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Frosted Ginger Cookies

From Champaign, OH

<p>This is a favorite ginger cookie in our house. Most of the time when I bake these I don&#8217;t add the icing. I serve these especially on Thanksgiving and other family gatherings and offer pumpkin dip to dip the cookies. Pumpkin lovers are plentiful in this family.</p> <p>These cookies have a soft texture and the subtle blend of spices isn&#8217;t over powering. Great with a cup of tea or coffee as an afternoon snack or in the evening after dinner.</p> <p>Nutrition facts; Per Cookie 102 cal.(33% cal.from fat)0.8G protein,3.8g. fat(2.2 Sat fat, 16g.carbs(o.2g Fiber)98ml.Sodium,15MG.Chol.</p>
Source: I have had this recipe for years, I believe it is out of theFamily Circle Magazine.
Servings: Makes approx 40 2 inch cookies
Ingredient keywords: eggs, molasses, whole, pumpkin, pumpkin
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Frozen Bell Pepper

From Statesboro Market2Go

<p>A method to freeze and put up bell peppers to use a little at a time for dishes like spaghetti sauce, stir frys, omelettes, etc. This method also works for onions.</p> Vegetarian! Vegan!
Source: So Easy to Preserve - UGA Cooperative Extension
Servings: As many as you like
Ingredient keywords: pepper
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Frozen Mint Lemonade

From Athens Locally Grown

<p>Quick and easy, and enjoyed by all ages. This is a great healthy alternative to those frozen slushies with their artificial colors and flavors. (For an adults-only party, it also makes a great cocktail; just add 2 oz. of vodka or rum.)</p> Vegan!
Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it.
Servings: 6
Ingredient keywords: lemon, mint
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Frozen Puréed Strawberries

From Statesboro Market2Go

<p>Another way to freeze extra strawberries. Can be frozen for up to 6 months.</p> Vegetarian! Vegan!
Source: WikiHow
Servings: As many as you like
Ingredient keywords: strawberries
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Frozen Strawberries

From Statesboro Market2Go

<p>If you have some extra strawberries on hand, you can freeze them whole.</p> Vegetarian! Vegan!
Source: Statesboro Main Street Farmers Market
Servings: As many as you like
Ingredient keywords: strawberries
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Frozen Strawberry Delight

From Dothan, Alabama

<p>This is a super easy recipe. Try it with fresh Market at Dothan strawberries!</p>
Source: Spring Hill Farm
Servings: 3-4
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Fruit Cobbler

From Statesboro Market2Go

<p>Depending on how juicy you want your cobbler to be, either use the fruit as is (makes a drier cobbler) or make a fruit syrup with sugar in a saucepan (very juicy) or sprinkle a little sugar on the fruit and let sit for 30 minutes (moderate juice).</p> <p>To make a gluten free cobbler, substitute a gluten free mix like Gluten-free Bisquick or King Arthur&#8217;s all purpose gluten-free baking mix instead of flour. The cobbler comes out just the same.</p>
Source: Julia Dawson
Servings: 6
Ingredient keywords: milk, sugar, flour, butter, blackberries, peaches, blueberries, nectarines, cream
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Fruit Cobbler

From Miami County Locally Grown

<p>This is an old family favorite recipe. Very easy to make! It&#8217;s good warm or cold. We like it with milk poured over it but whipped cream, scoop of vanilla ice cream or just plain is good too.</p>
Source: Becky Parr
Servings: About 8.
Ingredient keywords: blackberries
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Fruit Crisp

From Superior Seasons

<p>This is from Michael at Little Doo&#8217;s, with a few variations for in season or frozen fruit. In summer we use fresh fruit, in winter, frozen. I just adjust as needed. Goes great with whipped cream, ice cream or both :)</p> Vegetarian!
Source: The Best of Little Doo's Cookbook
Servings: Makes 1 large and 1 smaller
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Fudge - not really but just as good!

From Locally Grown Themes

<p>Coconut Oil is so good for you! Add local honey and some organic cocoa powder and you don’t have to feel guilty about this treat!</p> Vegetarian!
Source: Locally Grown Themes
Servings: Depends on the size of the "Parts"
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Fudge - not really but just as good!

From Augusta Locally Grown

<p>Coconut Oil is so good for you! Add local honey and some organic cocoa powder and you don&#8217;t have to feel guilty about this treat!</p>
Source: Leslie Carson
Servings: depends on the size of the 'parts'
Ingredient keywords: Honey
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Funky Cuban Oregano Marinade

From Dothan, Alabama

<p>You can use it as a marinade for meat or chicken but can also pour it over veggies and potatoes or toss it with salad greens.</p> Vegetarian! Vegan!
Source: Mary Wever
Servings: 6-8 depending on how much you use of it
Ingredient keywords: Garlic, Onion, Orange, Lime, Olive, Salt, Pepper, Cumin, Cuban, Cilantro
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Fuyu Persimmon Pie

From Statesboro Market2Go

<p>An autumnal fruit pie that&#8217;s fairly easy to prepare. Try serving it with a little bit of vanilla ice cream. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.keyingredient.com
Servings: Not listed
Ingredient keywords: persimmon, flour, egg, butter, cream
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Garden Corn Cakes

From Carolina Foothills, SC

<p>I&#8217;m making hhis now and it&#8217;s delicious and uses our growers products!</p>
Source: Marantha's on the spot creations!
Servings: Makes 10-12 two inch cakes
Ingredient keywords: Corn, White, Eggs, Turmeric, Dried, Salt, Cheese, Coconut
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Garden-Fresh Pizza

From Spa City Local Farm Market Co-op

<p>I sneak my veggies into delicious dishes that are topped with cheese. This is one pizza I can feel good about eating and it&#8217;s a quick fix on a week night, especially if you make the pesto ahead of time.</p> Vegetarian!
Source: Leslie Fisher
Servings: 2-3
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Garlic and Ginger Marinade

From Farm Where Life is Good

<p>This is simple. And when you marinade extra-firm tofu and pad-fry it, you will have an incredibly tasty sandwich-wrap filling for some lunches on the go. Or, a nice tofu and broccoli dinner over rice.</p>
Source: http://www.canyoustayfordinner.com
Servings: 2-3
Ingredient keywords: ginger, maple, garlic, tofu
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GARLIC AND HERB CRUSTED SLOW SMOKED PRIME RIB (or other roast)`

From Northeast Georgia Locally Grown

<p>A couple of nights ago we slow mesquite smoked a rump roast of grassfed beef covered with chopped rosemary, basil, oregano and garlic that came from Belflower Gardens. This is our favorite way to cook a roast. It&#8217;s rare, and the leftovers are perfect for roast beef sandwiches.</p>
Source: cousin Steve
Servings: 8
Ingredient keywords: basil, oregano, rosemary, parsley, roast, garlic
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Garlic Broccoli with Coconut Peanut Sauce

From Farm Where Life is Good

<p>A little Vietnamese flavor for the healthful cruciferous flower.</p>
Source: fireandearthkitchen.com
Servings: 2-4
Ingredient keywords: broccoli, garlic, maple
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Garlic Butter

From Desert Garlic Gardens

<p>My favorite for this dish is to mix the garlic butter and lemon and use it as a marinade for salmon steaks before grilling them. I marinate them for 30 minutes to an hour and then place them on the grill. I save the leftover lemon garlic butter mixture to use to baste the fish a few times during the grilling.</p> <p>Also works great for making garlic bread. Simply delicious!</p>
Source: Allrecipes.com
Servings: 16 servings
Ingredient keywords: butter, garlic, Parmesan, garlic, seasoning, pepper, paprika
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Garlic Dill Bread

From Farm Where Life is Good

<p>From a great recipe book, a simple bread with rich, complex flavor.</p> Vegetarian! Vegan!
Source: Vegan Diner: Classic Comfort Food for the Body and Soul by Julie Hasson
Servings: 3-4
Ingredient keywords: dill, garlic
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Garlic ice Cubes

From Stones River Market

<p>With our large crop of fresh garlic, I racked my brains to figure out how to preserve its freshness over the winter. Went to Amazon and found silicon trays that make tiny cubes. Sure enough, somebody else said she was freezing roasted garlic with those trays. My idea is a little different. I want it fresh.</p> Vegetarian! Vegan!
Source: Kathy Ferris
Servings: depends
Ingredient keywords: garlic
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Garlic Insect Repellent

From Stones River Market

<p>This will really keep ticks, mosquitoes, and most other bugs away from you, also keeps away family and friends.</p>
Source: Kathy Ferris
Servings: NA
Ingredient keywords: garlic
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Garlic Insect Repellent

From Stones River Market

<p>This will really keep ticks, mosquitoes, and most other bugs away from you, also family and friends.</p>
Source: Kathy Ferris
Servings: NA
Ingredient keywords: garlic
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Garlic Roasted Eggplant

From Conway, AR

<p>&#8220;Roasted eggplant is amazing and has a great taste and texture too.&#8221;</p>
Source: http://sprinklesomefun.com/2015/10/garlic-roasted-eggplant.html
Servings: 2
Ingredient keywords: eggplant, garlic, Beaverfork
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Garlic Rubbed Roasted Cabbage Steaks

From Farm Where Life is Good

<p>Simple and tasty! Great way to gobble up the fabulous phytonutrients in cabbage.</p>
Source: Everydaymaven.com
Servings: 2-4
Ingredient keywords: cabbage, garlic
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Garlic Scape Carbonara

From Green Fork Farmers Market

<p>This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).</p> <p>1/2 lb campanella pasta, or shape of your choosing<br /> 4 slices bacon (about 3 1/4 ounces), chopped<br /> 1/4 cup garlic scapes, cut into 1/4 inch coins<br /> 2 large eggs<br /> 1/4 tsp kosher salt<br /> 1/4 tsp red pepper flakes<br /> 1/2 cup freshly grated Romano cheese</p> <p>Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).</p> <p>While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).</p> <p>Whisk together the eggs, salt and red pepper flakes.</p> <p>When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).</p> <p>Serve immediately. http://sarahscucinabella.com/</p>
Source: http://sarahscucinabella.com/
Servings: Garlic Scape Carbonara serves 4
Ingredient keywords: Garlic
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Garlic Scape Pesto

From Green Fork Farmers Market

<p>6 garlic scapes, chopped<br /> 1/2 cup freshly grated Parmesan cheese<br /> 1/2 cup freshly grated Asiago cheese<br /> 1 tablespoon fresh lemon juice<br /> 1/4 cup pine nuts<br /> 3/4 cup extra-virgin olive oil<br /> salt and pepper to taste<br /> Directions</p> <p>Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.</p>
Source: http://allrecipes.com/recipe/rudys-garlic-scape-pesto/
Servings: 2 cups
Ingredient keywords: Garlic
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Garlic Scape Pesto

From Shoestring Acres

<p>New use for flavorful scapes</p>
Source: Helen's Kitchen
Servings: about one cup
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Garlic Scape Pesto

From Shoestring Acres

<p>Garlic scapes are the seed stem that garlic produces as it grows. These scapes must be removed in order for the plant to expend its energy producing garlic instead of seeds. Farmer Helen does not discard them. She uses them just as she uses garlic.<br /> She developed this recipe for pesto using the scapes. Its flavor, while garlicky, is a bit more subtle than garlic. Farmer Ben said,&quot; I bet that would make delicious garlic bread. It does!&quot;</p>
Source: Farmer Helen's Kitchen
Servings: About 1 cup of pesto
Ingredient keywords: cheese, nuts, olive, salt
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Garlic Scape Pesto

From CSA Farmers Market

<p>If you really love garlic and would like a way to use garlic scapes (flower bud stalks) here&#8217;s a pesto sauce recipe for use on pasta, pizza, or anything else!</p> Vegetarian!
Source: http://onegreentomato.wordpress.com - adapted from the Washington Post
Servings: a lot
Ingredient keywords: garlic, nuts, cheese
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Garlic Scape Pesto w/ Jane's Italian Seasoning

From Miami County Locally Grown

<p>June and July are time for Garlic Scapes! Did you know there is more to use than just the garlic bulb? This amazing treat is great on anything, add it scrambled eggs, use it as a dip, add it to chicken, oh my yum!</p>
Source: Rosebud's Ranch and Garden, LLC
Servings: 12
Ingredient keywords: Garlic, Cheese, Olive, Lemon, Jane's
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Garlic Scapes

From Monroe Farm Market

<p>Garlic scapes, which emerge from hard neck garlic varieties, are seed stalks that curl upward as they grow. By snipping off the scapes before the seeds develop, more energy goes into developing a larger garlic bulb.<br /> When the garlic scapes are still in full curl, they are tender and succulent. They have a taste that is milder than the garlic cloves, and have a broad spectrum of uses from soup to salads to garnishes.<br /> The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, Middle Eastern, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture.<br /> Storage: Garlic scapes store well. You can keep them in the refrigerator for approximately 1 month, though fresh-cut is always the best. Remove the seed pod tip before using.<br /> Preparation: Scapes tend to get tough and/or loose flavor if overcooked, so start simple. To learn how much cooking is enough and how much is too much, cut scapes to desired lengths and sauté in a little olive oil over medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and tasty.</p> Vegetarian! Vegan!
Source: http://www.wisegeek.com/what-is-garlic-scape.htm & http://www.garlicfarmct.com/recipes.htm
Servings: varies
Ingredient keywords: garlic
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Garlic Scapes

From Monroe Farm Market

<p>Garlic scapes, which emerge from hard neck garlic varieties in June, these seed stalks curl upward as they grow. Snipping off the scapes before the seeds develop, more energy goes into developing a larger garlic bulb.</p> <p>When the garlic scapes are still in full curl, they are tender and succulent. They have a taste that is milder than the garlic cloves, and have a broad spectrum of uses from soup to salads to garnishes.</p> <p>The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, Middle Eastern, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture.<br /> Storage:</p> <p>Garlic scapes store well. You can keep them in the refrigerator for approximately 1 month, though fresh-cut is always the best. You can remove the stalk tip above the pod before using.</p> <p>Preparation:</p> <p>Scapes tend to get tough and/or loose flavor if overcooked, so start simple. To learn how much cooking is enough and how much is too much, cut scapes to desired lengths and sauté in a little olive oil over medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and tasty. Try some of these other ideas:</p> <p>Garlic Scape Ideas:<br /> - You can add sliced scapes to any stir fry recipe. <br /> - Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe. <br /> - Chop and add to guacamole or fresh salsa.<br /> - Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels.<br /> - Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, French bread floated on the soup. <br /> - Use them as you would green onions, they&#8217;re just better. <br /> - Chop and add raw to salads.<br /> - Add to toppings for bruschetta or pizza.<br /> - An excellent addition to stocks&#8230;.and much Asian cuisine. <br /> - Put in Thai chicken/basil/coconut soup.</p> <p>Roasted Garlic Scapes<br /> Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. Serve as a side or main dish. Tastes like roasted garlic but creamier.</p>
Source: compiled from several sources
Servings: 10 garlic scapes will chop into 1/2 cup
Ingredient keywords: garlic
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Garlic Sesame Aioli

From Farm Where Life is Good

<p>This was introduced to me thru a cooking club a few years back. It served as a dip for lightly blanched asparagus, presented standing up in a tall glass. Wonderful combo! **Plan on making double or quadruple the recipe!</p>
Source: Cooking club, not sure of the book
Servings: 2
Ingredient keywords: garlic
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Garlic-Parmesan Hasselback Zucchini

From Conway, AR

<p>&#8220;Sneak lots of flavor into this summer favorite.&#8221;</p>
Source: Eating Well Magazine July/August 2016 pg. 39
Servings: 4 (1 zucchini each)
Ingredient keywords: oregano, garlic, beaverfork, zucchini
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Garlicky potatoes with greens and olives

From Farm Where Life is Good

<p>Anything with potatoes and olives has to be good! Two of my favorite things.</p>
Source: Adapted from: Wild about Greens by Nava Atlas
Servings: 2-4
Ingredient keywords: potato, kale, garlic, basil
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Gazpacho

From Farm Where Life is Good

<p>And to say <strong>Ta Ta!</strong> to the summer season, celebrate (or cry) with a fresh bowl of cool and tangy vegetable soup.</p>
Source: Not sure...the InterWeb
Servings: 4-6
Ingredient keywords: garlic, onion, cucumber, pepper, tomato, zucchini, celery, jalapeno
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Gazpacho Andaluz recipe

From Old99Farm Market

<p>Another amazing way to eat fresh tomatoes! In honour of our Spanish help-x guest.<br /> Easy to blend a batch and keep in your fridge. The flavours develop the longer you chill it.</p> Vegetarian! Vegan!
Source: Kelly's Spanish friends in Mallorca!
Servings: 4
Ingredient keywords: bread, tomato, cucumber, onion, pepper, vinegar, oil
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Georgia Deep Dish Peach Pie

From Statesboro Market2Go

<p>This pie recipe for from 1974 is a delicious way to use peaches! For the crust you can either make your own or use a pre-made pastry dough. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: The Georgia Market Bulletin
Servings: Not listed
Ingredient keywords: peach, flour, butter, vanilla, coffee
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Georgia Shrimp and Radish Salad

From Statesboro Market2Go

<p>This recipe highlights the exquisite flavors of numerous locally sourced ingredients! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: myrecipes.com
Servings: 4
Ingredient keywords: shrimp, radish, radish, onion, fennel, honey, mint
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Ginger Ale

From ALFN Local Food Club

<p>I&#8217;ve heard amazing things about this recipe, and we finally have the chance to make a drink like this with <span class="caps">HOME</span> <span class="caps">GROWN</span> ginger. In fact, this recipe came from the couple that grows our ginger (cliffhanger). Good for any party!</p> Vegetarian! Vegan!
Source: Laughing Stock Farms
Servings: 12 servings
Ingredient keywords: Ginger
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Ginger Carrots

From CSA Farmers Market

<p>Very yummy way to enjoy carrots!</p>
Source: Nourishing Traditions
Servings: 1 quart
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Ginger Mint Ginger Ale

From Citrus County Locally Grown

<p>Keep this flavorful concentrate and some club soda on hand in the refrigerator for making fresh-tasting sparkling beverages.</p> Vegetarian! Vegan!
Source: Terri Pischoff Wuerthner, http://www.herbcompanion.com/cooking/ginger-mint-ginger-ale.aspx#ixzz20tZud7W1
Servings: Makes 32 twelve-ounce glasses (1 gallon concentrate)
Ingredient keywords: Pineapple, Ginger, honey
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Gingered Cabbage and Rice Noodles

From Farm Where Life is Good

<p>Another Asian-style preparation of cabbage and noodles for the ginger-lovers in the audience.</p>
Source: Adapted from Vegetables from Amaranth to Zucchini by E Schneider, Wm Morrow, 2001
Servings: 2-4
Ingredient keywords: mushroom, cabbage, maple, onion, cilantro
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Gingery Butternut Squash Soup

From CSA Farmers Market

<p>If you are running out of squash recipes and tired of it plain, this is a good one to try. The fresh ginger gives it a bright flavor.<br /> This recipe can be vegan if the broth used is vegetable.</p>
Source: sent in by Holly Lubowicki
Servings: 4
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Glazed Poppy Seed Turnips

From Foothills Market

<p>Sweet, sour, crunchy, soft &#8211; this recipe is a unique way to serve this old-fashioned root vegetable</p>
Source: Chow.com
Servings: 4-6 servings
Ingredient keywords: Turnips, Honey
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Glorious Green Olive Dip & Dressing

From Farm Where Life is Good

<p>Try this over a chilled salad of steamed beans, carrots with chopped cherry tomatoes and diced cucumbers. Many flavors to incite the palate.</p>
Source: The Saucy Vegetarian by Joanne Stepaniak
Servings: 3/4 cup
Ingredient keywords: tofu, basil, olive, garlic
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Gluten Free Coconut Flour Banana Muffins

From Suwanee Whole Life Co-op

<p>Great gluten free muffin recipe. Makes light and fluffy muffins- not the prettiest muffins but delicious. My kids loved them! -Nora</p>
Source: Sarah Shilhavy
Servings: 12 Muffins
Ingredient keywords: coconut, unrefined, eggs, butter, coconut, milk, honey, sugar, vanilla, bananas
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Gluten-free Double Chocolate Chip Mint Cookies

From Farm Where Life is Good

<p>Think Girl Scout Thin Mints.</p> Vegetarian! Vegan!
Source: Babycakes: vegan, (mostly) gluten-free, and (mostly) sugar-free receipes from New York's most talked-about bakery
Servings: 36 cookies
Ingredient keywords: peppermint
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Gnocchi with Zucchini Ribbons and Parsley

From Farm Where Life is Good

<p>The dense delicious potato pasta complements the light and fresh vegetables nicely. Easy to make if you exclude the homemade gnocchi option! (Well, that isn&#8217;t too hard either.)</p>
Source: from: Eating Well in Season by Jessie Price
Servings: 2-4
Ingredient keywords: shallot, zucchini, tomato, parsley
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Goat Cheese Crackers

From Mohawk Valley

<p>Always looking for a new or differnet appetizer, I made this knowing I could use any one of the great flavors available from <span class="caps">JFF</span>. One basic recipe with endless possiblities!</p>
Source: Created by Cat
Servings: makes about 30 crackers
Ingredient keywords: any
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Goat Roast

From Dothan, Alabama

<p>Goat roast done in electric pressure cooker</p>
Source: Patty Donovan
Servings: 3-4
Ingredient keywords: Goat, Coffee, Worcestershire, Smoke, Oil, Garlic, Onion, Salt, Tomato, Pepper, Konjac
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Gooey Apple Sorghum Cake

From Champaign, OH

<p>This recipe is from a 16 page, free recipe book WalMart put out before Christmas a few years ago. We love this recipe&#8230; it&#8217;s one of my 3 year old&#8217;s most often requested desserts! It calls for a caramel sauce as the topping, but I think the result is more like a bar dessert than a cake, and it is delicious without the sauce&#8230; very moist and delicious warm or cooled.</p> Vegetarian!
Source: Walmart Great Value Holiday Recipes, submitted by Cheryl Mattingly
Servings: Serves 16
Ingredient keywords: sorghum, eggs, spelt, apples, raisins, walnuts
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Gooey Sorghum Apple Cake

From Miami County Locally Grown

<p>This recipe is from a 16 page, free recipe book WalMart put out before Christmas a few years ago. It calls for a caramel sauce as the topping, but I think the result is more like a bar dessert than a cake, and it is delicious without the sauce… very moist and delicious warm or cooled.</p>
Source: Walmart Great Value Holiday Recipes, submitted by Cheryl Mattingly
Servings: 16 servings
Ingredient keywords: sorghum, eggs, apples
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Gooseberry Crunch

From Champaign, OH

<p>A common use for gooseberries!</p>
Source: Gingerich Farm Products
Servings: About 6
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Grain Free Oven Fried Chicken Livers

From Dothan, Alabama

<p>Chicken livers breaded with coconut flour and seasonings and baked. I made these pretty spicy but you can adjust the seasonings however you want. I used a Big Boss countertop oven but it should work fine in a regular oven.</p>
Source: Patty Donovan
Servings: 4
Ingredient keywords: Chicken, Coconut, Salt, Paprika, Italian, Parsley, Red, Black, Garlic, Olive
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Grandma Betty's Squash Casserol

From Russellville Community Market

<p>Used for years by Angella&#8217;s grandmother to help use all of the squash gathered from the family garden, this recipe has been in her family for over 85 years (with some modifactions of course)</p>
Source: Angella's grandmother
Servings: 4 to 6 hungry folks, or 10 to 12 dieters
Ingredient keywords: squash, sour, cheese, egg, onion, soup, butter
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Grandma Nellie's Buttermilk Cornbread

From Augusta Locally Grown

<p>My grandmother made the best cornbread in the world. When I was sick, she would make me &#8216;cornsticks&#8217; for breakfast loaded with her home-churned butter. This is not your typical sweet southern cornbread. I love it with soup, beans, and often crumble it into a big glass of cold milk for breakfast or lunch.</p> Vegetarian!
Source: Nellie Mae Roe, Camp Dix, KY (1901-1989)
Servings: 12
Ingredient keywords: Plain
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Grandma Nellie's Buttermilk Dumplings

From Augusta Locally Grown

<p>I love dumplings of all kinds and from all cultures, but my all-time favorite were the buttermilk dumplings my Grandmother made. These dumplings are fluffy on the outsides and chewy in the middle. This is a high yield recipe so use a large diameter pot to provide room to allow all your dumplings to float and simmer.</p> Vegetarian!
Source: Nellie Mae Roe, Camp Dix, KY (1901-1989)
Servings: I usually end up with 15-20 large fluffy dumplings.
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Grandma Pullins' Black Raspberry Pie

From Champaign, OH

<p>Grandma Pullins is known for her excellent pies. As the matriarch of a large family she easily makes 10 pies for a family dinner!</p>
Source: Grandma Pullins
Servings: 6-8 slices depending on how hungry you are!
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Grandma's Tomatoes

From Miami County Locally Grown

<p>This is a great recipe for Home Grown Tomatoes.</p> Vegetarian!
Source: McGuffey Herb & Spice Co.
Servings: Serves 4, as a side dish.
Ingredient keywords: Tomatoe, Olive, Dressing, Parmesan
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Gravy Every Day

From Farm Where Life is Good

<p>We eat a lot of gravy&#8230;it is a simple one-pan way to make up something flavorful and then just add a protein and top a starch or greens. This recipe is where we start, and modify the herbs as cravings direct.</p> Vegetarian! Vegan!
Source: Invented
Servings: 2-4
Ingredient keywords: mushroom, onion, garlic, wine, parsley, sage
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Great Grated Zucchini

From Athens Locally Grown

<p>Zucchini grow fast! If one gets a bit too large for serving in the usual ways, don&#8217;t toss it! As long as the skin is still shiny (not dull), it&#8217;s still good to eat! Grating zucchini gives it a new taste and a different texture. Baked in the oven and mixed with sour cream, this easy dish is crisp and appealing.</p> Vegetarian!
Source: A nice website, www.globalgourmet.com
Servings: 4 to 6
Ingredient keywords: zucchini, butter
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Greek Gazpacho

From Farm Where Life is Good

<p>A bit of a twist on the fresh summer soup, Gazpacho. Take a trip to the Greek isles.</p>
Source: Food Network
Servings: 4-6
Ingredient keywords: garlic, oregano, parsley, pepper, pepper, onion, cucumber, tomato, olive, tomato
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Greek Honey Cake

From Statesboro Market2Go

<p>In honor of our Taste of Greece Celebration at the Mainstreet Farmers Market!</p> Vegetarian!
Source: Becky Larson and the GSU Department of Health and Kinesiology
Servings: 12
Ingredient keywords: flour, citrus, butter, milk, nuts, honey, egg
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Greek Kale Salad with Pita Wedges

From Athens Locally Grown

<p>A delicious way to serve cooked greens in the summer&#8230; Localharvest.org posted this recipe online back in 2009, noting that &#8220;this would be a good recipe for people who haven&#8217;t yet fallen in love with kale. The strong flavors of the feta and olives, combined with the acid of the lemon juice, set the kale&#8217;s flavor to the background.&#8221; You can cook the kale early if you wish, but dress the salad just before serving it, because the flavors are freshest then.</p> Vegetarian!
Source: Adapted from www.foodandwine.com, submitted to Local Harvest by Tana Comer of Eaton's Creek Organics in Joelton, TN.
Servings: About 4, depending on their appetites
Ingredient keywords: kale, lemon, tomato, olives, cheese, pita, olive
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Greek Pizzas

From CSA Farmers Market

<p>This is easy and quick. Perfect for a summer meal. I usually add other vegetables depending on what&#8217;s on hand. At one time or another I&#8217;ve added onion, black olives, zucchini (sliced like ribbons) Pickled pepper rings. Also, I have split the pitas in half. (Saved me a few calories)</p> Vegetarian!
Source: Taste of Home Magazine article submitted by Doris Allers, Portage, Michigan
Servings: 4 but easily adjusts for more or less.
Ingredient keywords: cheese, garlic, spinach, tomatoes, cheese, herbs
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Green Bean Potato Salad

From Foothills Market

<p>Green beans and potatoes are a traditional combination, but here is a different twist on that standard.</p> Vegetarian!
Source: Southern Living
Servings: 8 servings
Ingredient keywords: Beans, Potatoes, Pepper, Onion, Mint
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Green Bean Stir-fry

From Foothills Market

<p>Make your own version of the delicious stir-fried green beans from your favorite Chinese restaurant!</p> Vegetarian!
Source: Sunny Anderson of Food Network
Servings: 4 servings
Ingredient keywords: Honey, Beans, Garlic, Ginger
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Green Bean, Orange, and Fennel Salad

From Foothills Market

<p>This recipe has a variety of fresh summer tastes and goes together quickly for an easy lunch dish.</p>
Source: Coastal Living
Servings: 6 servings
Ingredient keywords: Beans, Fennel
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Green Beans with Vidalia Onions and Red Peppers

From McMinnville Locally Grown

<p>This recipe would be perfect with Jade Beans.</p>
Source: Taste of the South's Collector's Issue - Southern Favorites
Servings: 4
Ingredient keywords: green, onions, bell
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Green Cheezy Mac

From Farm Where Life is Good

<p>Simple, adaptable, flavorful. Greens, greens, everywhere! The cheezy sauce can be used in many applications: a little beer or wine added and you have some fondue, a little minced jalapeno and some salsa and you have a quick chili con queso dip. Play with it and see.</p> Vegetarian! Vegan!
Source: Adapted from Vegan Diner: Classic Comfort Food for the Body and Soul
Servings: 2-4
Ingredient keywords: greens, garlic, onion, paprika, paprika
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Green Chile Rice Casserole

From Stones River Market

<p>This recipe came from Maura White when purchasing their roasted New Mexican chiles.</p> Vegetarian!
Source: Maura White - Double Bar Star Farm
Servings: Serves four
Ingredient keywords: onion, chile
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Green Chile Stew

From Stones River Market

<p>This recipe came from Maura White when purchasing their roasted New Mexican chiles.</p> <p>For this recipe, choose either the beef or the pork but they are optional ingredients too so this could be a vegetarian meal.</p> <p>This recipe is also suited for a crock pot.</p>
Source: Maura White - Double Bar Star Farm
Servings: Serves four to six
Ingredient keywords: chile, onion, garlic, oregano, roast, pork
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Green enchilada sauce

From Farm Where Life is Good

<p>Pretty simple but full of flavor and mild spice. Use to cover your favorite enchilada style or as a sauce for a Mexican version of lasagna. This is good stuff!</p>
Source: food.com
Servings: covers 6 enchiladas
Ingredient keywords: pepper
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Green Garlic Aoili

From Farm Where Life is Good

<p><em>Garlic scapes are a fresh version of the old standby&#8212; garlic cloves. Enjoy them blended in a high-protein dressing that will give any fresh offering a profound zing! (If you haven&#8217;t used silken tofu before, it is quite versatile. You can find it in the Asian food section of all grocery stores; it is in a 4-5&quot; carton, not refrigerated. Use it to make creamy things higher in protein and without the cholesterol.)</em>¬</p>
Source: an amalgamation
Servings: approx 1cup
Ingredient keywords: garlic
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Green Garlic Mayonnaise

From Wildfire Farm--CSA Online Market

<p>This is something we&#8217;ve just started making since we got our own laying hens. Make sure you trust your egg source before eating raw eggs.</p> <p>Fresh mayo only keeps for 3 or 4 days in the fridge. You can easily divide this recipe in half and just use one egg. When I make mayo with one egg, I use a blender instead of a food processor.</p> <p>It makes a great veggie dip or salad dressing.</p>
Source: This recipe came off the web somewhere, but I don't remember the site.
Servings: This will make a lot of mayo.
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Green Garlic Soup

From Old99Farm Market

<p>What a better way to boost our immune systems add iron and manganese to our diet, Good for the heart, the gut and the soul!</p> <p>Try the traditional Cream of Leek and Potato Soup where you can substitute leeks with green garlic. <br /> I also found and tried Spinach and Green Garlic Soup at:</p> <p>http://orangette.blogspot.ca/2008/04/that-easy.html</p>
Source: Camelia
Servings: 4 servings
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Green Goodness Kale Apple Juice

From Champaign, OH

<p>Found this recipe when looking for more to do with kale.</p> Vegan!
Source: Family Circle March 2014
Servings: 2 servings
Ingredient keywords: kale, apples, celery, parsley, mint
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Green Lemonade

From Atlanta Locally Grown

<p>This is a juicing recipe that can be changed up to suit what you have on hand. The lemon cuts the &#8220;green&#8221; taste. Romaine and/or celery&#8217;s mild flavor balances the strong flavors in the Kale. Cabbage, collard greens etc can be used in place of the Kale. My 6 year old granddaughter will drink this.</p> Vegetarian! Vegan!
Source: "The Raw Food Detox Diet" by Natalia Rose
Servings: Makes 1 serving
Ingredient keywords: Romaine, Kale, Apples, Lemon, Ginger
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Green Peas with Crispy Bacon

From Dothan, Alabama

<p>Tips from the Market: Fresh English peas from Mr. Hayburn&#8217;s Farm are available and a treat! For freshest flavor, use within 2 -3 days.</p>
Source: Southern Living Farmers Market Cookbook
Servings: 10 - 12 servings
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Green Smoothie

From The Wednesday Market

<p>I used my recipe book but changed them to meet how I would fix them. I use a BlendTec blender—which totally blends everything.</p> Vegetarian! Vegan!
Source: Debbie Powell
Servings: ?
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Green smoothie

From Farm Where Life is Good

<p>Creativity is the name of the game with green smoothies. Recipes will get you going but there is nothing better than playing a little. Green smoothies are a quick way of eating your vegetables, especially &#8220;on the go&#8221;. (I shouldn&#8217;t be promoting eating &#8220;on the go&#8221;, but life does happen sometimes&#8230;and we must adapt!)</p> <p>Lettuce or spinach are probably the best way to start the green smoothie experience, then branch out slowly from there as your taste buds expand.</p> <p>A really powerful blender is ideal.</p>
Source: various
Servings: 1
Ingredient keywords: spinach
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Green Tomato Pie

From Statesboro Market2Go

<p>Found in the book Cracklin Bread and Asfidity by Jack and Olivia Solomon, a collection of Alabama folk recipes and remedies. You&#8217;ll need to find a recipe for pie crust or buy a ready-made one.</p> <p>Some other recipes call for a mixture of flour and sugar to be put over the tomatoes, then dotted with butter.</p>
Source: Rose Reynolds
Servings: 6
Ingredient keywords: tomatoes, sugar, butter, nutmeg, flour
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Greens Risotto

From Farm Where Life is Good

<p>A little time consuming to make, but well worth the effort. If you&#8217;d like to use as a main course, consider increasing the recipe and adding a protein (the Italian or kielbasa Tofurky-brand sausage, diced, nice)</p> Vegetarian! Vegan!
Source: Organic Gardening website
Servings: 2-3 depends
Ingredient keywords: greens, shallot, garlic
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Grilled Asparagus

From Farmer At Your Door

<p>Prep time: 15 minutes<br /> Cook time: 7 minutes</p> Vegetarian!
Source: Greg McDonald - my son-in-law
Servings: 4
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Grilled Baby Leeks with Romesco Sauce

From Farm Where Life is Good

<p>Tony Mantuano created this recipe, from Food &amp; Wine website, in homage to the Calçotada in Spain. The Catalan festival celebrates the harvest of calçots, which are slender onions similar to baby leeks. After peeling the charred outer layers, festival-goers dip the softened onions in a vibrant romesco sauce, which Mantuano makes with sweet red bell peppers. &#8220;It&#8217;s fantastic,&#8221; Mantuano recalls. &#8220;Everyone has black fingers from the char.&#8221;</p>
Source: Food and Wine website
Servings: 4
Ingredient keywords: ancho, hazelnuts, almonds, garlic, tomato, pepper, vinegar, parsley, leek
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Grilled Corn, Avocado, and Tomato Salad

From Foothills Market

<p>Three great summer flavors in one dish!</p> Vegetarian!
Source: A friend's Facebook page
Servings: 4 servings
Ingredient keywords: Corn, Tomatoes, Cilantro, Honey, Garlic
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Grilled Eggplant

From Vista Marketplace

<p>Easy, quick and yummy!</p> Vegetarian!
Source: Vista Marketplace Cookbook
Servings: Serves 6
Ingredient keywords: eggplant
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Grilled Eggplant Pepper Salad

From ALFN Local Food Club

<p>Grilling is my favorite road to take with Eggplant. It enhances the vegetable&#8217;s meaty and smoky nature. I&#8217;m also more than happy to invite Peppers on the trip. This dish is traditionally Mediterranean, and I think this specific recipe is slightly North African.</p> Vegetarian! Vegan!
Source: "The New York Times":http://www.nytimes.com/2010/07/20/health/nutrition/20recipehealth.html?_r=1&ref=peppers
Servings: A big bowl's worth
Ingredient keywords: Eggplant, Peppers, Peppers
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Grilled er' Roasted Okra

From ALFN Local Food Club

<p>For a long time, okra&#8217;s been pigeon-holed as an exclusively fried vegetable. I don&#8217;t know that I had it any other way for the first 24 years of my life, &#8216;cept snuck into a gumbo or stew. It wasn&#8217;t until last summer, after meeting Kelly Carney of North Pulaski Farms, that I saw okra&#8217;s true potential. Eating it straight up. Eating it roasted. Eating it grilled. I don&#8217;t know why tomatoes hold the spotlight as the Southern summer vegetable. To me, it&#8217;s okra. In Kelly&#8217;s own, loose words, its the vegetable that you heat and beat up to get growing. What&#8217;s more Southern than that?</p> Vegetarian!
Source: Table talk
Servings: 4
Ingredient keywords: Okra
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Grilled Garlic Scapes

From Farmer At Your Door

<p>Grilled Scapes</p> <p>Another great, and very different, way to prepare garlic scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They&#8217;ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes.</p>
Source: Merry
Servings: varies
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Grilled Garlic Scapes with Black Pepper

From Greener Acres Farm

<p>Scapes are so simple on the grill, they take minimal prep and cook time.</p> Vegetarian! Vegan!
Source: http://withfoodandlove.com/grilled-garlic-scapes-with-sea-salt/
Servings: 4 servings
Ingredient keywords: Garlic
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Grilled Goat Chops or Lamb Kabobs Gyro-Style

From Monroe Farm Market

<p>Goat chops and lamb kabobs taste lovely marinated in Gyro-style herbs and grilled.</p> <p>We grilled and ate outside yesterday evening while we enjoyed the cool evening air; the vote was two &#8220;yums&#8221; up for this flavorful meat.</p>
Source: Laura's Home Cooking
Servings: Serves 4 - 6
Ingredient keywords: goat,
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Grilled Green Beans

From ALFN Local Food Club

<p>A great, simple way to cook green beans! You can grill them in big batches and work your way through them over a week. I don&#8217;t know if you&#8217;ve noticed, but we have a lot of green beans to contend with at the moment.</p> Vegetarian!
Source: Michael Rhulman @ruhlman.com
Servings: A lot
Ingredient keywords: Green, Garlic, Red, Cumin, Lemon
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Grilled Lamb Kabobs

From Monroe Farm Market

<p>Spicy lamb kebabs, a side of rice, and perhaps a drizzle of yogurt sauce complete this summer spread.</p>
Source: lambrecipes.org
Servings: varies
Ingredient keywords: ground, cilantro, onion
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Grilled Okra and Tomatoes

From Athens Locally Grown

<p>A very simple, delicious alternative to fat-laden fried okra, this recipe is especially good for those nights when you are grilling other items for supper. Make your life easier, though, and if you don&#8217;t have a grill basket, go get one immediately. You&#8217;ll be surprised to find how much more often you grill veggies if you never have to deal with them falling through and going up in flames!</p> Vegetarian! Vegan!
Source: Cookin' Southern Vegetarian Style, by Ann Jackson.
Servings: 4-5
Ingredient keywords: okra, oil, tomato
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Grilled Oriental Eggplant

From Dawson Local Harvest

<p><span class="caps">EASY</span> <span class="caps">GRILLED</span> <span class="caps">ORIENTAL</span> <span class="caps">EGGPLANT</span> &#8211; Simple, quick, idiot-proof, and a nice change to &#8217;taters.</p> Vegetarian!
Source: Mr. Leilani
Servings: serves 4-8 as a side dish
Ingredient keywords: Eggplant
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Grilled Packet Potatoes

From Stones River Market

<p>Showcasing the potatoes on the Market, this recipe comes from Yummly and The Kitchn.</p> Vegetarian!
Source: Yummly and The Kitchn (http://www.yummly.com/recipe/external/Grilled-Packet-Potatoes-600745)
Servings: Serves 4
Ingredient keywords: honey, potato, garlic, parsley
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Grilled Romaine

From Farm Where Life is Good

<p>If you&#8217;ve never tried grilling your salad, you certainly should! A little olive oil, a little salt, and a minute on the grill and you&#8217;ll have crisp greens with crunchy grilled flavor. You will be amazed how much romaine one person can eat when it&#8217;s prepared this way! Different and fun!</p> Vegetarian!
Source: Kathy & Beth
Servings: One head of romaine will feed 1 or 2 people
Ingredient keywords: romaine, olive, salt, pepper, croutons, Parmesan
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