These recipes were entered by customers, growers, and market managers at the many 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!

Lamb and White Bean Chili

From Statesboro Market2Go

<p>A spicy lamb dish with added flavors from fresh lemon zest and locally sourced goat cheese. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

1 pound Ground lamb
1 cup (Preferably red) onion (coarsely chopped),
15 ounces Cannellini beans
16 ounces Mild or moderate chunky salsa
3 tablespoons Moroccan seasoning (ras el hanout), (divided)
4 1/2 teaspoons Lemon zest (finely chopped) (divided)
3 tablespoons Orange marmalade
1/4 cup Fresh parsley (minced)
1/4 cup Goat cheese (crumbled)
2 tablespoons Sliced almonds
Additional chopped onion for serving (if desired)
Toasted bread for serving (preferably naan flatbread or pita bread)

Step by Step Instructions
  1. Cook the ground lamb and onion over medium heat in a skillet for 6 to 8 minutes, crumbling the meat as it cooks. Drain, then add to a 3 or 4 quart slow cooker and add the beans.
  2. In a separate bowl, combine the salsa, 1-1/2 tablespoons of the Moroccan seasoning and 3 teaspoons of the lemon zest. Pour this mixture over the contents of the slow cooker and stir until well covered. Cook covered on low for 6 hours.
  3. In a separate bowl, combine the marmalade with the remaining lemon zest & Moroccan seasoning. Stir this mixture into the contents of the slow cooker, then cover again and cook for an additional 15 minutes.
  4. Add the minced parsley, goat cheese, and sliced almonds to each serving, and serve with additional chopped onion and/or toasted bread if desired.