Easy, Healthier Skillet (self-rising) Cornbread
<p>If you don’t like sweetened cornbread and want to use your local self-rising cornmeal and buttermilk, this recipe is for you! If you don’t have applesauce or don’t want the “healthier” version, you can use 1/4 cup oil instead. For muffins, bake in hot, greased muffin pan at 450 for 15-20min. (makes 12). Make sure each cup is 2/3 full.</p>
Source: My own healthier version of Martha White's Southern Cornbread
Servings: 6-8 servings
Ingredient keywords: eggs, buttermilk, corn
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Easy-Does-It Spaghetti
<p>Sherry Lynn Farmgirl Herb Bread goes great with a salad and this Crock Pot spaghetti entree. Plan ahead and you can get some of your ingredients from next week’s online market…it would be a great Friday night dinner.</p>
<p>I use venison, but meat from the online market would be great! Leave it out if you want vegetarian.</p>
Source: 2008 Tast of Home
Servings: 8 to 10 servings
Ingredient keywords: Meat, V8, Tomato, Mushrooms, Onion, Garlic, Ground, Italian, Spaghetti
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Egg Bake
<p>This is wonderful for a special breakfast or super supper!</p>
Source: Adapted by Green's Garden
Servings: 12
Ingredient keywords: sausage, kale, bread, cheese, eggs, seasoning, herbs, onions, lamb, beef
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Egg Custard
<p>Creamy and delicious, easy to make and healthy to boot!</p>
Source: The Healthy Home Economist
Servings: 6
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Eggless Blueberry Muffins
<p>Super delicious and simple blueberry muffin for an easy and delicious grab and go breakfast or a wonderful evening tea time snack.</p>
Vegetarian!
Source: Eggless Recipes
Servings: 6
Ingredient keywords: 1/2
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Eggplant Burgers
<p>A great way to whip up some quick veggie burgers! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: allrecipes.com (by user Irv Thomas)
Servings: 6
Ingredient keywords: eggplant, butter, cheese, lettuce, tomato, onion, pickle, ketchup, mustard, cheese
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Eggplant casserole
<p>Here is a twist on eggplant casserole. Had some extra eggplants at the Habitat garden with a few tomatoes as well.</p>
Vegetarian!
Source: http://eggplantrecipes.net
Servings: 4
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Eggplant Lasagna
<span class="caps">PREHEAT</span> oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
<p><span class="caps">SPRAY</span> 13×9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.</p>
<p><span class="caps">BAKE</span> 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.</p>
Vegetarian!
Source: Kraft Food
Servings: 9 servings
Ingredient keywords: eggplant
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Eggplant Lasagna
<p>This vegetarian lasagna recipe uses fresh herbs and locally produced goat cheese! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: themediterraneandish.com (modified slightly)
Servings: 12 pieces
Ingredient keywords: eggplant, oil, egg, ricotta, mozzarella, Parmesan, garlic, oregano, spinach, parsley, basil
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Eggplant Mixed Grill
<p>A great recipe using miniature eggplant!</p>
Source: Allrecipes.com
Servings: 6
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Eggplant Onion and Tomato Stew
<p>The origin of this is at the Beirut Restaurant in St Paul. You must go, and you must order Veggie #4. Combo platter with eggplant stew and falafel. I am forever trying to reverse engineer the eggplant stew. This is my latest.</p>
Source: Adapted by my brain and palate from a paleo website
Servings: 1-2
Ingredient keywords: eggplant, tomato, onion
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Eggplant Parmeezian Zucchini Boat
<p>I spend my life adapting recipes to accommodate strict vegetarian eating; so you may have noticed my recipes are a bit interesting. I haven’t converted them back because I like what I make, as it is. Please adapt them to your way of eating as you see fit. This one gets a squirrely name because I can’t legally steal the name of a cheese town in Italy without concern for the EU coming to get me!</p>
Source: Adapted from: www.theironyou.com
Servings: 2-4
Ingredient keywords: zucchini, eggplant, onion, garlic, parsley, onion, tomato, garlic, oregano
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Eggplant Patties
<p>These fried patties may be used instead of meat patties on buns or as crunchy side dish for pasta or roast pork.</p>
Source: Folly Farm
Servings: 4 to 6
Ingredient keywords: eggplants, crumbs, onion, cheese, eggs, oil
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Eggplant Tofu
<p>A sweet and tangy vegan eggplant recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: tablefortwoblog.com
Servings: 2
Ingredient keywords: tofu, eggplant, pepper, scallion, onion, ginger, garlic
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El Charro Rice and Tomato
<p>This dish as described can be served as a side, or as a main dish with potato, meat, poultry or shrimp. (Important- Cook the rice in a dry pan until it pops much like popcorn. This gives it a softer texture and makes it better at absorbing flavors).</p>
Vegetarian!
Vegan!
Source: El Charro Cafe by C. Flores, pg. 47
Servings: 6-8
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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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