These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Display Options

We will remember your selections on future visits. The selections are cumulative (that is, checking both 'vegan' and 'vegetarian' will only show recipes flagged as both vegan and vegetarian.)

Vegetarian
Vegan

Subscribe to an RSS Feed

All Recipes

Search by all or part of recipe name:
 

Bruschetta

From Farm2Work

<p>Bruschetta (Italian pronunciation: [brusˈketːa]is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.</p>
Source: Sarah Ball
Servings: Serves 2 -4
View This Recipe

Brussels Sprout Greens Stir Fry

From Savannah, GA

<p>Vibrantly dark green leaves compliment the aromatic flavor medley of garlic, onion and ginger. Other vegatables and mushrooms can be added for a new taste experience. Omnivors may even enjoy adding bacon.<br /> This dish can be served as a side, main dish or as a salad with a carmelized balsamic vinegar.</p> Vegetarian! Vegan!
Source: Gratitude Gardens
Servings: 2-3
Ingredient keywords: Brussels, Sweet, Garlic, Ginger, Olive, Sea
View This Recipe

Bubble and Squeak

From Farm Where Life is Good

<p>There really isn&#8217;t a specific recipe for Bubble and Squeak (don&#8217;t know where the name came from); but this is my rendition. Simple, straightforward and stick-to-the-ribs.</p>
Source: My imagination
Servings: 2-4
Ingredient keywords: cabbage, onion, potato, parsley, pepper
View This Recipe

Buffalo & Peppers

From Athens Locally Grown

<p>This hearty and healthy &#8220;soup&#8221; is one of our mainstay meals on the farm. Perfect for a breezy day, it is warming, but not heavy. It&#8217;s simple to make and this free form recipe can be varied to utilize other ingredients you may have on hand.</p> <p>Stock made ahead of time from either water buffalo soup bones or other grass fed soup bones (beef, lamb) is the very best to use. It turns into a thick &#8220;gelatin&#8221; when chilled, but immediately liquifies again when heated. This is caused by the presence of collagen, which is wonderfully beneficial to our joints, hair, and nails (anti-inflammatory). If good soup bones are not available, use a natural broth instead.</p>
Source: David Carrell's own creation.
Servings: 8
Ingredient keywords: bones, buffalo
View This Recipe

Buffalo Burgers

From Heirloom Living Market Lilburn

<p>Thinking about trying water buffalo but not sure how to cook it? Wondering if you will like it? Here&#8217;s a few tips on how we prepare our burgers so you may enjoy them as much as we do. First, we do not mix our meat with any binders, spice mixes, other fats, or other types of meats &#8212; this meat has plenty of good red meat flavor on its own, without being gamey! We simply use a sprinkle of Himalayan salt and freshly ground black pepper for seasoning. Sometimes we melt a slice of smoked gouda on top or some sauted spinach with feta cheese. There&#8217;s many ways to enjoy water buffalo meat, the most important thing is how you cook it. Water buffalo meat is leaner than beef, but not as lean as bison. If you are familiar with cooking 100% grassfed meats or bison, you&#8217;ll be fine cooking water buffalo. 100% grassfed meats have the appropriate heart-healthy omega 6 to 3 ratio. The higher level of omega 3 content causes the meat to cook at a lower melting point. Cooking at medium heat for 1/3 to 1/2 less time than regular commercial beef is what you should keep in mind. Treat it like cooking a steak &#8212; take it off the heat at rare or medium rare (a little bit of red liquid still oozing) and allow it to rest for 5 or 10 minutes. It will continue cooking for another 10 degrees and will be medium rare or medium when it&#8217;s time to eat. Medium is the new well done when it comes to grassfed! If it cooks past medium it will become dry and the texture will change. Enjoy with your favorite condiments and toppings, if desired.</p>
Source: Grassfed cooking tips from the Carrells
Servings: 3-4
Ingredient keywords: water
View This Recipe

Buffalo Chicken Dip

From Miami County Locally Grown

<p>Great appetizer for any occasion!!!</p>
Source: King's Poultry Farm
Servings: 6-8, served as an appetizer
Ingredient keywords: Ground, Cream, Ranch, Buffalo, Mozzarella
View This Recipe

Buffalo Con Queso

From The Cumming Harvest

<p>You can substitute our delicious water buffalo ground for any ground beef recipe. We&#8217;re posting a few of our favorites for something new and interesting. We bring this cheesy dip to family functions by popular demand and have a big crock pot of it going at farm parties. Kids go crazy for it.</p>
Source: This is my mother-in-law, Gail Carrell's beef dip recipe she took to bridge club meetings for years.
Servings: 4-6
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, oregano, cream, parmesan, butter, tortilla
View This Recipe

Buffalo Con Queso Dip

From Athens Locally Grown

<p>We bring this yummy dip to family functions (by popular demand), and always have a big pot of it going at our farm parties. Kids go crazy for it! Make a triple batch for a gathering, and freeze leftovers if you happen to have any.</p>
Source: This recipe came to me from my mother-in-law, Gail Carrell. I substituted water buffalo for beef and renamed it.
Servings: 4-8
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, cream, parmesan, tortilla
View This Recipe

Buffalo Con Queso Dip

From Heirloom Living Market Lilburn

<p>This tasty and hearty dip is a favorite at our farm open house events and for when the kids bring friends over for camp outs &#8212; they go crazy for it! It is versatile and can be used as a topping for eggs or other dishes. My mother-in-law made this &#8220;beef dip&#8221; for her bridge club meetings for many years. We replaced the beef with water buffalo and renamed it. Triple or quadruple the recipe for gatherings or for freezing leftovers.</p>
Source: Adapted from Gail Carrell's Beef Dip Recipe
Servings: 4-6
Ingredient keywords: buffalo, onion, garlic, oregano, honey, parmesan, ghee
View This Recipe

Buffalo Con Queso Dip

From Suwanee Whole Life Co-op

<p>My mother-in-law, Gail Carrell, used to make this delicious dip for her bridge club meetings. We replaced the beef with buffalo and gave it a new name. It is popular at our farm events. Kids love it!</p>
Source: Gail Carrell
Servings: 4-6
Ingredient keywords: ground, onion, garlic, tomato, cream, parmesan, ketchup, oregano, fat, tortilla
View This Recipe

Buffalo Con Queso Dip

From The Cumming Harvest

<p>My mother-in-law, Gail Carrell, used to make this delicious dip for her bridge club meetings. We replaced the beef with buffalo and gave it a new name. It is popular at our farm events. Kids love it!</p>
Source: Gail Carrell
Servings: 4-6
Ingredient keywords: ground, onion, garlic, tomato, cream, ketchup, oregano, parmesan, butter, tortilla
View This Recipe

Buffalo Joes

From Athens Locally Grown

<p>We made this at our most recent annual Labor Day farm open house/party, to do something a little different than burgers, and it was a huge hit!</p>
Source: This is a recipe I found on the internet a long time ago -- not sure who to credit.
Servings: 4
Ingredient keywords: buffalo, onion, bell, oil
View This Recipe

Buffalo Joes

From Heirloom Living Market Lilburn

<p>Try this traditional sloppy joe recipe with water buffalo meat. You will be glad you did! It is always a hit whenever we serve it to our farm guests.</p>
Source: Adapted from a recipe we found on the internet -- not sure who to credit.
Servings: 4
Ingredient keywords: water, onion, pepper, garlic, mustard, ketchup, honey
View This Recipe

Burgers Southwest

From Miami County Locally Grown

<p>Mark and Richard, two of my customers who like my Southwest Mix shared their recipe with me for Burgers Southwest. This recipe has really caught on and is very popular with my Farmers Market customers.</p>
Source: McGuffey Herb & Spice Co.
Servings: Makes 4 -1/4lb burgers.
Ingredient keywords: Bulk, Southwest
View This Recipe

Burmese Okra Salad

From Athens Locally Grown

<p>This is a nice change from our usual Southern okra recipes.</p> Vegetarian!
Source: Amy Mashburn with clarification from the recipe book The Burmese Kitchen
Servings: 4 servings
Ingredient keywords: okra
View This Recipe

Butter - The Easy Way

From Athens Locally Grown

<p>Forget everything anyone has ever told you about butter being hard to make. You don&#8217;t need a butter churn or a cream separator. All you need is a spoon, a jar and an electric mixer. Here is how you can make fresh butter &#8211; the quick and easy way! This recipe will provide you with fresh butter and buttermilk. The milk that you skim the cream off of is perfectly delicious &#8220;skim&#8221; milk &#8211; so you are not &#8220;wasting&#8221; anything by making butter. <span class="caps">NOTE</span>: It is better to use cream from milk that has been in the fridge for at least 3 days.</p>
Source: Nicole Miller - Seventh Heaven Farm
Servings: Depends on the amount of cream you use.
Ingredient keywords: Raw
View This Recipe

Butter and Dill Carrots

From Trust Local Foods

<p>A classic carrot side dish recipe with a little spice.</p> Vegan!
Source: Red Belly Farm
Servings: 4
Ingredient keywords: Pastureland, Red, Trust
View This Recipe

Butterbeans with Rosemary and Garlic

From Statesboro Market2Go

<p>I wonder if many of us realize how fortunate we are that we are <span class="caps">STILL</span> able to get fresh butterbeans at our Market? They are labor intensive and many farmers do not have the help to pick them so they no longer grown them. <span class="caps">BUT</span> we do have them at Market2Go and at the Mainstreet Farmers Market on Sat&#8230;for awhile! Please try some of this valuable bean. Here is a different recipe to tempt you!</p> Vegetarian!
Source: Southern Farmers Market Cookbook
Servings: 4
Ingredient keywords: butterbeans, rosemary, pork, garlic, olive, salt
View This Recipe

Butterbeans with Rosemary and Garlic

From Statesboro Market2Go

<p>I wonder if many of us realize how fortunate we are that we are <span class="caps">STILL</span> able to get fresh butter beans at our Market? They are labor intensive and many farmers do not have the help to pick them so they no longer grow them. <span class="caps">BUT</span> we do have them at Market2Go and at the Mainstreet Farmers Market on Sat&#8230;for awhile! Please try some of this valuable bean. Here is a different recipe to tempt you! If you do not see them one week check back the next&#8230;.the season goes through mid to late July and sometimes there is another late planting for early fall beans. Thank goodness our farmers persevere for us!</p> Vegetarian!
Source: Southern Farmers Market Cookbook
Servings: 4
Ingredient keywords: butterbeans, rosemary, pork, garlic, olive, salt
View This Recipe

Butternut and Acorn Squash Soup

From Florida Suncoast Locally Grown

<p>This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.</p>
Source: Allrecipes.com
Servings: 8
View This Recipe

Butternut squash & goat cheese pizza - dough or no dough

From Tampa Bay

<p>Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese <br /> 5.0 from 5 reviews</p> <p>Print<br /> Recipe type: Pizza<br /> The Endless Meal: The Endless Meal<br /> Prep time: 45 mins<br /> Cook time: 10 mins<br /> Total time: 55 mins<br /> Serves: Makes enough for 2-3 medium pizzas<br /> Ingredients</p> Pizza dough 1 butternut squash, peeled and cut into thin slices 2 heads of garlic 1 onion Goat cheese 2 tablespoons flour 2 tablespoons butter 1 cup milk 4 tablespoons fresh rosemary, finely minced Salt and pepper Olive oil <p>Instructions</p> Preheat oven to 350 degrees. Toss butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet. Slice about 1/2 inch off the top off each head of garlic so that all cloves are slightly showing. Drizzle olive oil over each head and arrange cut side down on the baking tray. Check the squash after 15 minutes, if it is soft remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 25-30 minutes total. Remove from oven and, once cool enough to handle, gently squeeze garlic cloves out of their skin. Meanwhile, thinly slice the onion and add to a pan with a splash of olive oil. Cook on medium low heat, stirring occasionally, until it is very soft. For the white sauce: Melt butter in a small sauce pan over medium heat. Add flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add milk and whisk till combined. Bring to a boil and whisk until it has thickened. Remove from heat and set aside. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Add to the white sauce and whisk to combine. To assemble the pizza: coat the dough in a thin layer of olive oil, add roasted garlic white sauce over the entire surface, leaving a 1′ border. Top with caramelized onions, roasted butternut squash, roasted garlic, goat cheese, rosemary and salt and pepper. Bake in a 500 degree oven for 10-12 minutes, according to the directions for the pizza dough. Vegetarian!
Source: http://www.theendlessmeal.com/pizza-night-roasted-garlic-butternut-squash-and-goat-cheese/
Servings: 2-3 people
Ingredient keywords: love
View This Recipe

Butternut squash & goat cheese pizza - dough or no dough

From Tampa Bay

<p>Pizza Night: Roasted Garlic, Butternut Squash and Goat Cheese <br /> 5.0 from 5 reviews</p> <p>Print<br /> Recipe type: Pizza<br /> The Endless Meal: The Endless Meal<br /> Prep time: 45 mins<br /> Cook time: 10 mins<br /> Total time: 55 mins<br /> Serves: Makes enough for 2-3 medium pizzas<br /> Ingredients</p> Pizza dough 1 butternut squash, peeled and cut into thin slices 2 heads of garlic 1 onion Goat cheese 2 tablespoons flour 2 tablespoons butter 1 cup milk 4 tablespoons fresh rosemary, finely minced Salt and pepper Olive oil <p>Instructions</p> Preheat oven to 350 degrees. Toss butternut squash slices in a splash of olive oil and arrange in a single layer on a baking sheet. Slice about 1/2 inch off the top off each head of garlic so that all cloves are slightly showing. Drizzle olive oil over each head and arrange cut side down on the baking tray. Check the squash after 15 minutes, if it is soft remove it from the oven and set it aside in a bowl. Continue to cook the garlic until it is soft and fragrant, about 25-30 minutes total. Remove from oven and, once cool enough to handle, gently squeeze garlic cloves out of their skin. Meanwhile, thinly slice the onion and add to a pan with a splash of olive oil. Cook on medium low heat, stirring occasionally, until it is very soft. For the white sauce: Melt butter in a small sauce pan over medium heat. Add flour and whisk till combined. Cook for 1 minute, stirring continuously. Slowly add milk and whisk till combined. Bring to a boil and whisk until it has thickened. Remove from heat and set aside. Mash 10 of the roasted garlic cloves with a fork in a small bowl. Add to the white sauce and whisk to combine. To assemble the pizza: coat the dough in a thin layer of olive oil, add roasted garlic white sauce over the entire surface, leaving a 1′ border. Top with caramelized onions, roasted butternut squash, roasted garlic, goat cheese, rosemary and salt and pepper. Bake in a 500 degree oven for 10-12 minutes, according to the directions for the pizza dough. Vegetarian!
Source: http://www.theendlessmeal.com/pizza-night-roasted-garlic-butternut-squash-and-goat-cheese/
Servings: 2-3 people
Ingredient keywords: love
View This Recipe

Butternut Squash and Turnip Soup

From CSA Farmers Market

<p>Marian&#8217;s squash and turnip soup</p>
Source: Marian Listwak
Servings: serves 4-6
Ingredient keywords: Squash, Turnips, Celery, Onion, Garlic, Honey
View This Recipe

Butternut Squash Parmesan Gratin

From Florida Suncoast Locally Grown

<p>This recipe can be prepared through step 4 and frozen for later use.</p>
Source: foodnetwork.com
Servings: 6-8
View This Recipe

Butternut Squash Pizza with Rosemary

From Statesboro Locally Grown

<p>With this recipe, you can use ingredients from many of our farmers and bakers.</p> Vegetarian!
Source: allrecipes.com
Servings: 4
Ingredient keywords: onion, butternut, rosemary, pizza, cornmeal, cheese, olive
View This Recipe