Emerald Kale Salad
<p>This is the kale recipes to beat all. It is in the deli case at Mississippi Market (and Whole Foods, etc.) and I always “impulse” buy it when I am shopping on my way home from work. Now if one has to have a weakness such that one impulse-buys, well, this is a good one to have. Simple, quick and perfect with a few slabs of ginger-baked tofu alongside. Hmm, maybe I just talked myself into dinner again. Funny how that happen each week!</p>
Source: Adapted from Wholefoods Cookbook
Servings: 2-3
Ingredient keywords: garlic, kale
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English Pea and Radish Salad
<p>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!</p>
Vegetarian!
Vegan!
Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House).
Servings: 8
Ingredient keywords: peas, radish, onion, mint, olive, lemon, vinegar, salt
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Extra Veggie Marinara
<p>If you happen to be a canner this is a great marinara to put by. I have to warn that it is slightly time intensive, maybe 3 hours + canning and processing. On the other hand, if you want a way to get kids, or adults, to eat their veggies and never know it this is a great recipe. If you want to use your surplus of random veggies from the garden like tomatillos, eggplant, or squash then this is an adaptable recipe for you. If you are looking for a complex, flavorful dish then look no more. I hope you will find this garden fresh recipe as worth while as I do. Great over pasta for a vegetarian dish or serve this with my Italian Meatballs on a delicious meatball sub!</p>
Vegetarian!
Vegan!
Source: My garden surplus dicated this one...
Servings: I'm not sure...sorry folks
Ingredient keywords: tomatoes, squash, eggplant, tomatillo, tomatoes, onion, garlic, oregano, rosemary, basil, bay, thyme
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Faith's Slow Cooked Pulled Pork
<p>A friend of mine cooked the best fresh ham roast I’ve ever eaten. It’s so simple, and you won’t believe how delicious it is.</p>
Source: Faith Kline
Servings: Depends on the size of the roast
Ingredient keywords: Pork
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Fajita Quesadillas
<p><strong>A little bit of a mix!</strong> And a lotta bit of flavor. But really, really simple and less fattening than frying.</p>
Source: My little noggin'
Servings: 3-6
Ingredient keywords: pepper, pepper, pepper, pepper, onion, wheatmeat, tortilla, Daiya, tomato
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Falafel
<p>The uncooked, just soaked/sprouted, chickpeas/garbage beans surprised me. But this recipe is fabulous. And highly adaptable with tweaks to the spices and vegetables added. Yes, it is fried in oil, but we’ll let that slide (no pun intended!) As MP put it to me, “This is stupid good.” We whole-heartedly agree.</p>
Source: Adaped from epicurious.com
Servings: 3-4
Ingredient keywords: onion, parsley, cilantro, pepper, pepper, garlic
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Fall Harvest Salad
<p>This vibrant salad combines butternut squash, persimmons, and microgreens for a delicious seasonal recipe! Please note that while the recipe itself is vegan, the salad dressings suggested below may not be. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: 2
Servings: bowl-me-over.com
Ingredient keywords: butternut, oil, lettuce, greens, persimmon, onion, microgreens, dressing
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Fall Mexican Fried Rice
<p>A fall root addition to the Winter Mexican Fried Rice recipe I posted before. Want to use up the white rice from the night before? And the glut of tomatoes and peppers? Celery root is a fabulous addition.</p>
Source: My noggin'
Servings: 2-4
Ingredient keywords: onion, celeriac, tomato, pepper, pepper, rice, cilantro, cumin, lime
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Fall Squash & Sausage Soup
<p>You will need:</p>
<p>1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice<br />
2 tablespoons olive oil, plus 1 teaspoon<br />
1 tablespoon Purity butter<br />
2 large onions, cut into large dice<br />
6 cloves garlic<br />
1 cup Tennessee dry red wine<br />
8 cups chicken stock<br />
1 pound Odom’s Tennessee Pride hot sausage, crumbled<br />
1 tablespoon Worcestershire sauce<br />
1 tablespoon Big S Farms hot sauce<br />
2 teaspoons chopped fresh thyme<br />
2 teaspoons chopped fresh oregano<br />
Salt and freshly ground black pepper to taste<br />
Homemade croutons made from Bread for garnish<br />
Preheat oven to 350 degrees. Place squash on a roasting pan. Toss to coat with 2 tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes). Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.</p>
<p>Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.</p>
<p>Serve with a side salad dressed with Johnny’s Gourmet Foods salad dressing and Luzianne iced tea. For dessert, serve Mrs. Sullivan’s miniature pecan pies inverted on the plate and topped with Purity whipped cream.</p>
Source: from Pick Tennessee Products
Servings: serves 6-8
Ingredient keywords: wine
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Farmer's Market Saute'
<p>A recipe that was included on one of the wonderful herb mixes sold at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: The Herb Lady
Servings: 4
Ingredient keywords: oil, potato, onion, garlic, zucchini, bean, corn, tomato, thyme, basil, rosemary, cheese
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Farmers Cabbage and Mushroom pie
<p>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.</p>
Source: brady
Servings: 6 to 8
Ingredient keywords: green, shiitake, cabbage, eggs
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Farmers’ Market Summer Bruschetta
<p>Local food writer and chef Rebekah Lingenfelser visited the market and made this recipe with market produce. You can find her new book, “Some Kinda Good, Good Food and Good Company, That’s What It’s All About” online at Amazon or Barnes and Noble.</p>
Source: Rebekah Lingenfelser
Servings: 6
Ingredient keywords: oil, garlic, onion, tomato, vinegar, basil, Baguette, garlic, butter
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Farmer’s Cabbage and Mushroom Pie
<p>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.</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: 6 to 8
Ingredient keywords: onion, mushrooms, thyme, cabbage, cheese, eggs
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Farmgirl Susan's No Sugar Green Tomato Relish
<p>I was browsing the internet for an alternate way to prepare green tomatoes and found this one.</p>
Vegetarian!
Source: Farmgirl Fare - http://www.farmgirlfare.com
Servings: Makes 3 pints
Ingredient keywords: tomato, onion, pepper, apple, garlic, pepper, cilantro
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Farmgirl Susan's Simple Summer Gazpacho
<p>While flavorful, vine-ripened tomatoes are of the utmost importance here, this is a perfect opportunity to use up those not-so-perfect-looking specimens you might have hanging around. Try to make this soup a day ahead, as the flavor increases dramatically after sitting overnight in the fridge.</p>
Vegetarian!
Source: Farmgirl Fare - http://www.farmgirlfare.com
Servings: Makes about 6 cups (48 ounces)
Ingredient keywords: tomato, cucumber, pepper, garlic, garlic, honey
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Fasooliya (Green Bean Stew with Stuffed Peppers)
<p>A warm savory stew full of summer vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: fooddolls.com
Servings: 4
Ingredient keywords: pepper, onion, tomato, rice, parsley, cilantro, dill, seasoning, oil, butter, oil, onion, garlic, seasoning, sauce, bean, sugar
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Fat Burning Cabbage Soup
<p>I liked this recipe <span class="caps">BEFORE</span> I found out it had “Fat Burning” in it’s name.</p>
Source: The Bible Diet
Servings: 10 servings
Ingredient keywords: cabbage, garlic, zucchini, carrots, celery, onions, tomatoes, chicken
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Fat-Free Watermelon Sherbet
<p>This sounds so cool and refreshing – my only problem would be not eating the watermelon before I got the sherbet made!</p>
Source: Better Homes and Gardens, July 2011
Servings: 8 (1/2 cup) servings
Ingredient keywords: watermelon
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Fattoush
<p>A Middle Eastern salad that’s overflowing with fresh vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: anera.org
Servings: Not listed
Ingredient keywords: tomato, cucumber, pepper, radish, onion, arugula, lettuce, mint, sumac, mint, lemon, oil, bread
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Feijoa Ice Cream
<p>A sweet fruity treat to beat the summer heat! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: nadialim.com
Servings: Not listed
Ingredient keywords: feijoa, banana, cream, yogurt, feijoa, mint
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Fennel and Cucumber Salad
<p>From Peg: I worked at Turnbull Creek Farm last Thursday. The fennel is looking (and tasting) <em>fantastic</em> right now!</p>
Vegetarian!
Vegan!
Source: Fresh Harvest
Servings: 4
Ingredient keywords: fennel, cucumbers, sugar, salt, pepper, vinegar, oil, dill
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Fennel Coleslaw with an Herbed Vinaigrette
<p>Here at Wild Meadows Farm we have the advantage of meeting many different people who come to work and learn. Naturally they bring their favorite recipes to share with us and we quickly adapt them to use whatever we have growing on the farm. Feel free to replace the herbs with what you have available to you, and get creative with some of the other ingredients too. (For example, use Dijon mustard instead of plain yellow).</p>
<p>Hint: if you are looking for a salt-free option, you can always leave out the salt. If you like a salt-like flavor, adding tangy things will help (in this case, more lemon juice).</p>
Vegetarian!
Source: adapted from simplyrecipes.com
Servings: 4-6 servings as a side dish
Ingredient keywords: fennel, honey, lemon, oil, mustard, salt, mint, tarragon, leek
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Fennel Pesto
<p>This is a fun recipe that we created by opening the pantry and using what we found. Of course, we didn’t measure anything at the time, but we have tried to approximate the recipe so you can enjoy it too. Be sure to let us know if you find anything in your pantry that makes this pesto even better!</p>
<p>Be sure to try it with the leek pancakes or over pasta.</p>
Vegetarian!
Vegan!
Source: Wild Meadows Farm
Servings: serves 6
Ingredient keywords: leeks, fennel
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Fermented hot sauce
<p>Wanna try this recipe? <br />
Buy the peppers here or let us know, I just made a big batch. It’ll be ready in 3 weeks (mid December)<br />
Cami</p>
Source: https://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/
Servings: it varies
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Fermented Kimchi
<p>Fermented Veggies are not only good but are so good for you!</p>
<p>1 head Napa cabbage, cored and shredded<br />
1 bunch of green onions, chopped<br />
1 cup carrots, grated<br />
1/2 cup daidon radish, grated<br />
1 tablespoon fresh grated ginger<br />
3 cloves garlic, peeled and minced<br />
1/2 teaspoon dried chili flakes<br />
1 tablespoon sea salt<br />
4 tablespoons whey* (or use additional 1 T salt instead)</p>
Source: Nourishing Traditions
Servings: 2 quarts
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