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White Bean Turnip Soup

From The Wednesday Market

<p>modified from taste of home recipe, beans make the soup filling</p>
Source: Taste of Homes cookbook - Carmen Westerfield
Servings: 6
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White Beans with Garlic Scapes

From Farm Where Life is Good

<p>A rare sighting are garlic scapes. Season a simple white bean side dish with these green, crunchy additions.</p>
Source: Local Bounty by Devra Gartenstein
Servings: 1-2
Ingredient keywords: garlic, parsley
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White Chili

From Farm Where Life is Good

<p>This is a mildly-adapted recipe from a great friend. It is superb! And quite a twist from traditional chili.</p>
Source: Suzanne S-C
Servings: 2-4
Ingredient keywords: onion, garlic, cilantro, cumin, Anaheim, bean, lime, tofu, cornmeal
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Whole Grain Fruit and Nut Hot Breakfast Cereal

From Farm Where Life is Good

<p>Warm, creamy, chewy, rich, satisfying. Perfect for pre-school/pre-work sustenance to get you thru until lunch (or snack time!)</p>
Source: eatingwell.com
Servings: 3-4
Ingredient keywords: wheat, maple
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Whole Roasted Suckling Pig

From Stones River Market

<p>This is a new item for the Market and Karen Overton suggested this recipe</p>
Source: http://www.seriouseats.com/
Servings: Serves 12-16
Ingredient keywords: pig, garlic
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Whole Spelt Pumpkin Muffins

From Champaign, OH

<p>A friend gave us this recipe to try from a food website she really likes, and we really enjoyed these muffins! We subsitute sorghum for the honey because it&#8217;s what we have, and they turned out great!</p>
Source: www.100daysofrealfood.com
Servings: 12 muffins
Ingredient keywords: spelt, honey, pumkin
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Whole Tomato Bruschetta

From Northeast GA Locally Grown

<p>This recipe comes from a Tapas restaurant I used to work at in Kauai. Kauai is where we get our farm name, &#8220;O&#8217;hana&#8221; means family in Hawaiian. Early Girl tomatoes are perfect for this recipe since they are the perfect size and have great flavor. This recipe can be used as a salad or appetizer and I sometimes serve it with a herb and nasturtium salad, but always with grilled bread.</p> Vegetarian! Vegan!
Source: Bar-acuda Tapas Bar (& O'hana Farms)
Servings: One tomato per person
Ingredient keywords: Tomatoes, Green, Balsalmic, Olive, Garlic, Salt, Bread
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whole wheat pancakes

From Jbo Locally Grown

<p>I tried this recipe i found it in mother earth news it is the best one i found yet. The kids ate wheat waffles and never knew it</p>
Source: Shell Mill
Servings: makes 14 pancakes
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whole wheat waffles

From Jbo Locally Grown

<p>this is the perfact waffle to make when you go camping. you can be in a tent or a cabin maybe even a camper these rustic waffles are beyond wonderful. just give thim a try and see for yourself</p>
Source: Shell Mill
Servings: 12 4in waffles
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Wild Garden Eggs

From Carolina Foothills, SC

<p>A revision of Garden Eggs!</p>
Source: Marantha's Recipe
Servings: one hungry monkey!
Ingredient keywords: eggs, Mushrooms, cheese, butter, olive, Kale, onion
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Wild Green Salad with Balsamic Fig Vinaigrette

From Athens Locally Grown

<p>This delicious dish combines the bitterness of wild greens, the sweetness of tomatoes and figs, and the tanginess of balsamic vinegar into a light, refreshing summer salad. Feel free to substitute whatever greens you have on hand, or add protein to transform this side dish into the star of the show!</p> Vegetarian! Vegan!
Source: A weekend kitchen experiment :)
Servings: 4-8
Ingredient keywords: arugula, spinach, lambsquarter, chicory, greens, herbs, tomato, flowers, fig, vinegar, oil, mustard
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Wild Rice and Butternut Squash and Leeks

From Shenandoah Valley Homegrown

<p>A little bit Fall and a little bit festive!</p> Vegetarian!
Source: altered from epicurious
Servings: serves 4-6
Ingredient keywords: wild, salt,, squash, olive, leeks, parsley
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Wild Rice Celeriac Pilaf

From Farm Where Life is Good

<p>On a cold night, this hearty wild rice dish will satisfy the palate.</p>
Source: From Asparagus to Zucchini-- A guide to cooking farm-fresh seasonal produce by Madison Area CSA Coalition
Servings: 4
Ingredient keywords: celeriac, onion, rice, thyme, cranberries
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William Sonoma Cornbread & Chestnut Stuffing

From Stones River Market

<p>This can be the highlight of your Thanksgiving meal. As usual William Sonoma creates a delicious combination. This recipe can be used for stuffing your turkey or for serving separately.</p>
Source: website William Sonoma recipes
Servings: 10 to 12
Ingredient keywords: turkey, bacon, onion, celery, carrot, chestnuts, sage, parsley, egg
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Winter Root Hash

From ALFN Local Food Club

<p>A <span class="caps">DELICIOUS</span> way to eat root veggies.</p> Vegetarian! Vegan!
Source: Angela Gardner
Servings: 4
Ingredient keywords: Sweet, Turnips, Pepper, Kale
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Winter Squash Bars

From Superior Seasons

<p>Perfect for lunch bags! Wonderfully moist with a mild squash flavour. You could even ice it for a sweet desert.</p>
Source: Jodi's kitchen
Servings: 20 good sized bars
Ingredient keywords: squash, sugar, oil, eggs, vanilla, salt, partially, red, baking, soda
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Yellow Mustard

From Farm Where Life is Good

<p>Homemade, not French&#8217;s. Give it a try, really simple.</p> Vegetarian! Vegan!
Source: No clue
Servings: 1 1/2 cup
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yellow squash

From Champaign, OH

<p>Searching on line and found this interesting recipe.</p>
Source: Cooks.com
Servings: 6-8
Ingredient keywords: yellow, cheese, green, onion, eggs, soup, salt
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Yellow Squash Patties

From Cultivate: Belmont University

<p>I recently had squash patties during a visit to East Tennessee, and having never heard of such a thing was quite intrigued by the crunchy vegetarian treat. I have since discovered this is a southern tradition (or so I hear) and must say it is one I&#8217;d be happy to recreate sometime.</p> Vegetarian!
Source: allrecipes
Servings: 12
Ingredient keywords: squash, onion, flour, egg, cheese, pepper
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Yemenite Chili Paste (Z’chug)

From Athens Locally Grown

<p>A spicy chile sauce made with green chiles &#8212; almost like a chutney &#8212; 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&#8217;s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.</p> Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey
Servings: 2 cups
Ingredient keywords: jalapeno, cilantro, garlic
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Yemenite Eggplant Spread

From Athens Locally Grown

<p>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).</p> Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey
Servings: 6-8 servings
Ingredient keywords: eggplant, tomato, parsley, garlic
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Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

From Superior Seasons

<p>This recipe is from Yotam Ottolenghi</p>
Source: Food & Wine magazine
Servings: 3 cups
Ingredient keywords: beets, garlic, maple
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Zapple Muffins

From Farm Where Life is Good

<p>Here&#8217;s a creative way to use up those pesky zucchini and summer squash and get the taste of local apples in the summertime!</p>
Source: Adapted from: Serving up the Harvest (Andrea Chesman)
Servings: 18 muffins
Ingredient keywords: zucchini, lemon, sugar, cinnamon, nutmeg, nutmeg, margarine
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Zesty Quinoa Salad

From Conway Regional Farmers Market

<p>Healthy &#8220;Kenn-Wah&#8221; salad is great alone or as a side dish.</p> Vegetarian! Vegan!
Source: Conway Regional Culinary Wellness Team
Servings: 4-6 as a side dish, or many as an appetizer
Ingredient keywords: quinoa, water, olive, lime, cumin, pepper, cherry, black, cilantro, salt, pepper
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Zesty Sautéed Kale with Garlic

From Sequatchie Grown

<p>Tender sautéed kale with a tangy citrus twist!</p>
Source: Southern Farmers Market Cookbook
Servings: 4
Ingredient keywords: kale
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