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!

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Roasted Pumpkin Soup with Sage Cream

From Middle Tennessee Locally Grown

<p>This recipe uses pumpkin available on our market right now.</p>
Source: From Cooking from the farmers’ market
Servings: Makes 6-8 servings
Ingredient keywords: pumpkin, butter, onion, carrot, celery, ginger, garlic, chicken
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Roasted Rabbit With Garlic and Olives

From South Cumberland Farmer's Market

<p>A delicious and easy roasted rabbit recipe with Mediterranean flavors. One of our favorites!</p>
Source: modified from a Food Network UK recipe
Servings: Serves 4
Ingredient keywords: flour, salt, rabbit, pepper, olive, garlic, olives, thyme
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Roasted Radicchio with Gorgonzola and Balsamic Vinegar

From Athens Locally Grown

<p>Roasting brings out a concentrated, natural sweetness in radicchio. This dish is unusual, elegant, simple—and delicious. Served on a bed of risotto, it makes an attractive meal. If you’re not a Gorgonzola fan, this is equally delicious with Brie, Swiss, aged Cheddar, or smoked Gouda. You can substitute lemon juice for the balsamic vinegar.</p> Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: radicchio, cheese
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Roasted Red Pepper Risotto

From Farm Where Life is Good

<p>Risotto can be a little time consuming to stand there and stir, but it is well worth the effort (and not <span class="caps">THAT</span> much time; read a book!)</p>
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
Servings: 6-8
Ingredient keywords: pepper, onion, dill, lemon, wine
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Roasted Root Vegetable Medley

From Tampa Bay

<p>Never tried, sounds good though!</p> Vegetarian! Vegan!
Servings: 10-12
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Roasted Root Vegetables with a Red Wine Sauce

From Farm Where Life is Good

<p>An elegant but easy side-dish for fall/winter eating.</p>
Source: Adapted from: The Castine Inn menu
Servings: 3-6
Ingredient keywords: carrot, mushroom, shallot, thyme
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Roasted Rosemary Chicken

From Stones River Market

<p>Roasted chicken with a mixture of spices rubbed between the meat and skin. Not difficult to do, and the results are worth the effort.</p>
Source: My son-in-law Mark
Servings: 4
Ingredient keywords: chicken, garlic, rosemary, potatoes, broccoli
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Roasted Spring Onion and Beet Salad

From Stones River Market

<p>This delicious combination of sweet and earthy vegetables is inspired by a recipe by the cookbook author Clifford A. Wright. You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven.</p> Vegetarian!
Source: New York Times - Recipes for Health (
Servings: Serves six
Ingredient keywords: onions, beets, arugula
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Roasted Spring Root Vegetables

From Statesboro Market2Go

<p>Spring is the perfect time to utilize root vegetables like carrots, beets, radishes, and turnips. This dish is as pretty and colorful as it is delicious!</p> <p>Feel free to customize this dish and add your own favorite root veggies like parsnips, sweet potatoes, or fennel!</p> Vegetarian!
Source: A Family Feast
Servings: 4
Ingredient keywords: olive, thyme, radish, carrot, turnip, beet, rosemary
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Roasted Squash with Sage Bread Crumbs

From Stones River Market

<p>This recipes comes to use from a recommendation from Yummly and their website.</p> <p>Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.</p> Vegetarian!
Source: Yummly and Saveur (
Servings: Serves 6-8
Ingredient keywords: squash, bread, sage
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