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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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Garlicky Sauteed Sweet Potatoes & Spinach

From Statesboro Market2Go

<p>This seasonal side dish is a quick and delicious way to add more vegetables to your meal! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: www.cookincanuck.com
Servings: 4
Ingredient keywords: oil, potato, onion, thyme, garlic, spinach
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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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Grapefruit, Walnut, and Feta Salad

From Statesboro Market2Go

<p>A delicious seasonal salad that combines the flavors of several local products! You can also substitute the grapefruit with oranges or walnuts with pecans. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.myrecipes.com (modified slightly)
Servings: 4
Ingredient keywords: grapefruit, citrus, oil, lettuce, feta, walnut, pecan
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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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