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Guinea fowl with garlic and rosemary served with bruschetta

From Augusta Locally Grown

<p>This recipe is good for chicken or guinea. It takes less than 30 mins preparation time and about 30 mins to 1 hour cooking time.</p>
Source: BBC Food Recipes
Servings: Serves 4
Ingredient keywords: guinea, seasonings, flour, olive, garlic, seasonings
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Gyros with Radish Tzatziki

From Monroe Farm Market

<p>This is a recipe which uses a lot of fresh herbs and a boneless leg roast of lamb.</p> <p>Ingredients<br /> Lamb Marinade and Basting Mixture: <br /> 2 cups white wine <br /> 1/2 cup freshly squeezed lemon juice <br /> 1/2 cup olive oil <br /> 8 cloves garlic <br /> Zest of 1 lemon <br /> Leaves from 3 large sprigs oregano, plus more for serving <br /> Leaves from 3 large sprigs rosemary <br /> Freshly ground black pepper <br /> 1 boneless leg of lamb (about 4 pounds) <br /> Kosher salt</p> <p>Flatbread or pita pockets, warmed on the grill, for serving <br /> Grilled Plum Tomatoes, recipe follows <br /> 1 cup Vinaigrette, recipe follows <br /> Radish Tzatziki, recipe follows <br /> Directions<br /> For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.</p> <p>One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.</p> <p>Preheat a gas or charcoal grill with a rotisserie attachment to high heat.</p> <p>Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer&#8217;s directions. Roll up and tie with butcher&#8217;s twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.</p> <p>Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.</p> <p>Grilled Plum Tomatoes: <br /> 8 plum tomatoes, ends removed, sliced into very thick rounds <br /> Canola oil, for grilling <br /> Salt and freshly ground black pepper <br /> Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.</p> <p>Vinaigrette: <br /> 6 tablespoons red wine vinegar <br /> 2 tablespoons freshly squeezed lemon juice <br /> 2 tablespoons Dijon mustard <br /> 1 tablespoon clover honey <br /> Salt and freshly ground black pepper <br /> 1 cup extra-virgin Greek olive oil, plus more for drizzling <br /> Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.</p> <p>Radish Tzatziki: <br /> 3/4 cup finely grated radish <br /> 1/4 small red onion, finely grated <br /> 3/4 cup Greek yogurt <br /> 3 cloves garlic, finely chopped <br /> 2 tablespoons chopped fresh dill <br /> 1 teaspoon lemon zest <br /> 1/4 teaspoon kosher salt <br /> 1/4 teaspoon freshly ground black pepper <br /> Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.</p> <p>Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.</p>
Source: Food Network--Bobby Flay
Servings: varies
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Habanero Peach Glazed Pork Loin

From The Cumming Harvest - Closed

<p>This recipe works for free range chicken or beef too. You can also use the glaze on a roast to marinate the meat. It makes it fork tender and moist.</p>
Source: Kate Hutsenpiller
Servings: 4
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Hair Rescue Mask

From Upstate Locally Grown Market

<p>This is a great conditioning hair mask for repairing dry, damaged hair especially during the winter months. It will help revive lackluster hair, from your scalp to the ends of your hair. (Yield: 5 ounces)</p>
Source: EcoBeauty -- Scrubs, Rubs, Masks, and Bath Bombs for You and Your Friends" author Janice Cox shares some of her favorite recipes to soothe dry winter tresses.
Servings: Yeilds 5 oz.
Ingredient keywords: Yogurt, Olive Oil, peppermint, Rosemary
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Ham and Collard Soup

From Statesboro Market2Go

<p>This simple and delicious soup uses local produce and pork! Be sure to order some fresh baked bread to serve as a side. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Servings: 8
Ingredient keywords: butter, oil, garlic, onion, jalapeno, ham, collard, navy, Parmesan, parsley, bread
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Ham and Okra Rollups

From CLG

<p>&#8220;This is a quick and easy finger food. The taste is awesome!&#8221; -Smilynn</p>
Servings: 60 rollups
Ingredient keywords: ham, okra
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Ham Roast

From Suwanee Whole Life Co-op

<p>A fresh ham roast is not cured or smoked. It is comparable to a beef pot roast but pork instead. It is a little leaner than a pork shoulder roast.</p> <p>This recipe can be prepared either by roasting in the oven or slow cooking in a crockpot.</p>
Source: Hog Creek Farm
Servings: Serves 4-6 plus leftovers
Ingredient keywords: Pork
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Han Burgers

From Superior Seasons

<p>Fun, easy recipe for kids to get into. &quot;Han Solo is generally right-handed, but is known to fire a ketchup blaster with his left hand. (Condiments always taste better when blasted onto one&#8217;s food.)</p>
Source: Star Wars Cookbook by Robin Davis
Servings: 4
Ingredient keywords: ground, salt, pepper, sauce, tomato, whole, greens, pickles
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From Jonesborough Locally Grown

<p>Harissa is the prevailing condiment of most of N. African cooking, it originated in Tunisia. Harissa is a hot chile paste,and has additional uses; meat rubs,and in stews, couscous, pastas or soups. It will store refrigerated for about a month. Depending on the heat level desired, either use hot chiles such as cayenne, de arbol, kung pao, serrano, or Tunisian baklouti, or milder varieties such as red NuMex chiles or Spanish piquillos.</p> Vegetarian!
Source: Middle Eastern Food
Servings: Depends on usage
Ingredient keywords: peppers, garlic, olive, coriander, caraway, cumin
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Haymakers Punch

From CSA Farmers Market

<p>Also called Switchel, this drink makes a good and healthful substitute for lemonade.</p> Vegan!
Source: somewhere on the world wide web
Servings: 6 - 1 cup servings
Ingredient keywords: vinegar
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