Arugula Pesto

From Suncoast Co-op

<p>Arugula is in season right now. Personally I love the taste of it,and I try many recipes with it. This pesto was delicious, and my biggest critic, my husband, likes it too.</p> <p>Notes: One of the ingredients is white miso. Miso is a fermented soy bean product available at local health food stores, (Wrights on 19 N, just above Main St. and also at A to Zinc, in Plaza on 19 and 52). <br /> Miso should never be boiled as it has digestive enzymes in it to help promote a healthy intestinal track. Also because it has digestive enzymes, it you taste it don&#8217;t use the same spoon to put back in the pan because the enzymes in you mouth will work against the miso. <br /> Orecchiette is small elephant ear shape pasta, but you can basically use any pasta is you can&#8217;t find Orecchiette.</p> Vegetarian!
Source: Christina Cooks.com
Servings: serves 5-6
Ingredient keywords: miso
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Arugula Pesto Pasta

From Statesboro Market2Go

<p>A simple and delicious pasta dish made with fresh arugula! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: gimmesomeoven.com
Servings: 4
Ingredient keywords: pasta, arugula, garlic, nuts, parmesan, lemon, oil
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Arugula with Optional Apples, Orange, Beets

From Rose Creek Farms Coop

<p>“Wonderful arugula salad made with fresh arugula, your favorite dressing and add one or more of the following: oranges, apples, nuts, beets, etc”.</p> <p>Ingredients:<br /> Options for a delicious salad: <br /> Choose only 1:<br /> A large apple, or<br /> A large orange, or<br /> 2 large cooked beets<br /> (Pick one from the above list and cut up into small pieces)<br /> add 1/4 cup of chopped pecans or walnuts (opt if you like) <br /> and/or<br /> 1/4 cup mushrooms chopped (opt)</p> <p>Dressing to use with Arugula.</p> <p>*1 cup fresh chopped apples<br /> Note: Add apples after you blend the rest of ingredients with emulsion blender.</p> <p>*1/4 cup oilve oil<br /> *1/4 cup applecider vinegar (with mother)<br /> *opt) add 4 tbls of lemon juice instead of the vinegar<br /> *1/8 -1/4 cup raw honey (to taste)</p> <p>•add 2 cloves of fresh garlic<br /> *cracked pepper<br /> Blend with emulsion blender.</p>
Source: Source: Rose Creek Farms http://rosecreekfarms.com/recipes.htm (Entered by Pamela Johnson)
Servings: Serves: 2-4
Ingredient keywords: arugula, dressing, apple, orange, beets
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Arugula, Tomato & Peppery Sauce

From Stones River Market

<p>This recipe is shared with us from Kathleen Tyree.</p> Vegetarian!
Source: From Spaghetti Sauces; authentic Italian recipes from Biba Caggiano
Servings: Serves 4 - 6
Ingredient keywords: arugula, garlic, tomato, noodle
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Asian Chive Pancakes

From Farm Where Life is Good

<p>I was reading this great farm book and out of the blue they stuck a sidebar in with a recipe of my favorite thing&#8230;sorta (check out The Tea House in St Paul for Scallion Pancakes; close second.) These puppies are fab!!!</p>
Source: The Season's on Henry's Farm
Servings: 2-4
Ingredient keywords: chives, soy, vinegar, sesame
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Asian Lamb Chops

From Monroe Farm Market

<p>This recipe includes a spicy dry rub that will add lots of flavor!</p>
Source: therecipehut.com
Servings: varies
Ingredient keywords: lamb
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Asian Lamb Chops

From Monroe Farm Market

<p>This recipe includes a spicy dry rub that will add delicious flavor to your lamb chops.</p> <p>Asian Grilled Lamb Chops</p> <p>Grind all the ingredients together <br /> with a mortar and pestle or in <br /> a spice grinder. Store any unused<br /> spice mixture in an airtight <br /> container for future use</p> <p>Ingredients</p> <p>3 tablespoon Black Peppercorns, <br /> 3 tablespoon Cumin Seed, <br /> 2 tablespoon Turmeric, <br /> 1 tablespoon Ground Cardamom, <br /> 1/2 teaspoon Celery Salt,<br /> 1 tablespoon Ground Coriander.</p> <p>Rub this spice all over lamb chops two hours or more prior to grilling. Also use on tuna, swordfish, bluefish, bass and Shish Kebab meats.</p> <p>Use about 1 teaspoon of this mixed spice for every 2-3 lamb chops. Store remainder of spice in an airtight container for other usage.</p> <p>Method<br /> Place seasoned chops on a wire rack stacked on a metal baking pan lined with aluminum foil. Add 1/2 cup water to pan.</p> <p>Preheat oven to broil, place some butter pieces on top of lamb chops and broil both sides of chops until either medium rare but not above medium done.</p>
Source: therecipehut.com
Servings: varies
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Asian noodles with Napa cabbage

From Farm Where Life is Good

<p>Light and flavorful, packed with good stuff. Kids might find the creative noodle type either fascinating and fun or ew! and gross!</p>
Source: Adapted from: Wild About Greens by Nava Atlas
Servings: 2-4
Ingredient keywords: onion, garlic, cabbage, spinach, tofu, herb, pepper
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Asian Stuffed Cabbage Rolls

From Farm Where Life is Good

<p>Here&#8217;s a twist on rolled lasagna, Asian-style. A bit of fussing to set them up, but then into a pan and out of sight and mind while baking. Low fat, high flavor!</p>
Source: babble.com
Servings: 3-4
Ingredient keywords: carrot, garlic, ginger, onion, cabbage
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Asian Stuffed Cabbage Rolls

From Foothills Market

<p>Anything with &#8220;roll&#8221; in the title sounds like a complicated recipe, but this dish couldn&#8217;t be simpler! I&#8217;ve substituted large pac choi leaves for the cabbage, since the pac choi is tender and needs no prep (such as blanching).</p>
Source: Aggie's Kitchen blog
Servings: 4-6 servings
Ingredient keywords: ground, Carrots, Garlic, Ginger, Onion, pac
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Asian Stuffed Napa Cabbage Rolls

From Duette, FL

<p>These Asian style cabbage rolls are a great twist on stuffed cabbage. They are light and healthy, yet still a filling &#8216;one-pot&#8217; meal perfect for busy work nights.</p> <p>Time saving tip: Prepare the rolls ahead of time (without water) and refrigerate until ready for baking.</p>
Source: aggieskitchen.com
Servings: 6-8
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Asian Stuffed Napa Cabbage Rolls

From Florida Suncoast Locally Grown

<p>These Asian style cabbage rolls are a great twist on stuffed cabbage. They are light and healthy, yet still a filling &#8216;one-pot&#8217; meal perfect for busy work nights.<br /> Time saving tip: Prepare the rolls ahead of time (without water) and refrigerate until ready for baking.</p>
Source: aggieskitchen.com
Servings: 6-8
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Asian Turkey Lettuce Wraps

From Stones River Market

<p>I had some ground turkey from West Wind Farms and found this recipe at WeightWatchers. The Market does not have iceberg lettuce but I see no reason the other lettuces won&#8217;t work</p>
Source: WeightWatchers.com
Servings: Serves 4
Ingredient keywords: onion, pepper, ginger, turkey, lettuce, chicken
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Asparagus & Shrimp Dumplings

From Statesboro Market2Go

<p>A tasty dish that uses wild-caught shrimp and fresh local produce! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: foodnetwork.com
Servings: makes 18 to 24 dumplings
Ingredient keywords: shrimp, ginger, asparagus, chives
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Asparagus and Corn Fritters

From Statesboro Market2Go

<p>These delectable fritters are a wonderful way to use farm fresh produce! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.foodnetwork.com
Servings: 4-6
Ingredient keywords: asparagus, corn, oil, egg, cheese, flour, seasoning
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Asparagus and White Bean Salad with Feta and Lemon Dressing

From Athens Locally Grown

<p>Served with crusty bread, this salad makes a terrific meal. White beans provide a delectable hearty tenderness, without overwhelming the delicate asparagus. Tangy feta, zesty lemon, and a touch of mint give this salad a bright and refreshing flavor.</p> Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: asparagus, mint, feta, radishes, scallions
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Asparagus soup

From Martin's Farmstand

<p>The asparagus that I got last week was wonderful&#8212;roasted and in asparagus soup. Thanks.<br /> Asparagus Soup</p> <p>Prep Time:20 min in active Prep Time: &#8212; Cook Time:1 hr 0 min<br /> Level:<br /> Intermediate</p>
Source: Recipe courtesy Emeril Lagasse, 2003
Servings: 8 to 12 servings
Ingredient keywords: Asparagus
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Asparagus with Balsamic Butter Sauce

From Shoestring Acres

<p>My husband is not a great fan of asparagus and he almost licks his plate when I serve this.</p> Vegetarian!
Source: Cooking Light Magazine
Servings: 2-3
Ingredient keywords: asparagus
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Assertive Greens with Honey Mustard Sauce

From Athens Locally Grown

<p>America&#8217;s Test Kitchen cleaned, stemmed, and cooked over 100 pounds of leafy greens to come up with the best ways to cook both the tender, mild varieties of greens and the more &#8220;assertive&#8221; ones. They found that the amount of water used to blanch the greens really does matter, so take the time to measure it! Cooking time also matters &#8212; these greens do not need to be boiled for hours, the way old-timey cooks did it!</p> <p>This newer method sounds much more time-consuming and involved than it really is in practice. The basic blanching method described here results in tender greens with good color and full flavor without bitterness. After draining them, they can be quickly cooked with whatever seasonings you desire. We&#8217;re particularly partial to this honey mustard version.</p> Vegetarian!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine
Servings: 4
Ingredient keywords: greens, salt, mustard, honey, butter, garlic
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Assertive Greens with Onions or Shallots and Cream

From Athens Locally Grown

<p>A bit of background &#8212; all leafy greens are not interchangeable. Some are delicate enough for salads; others can be tough as shoe leather. In general, though, they fall into two categories, each of which is handled differently. Within each category, though, the type of green used is pretty much interchangeable. The &#8220;tender greens&#8221; (beet greens, Swiss chard, spinach) are delicate and moisture-rich. The &#8220;assertive greens&#8221; (kale, mustard, turnips, collards) are stronger in flavor, and require added liquid as they cook.<br /> This is a great recipe for those more assertive greens. Technique is the key. The initial shallow blanching erases some of their bitterness without robbing them of their character. It preserves their color and flavor, saves time, and allows them to be cooked more quickly.Once the greens have been blanched and drained, they can be used in any number of tasty recipes. In this one, the sweetness of the onions and the richness of the cream mellow the bitterness of the greens.</p> Vegetarian!
Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine
Servings: serves 4 (about 2 cups of cooked greens)
Ingredient keywords: greens, salt, butter, onions, cream, sugar, thyme, nutmeg
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Au Gratin Turnips

From Statesboro Market2Go

<p>A tasty &amp; seasonal vegetarian meal! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.tasteofhome.com
Servings: 12
Ingredient keywords: turnip, butter, onion, flour, milk, cheddar
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Aunt Holly's Summer Squash Casserole

From Walton County, GA

<p>This recipe is a family favorite, &amp; it is always a big hit at family reunions, church functions, &amp; on holidays! You will need 7-8 medium sized yellow summer squash. Wash the squash &amp; cut off ends. Slice the squash into thin slices. Take one large onion (preferably Vidalia, but any onion will do) peel &amp; slice, then cut each slice into 4ths. Place squash &amp; onion slices into boiling water &amp; boil about 10 minutes. While squash &amp; onions are boiling mix other ingredients in large bowl.<br /> Mix 1 can Cream of Chicken Mushroom Soup<br /> 1 cup Sour Cream<br /> 2 cups Shredded Sharp Cheddar Cheese<br /> 1 cup crushed Ritz crackers.<br /> Stir all ingredients together in large mixing bowl.<br /> Once squash &amp; onions have finished boiling remove from stove &amp; drain. Add squash &amp; onions to other ingredients in bowl &amp; stir together gently. Prepare a 9 &#215; 13 glass casserole dish by spraying with non-stick cooking spray and lining the bottom with crushed Ritz crackers. Pour the other ingredients into the casserole dish and smooth. Cover top of casserole with shredded sharp cheddar cheese. Bake at 350 degrees for 45 minutes or until the cheese is bubbling on top.</p>
Source: Holly Prather
Servings: Makes about 12 servings.
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Authentic Ribollita - A hearty peasant soup from Tuscany

From New Field Farm's Online Market

<p>This is a recipe for an authentic ribollita which is the classic peasant style Tuscan vegetable and bean soup. Added thickness and body comes from the addition of old bread. Ribollita is quite thick for a soup. &#8216;Ribollita&#8217; means boiled again and it is even better the day after you make it. Also, it should be noted that my recipe deviates slightly from the norm as the old bread is normally mixed right into the soup at the end. My method keeps it a bit more firm. It is made with a particular type of kale called ‘cavolo nero,’ which is called black leaf kale, dinosaur kale, or lacinato kale in English. In a pinch I have used other types of kale, but quite frankly, the result is really inferior–it does not have the right flavor and life is just too short to eat inferior food when, with a little effort and sense of adventure, you can have the very best result.</p> <p>Tools</p> Large Stock Pot with lid Wooden Spoon Ladle Deep bowl for soaking beans Pot with lid for cooking beans Immersion Blender (optional but helpful) Large baking sheet Vegetarian!
Source: http://www.davidlister.com/?p=255
Servings: Serves 6-8
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Autumn Pork Roast

From Statesboro Market2Go

<p>This pork roast recipe uses plenty of fall vegetables as well as locally raised meat. Consider adding sweet potatoes as well for even more of a sweet and savory flavor. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (modified slightly)
Servings: 12
Ingredient keywords: pork, potato, carrot, onion, butternut, pumpkin, squash, sage, butter, apple
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Autumn Seafood Chili

From Statesboro Market2Go

<p>Numerous seasonal vegetables and wild caught shrimp combined to make a flavorful chili! Would pair well with some bread from local bakers or with some homemade cornbread. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.wholefoodsmarket.com (modified slightly)
Servings: 6-8
Ingredient keywords: oil, onion, pepper, garlic, shallot, jalapeno, tomato, squash, fish, shrimp, lime
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