, tomato, basil
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Poofy Top Cobbler

This easy recipe is both delicious and adaptable. Peaches are an obvious choice for the fruit part, but it also works with berries of many kinds. You assemble it in layers without stirring, and the batter poofs up to make a golden brown topping.


Vegetarian! Vegan!
Source: Cookin' Southern Vegetarian Style, by Ann Jackson. (Entered by Janice Matthews)
Servings: 6-8
Ingredient keywords: flour, sugar, salt, milk, peach, lemon, cinnamon, cloves
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Quick and Easy Bok Choy Stir-fry

This simple cooking method works equally well for all sorts of fresh tender vegetables, including bok choy, chinese cabbage, and broccoli. (Don’t try to substitute olive oil for the suggested oils; it has too low a smoke point for good stir-fry cookery.)


Vegetarian! Vegan!
Source: A nice website for simple fresh recipes -- steamykitchen.com (Entered by Janice Matthews)
Servings: serves 4
Ingredient keywords: choy, oil, garlic, ginger
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Roasted Beets with Feta

very yummy and festive dish with fresh local beets and feta.


Vegetarian!
Source: found on Allrecipes.com (Entered by Mike Johnson)
Servings: serves 4 as a side dish
Ingredient keywords: beets, shallot, parsley, ~, feta
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Roasted Radicchio with Gorgonzola and Balsamic Vinegar

Roasting brings out a concentrated, natural sweetness in radicchio. This dish is unusual, elegant, simple—and delicious. Served on a bed of risotto, it makes an attractive meal. If you’re not a Gorgonzola fan, this is equally delicious with Brie, Swiss, aged Cheddar, or smoked Gouda. You can substitute lemon juice for the balsamic vinegar.


Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 4
Ingredient keywords: radicchio, cheese
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Roasted Tomatillo and Green Tomato Salsa

Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use. One of our sons, always the cook who gilds the lily, came up with this version of Mexican salsa verde, and it quickly became a family favorite. The roasted vegetables take on a smoky flavor which adds a nice dimension to the spiciness. Enjoy!


Vegan!
Source: Paul Matthews (Entered by Janice Matthews)
Servings: 2 cups of sauce or more (depending on size of the veggies)
Ingredient keywords: tomatillos, onion, garlic, tomatoes, peppers, lime, cilantro, olive
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Roasted Tomatillo Salsa

A slightly different take on salsa verde, the traditional Mexican “green salsa.” This recipe uses both tomatillos and green tomatoes, making a great way to use any firm little green tomatoes that may have accidentally been knocked off your plants. This is a very adaptable recipe — how hot or garlicky you make it is up to you. Roasted salsa is a wonderful accompaniment to a meal that already features other baked dishes, such as a baked summer squash casserole.


Vegetarian! Vegan!
Source: Our own recipe (Entered by Janice Matthews)
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, onion, garlic, tomato, pepper, lime, cilantro, salt, olive
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Russian Cream of String Bean Soup

A great way to use up beans, especially as it gets cooler toward fall.


Vegetarian!
Source: Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. (Entered by Eric Wagoner)
Servings: Serves 6
Ingredient keywords: beans, leeks, potatoes, butter, milk, chives
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Rustic Corn bread Stuffing

Perfect for the Holiday Bird. This recipe is full of flavor, easy to prepare and screams “grandma made it” Most ingredients are available through the ALG, substitutions are welcome.



Source: Sylvan Falls Mill (Entered by Mike Johnson)
Servings: 6-8 cups of stuffing
Ingredient keywords: cornbread, butter, lovage, onion, bell, apple, carrots, eggs
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Rustic Swiss Chard and Mozzarella Tart

An easy, tasty dish that won Jordan Kevdal a $400 prize in a Better Homes and Gardens recipe contest back in 2010. Other types of quick-cooking greens can be substituted for the chard, and chopped green onions can be substituted for the leeks.


Vegetarian!
Source: Better Homes and Gardens, "Vegetable Pies and Tarts" competition, September 2010 (Entered by Janice Matthews)
Servings: 4 main-dish or 8 appetizer servings
Ingredient keywords: chard, leeks, garlic, thyme, olive, mozzarella, parsley
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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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Salsa Verde (Mexican Fresh Green Salsa)

Salsa verde has many variations, but our Mexican daughter-in-law makes it very simply, like this. It’s such a quick recipe you’ll never want to use store-bought salsa verde again! In addition to using it as a dip for corn chips or tortilla chips, a bit of salsa verde is delicious as a salad dressing or as a topping for enchiladas.


Vegan!
Source: Martha Valencia Matthews (Entered by Janice Matthews)
Servings: 1 to 1 1/2 c. sauce
Ingredient keywords: tomatillos, peppers, cilantro, lime, garlic
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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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