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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 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 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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