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Quick and easy Swiss Chard

From Lake City, FL

<p>A fast, fresh stir fry that takes less than 5min. to cook!</p>
Source: Everything's So Carol Boutique
Servings: 3 to 4 servings
Ingredient keywords: Pecans, Olive, Garlic, Chicken, Onion, Swiss, Salt
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Quick fix cold rice & squash

From Northeast Georgia Locally Grown

<p>Less of a recipe and more of a usage!</p> Vegetarian!
Source: Me--- looking for a way to use leftover rice
Servings: depends on you
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Quick Garden tomatoe salad

From Monroe Farm Market

<p>Qick tomatoe salad that makes a great summer side dish.</p> Vegetarian!
Source: Mike Moran
Servings: 4 +
Ingredient keywords: tomatoes, peppers, onion, cilantro
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Quinoa and Arugula Salad

From Farm Where Life is Good

<p>Wonderful protein, color, zesty and sweet flavor! This salad is quite the meal.</p>
Source: Forks over Knives Cookbook by Del Sroufe
Servings: 4
Ingredient keywords: quinoa, orange, lime, vinegar, onion, pepper, nuts
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Quinoa Stuffed Magda Squash

From Stones River Market

<p>Looking for new recipes involving local products, I found this one. It can be made vegetarian by excluding the meat and adding quinoa.</p> <p>There is a stuffing recipe and a sauce recipe included in this</p>
Source: http://www.myfreshlevant.com
Servings: Serves 2-4
Ingredient keywords: beef, quinoa, tomato, onion, squash, sage, tomato
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Quinoa Tabbouleh

From CSA Farmers Market

<p>This is a great side dish. It&#8217;s quick. Even quicker if you use leftover cooked quinoa. It&#8217;s a great make ahead dish. Also a good choice for a potluck or picnic because it&#8217;s good cold or at room temperature.</p> Vegetarian!
Source: my daughter-in-law got it from my daughter who cut it from a magazine and we all tweaked it here and there.
Servings: This makes about 5 cups.
Ingredient keywords: herbs, parsley, onion
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Radish and Sour Cream Salad

From Rose Creek Farms Coop

<p>There are only so many green salads topped with these red globes that you can eat before you find yourself with more radishes than you can top a salad with.</p> <p>So why not put them in the spotlight as the only vegetable in the salad? In this recipe the bite of radish is cooled with rich, creamy sour cream.</p>
Source: Cultures for Health http://culturesforhealth.com
Servings: 2-4
Ingredient keywords: radishes, white, sour, chives, salt, pepper
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Radish and Sour Cream Salad

From Rose Creek Farms East Coop

<p>There are only so many green salads topped with these red globes that you can eat before you find yourself with more radishes than you can top a salad with.</p> <p>So why not put them in the spotlight as the only vegetable in the salad? In this recipe the bite of radish is cooled with rich, creamy sour cream.</p>
Source: Cultures for Health http://culturesforhealth.com
Servings: 2-4
Ingredient keywords: radishes, white, sour, chives, salt, pepper
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Radish Greens Soup

From Farm Where Life is Good

<p>Earthy, slightly bitter soup to kick off the spring growing season!</p> Vegan!
Source: Food & Wine magazine
Servings: 2 starters
Ingredient keywords: margarine, radish, green, crouton, margarine, black
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Radish Salad

From Farm Where Life is Good

<p>Just a simple little radish recipe to add crunch and sass to a lunch or dinner.</p> Vegetarian! Vegan!
Source: Amalgamation
Servings: 2-3
Ingredient keywords: vinegar, olive, chives, radish
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Rainboro Veggie Stuffed Sandwich

From Statesboro Market2Go

<p>An adaptation of <span class="caps">BBC</span> goodfood Stuffed Rainbow Baguette. Items are suggested for each rainbow color, but you can change, omit, or substitute veggies you like and items in season. Items can be sliced or shredded and raw or grilled.<br /> Since we&#8217;re missing blue for our sandwich, we suggest you enjoy a walk down the <a href="https://www.borobluemile.com/" target="_blank"><strong>Blue Mile</strong></a>, The Heart and Soul of Statesboro.</p> Vegetarian!
Source: BBC goodfood (adapted)
Servings: 4
Ingredient keywords: tomato, carrot, pepper, cheese, lettuce, cucumber, beet, bread, dressing
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Rainbow Risotto

From Farm Where Life is Good

<p>Colorful, flavorful rice dish that takes a little while, but a filling meal and great for leftover lunch.</p> Vegetarian! Vegan!
Source: An amalgamation
Servings: 4
Ingredient keywords: squash, carrot, bean, bean, onion, thyme, garlic, parsley
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Raspberry-Blueberry Buckle

From Farm Where Life is Good

<p>After you&#8217;ve eaten as many berries as possible out of hand, it&#8217;s time to do something else with them. Strawberries are delicious and all, but I like this buckle because the raspberry/blueberry flavor is a little different. Good colors for the Fourth of July too!</p> Vegetarian!
Source: "Herbivoracious" by Michael Natkin
Servings: 8
Ingredient keywords: raspberries, blueberries
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Ratatouille

From CSA Farmers Market

Aubergine (eggplant)- is a mainstream garden vegetable in Australia. On a recent visit I rediscovered it after avoiding it since childhood. I was under pressure to participate in a cooking event with my grandkids, which included the Disney movie, rat costumes, chef hats, and of course &#8220;ratatouille&#8221;. This is my daughters recipe. Vegetarian!
Source: Lesley Sefcik-Redmond
Servings: about 6
Ingredient keywords: herbs, garlic, onions, zucchini, eggplant, herbs
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Ratatouille

From Shoestring Acres

<p>Mediterranean vegetable stew</p> Vegetarian!
Source: Shoestring Acres Market
Servings: Serves 4-6
Ingredient keywords: onion, peppers, tomato
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Raw Collard Salad

From Dothan, Alabama

<p>I am new to eating collards and saw a recipe for a raw salad that sounded interesting. I made it using Satsuma Vinegar available from the Market and adding our Satsuma segments and juice.</p> Vegan!
Source: eatingbirdfood.com - but I added the Satsuma twist!
Servings: 6-8 servings
Ingredient keywords: collard, olive, salt, vinegar, garlic, tomatoes, oranges, onion
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Red Fife Banana Muffins

From Superior Seasons

<p>These are a favourite after-school snack. Andrea Damon Gibson says this is also one of the first baking recipes she makes with small children as all they have to do is measure and stir.</p>
Source: Andrea Damon Gibson at Fred's Bread Bakery
Servings: 12
Ingredient keywords: banana, sugar, egg, oil, flour, baking, baking, salt, peanut, chocolate
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Red Frills Mustard Salsa Verde

From Foothills Market

<p>While the recipe calls this a salsa, it is actually a pistou (pesto without nuts or cheese). The spicy flavor of the mustard greens pairs well with mild meats such as chicken or fish.</p>
Source: Realfoodkosher.com
Servings: 2 cups
Ingredient keywords: Mustard, Herbs, Onion, Garlic
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Red Mustard with Sausage

From Stones River Market

<p>This recipe calls for sweet Italian sausage, but it is also delicious with locally produced pork sausage. Makes a nourishing main dish, with not much else needed.</p>
Source: Found this on www.scrumptiousstreet.com
Servings: Four
Ingredient keywords: mustard, shallots, sausage
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Red Pepper Hummus

From Superior Seasons

<p>My co-worker provided this recipe, and I love hummus. This is much better than store bought</p> Vegetarian!
Source: my co-worker Shawna
Servings: a bowl size
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Red, White, & Blue Salad

From Stones River Market

<p>Our recipe this week is from Chef Jenny with JENuineHealth. The peppery arugula, sweet fruit, creamy goat cheese, and lemon vinaigrette make this a real crowd pleaser. It&#8217;s a great festive salad to serve on the Fourth of July!</p> Vegetarian!
Source: Chef Jenny with JENuineHealth
Servings: Serves 4
Ingredient keywords: egg, honey, arugula, mint, sprout, watermelon, blueberries, seeds
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Refreshing Lemongrass and Ginger Tea

From Pachamama

<p>Don&#8217;t know what to do with the lemongrass plant you have? Lemongrass is wonderful in soups, Asian dishes, and chicken recipes. It&#8217;s also delightfully refreshing as a tea served hot or cold.</p> Vegetarian! Vegan!
Source: Zackenzota Farm
Servings: 1 pitcher
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Refreshing your sourdough starter (mother)

From 6635 StudeBaker - Virtual Farmstand

<p>A simple way to keep your small batch starter refreshed and ready for baking day.</p> Vegetarian! Vegan!
Source: 6635studebaker
Servings: 8-10 loaves worth of starter
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Refrigerator Bread & Butter Pickles Recipe

From Farm Where Life is Good

<p>They are easy and right there in the fridge for sandwiches, burgers and a quick snack!</p>
Source: http://fromthebartolinikitchens.com/2011/06/15/refrigerator-bread-butter-pickles/
Servings: depends on the appetite and use
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Refrigerator Dill Cucumber Pickles

From Stones River Market

<p>I have tested this recipe and I have been told by those eating them, these are the &#8220;best&#8221; dill pickles ever.</p> Vegetarian!
Source: Stones River Market
Servings: Numerous jars
Ingredient keywords: dill, cucumber, garlic, pepper
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Rhubarb Sauce

From Northeast Georgia Locally Grown

Rhubarb Sauce, super easy to make. Great served warm over ice cream or biscuits. Fresh strawberries can also be added, just add 1/2 cup sliced berries while cooking! Vegetarian!
Source: Allrecipes.com
Servings: 2-4
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Rice Krispy Chicken

From Miami County Locally Grown

<p>Great when dipped in Ketchup.</p>
Source: King's Poultry Farm
Servings: 5-7
Ingredient keywords: King's, Butter
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Ridiculously Easy Frozen Grapes and Yogurt

From Stones River Market

<p>Here is a simple recipe using products found on the Market</p>
Source: Yummly and Food52 (http://www.yummly.com/recipe/external/Ridiculously-easy-frozen-grapes-and-yogurt-367719)
Servings: Serves 4-6
Ingredient keywords: grape, sugar, yogurt
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River City Red Chili

From Grinnell Farm To Table

<p>This is a twist on my mother&#8217;s chili recipe. Where hers uses ground beef, I use tofu, instead. The recipe is vegan, and while it&#8217;s good with shredded cheddar cheese as a garnish, there&#8217;s certainly no need to include cheese.</p> <p>You&#8217;ll notice that pasta is also an optional ingredient. When my siblings and I were little, the pasta was a meal-extender, to make the chili &#8211; and grocery dollars &#8211; go as far as possible. Whether or not you&#8217;re trying to stretch your budget, try this chili with pasta, sometime, because it&#8217;s delicious!</p> Vegetarian! Vegan!
Source: Harriett Dickey-Chasins
Servings: 4-6, depending on how hungry folks are!
Ingredient keywords: Olive, Garlic, Onion, Cumin, Tomatoes, Chile, Tofu, Chili, Tabasco, Kidney, Cheddar
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Roast Duck

From Stones River Market

<p>This recipe is featuring a new product from Wedge Oak Farm and comes from Yummly and allrecipes.com.</p>
Source: Yummly and allrecipes.com http://www.yummly.com/recipe/external/Roasted-Duck-Allrecipes)
Servings: Serves 4
Ingredient keywords: duck
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Roast Duck

From Citrus County Locally Grown

<p>This recipe uses a Cayuga duck, which is a heritage duck. Preparation is easy, cooking time is longer at a lower temperature, which ensures a succulent, tender, flavorful meat. Pared with roast potatoes and peas or your favorite veggies. A meal to remember. (I do!!!)<br /> Enjoy.</p>
Source: Jennifer Piava
Servings: 2 Ample Servings
Ingredient keywords: Duck, Apple, Onion, Bacon
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Roast Leg-O-Lamb with Mustard Coating

From Russellville Community Market

<p>French style roast lamb</p>
Source: Julia Childs - Mastering the Art of French Cooking
Servings: 6-8
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Roast Leg-O-Lamb with Mustard Coating

From Foothills Market

<p>A mustard coating is the perfect pairing for the lamb.</p>
Source: Modified from Julia Childs Mastering the Art of French Cooking.
Servings: 4-6
Ingredient keywords: Lamb
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Roast Skineless Duck

From Citrus County Locally Grown

<p>1/2 med. onion<br /> 1/2 med. apple seeded and halved<br /> 1 duck, skinned and drawn<br /> 4 strips of bacon</p> <p>Place onion and apple in cavity of duck. Place bacon strips over breast. Wrap tightly in aluminum foil. Place in baking pan roast at 325 degrees until tender usually 3 to 4 hours.</p>
Source: Cooks.com
Servings: 2-4 people
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Roasted Beets and Sauteed Beet Greens

From Duette, FL

<p>This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.</p>
Source: Allrecipes.com
Servings: 4
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Roasted Beets and Sauteed Beet Greens

From The Wednesday Market

<p>With the beautiful beets with tops I searched the internet for recipes and found this one&#8230;</p>
Source: All Recipes.com
Servings: 4
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Roasted Beets with Feta

From Athens Locally Grown

<p>very yummy and festive dish with fresh local beets and feta.</p> Vegetarian!
Source: found on Allrecipes.com
Servings: serves 4 as a side dish
Ingredient keywords: beets, shallot, parsley, ~, feta
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Roasted beets with Feta or blue Cheese

From CSA Farmers Market

<p>This is my favorite way to eat beets&#8230;total yum!</p>
Source: Hmmm....not really sure where it came from.
Servings: various
Ingredient keywords: beets
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Roasted Butternut Squash and Bacon Pasta

From Republican Valley Produce

<p>Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it&#8217;s about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.</p> <p><a href="http://s587.photobucket.com/albums/ss315/jrslick/?action=view&amp;current=IMG_1688.jpg" target="_blank"><img src="http://i587.photobucket.com/albums/ss315/jrslick/IMG_1688.jpg" border="0" alt="Photobucket"></a></p>
Source: Cooking Light
Servings: Feeds our Family of 6
Ingredient keywords: Butternut, Bacon, Onions, Pasta, Cheese, Cheese
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Roasted Butternut Squash with Kale and Almond Pecan Parmesan

From Stones River Market

<p>Our recipe today uses butternut squash and lacinato kale which there is plenty on the Market.</p> Vegetarian! Vegan!
Source: Yummly and Oh She Glows (http://www.yummly.com/recipe/external/Roasted-Butternut-Squash-with-Kale-and-Almond-Pecan-Parmesan-440388)
Servings: Serves 4
Ingredient keywords: squash, garlic, parsley, kale
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Roasted Cabbage

From Farm Where Life is Good

<p>Pretty simple little side dish. Great flavor for a Fall meal.</p>
Source: nourishedkitchen.com
Servings: 4-6
Ingredient keywords: cabbage
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Roasted Carrot Hummus

From Statesboro Market2Go

<p>A great variation on traditional hummus!</p> Vegetarian! Vegan!
Source: Dana Kublin of Walker Farms
Servings: Appetizer or side dish
Ingredient keywords: carrots, lemons, garlic, olive, cumin, paprika
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Roasted Carrots

From Dothan, Alabama

<p>Simple, quick and delicious.</p>
Source: ThePioneerWoman.com/cooking
Servings: 6 - 8
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Roasted Cherry Tomatoes

From Stones River Market

<p>Lin Richmond shares this recipe for cherry tomatoes. She has been using it regularly.</p> Vegetarian!
Source: http://leitesculinaria.com/76063/recipes-roasted-cherry-tomatoes.html#gdHWhW38ki076i5R.99
Servings: Serves 4
Ingredient keywords: tomato, sugar
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Roasted Cornish Game Hens

From Jonesborough Locally Grown

<p>This is an easy yet very tasty recipe we&#8217;ve tried. It does&#8217;t take much time to prepare and the rest of your meal can be made while the hens are in the oven. You can easily cut the recipe down or add to it to suit your needs.</p>
Source: The Food Network - Courtesy of The Neelys
Servings: Serves 6
Ingredient keywords: salt, lemon-pepper, basil, poultry, olive, Hens, green, celery, onion
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Roasted Delicata Squash Recipe

From The Cumming Harvest

<p>I bought delicata squash for the first time through The Cumming Market, because I like to try new foods. This is the recipe I used and I discovered delicata are delicious!</p> Vegetarian! Vegan!
Source: http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/
Servings: 2-4 servings
Ingredient keywords: delicata, olive, salt, pepper
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Roasted Eggplant Spread

From CAFE

<p>I get so excited when eggplants are in season because it means that I can make this spread. You could vary the vegetables that go into this spread but keep roasted eggplant as the base vegetable.</p> Vegetarian! Vegan!
Source: Renee Gahan
Servings: Makes 1 1/2 to 2 cups
Ingredient keywords: eggplant, peppers, onion, garlic, oil
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Roasted Eggplant with Yogurt Dressing

From ALFN Local Food Club

<p>I am one of those people who struggle with eggplant. This recipe, however, I could eat over and over again.</p> Vegetarian!
Source: Cooks Illustrated
Servings: A bunch
Ingredient keywords: Eggplant, Bell, Garlic, Mint, Cilantro
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Roasted fennel

From Northeast Georgia Locally Grown

<p>amazingly simple dish, made with fresh fennel it has a sweet, subtle flavor and beautiful cream and brown color. Make sure to use very fresh fennel that is not too big in thickness. The ones I use are about 1/2 inch to 3/4 inch thick.</p> Vegetarian!
Source: Sylvan Falls Mill
Servings: 2 - 4
Ingredient keywords: fennel, cream, sour, salt, pepper, parmesan
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Roasted French Breakfast Radishes

From Gwinnett Locally Grown

<p>After reading a recipe in a magazine recently I made up my own version of roasted radishes. <br /> I made veggie burgers for dinner and added the radishes and mushrooms to the burger along with some thinly sliced avocado and (optional) cheese.<br /> Very <span class="caps">GOOD</span>!!<br /> My husband doesn&#8217;t like radishes but he <span class="caps">LOVED</span> this version.</p> Vegetarian!
Source: Suzy Downing
Servings: 2-4 servings depending on how high you stack your burgers!
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Roasted Garbanzo Beans with Garlic and Swiss Chard

From Shenandoah Valley Homegrown

<p>nice Fall dish. great stuffed in peppers or eggplant.</p> Vegan!
Source: bon appetit
Servings: serves 4-6
Ingredient keywords: chickpeas,, garlic, shallots, bay, fennel, olive, olive, garlic, chard, broth
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Roasted Garlic

From Desert Garlic Gardens

<p>A simple and delicious recipe that can be enjoyed by many with a variety of dietary restrictions. When enjoyed as straight, roasted garlic this dish is gluten-free, vegetarian and vegan. For those who are not concerned about dairy, the roasted garlic may be mashed and mixed with sour cream for a topping for mashed potatoes, toast or french bread. It may also be mixed together with Parmesan cheese and pasta sauce or added to a pesto sauce.</p> Vegetarian! Vegan!
Source: Simply Recipes
Servings: Depends on how many heads of garlic is used
Ingredient keywords: Garlic, Olive
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Roasted Garlic Potato Soup

From Republican Valley Produce

<p>Combined ideas from several potato soup recipes to come up with this one. So delicious &#8212; &amp; heart healthy, unlike many potato soups.</p>
Source: Angie
Servings: 6
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Roasted Golden Beets

From Suwanee Whole Life Co-op

<p>Roasted Golden Beets with Rosemary and Garlic<br /> Prep Time<br /> 10 mins<br /> Cook Time<br /> 40 mins<br /> Total Time<br /> 50 mins</p> <p>Roasted Golden Beets with Rosemary and Garlic. The herbs and garlic enhance the sweetness and flavor of these delicious beets.<br /> Course: Side<br /> Servings: 4 servings<br /> Author: Vaishali Honawar<br /> Serve hot or cold.</p> Vegan!
Source: www.holycowvegan.net
Servings: Serves 4
Ingredient keywords: beets, garlic
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Roasted Italian Parmesan Tomatoes

From Miami County Locally Grown

<p>This recipe is based on Roasted Tomatoes that were served to us at my cousin&#8217;s family farm in Northern Italy.</p> Vegetarian!
Source: McGuffey Herb & Spice Co.
Servings: Serves 6 as a side dish or appetizer
Ingredient keywords: Parmesan, Italian, Olive, Tomatoes
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Roasted Jalapeno Poppers

From Mrs. Cassandra Martin

<p>This is an easy recipe for a tasty, spicy appetizer or side dish for pork or beef.</p>
Source: Adapted from Rachel Ray on foodnetwork.com
Servings: 4 to 6
Ingredient keywords: jalapeno, goat, cream, cheddar, fresh, onion
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Roasted Kohlrabi

From Stones River Market

<p>A recipe provided by Catherine with Flying S Farms for her <span class="caps">CSA</span> customers</p> Vegetarian!
Source: Allrecipes.com
Servings: Serves four
Ingredient keywords: kohlrabi, garlic
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Roasted or Pan Fried Kohlrabi

From Hickory Hill CSA

<p>This has been our favorite new veggie this fall! It is sweet and delicious.</p> Vegetarian! Vegan!
Source: Susan's Kitchen
Servings: Serves 4 Quick and Easy
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Roasted Patty Pan Squash and Herbed Chickpeas

From Tampa Bay

<p>The patty pan squash (in French: le pâtisson) is a member of the blended summer squash family. Shaped very much like a <span class="caps">UFO</span> with undulating edges <del>- each bump a tiny cockpit with an alien inside, presumably -</del>, it can be conical or squat, and comes in shades of yellow, green, or white. The flesh inside is the color of clotted cream, its heart studded with edible seeds like the center of a zucchini.</p> <p>Like all summer squashes, the patty pan squash is best eaten when young and small. Avoid patty pans that are larger than the palm of your hand: they will likely be watery and bland, and you will then miss out on the buttery and subtly sweet taste of the littler ones, and their faint artichoke flavor.</p> <p>If you do find such specimens <del>- at the farmers market or perhaps in your <span class="caps">CSA</span> share -</del>, make sure you use them soon after bringing them home: in my experience, they don&#8217;t keep as well as your average zucchini, and their skin mottles after a couple of days.</p> <p>Small patty pan squashes don&#8217;t need to be peeled: they can just be cut into slices or sections, and steamed, sautéed, braised, grilled, or roasted. It is also traditional to stuff them, which I&#8217;m sure is lovely, but also a tad more involved than I&#8217;m ready for these days.</p> <p>What I like to make with those patty pan squashes that cross my path is this warm-to-cold salad, a summer counterpart to one of my favorite winter salads: patty pan squash segments roasted till golden, al dente chickpeas, and a slick dressing of herbs and anchovies whizzed together with lemon peel and olive oil. I like to eat it on its own for a light yet filling lunch, but it could also be served as a side to roast chicken or grilled fish.</p> <p>- 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed<br /> - 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens<br /> - olive oil<br /> - salt<br /> - a dozen stems chives<br /> - 1 small handful fresh cilantro<br /> - 8 leaves fresh mint<br /> - 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)<br /> - a good pinch cayenne pepper<br /> - one strip lemon peel from an organic lemon<br /> - 2 teaspoons verjuice or lemon juice<br /> - freshly ground black pepper</p> <p>Serves 2 as a main dish, 4 as a side.</p> <p>Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.</p> <p>(The chickpeas may be cooked up to a day ahead. Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you&#8217;ll need about 2 cups.)</p> <p>Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.</p> <p>While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)</p> <p>Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn&#8217;t matter from a gustatory perspective, but it will be a bit less presentable.)</p>
Source: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php
Servings: Serves 2 as main dish, 4 as a side
Ingredient keywords: garbonzo/chickpeas, squash, olive, salt, chives, cilantro, mint, anchovies/capers, cayenne, lemon, black, lemon
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Roasted Peaches and Coconut Cream Popsicles

From Heirloom Living Market Lawrenceville

<p>If you get a sweet tooth after dinner like I do then you will love these. They are a fantastic way to celebrate the delicious fruit of summer, and they are just so darn refreshing.<br /> This is one of my favorite food bloggers. Her recipes are not always organic, but many of then can be altered just slightly so that they are. <br /> If you are looking for popsicle molds sometimes your local grocery store will have them, but if you are like me (and plan on making tons of pops) you might get on amazon and order these:</p> <p>http://www.amazon.com/Tovolo-Groovy-Ice-Molds-Yellow/dp/B000G32H3Y/ref=sr_1_11?s=home-garden&amp;ie=UTF8&amp;qid=1375052252&amp;sr=1-11&amp;keywords=silicone+popsicle+molds</p> <p>I think I am in love&#8230;</p> <p>This recipe in particular is a big calorie saver for me. We only have a few weeks left of delicious juicy peaches from Watsonia farms! Don&#8217;t miss your chance to try them in these awesome pops!</p> Vegetarian! Vegan!
Source: http://www.katiekdid.com
Servings: 6 Popsicles
Ingredient keywords: peach
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Roasted Potato Leek Soup

From Statesboro Market2Go

<p>This is one of Ina Garten&#8217;s recipes found on the Food Network site. You can get so many of the ingredients from the market, fresh and local!</p>
Source: Food Network
Servings: 6-8
Ingredient keywords: potato, leek, oil, arugula, stock, cream, cream, Parmesan
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Roasted Potato Wedges

From Foothills Market

<p>Crunchy on the outside, tender on the inside!</p> Vegetarian!
Source: (I can't remember...)
Servings: 4 servings
Ingredient keywords: potatoes, Oregano
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Roasted Potatoes

From Conyers Locally Grown

<p>filled with warmth and love. we make these potatoes often. We use different types of herbs, garlics, onions and even different potatoes to make the dish different</p> Vegetarian! Vegan!
Source: off the Farm
Servings: the whole house
Ingredient keywords: potatoes, german, little, greek
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Roasted Potatoes with Spinach

From Conway Regional Farmers Market

<p>Tired of basic roasted potatoes? Spice it up a bit with this delicious super food that will make your body, and taste buds, smile! This dish can be made with the fresh veggies from the Conway Regional online Farmers Market. Enjoy! <br /> Prep Time: 10 minutes<br /> Cook Time: 30 minutes</p> Vegetarian!
Source: Conway Regional Health System Culinary Wellness Team
Servings: 3
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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!
Source: http://www.foodnetwork.com/recipes/wolfgang-puck/roasted-root-vegetable-medley-recipe/index.html
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 (http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html?ref=nutrition)
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 (http://www.yummly.com/recipe/external/Roasted-Squash-with-Sage-Bread-Crumbs-442319)
Servings: Serves 6-8
Ingredient keywords: squash, bread, sage
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Roasted Squash with Thai Curry Vegetable Filling

From Superior Seasons

<p>A unique and stunning way to serve winter squash</p>
Source: adapted from www.seasonsandsuppers.ca
Servings: 3 to 4 as a side dish
Ingredient keywords: winter, onion
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Roasted Tomatillo and Green Tomato Salsa

From Athens Locally Grown

<p>Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use. One of our sons, always the cook who gilds the lily, came up with this version of Mexican salsa verde, and it quickly became a family favorite. The roasted vegetables take on a smoky flavor which adds a nice dimension to the spiciness. Enjoy!</p> Vegan!
Source: Paul Matthews
Servings: 2 cups of sauce or more (depending on size of the veggies)
Ingredient keywords: tomatillos, onion, garlic, tomatoes, peppers, lime, cilantro, olive
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Roasted Tomatillo and Green Tomato Salsa

From CSA Farmers Market

<p>Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use. One of our sons, always the cook who gilds the lily, came up with this version of Mexican salsa verde, and it quickly became a family favorite. The roasted vegetables take on a smoky flavor which adds a nice dimension to the spiciness. Enjoy!</p> Vegetarian! Vegan!
Source: from athens locally grown Paul Mathews
Servings: 2
Ingredient keywords: tomatillo, onion, garlic, green, pepper, vinegar, cilantro
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Roasted Tomatillo and Green Tomato Salsa

From CSA Farmers Market

<p>Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use.</p> Vegetarian! Vegan!
Source: Paul Matthews
Servings: 2 cups of sauce or more (depending on size of the veggies)
Ingredient keywords: tomatillo, onion, garlic, green, hot, vinegar, cilantro
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Roasted Tomatillo Salsa

From Athens Locally Grown

<p>A slightly different take on salsa verde, the traditional Mexican &#8220;green salsa.&#8221; This recipe uses both tomatillos and green tomatoes, making a great way to use any firm little green tomatoes that may have accidentally been knocked off your plants. This is a very adaptable recipe &#8212; how hot or garlicky you make it is up to you. Roasted salsa is a wonderful accompaniment to a meal that already features other baked dishes, such as a baked summer squash casserole.</p> Vegetarian! Vegan!
Source: Our own recipe
Servings: about 1 cup; recipe is easily multiplied to serve more
Ingredient keywords: tomatillo, onion, garlic, tomato, pepper, lime, cilantro, salt, olive
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Roasted Tomato Bread Toss

From McMinnville Locally Grown

<p>Bread and tomatoes &#8211; what more could you ask for! Use a mixture of yellow and red tomatoes for a colorful presentation.</p>
Source: Better Homes and Gardens, July 2011
Servings: 8 side dish servings
Ingredient keywords: tomatoes
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Roasted Turnips in Tarragon/Parsley Butter (Navets Persilles)

From Florida Suncoast Locally Grown

<p>Delicious</p>
Source: phamfatale.com
Servings: 8
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Roasted Veggie Pasta Salad

From Statesboro Market2Go

<p>Great way to use some fall vegetables!</p> Vegetarian! Vegan!
Source: Rachel
Servings: 4
Ingredient keywords: potato, squash, onion, pasta, nuts, cranberries, apple, vinegar, mustard, maple, olive
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Roasted Winter Vegetables with Butter

From The Clean Food Network LLC

<p>This was a huge hit and I took advantage of the root veggies. Yum. Whenever I&#8217;m not sure what to do with a veggie, I roast it.</p> Vegetarian!
Source: Williams-Sonoma Vegetarian Food Made Fast
Servings: Serves 4
Ingredient keywords: peeled, peeled, peeled,, trimmed, peeled, halved,, melted, chopped
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ROMAINE & FETA SALAD WITH SPICY GLAZED WALNUTS (OR PECANS)

From Green Fork Farmers Market

<p> ROMAINE &amp; <span class="caps">FETA</span> <span class="caps">SALAD</span> <span class="caps">WITH</span> <span class="caps">SPICY</span> <span class="caps">GLAZED</span> <span class="caps">WALNUTS</span> (OR <span class="caps">PECANS</span>)<br /> <img src="http://greenforkfarmersmarket.locallygrown.net/files/product/image/97188/jericho_lettuce_thumb.jpg" /></p> <p><span class="caps">SPICY</span> <span class="caps">GLAZED</span> Walnuts (Or pecans):<br /> 2 tsp. butter<br /> 1 tbsp. sugar<br /> 1/2 tsp. freshly ground black pepper<br /> 1 tsp. water<br /> 2/3 c. pecans or walnuts</p> <p>Melt the butter in a heavy bottomed skillet over medium heat. Add the sugar, black pepper, &amp; water. Cook until the mixture is bubbling. Add the nuts and stir constantly until they are well coated and the sugar has begun to caramelize, about 5 minutes. Spread the nuts on a baking sheet to cool completely.</p> <p><span class="caps">VINAIGRETTE</span> &amp; <span class="caps">SALAD</span>:</p> <p>2 tbsp. lemon juice<br /> 1 tbsp. red wine vinegar<br /> 1/2 tsp. freshly cracked black pepper<br /> 1/4 c. light olive oil<br /> 2 heads Romaine lettuce<br /> 6 oz. Feta or Gorgonzola cheese<br /> Spicy glazed nuts (above)</p> <p>1. Whisk together the lemon juice, vinegar and pepper. Slowly add the olive oil and whisk until blended.</p> <p>2. Wash and dry the Romaine leaves and keep refrigerated until ready to use. Tear into bite sized pieces Crumble the Gorgonzola or Feta into small pieces.</p> <p>3. You can top the salad with the dressing, cheese &amp; spiced nuts or toss and serve, as you prefer. Yum!</p> <p>—<a href="http://larrapin.us">Leigh from A Larrapin Garden</a></p> Vegetarian!
Source: Originally Mendy's mother made this salad for us. This rendition adapted from several recipes much like this one: http://www.cooks.com/rec/view/0,1743,155165-251200,00.html
Servings: 4
Ingredient keywords: Romaine
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Rosemary - Lemon Cookies

From Stones River Market

<p>A butter and sugar cookie with lemon and rosemary. Delicious, but not for weight-watchers.</p> Vegetarian!
Source: Entered by Kathleen Ferris. Recipe from my friend Kathy, who got it from her daughter Susannah
Servings: about 3 dozen cookies
Ingredient keywords: butter, eggs, rosemary
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Rosemary Mint Cordial

From CSA Farmers Market

<p>Another refreshing summer drink. In spite of the &#8216;cordial&#8217; in the name of the drink, it does not contain alcohol (unless of course, you want to add some). This is essentially a flavored simple syrup which is then diluted to taste with sparkling or plain water, or other liquid.</p> Vegan!
Source: somewhere on the world wide web
Servings: 12 or more
Ingredient keywords: rosemary, mint
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Rosemary Pork

From CSA Farmers Market

<p>This recipe was a favorite of one of my daughters when she was growing up.</p>
Source: no idea.
Servings: 2-4
Ingredient keywords: flour, pork, carrots, maple, rosemary
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Rosemary Roasted Beets

From Superior Seasons

<p>Make the most out of already sweet beets by roasting till they are tender and caramelized&#8230;</p>
Source: Jodi Belluz
Servings: 4 to 6 as a side dish
Ingredient keywords: beets, rosemary
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Rosemary Roasted Chicken with Veggies

From Stones River Market

<p>My son-in-law Mark showed me how to roast chicken with rosemary, garlic and olive oil. It doesn&#8217;t take a great deal of time, and the results are worth every minute.</p>
Source: Mark Rimple, gourmet chef
Servings: 4 or 5
Ingredient keywords: Rosemary, Garlic, Chicken, potatoes, carrots, zuccini
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Rosemary Roasted Potatoes

From Statesboro Market2Go

<p>Rosemary Roasted Potatoes</p> Vegetarian!
Source: GRIT Magazine
Servings: 4
Ingredient keywords: potato, oil, rosemary, garlic
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Rosemary Roasted Potatoes

From Greener Acres Farm

<p>A deliciously simple way to use fresh new potatoes and/or fresh rosemary.</p> Vegetarian! Vegan!
Source: http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe
Servings: 3-4 servings
Ingredient keywords: potatoes, garlic, rosemary
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Rosemary Roasted Turkey

From Siloam Springs, AR

<p>&#8220;This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.&#8221; — Star Pooley</p>
Source: http://allrecipes.com/recipe/rosemary-roasted-turkey-2/
Servings: 1(1/2) pound turkey
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Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano

From Stones River Market

<p>From Rachel Ray of the Food Network &#8211; 2008</p>
Source: The Food Network - Grilling Reciped (http://www.foodnetwork.com/topics/grilling/index.html?No=20)
Servings: Serves four
Ingredient keywords: steak, garlic, rosemary, arugula, tomatoes
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Rosemary-Orange Glaze for leg of lamb

From Stones River Market

<p>This glaze is a delicious way to finish cooking leg of lamb.</p>
Source: I found this in a magazine many years ago, don't know where or when, but it has been in my repertoire ever since.
Servings: NA
Ingredient keywords: lamb, marmalade, lemons, rosemary
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RSWA Meatballs

From Traveling Desperado

<p>These meatballs are easy to make. Make a batch and freeze them so in a busy evening you can make spaghetti &amp; meatballs or stroganoff meatballs, meatballs in alfredo sauce even meatball soup. Endless possibilities.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: 48 meatballs
Ingredient keywords: Pork, Beef, garlic, egg, cheese, parsley, bread
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Russian Cream of String Bean Soup

From Athens Locally Grown

<p>A great way to use up beans, especially as it gets cooler toward fall.</p> Vegetarian!
Source: Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette.
Servings: Serves 6
Ingredient keywords: beans, leeks, potatoes, butter, milk, chives
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Rustic Corn bread Stuffing

From Athens Locally Grown

<p>Perfect for the Holiday Bird. This recipe is full of flavor, easy to prepare and screams &#8220;grandma made it&#8221; Most ingredients are available through the <span class="caps">ALG</span>, substitutions are welcome.</p>
Source: Sylvan Falls Mill
Servings: 6-8 cups of stuffing
Ingredient keywords: cornbread, butter, lovage, onion, bell, apple, carrots, eggs
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Rustic Swiss Chard and Mozzarella Tart

From Athens Locally Grown

<p>An easy, tasty dish that won Jordan Kevdal a $400 prize in a Better Homes and Gardens recipe contest back in 2010. Other types of quick-cooking greens can be substituted for the chard, and chopped green onions can be substituted for the leeks.</p> Vegetarian!
Source: Better Homes and Gardens, "Vegetable Pies and Tarts" competition, September 2010
Servings: 4 main-dish or 8 appetizer servings
Ingredient keywords: chard, leeks, garlic, thyme, olive, mozzarella, parsley
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Rutabaga Puree

From Foothills Market

<p>This recipe is a simple side dish that is a lower-carb alternative to mashed potatoes.</p>
Source: Bon Appetit
Servings: 6 servings
Ingredient keywords: Rutabagas
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Rutabaga/Turnip Chips

From Farm Where Life is Good

<p>Step outside the potato box and try some creative home-made chips.</p>
Source: inspiralized.com
Servings: as many as you want
Ingredient keywords: rutabaga
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