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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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Grilled Spicy Lamb Burgers

From Jonesborough Locally Grown

<p>I found this recipe on the internet and it was perfect for Clover Creek ground lamb and Ziegenwald feta.</p>
Source: All recipes.com
Servings: 4 burgers
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Grilled Stuff Pork Chops

From Stones River Market

<p>I receive emails from the America&#8217;s Test Kitchen and this recipe was the featured recipe of the week.</p> <p>From their email:&quot;Americans are fickle about pork. We insist on the leanest meat possible but then complain when it tastes and chews like shoe leather. Brining is a good way to combat dryness and deeply season the meat, but this trick takes far too long for a quick weeknight meal. We found that we could achieve those same goals by stuffing pork chops with moist, flavorful ingredients while the grill was heating up. &quot;</p>
Source: Cook's Country - Recipes that Work - http://www.cookscountry.com/default.asp
Servings: Serves four
Ingredient keywords: onion, pork
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Grilled Sweet Potato Nachos

From Winnsboro, TX

<p>This is a fresh &amp; healthy spin on nachos&#8230;and oh so yummy! Grab your seasonal veggies &amp; give it a spin.</p> Vegetarian!
Source: pinch of yum
Servings: ~4
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Grilled Sweet Potatoes

From Stones River Market

<p>We don&#8217;t have too many weeks left where we can cook outside so this week&#8217;s recipe takes advantage of the grill and using sweet potatoes. The recipe comes from Yummly and Simply recipe and the author makes a few comments about the ingredients. Lemon juice can be substituted for lime and parsley can be substituted for cilantro in case you do not like the taste of cilantro.</p> Vegetarian!
Source: Yummly and Simply Recipes (http://www.yummly.com/recipe/external/Grilled-sweet-potatoes-300528)
Servings: Serves 4
Ingredient keywords: potato, cilantro
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Grilled Vegetable Ratatouille

From Statesboro Market2Go

<p>This is a great recipe to take advantage of all of the fresh eggplant, squash and onions and peppers in the market right now. Fire up the grill, sip on a white sangria (full of peaches and berries from the Market, ofcourse!) while you grill this delicious dish!</p> Vegetarian!
Source: Cook's Illustrated
Servings: 6-8
Ingredient keywords: onion, eggplant, squash, bell, tomato, olive, sherry, basil, thyme, garlic
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Grilled Yogurt-Mint Lamb Chops

From Stones River Market

<p>It may seem too early to grill, but with the warm weather this week I thought this recipe might get us ready for spring. Mint Jelly is always good to serve with lamb</p>
Source: Cookthink - http://www.cookthink.com
Servings: Serves 2 - 4
Ingredient keywords: yogurt, mint, lamb, mint
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Grits with goat cheese, honey and shiitake mushrooms

From Jonesborough Locally Grown

<p>This dish was prepared by Jacob Berry, sous chef at Bistro 105 and our guest chef at the market June 25th, 2011. Even folks who said they didn&#8217;t like grits thought this was wonderful!</p> <p>Jacob cooked with these ingredients from the market:<br /> Stone ground grits from Shell Mill<br /> Plain goat cheese from Ziegenwald Dairy<br /> Shiitake Mushrooms from Salamander Springs Gardens<br /> Fresh Rosemary from Bowers Farm</p> <p>Jacob used bacon fat to carmelize onions in this recipe&#8212;but you can make this vegetarian by substituting oil or butter.</p> Vegetarian!
Source: Jacob Berry, sous chef of Bistro 105
Servings: 8-10 as a side dish
Ingredient keywords: grits, onion, bacon, milk, goat, honey, shiitake, olive, garlic, rosemary
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Ground Beef Chili

From Statesboro Market2Go

<p>This recipe uses the local meat, vegetables, sauces, and herbs available at Market2Go. Would pair well with some bread from local bakers or with some homemade cornbread. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (modified slightly)
Servings: 16
Ingredient keywords: beef, onion, pepper, tomato, salsa, tomato, basil, sauce, onion, cheese, jalapeno, bread, roll, straws
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Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes

From Stones River Market

<p>On my quest to find recipes from products sold on the Market, here is one that can be eaten most of the year from Yummly and Kalyn&#8217;s Kitchen. This recipe calls for Tzatziki which can be bought or homemade. A recipe for homemade sauce can be found here &#8211; <a href="http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html">http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html</a><br /> The recipe also calls for head lettuce. We have several kinds of bibb lettuces that I think will work too.</p>
Source: Yummly and Kalyn's Kitchen (http://www.yummly.com/recipe/external/Ground-beef-gyro-meatball-lettuce-wraps-with-tzatziki-and-tomatoes-309224)
Servings: Makes 6-7 lettuce wraps
Ingredient keywords: beef, onion, lettuce, tomato
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Ground Cherry Pie

From Statesboro Market2Go

<p>A simple and delicious recipe for an unusual Mennonite pie.</p> Vegetarian!
Source: Allrecipes.com
Servings: 8
Ingredient keywords: cherry, sugar, flour, flour, butter
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Ground Cherry Pie

From Athens Locally Grown

<p>A simple and delicious recipe for an unusual Mennonite pie.</p> Vegetarian!
Source: statesboromarket2go.locallygrown.net and Allrecipes.com
Servings: 8
Ingredient keywords: ground, flour, flour
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Guacamole

From Stones River Market

<p>Hispanic dip for corn chips.</p> Vegetarian! Vegan!
Source: Kathy's kitchen.
Servings: 4 - 6
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Guacamole

From Jonesborough Locally Grown

<p>A traditional and delicious dip, guacamole is also served as a side with various meals.</p> Vegetarian! Vegan!
Source: Family recipe
Servings: Varies greatly
Ingredient keywords: avocado, onion, chiles, tomato, lime/lemon, garlic
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Guacamole Goat Cheese Toasts

From Dothan, Alabama

<p>Tips from Market at Dothan: try The Bread Lady&#8217;s wheat or sourdough breads with Bulger Creek Goat Cheese available at Farmer&#8217;s Daughters</p>
Source: Southern Living Farmers Market Cookbook
Servings: 10
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Guinea fowl with garlic and rosemary served with bruschetta

From Augusta Locally Grown

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

From Monroe Farm Market

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

From The Cumming Harvest

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