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Easy Chicken Gumbo

From Foothills Market

<p>This is not a true, Cajun-style gumbo, but it&#8217;s an easy version that takes advantage of two summer standards &#8211; okra and tomatoes.</p>
Source: Betty Crocker's New Cookbook (1982)
Servings: 6 servings
Ingredient keywords: Okra, Onion, Pepper, Tomatoes, Parsley
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Easy Classic Baked Sweet Potato

From Conway Regional Farmers Market

<p>This side dish goes well with any main entrée such as baked/grilled fish or pork tenderloin! It also can be easily cooked in a microwave using the auto touch &#8220;potato&#8221; button or you can cook on &#8220;high&#8221; for approximately 8 minutes.</p> Vegetarian! Vegan!
Source: Culinary Medicine/Wellness/Diabetes Education Team
Servings: 4
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Easy Crock Pot Bratwurst, Cabbage and Potatoes

From Cape Locally Grown

<p>Crock Pot Bratwurst, Cabbage and Potatoes is an easy crock pot recipe that you can toss in your crock pot and cook all day. A delicious fit for your busy life!</p>
Source: Cris at Recipes that Crock
Servings: Serves 4-6
Ingredient keywords: potatoes, brat, cabbage, onions, salt
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Easy Curry Dip for Fresh Veggies

From Athens Locally Grown

<p>This is always a hit; haven&#8217;t found a person who doesn&#8217;t like it. Try it with summer squash, zucchini, cukes, or any other fresh vegetables that are in season.</p> Vegetarian! Vegan!
Source: Grace Fleming Ware (my sister's mother-in-law)
Servings: 1 cup of dip
Ingredient keywords: curry, onion
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Easy Enchilada Sauce

From Dothan, Alabama

<p>This is so easy and makes the best enchiladas!</p>
Source: Spring Hill Farm
Servings: 3 cups of medium heat sauce
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Easy Garlic Kale

From Conway Regional Farmers Market

<p>Kale, one of those dark green leafy vegetables is sure to leave your tummy smiling. Kale has some great benefits such as cancer-fighting properties, anti-inflammatory, and heart support just to name a few!</p> Vegetarian! Vegan!
Source: Culinary Medicine/ Wellness and Diabetes Education Team
Servings: 2
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Easy Grilled Cabbage

From We Are One Farmers Market

<p>Do you ever wonder what to do with the lovely green or purple cabbage you see at the farmers market? Not really a huge slaw fan? Quarter the cabbage drizzle with your favorite oil, olive, peanut, sesame etc. A few shakes of Salt and Pepper then grill! You will love the sweetness that is brought out by the grilling process. Enjoy as is or chop it up to make a fantastic slaw!</p> Vegan!
Source: projects.washingtonpost.com/recipes/2012/.../grilled-cabbage/
Servings: 4-6 people as side dish
Ingredient keywords: Cabbage, Oil, Pepper, Water
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Easy Herb Roasted Chicken

From Greener Acres Farm

<p>A tender, crispy roasted chicken with fresh herbs and simple ingredients!</p>
Source: http://www.thecomfortofcooking.com/2013/02/easy-herb-roasted-chicken.html
Servings: 6-8 servings
Ingredient keywords: chicken, onion, garlic, thyme, rosemary, parsley
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Easy Jalapeno Poppers

From Joyful Noise Acres Farm

<p>Quick and flavorful appetizer</p>
Source: Jerry Thomas
Servings: 4
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easy jalopino corn bread

From The Wednesday Market

<p>For those of us that like a little bite in our food, this is so easy.</p>
Source: Woody
Servings: 4 to 6 depending on how you cut it
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Easy Overnight Italian Breakfast Casserole

From Statesboro Market2Go

<p>This casserole recipe works great for breakfast or brunch, and any leftovers make a tasty quick bite if you&#8217;re in a hurry. If meat isn&#8217;t your thing it can simply be omitted from the recipe without catastrophic culinary consequences. Can be enjoyed warm or cold, and keeps in the refrigerator for up to 5 days. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Bakerbynature.com
Servings: 12
Ingredient keywords: butter, sausage, bacon, rosemary, onion, pepper, spinach, kale, garlic, egg, milk, Ricotta, Parmesan, sauce, bread, coffee
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Easy Roasted Eggplant

From Stones River Market

<p>Eggplant can be roasted whole, with slit in skin to prevent bursting. The skin is discarded, but be sure to retain the juice of the eggplant. Eggplant can also be sliced lengthwise and roasted. Either method retains the food value and flavor with few or no added calories.</p> <p>Whole roasted can be scooped out to make a casserole (see separate recipe) or to make baba ganoush, a Middle Eastern dip that is delicious with pita bread or crackers. (See separate recipe.)</p> Vegetarian! Vegan!
Source: My friend Sima
Servings: Depends on how many eggplants you use, and how many eggplant lover yous have for meal..
Ingredient keywords: eggplant, olive, garlic
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EASY STRAWBERRY COBBLER 6-28-2013

From Palouse Grown Market

<p>Pokey Creek Farm has strawberries this week on the market for sale!</p> Vegetarian!
Source: Taste of Home
Servings: 4-6 adults or 3 teenagers
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Easy Tomato Ketchup

From Farm Where Life is Good

<p><strong>Make your own ketchup!</strong> It&#8217;s easy and so much better than the high-fructose corn syrup-laden stuff in the plastic bottles.</p>
Source: Preserving the Harvest by Carol Costenbader
Servings: 2-3 pints
Ingredient keywords: tomatoo, onion, vinegar, mustard, cinnamon, cloves, celery, pepper
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Easy Tomato-Malabar Spinach Quiche

From Athens Locally Grown

<p>A quick and easy summer brunch or supper dish.</p> <p>Variations: If you don&#8217;t have Malabar spinach, you could substitute another type of green leafy vegetable. For an extra hearty dish, layer 1 c. diced pan-fried (hash brown) potatoes on top of the other veggies before adding the egg mixture.</p> Vegetarian!
Source: based on a recipe found at http://blog.charlotefresh.net/2011/008/04
Servings: 6-8
Ingredient keywords: tomato, malabar, basil, onion, garlic, milk, eggs, cheese
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Easy Vietnamese Basic Dipping Sauce

From Athens Locally Grown

<p>This basic sauce is almost as ubiquitous in Southeast Asian cooking as catsup is in ours. Called Nuoc cham (&#8220;nook chahm&#8221;), it can be made in many versions, some cooked, some uncooked. Many nuoc cham recipes use a commercial preparation called &#8220;fish sauce&#8221;; it&#8217;s made from fermented anchovies, and smells awful but tastes good. However, substituting soy sauce (which the Vietnamese themselves also sometimes do) makes the recipe vegan and it still is tasty.</p> Vegan!
Source: an unremembered website (sorry! It was some time ago....)
Servings: About 1 cup of sauce
Ingredient keywords: lime, sugar, garlic, pepper
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Easy Weeknight Bowtie Pasta

From Greener Acres Farm

<p>Easy enough for a busy weeknight. Filling and healthy.<br /> You can also find the recipe for our own homemade Italian seasoning in our Recipe section.</p>
Source: http://www.yummly.co/#recipe/Easy-Weeknight-Bowtie-Pasta-1231486
Servings: 5 servings
Ingredient keywords: beef, spinach, onion, garlic, cheese
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Easy, Healthier Skillet (self-rising) Cornbread

From Augusta Locally Grown

<p>If you don&#8217;t like sweetened cornbread and want to use your local self-rising cornmeal and buttermilk, this recipe is for you! If you don&#8217;t have applesauce or don&#8217;t want the &#8220;healthier&#8221; version, you can use 1/4 cup oil instead. For muffins, bake in hot, greased muffin pan at 450 for 15-20min. (makes 12). Make sure each cup is 2/3 full.</p>
Source: My own healthier version of Martha White's Southern Cornbread
Servings: 6-8 servings
Ingredient keywords: eggs, buttermilk, corn
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Easy-Does-It Spaghetti

From Statesboro Locally Grown

<p>Sherry Lynn Farmgirl Herb Bread goes great with a salad and this Crock Pot spaghetti entree. Plan ahead and you can get some of your ingredients from next week&#8217;s online market&#8230;it would be a great Friday night dinner.</p> <p>I use venison, but meat from the online market would be great! Leave it out if you want vegetarian.</p>
Source: 2008 Tast of Home
Servings: 8 to 10 servings
Ingredient keywords: Meat, V8, Tomato, Mushrooms, Onion, Garlic, Ground, Italian, Spaghetti
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Egg Bake

From Cape Locally Grown

<p>This is wonderful for a special breakfast or super supper!</p>
Source: Adapted by Green's Garden
Servings: 12
Ingredient keywords: sausage, kale, bread, cheese, eggs, seasoning, herbs, onions, lamb, beef
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Egg Custard

From Joyful Noise Acres Farm

<p>Creamy and delicious, easy to make and healthy to boot!</p>
Source: The Healthy Home Economist
Servings: 6
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Eggless Blueberry Muffins

From Dothan, Alabama

<p>Super delicious and simple blueberry muffin for an easy and delicious grab and go breakfast or a wonderful evening tea time snack.</p> Vegetarian!
Source: Eggless Recipes
Servings: 6
Ingredient keywords: 1/2
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Eggplant casserole

From Suncoast Co-op

<p>Here is a twist on eggplant casserole. Had some extra eggplants at the Habitat garden with a few tomatoes as well.</p> Vegetarian!
Source: http://eggplantrecipes.net
Servings: 4
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Eggplant Lasagna

From Madison GA

<span class="caps">PREHEAT</span> oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. <p><span class="caps">SPRAY</span> 13&#215;9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.</p> <p><span class="caps">BAKE</span> 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.</p> Vegetarian!
Source: Kraft Food
Servings: 9 servings
Ingredient keywords: eggplant
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Eggplant Mixed Grill

From Florida Suncoast Locally Grown

<p>A great recipe using miniature eggplant!</p>
Source: Allrecipes.com
Servings: 6
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Eggplant Onion and Tomato Stew

From Farm Where Life is Good

<p>The origin of this is at the Beirut Restaurant in St Paul. You must go, and you must order Veggie #4. Combo platter with eggplant stew and falafel. I am forever trying to reverse engineer the eggplant stew. This is my latest.</p>
Source: Adapted by my brain and palate from a paleo website
Servings: 1-2
Ingredient keywords: eggplant, tomato, onion
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Eggplant Parmeezian Zucchini Boat

From Farm Where Life is Good

<p>I spend my life adapting recipes to accommodate strict vegetarian eating; so you may have noticed my recipes are a bit interesting. I haven&#8217;t converted them back because I like what I make, as it is. Please adapt them to your way of eating as you see fit. This one gets a squirrely name because I can&#8217;t legally steal the name of a cheese town in Italy without concern for the EU coming to get me!</p>
Source: Adapted from: www.theironyou.com
Servings: 2-4
Ingredient keywords: zucchini, eggplant, onion, garlic, parsley, onion, tomato, garlic, oregano
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Eggplant Patties

From Vilonia Farmers Market

<p>These fried patties may be used instead of meat patties on buns or as crunchy side dish for pasta or roast pork.</p>
Source: Folly Farm
Servings: 4 to 6
Ingredient keywords: eggplants, crumbs, onion, cheese, eggs, oil
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El Charro Rice and Tomato

From Jonesborough Locally Grown

<p>This dish as described can be served as a side, or as a main dish with potato, meat, poultry or shrimp. (Important- Cook the rice in a dry pan until it pops much like popcorn. This gives it a softer texture and makes it better at absorbing flavors).</p> Vegetarian! Vegan!
Source: El Charro Cafe by C. Flores, pg. 47
Servings: 6-8
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Emerald Kale Salad

From Farm Where Life is Good

<p>This is the kale recipes to beat all. It is in the deli case at Mississippi Market (and Whole Foods, etc.) and I always &#8220;impulse&#8221; buy it when I am shopping on my way home from work. Now if one has to have a weakness such that one impulse-buys, well, this is a good one to have. Simple, quick and perfect with a few slabs of ginger-baked tofu alongside. Hmm, maybe I just talked myself into dinner again. Funny how that happen each week!</p>
Source: Adapted from Wholefoods Cookbook
Servings: 2-3
Ingredient keywords: garlic, kale
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English Pea and Radish Salad

From Athens Locally Grown

<p>True Southerners use the name &#8220;English peas&#8221; to describe the bright green peas that are the only ones known to most of the rest of the country. (That&#8217;s because we are lucky enough to also have any number of other yummy summer-grown peas, from crowder peas to pink-eye purple-hulled peas, just to name a few.) Still, English peas make a wonderful spring dish with other fresh seasonal ingredients&#8230;This simple recipe takes about 10 minutes to fix, and is ready to serve in less than half an hour. It is closely based on a recipe from a delightful new cookbook written by an Athens, GA native who is now a food editor for Southern Living magazine. Take a moment and check it out!</p> Vegetarian! Vegan!
Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House).
Servings: 8
Ingredient keywords: peas, radish, onion, mint, olive, lemon, vinegar, salt
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Extra Veggie Marinara

From Statesboro Market2Go

<p>If you happen to be a canner this is a great marinara to put by. I have to warn that it is slightly time intensive, maybe 3 hours + canning and processing. On the other hand, if you want a way to get kids, or adults, to eat their veggies and never know it this is a great recipe. If you want to use your surplus of random veggies from the garden like tomatillos, eggplant, or squash then this is an adaptable recipe for you. If you are looking for a complex, flavorful dish then look no more. I hope you will find this garden fresh recipe as worth while as I do. Great over pasta for a vegetarian dish or serve this with my Italian Meatballs on a delicious meatball sub!</p> Vegetarian! Vegan!
Source: My garden surplus dicated this one...
Servings: I'm not sure...sorry folks
Ingredient keywords: tomatoes, squash, eggplant, tomatillo, tomatoes, onion, garlic, oregano, rosemary, basil, bay, thyme
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Faith's Slow Cooked Pulled Pork

From Monroe Farm Market

<p>A friend of mine cooked the best fresh ham roast I&#8217;ve ever eaten. It&#8217;s so simple, and you won&#8217;t believe how delicious it is.</p>
Source: Faith Kline
Servings: Depends on the size of the roast
Ingredient keywords: Pork
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Fajita Quesadillas

From Farm Where Life is Good

<p><strong>A little bit of a mix!</strong> And a lotta bit of flavor. But really, really simple and less fattening than frying.</p>
Source: My little noggin'
Servings: 3-6
Ingredient keywords: pepper, pepper, pepper, pepper, onion, wheatmeat, tortilla, Daiya, tomato
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Falafel

From Farm Where Life is Good

<p>The uncooked, just soaked/sprouted, chickpeas/garbage beans surprised me. But this recipe is fabulous. And highly adaptable with tweaks to the spices and vegetables added. Yes, it is fried in oil, but we&#8217;ll let that slide (no pun intended!) As MP put it to me, &#8220;This is stupid good.&#8221; We whole-heartedly agree.</p>
Source: Adaped from epicurious.com
Servings: 3-4
Ingredient keywords: onion, parsley, cilantro, pepper, pepper, garlic
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Fall Mexican Fried Rice

From Farm Where Life is Good

<p>A fall root addition to the Winter Mexican Fried Rice recipe I posted before. Want to use up the white rice from the night before? And the glut of tomatoes and peppers? Celery root is a fabulous addition.</p>
Source: My noggin'
Servings: 2-4
Ingredient keywords: onion, celeriac, tomato, pepper, pepper, rice, cilantro, cumin, lime
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Fall Squash & Sausage Soup

From Tullahoma Locally Grown

<p>You will need:</p> <p>1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice<br /> 2 tablespoons olive oil, plus 1 teaspoon<br /> 1 tablespoon Purity butter<br /> 2 large onions, cut into large dice<br /> 6 cloves garlic<br /> 1 cup Tennessee dry red wine<br /> 8 cups chicken stock<br /> 1 pound Odom&#8217;s Tennessee Pride hot sausage, crumbled<br /> 1 tablespoon Worcestershire sauce<br /> 1 tablespoon Big S Farms hot sauce<br /> 2 teaspoons chopped fresh thyme<br /> 2 teaspoons chopped fresh oregano<br /> Salt and freshly ground black pepper to taste<br /> Homemade croutons made from Bread for garnish<br /> Preheat oven to 350 degrees. Place squash on a roasting pan. Toss to coat with 2 tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes). Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.</p> <p>Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.</p> <p>Serve with a side salad dressed with Johnny&#8217;s Gourmet Foods salad dressing and Luzianne iced tea. For dessert, serve Mrs. Sullivan&#8217;s miniature pecan pies inverted on the plate and topped with Purity whipped cream.</p>
Source: from Pick Tennessee Products
Servings: serves 6-8
Ingredient keywords: wine
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Farmer's Market Saute'

From Statesboro Market2Go

<p>A recipe that was included on one of the wonderful herb mixes sold at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: The Herb Lady
Servings: 4
Ingredient keywords: oil, potato, onion, garlic, zucchini, bean, corn, tomato, thyme, basil, rosemary, cheese
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Farmers Cabbage and Mushroom pie

From Conyers Locally Grown

<p>This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.</p>
Source: brady
Servings: 6 to 8
Ingredient keywords: green, shiitake, cabbage, eggs
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Farmers’ Market Summer Bruschetta

From Statesboro Market2Go

<p>Local food writer and chef Rebekah Lingenfelser visited the market and made this recipe with market produce. You can find her new book, &#8220;Some Kinda Good, Good Food and Good Company, That’s What It’s All About&#8221; online at Amazon or Barnes and Noble.</p>
Source: Rebekah Lingenfelser
Servings: 6
Ingredient keywords: oil, garlic, onion, tomato, vinegar, basil, Baguette, garlic, butter
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Farmer’s Cabbage and Mushroom Pie

From Athens Locally Grown

<p>This is a farmer’s pie: rustic, a little rude, and down-right delicious. Traditionally, the pie was set in the middle of the table and everyone, fork in hand, had at it. But you can serve it in slices to avoid fights over the last bits. Try crumbling a few slices of crispy bacon into the pie for even more flavor.</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: 6 to 8
Ingredient keywords: onion, mushrooms, thyme, cabbage, cheese, eggs
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Farmgirl Susan's No Sugar Green Tomato Relish

From Stones River Market

<p>I was browsing the internet for an alternate way to prepare green tomatoes and found this one.</p> Vegetarian!
Source: Farmgirl Fare - http://www.farmgirlfare.com
Servings: Makes 3 pints
Ingredient keywords: tomato, onion, pepper, apple, garlic, pepper, cilantro
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Farmgirl Susan's Simple Summer Gazpacho

From Stones River Market

<p>While flavorful, vine-ripened tomatoes are of the utmost importance here, this is a perfect opportunity to use up those not-so-perfect-looking specimens you might have hanging around. Try to make this soup a day ahead, as the flavor increases dramatically after sitting overnight in the fridge.</p> Vegetarian!
Source: Farmgirl Fare - http://www.farmgirlfare.com
Servings: Makes about 6 cups (48 ounces)
Ingredient keywords: tomato, cucumber, pepper, garlic, garlic, honey
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Fat Burning Cabbage Soup

From Stones River Market

<p>I liked this recipe <span class="caps">BEFORE</span> I found out it had &#8220;Fat Burning&#8221; in it&#8217;s name.</p>
Source: The Bible Diet
Servings: 10 servings
Ingredient keywords: cabbage, garlic, zucchini, carrots, celery, onions, tomatoes, chicken
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Fat-Free Watermelon Sherbet

From McMinnville Locally Grown

<p>This sounds so cool and refreshing &#8211; my only problem would be not eating the watermelon before I got the sherbet made!</p>
Source: Better Homes and Gardens, July 2011
Servings: 8 (1/2 cup) servings
Ingredient keywords: watermelon
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Fennel and Cucumber Salad

From Fresh Harvest, LLC

<p>From Peg: I worked at Turnbull Creek Farm last Thursday. The fennel is looking (and tasting) <em>fantastic</em> right now!</p> Vegetarian! Vegan!
Source: Fresh Harvest
Servings: 4
Ingredient keywords: fennel, cucumbers, sugar, salt, pepper, vinegar, oil, dill
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Fennel Coleslaw with an Herbed Vinaigrette

From Bedford.LocallyGrown

<p>Here at Wild Meadows Farm we have the advantage of meeting many different people who come to work and learn. Naturally they bring their favorite recipes to share with us and we quickly adapt them to use whatever we have growing on the farm. Feel free to replace the herbs with what you have available to you, and get creative with some of the other ingredients too. (For example, use Dijon mustard instead of plain yellow).</p> <p>Hint: if you are looking for a salt-free option, you can always leave out the salt. If you like a salt-like flavor, adding tangy things will help (in this case, more lemon juice).</p> Vegetarian!
Source: adapted from simplyrecipes.com
Servings: 4-6 servings as a side dish
Ingredient keywords: fennel, honey, lemon, oil, mustard, salt, mint, tarragon, leek
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Fennel Pesto

From Bedford.LocallyGrown

<p>This is a fun recipe that we created by opening the pantry and using what we found. Of course, we didn&#8217;t measure anything at the time, but we have tried to approximate the recipe so you can enjoy it too. Be sure to let us know if you find anything in your pantry that makes this pesto even better!</p> <p>Be sure to try it with the leek pancakes or over pasta.</p> Vegetarian! Vegan!
Source: Wild Meadows Farm
Servings: serves 6
Ingredient keywords: leeks, fennel
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Fermented Kimchi

From CSA Farmers Market

<p>Fermented Veggies are not only good but are so good for you!</p> <p>1 head Napa cabbage, cored and shredded<br /> 1 bunch of green onions, chopped<br /> 1 cup carrots, grated<br /> 1/2 cup daidon radish, grated<br /> 1 tablespoon fresh grated ginger<br /> 3 cloves garlic, peeled and minced<br /> 1/2 teaspoon dried chili flakes<br /> 1 tablespoon sea salt<br /> 4 tablespoons whey* (or use additional 1 T salt instead)</p>
Source: Nourishing Traditions
Servings: 2 quarts
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Feta Cheese, Kale and Red Onions

From Hickory Hill CSA

<p>I make homemade feta cheese and always have lots of kale on hand so I thought I would try this out! Total time 30 minutes.</p>
Source: Food.com
Servings: 4 Servings
Ingredient keywords: kale, olive, onion, garlic, salt, broth, cheese
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