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Baby's Berry-Citrus Compote with Champagne Vinaigrette *NON-ALCOHOLIC!!!*

This is something I tossed together one morning whilst grazing through my fridge in search of … whatever, LOL!

Proper food precautions with honey and all that, don’t let your tiny toddlers steal this, just in case, or leave the honey out, and wash all fruits well, no matter the origin. Safety first!

Feel free to substitute seasonal berries! ;oD


Vegan!
Source: Totally mine, pass or fail, this one's all on me, and I want honest critiques! (Entered by Amy Bozarth)
Servings: 4
Ingredient keywords: blueberries, blackberries, strawberries, raspberries, tangelo, banana, tangelo, raspberries, sucanat, honey, vinegar, pink, peppercorn, oil, granola
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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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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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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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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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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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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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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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Tacos de Quelites — Tacos of Garlicky Greens

There are lots of recipes out there for “authentic” Mexican spinach quesadillas and similar dishes out there. Few of them will tell you, however, that none of those dishes were traditionally made with spinach. It’s a cool weather crop that has trouble growing here in Georgia, much less in the more arid and hot climates further south. What does grow well, both here and there, is the even more nutritious Lamb’s Quarter, and this is what modern recipes replace with spinach.


Vegetarian!
Source: Traditional (Entered by Eric Wagoner)
Servings: Makes 8 tacos
Ingredient keywords: lambsquarters, onion, garlic, cheese, salsa
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Yemenite Chili Paste (Z’chug)

A spicy chile sauce made with green chiles — almost like a chutney — and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks’s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.


Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Servings: 2 cups
Ingredient keywords: jalapeno, cilantro, garlic
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Yemenite Eggplant Spread

A different take on a baba ghannouj-style eggplant dip or side. Yemenite Chili Paste is a blend of pureed green chiles, cilantro, garlic, cardamom, and cumin or caraway (see separate recipe).


Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Servings: 6-8 servings
Ingredient keywords: eggplant, tomato, parsley, garlic
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