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Sea Salt and Vinegar Kale Chips

From Pachamama

<p>Tired of serving potato chips? Want a healthier alternative? Try kale chips. They&#8217;re easy to make, delicious, and nutritious. I tried them once and am now, officially, a kale chip addict!</p> Vegetarian! Vegan!
Source: Zackenzota Farms
Servings: 1-2
Ingredient keywords: kale, olive, sea, apple, parmesan
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Seafood Soft Tacos

From Statesboro Market2Go

<p>These easy and delicious tacos use wild caught flounder and locally grown vegetables &amp; herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (modified slightly)
Servings: 4
Ingredient keywords: flounder, pepper, onion, oil, tomato, cilantro
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Seafood Spaghetti Sauce

From Statesboro Market2Go

<p>A quick and easy way to add a new splash of flavor to your pasta dish. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Joy of Cooking cookbook
Servings: About 1 quart
Ingredient keywords: soup, butter, onion, pepper, shrimp, cheese, herb
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Seasoned Salt

From Farm Where Life is Good

<p>We are all about self-sufficiency, aren&#8217;t we? Eating local and fresh and all that! So, take it a tiny step further and make your own seasonings. This easy seasoned-salt can be had with just a little pre-planning and a nice order of bulk herbs while they are in season! (hint, hint)</p>
Source: http://premeditatedleftovers.com/
Servings: many
Ingredient keywords: parsley, onion, garlic, oregano, rosemary, thyme, sage, basil, margoram
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Sell Farm's Cubed Steak Parmesan

From Mid-Georgia

<p>One pound Sell Farm Cube Steak. Fix a frying pan using olive oil and heat. Coat Steak with Egg Beaters &#8211; we use this because it is low fat and low calorie. Coat again with a mix of a heaping cup of Progresso Italian Bread Crumbs to which you added in a good portion of grated Kraft Parmesan cheese plus a generous pinch (or more) of garlic powder, basil and oregano. In a fixed pan place olive oil and gently fry the steaks until medium to well done &#8211; note some of the bread crumbs will fall off in the turning process or stick to the pan &#8212; just scrape them off (as long as not burnt) and use as a topping. Salt and pepper to taste at the table. Bon Appetite!</p>
Source: Developed at the Farm
Servings: Serves the hungry
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Sell Farm's Heavenly Herb Cubed Steak

From The Wednesday Market

<p>Sell Farm&#8217;s Heavenly Herb Cubed Steak</p> <p>(amount of ingredients is for 1 lb of meat, adjust accordingly)</p>
Source: The Sell Farm's website -- www.sellfarm.com
Servings: Serves 20 tiny shriveled up old men or 4 normalized men
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Sell Farm's Heavenly Herb Cubed Steak

From Mid-Georgia

<p>Sell Farm&#8217;s Heavenly Herbed Cubed Steak</p> <p>(amount of ingredients is for 1 lb of meat, adjust accordingly)</p> <p>Place 4 Tbsp of virgin olive oil in a skillet, add 1/4 tsp of crumbled sage, 1/4 tsp of cracked rosemary, mix together. Place one pound of defrosted Sell Farm cube steak in the skillet and turn the meat over so both sides are coated with the mix. Cover and let stand for 30-45 minutes.</p> <p>Cook over medium-high heat until the meat is medium rare, turn frequently. Remove the meat and place on a warm plate.</p> <p>Add 1-2 Tbsp of extra virgin olive oil and 2-3 Tbsp of butter in a pan over low-medium heat and allow butter to melt. Add crushed garlic (2-3 cloves, we like much more), desired amount of crushed red pepper and the juice from 1/2 of lemon, stir over heat until it begins to simmer; then spoon over the meat.</p> <p>Salt and pepper to taste at the table.</p> <p>Serve hot with Couscous and a green salad.</p> <p>This works equally well with chicken breasts. Elsa slices the skinless breast so that they are thin. Pounds them with a meat mallet and then prepares as above. Yummy.</p>
Source: The Sell Farm's website -- www.sellfarm.com
Servings: Serves 20 tiny shriveled up old men who pick at their food, or 4 normalized healthy men
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Sesame Kale

From Stones River Market

<p>Kale is a popular item right now so I went and found numerous recipes to share with everyone.</p>
Source: The Seed Ambassadors Project (http://seedambassadors.org/Mainpages/still/napuskale/napuskale.htm)
Servings: Serves 2-4
Ingredient keywords: garlic, kale
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Shake & Bake Sweet Potatoes

From Stones River Market

<p>The recipe comes from Chef Jenny showcasing sweet potatoes and her Seeds of Success.</p> Vegetarian!
Source: JENuineHealth by Jenny Drake
Servings: Serves 4
Ingredient keywords: potato, seed
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Sheepy Hollow Shepherd's Pie

From Russellville Community Market

<p>A traditional English Shepherds Pie, modified from a family recipe</p>
Source: Family Recipe
Servings: 4-6
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Sheepy Hollow Shepherds Pie

From Foothills Market

<p>Try this modern update of a traditional English recipe</p>
Source: Variation of Old English Recipe
Servings: 4-6
Ingredient keywords: Lamb, Onion, Carrots, Potatoes, Herbs
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Shell Mill Cornbread

From Jonesborough Locally Grown

<p>My grandmather used theis recipe for 88 years and it never did her wrong.</p>
Source: Shell Mill
Servings: 10 inch skillet
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Sherry and Brie Mushroom Bisque

From South Cumberland Farmer's Market

<p>Pare this with some good crusty bread and enjoy!!</p>
Source: Unknown
Servings: 8
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SHH "Paella" Fried Rice

From Champaign, OH

<p>Remember you absolutely cannot make delicious rice using freshly cooked rice.Cook the rice a day or 2 ahead of making this recipe. Use a long grain rice and cook according to directions on the package. You will need 4 cups of cold cooked rice. You could also purchase the cooked rice from a chinese restaurant.</p> <p>The chorizo sausage is hard to find. Oakview Farms carry ground chorizo in a 1 lb. pkg. I the whole pkg. I have also substituted the chorizo for ground sweet Italian Sausage. However you do not get the same flavor or color that the spices of the chorizo gives to the dish.</p>
Source: Gourmet Magazine March 2000
Servings: This will serve 6 to 8 people easily.
Ingredient keywords: onion, bell, chorizo, cilantro
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SHH Irish Soda Bread

From Champaign, OH

<p>This is a salute to Nana! Marie Abigail O&#8217;Reilly Stapleton <span class="caps">AKA</span> Nana. Happy St. Patrick&#8217;s Day. The first thing Irish my husbands mother showed me how to bake was Irish Soda Bread. Her bread was from scratch and baked on a flat skillet in the oven. A loaf was always sitting on her kitchen table waiting for us to slice it up smother it in butter and savor the goodness and love with which it was baked. I bake Irish soda Bread especially on St. Patrick&#8217;s Day but over the years I have taken a short cut from her original recipe. Back when I was a busy working mom and busy children. This is my Bisquick Recipe Version. Enjoy</p>
Source: I am guessing it must be from Bisquick?
Servings: 12 to 14 slices
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SHH Linguine with spring Vegetables

From Champaign, OH

<p>This dish makes a great light lunch, side dish for dinner or add a salad and a hearty crusty bread for a meat free dinner.</p> Vegetarian!
Source: Martha Stewart vegetables from farm stands to table. Macy's Dept. Store
Servings: Serves 4
Ingredient keywords: Aspapragus, Zucchini, sugar, fresh, bread
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SHH Meatloaf or meatballs.

From Champaign, OH

<p>This is a never fail meatloaf recipe, tastes the same every time no guessing what herbs or spices to use. This recipe uses 3 lbs of meat. You can use all ground beef or follow the recipe with the ground beef, ground turkey, and sausage.</p> I sometimes will divide the mixture in half. I will make a smaller meatloaf and make meatballs out of the other half. (Makes 12 meatballs) Bake them both at the same time in the oven. Reduce the baking time to 45 minutes for the meatloaf. Freeze the meatballs to serve later with Spaghetti, Meatball sandwiches or with a pesto sauce over pasta. <p>To make 1 1/2 inch party meatballs: Set oven at 350 degrees. Line the bottom of 2 cookie sheets with foil. Place meatballs an 1 to 1 1;/2 inches apart inches apart not touching the sides of the pan.(you can fit about 25 to 30 meatballs in each pan. Bake for approx. 30 to 40 minutes. I turn the meatballs after the first 10 min of baking,this keeps them perfectly rounded. Serve in a crock pot with your favorite sauce, or freeze for later use.</p>
Source: Swisher Hill Herbs
Servings: serves 6 to 8 people
Ingredient keywords: ground, Turkey, sausage, eggs, SSH, green
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SHH Mulligatawny Soup

From Champaign, OH

<p>The subtle flavor of the combined ingredients make this a delicious indian inspired soup. <br /> This recipe combines chicken breast, curry powder, rice, chopped apple,and cream. Total prep and cook time 1 hour.</p> <p>Nutrition Information: servings 6, Calories 213 per serving.<br /> Amount per serving; Total fat 15.5g, Cholesterol 59 mg, Sodium 94 mg.Total Carbs 12.8 g, Dietary fiber 1.4 g, Protien 6.2 g.</p>
Source: allrecipes.com 2012
Servings: Serves 6
Ingredient keywords: onion, carrot, curry, apple, fresh
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SHH Parsley, Kale, and Berry Smoothie

From Champaign, OH

<p>Great taste! Give this a try! Parsley is the star of the show in this smoothie. 1 cup of Parsley has 3 times as much Vitamin C as an orange, twice as much iron as spinach.It helps fight cancer, is an anti-inflammatory for arthrtis, and boosts your immune system just to name a few good qualities.</p> <p>Italian and curled parsley contain equal amounts of vitamins and minerals.</p> <p>100 calories, 1 fat g., fiber 4 g.</p> Vegetarian! Vegan!
Source: Chef Seamus Mullen - April 2012 Bon Appetit- Recipe is also in his new book- Hero food
Servings: 2 servings
Ingredient keywords: parsley, kale, berries, banana, flax, water, cinnamon, tumeric
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SHH Pulled Pork Sandwiches

From Champaign, OH

<p>Delicious smoked pork shoulder using <span class="caps">SHH</span> Sweet and Zesty spice blend for the rub. This recipe taste great with the Barbecue sauce recipe in the recipe section. Great for any summer crowd and barbecue.</p>
Source: Trial and error recipes in the smoker. This is a keeper.
Servings: Serves 6 people
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SHH Pulled Pork Sandwiches

From Champaign, OH

<p>Delicious smoked pork shoulder using <span class="caps">SHH</span> Sweet and Zesty spice blend for the rub. This recipe tastes great with the Barbecue sauce recipe in the recipe section. Great for any summer crowd and barbecue.</p>
Source: Trial and error recipes in the smoker. This is a keeper.
Servings: Serves 6 hungry people
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SHH Red and Green Cabbage Slaw

From Champaign, OH

<p>This recipe will make your Cole slaw the star of the meal! The slaw dressing is tangy with a sweet and sour flavor. the flavor is enhanced from your own homemade Spiced Apple Mint Vinegar. Which you can make with one of our herb vinegar spice packets! Check out the new products! The dressing call for Mayonnaise, you could substitute sour cream or yogurt, It will change the taste of your finished dish. This dish goes great paired with shredded pork. You can add it ti the pork in the sandwich. Now there&#8217;s a party in your mouth!</p>
Source: Adapted from several recipes, adding and taking out ingredients to taste.
Servings: Serves 6 people as the main dish, as a side dish it will serve 8 to10 people
Ingredient keywords: vinegar, whole, black, chipotpe, green, red, onion, green, fresh
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SHH Tzatziki ( Greek Yogurt, Cucumber, and Dill Dip)

From Champaign, OH

<p>Dear Customers, Here is the Greek sauce we made and sampled at the Champaign county Farmers Market in Urbana and also at the Urbana Antique Show &amp; Flea Market. In this Greek recipe we used Swisher Hill Herb&#8217;s Dill Dip as a substitute for the fresh dill.</p> <p>If you like Greek food you will love this easy to do recipe. Great to serve anytime.</p> Vegetarian!
Source: An internet source KalynsKitchen.com
Servings: As an appetizer this sauce will serve approx 6-8 people.Recipe makes a little over 2 cups.
Ingredient keywords: Yogurt, garlic, cucumber, Dill
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SHH White Bean Chicken Chili

From Champaign, OH

<p>A very popular chili blend. Even red sauce chili diehards a have given this white bean chili a thumbs up. The recipe makes generous servings for 6 to 8 people. Freeze the leftover chili; it is as good after it has been frozen. *Vegetarians can substitute vegetable broth for chicken broth add more different variety of beans and vegetables.</p>
Source: Swisher Hill Herbs
Servings: 6
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Shrimp & Cheddar Grits

From Statesboro Market2Go

<p>A delicious flavorful way to enjoy the locally caught shrimp, traditionally ground grits, and fresh vegetables available at Market2Go! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com
Servings: 6
Ingredient keywords: grits, garlic, cheddar, butter, shrimp, tomatoes, onion, parsley, jalapeno, bacon
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Shrimp Addie

From Statesboro Market2Go

<p>A delicious recipe that uses wild caught shrimp, locally raised pork, and seasonal vegetables. Serve with rice or grits. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Food.com
Servings: 4
Ingredient keywords: bacon, tomato, pepper, garlic, shrimp, grits
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shrimp and grits

From Jonesborough Locally Grown

<p>when i was little i would go to my great grandparents house in New Orlines in every morning we had the best shrimp and grits you ever put in your mouth this is my great grandmothers recipe</p>
Source: Shell Mill
Servings: 4 people
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Shrimp Corn Chowder

From Statesboro Market2Go

<p>A cozy seafood dish with a delightfully creamy texture! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.wellplated.com (modified slightly)
Servings: 6
Ingredient keywords: bacon, butter, onion, celery, garlic, flour, milk, corn, shrimp, thyme, milk, sauce, bread
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Shrimp Curry

From Statesboro Market2Go

<p>This quick and flavorful curry recipe is an easy way to enjoy wild-caught shrimp and local vegetables. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com
Servings: 6
Ingredient keywords: butter, onion, apple, celery, garlic, flour, cream, bay, shrimp, rice, lime, onion
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Shrimp Salsa

From Statesboro Market2Go

<p>A spicy seafood dip that uses local herbs, vegetables, and shrimp. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (modified slightly)
Servings: 2 cups
Ingredient keywords: shrimp, tomato, onion, radish, cilantro, lime, jalapeno
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Shrub (drink)

From Statesboro Market2Go

<p>A Shrub is a refreshing summer drink that is equal parts fruit, sugar, and vinegar. Once the syrup is made, it can be mixed with club soda to make a drink. You can also mix in rum, gin, or vodka for an alcoholic drink.</p> <p>While you should avoid using rotted or moldy fruit, shrubs are best made with fruit that is a little past its prime. This makes it a great way to preserve fruit such as berries and peaches. Once the syrup is made, it can keep in the refrigerator for several weeks.</p> Vegetarian!
Source: Laura Wheaton
Servings: As many as you like
Ingredient keywords: peaches
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Sichuan Dry-Fried Veggies and Tofu

From Farm Where Life is Good

<p>Sichuan preserved vegetable, a pickled and canned mustard tuber, is available at most Asian supermarkets. You can buy the chunk style and chop it yourself; if you buy it pre-shredded, you may want to rinse off some of the salt.</p> <p>The recipe calls for green beans; we used the stirfry veggies we had on hand &#8211; bok choy, brussels sprouts, broccoli etc. Delicious!!</p> Vegan!
Source: "Herbivoracious" by Michael Natkin
Servings: 2 to 4
Ingredient keywords: tofu, stirfry, mushrooms, ginger, garlic
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Simple Fruit Salad

From Statesboro Market2Go

<p>Make this salad your own by adding any fruit that appeals to you.</p> Vegetarian!
Source: Modified from GRIT Magazine
Servings: 6-8
Ingredient keywords: strawberries, blueberries, melon, citrus, apple, peaches, grape, blackberries, yogurt, granola, pecan, honey, pomegranate
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Simple Leg of Goat

From CAFE

<p>I will soon be offering my favorite Goat Meat Cook Book for sale on this site:</p> Getting Your Goat ~ The Gourmet Guide.
Source: Getting Your Goat page 23
Servings: makes 6 ~ 1/2 pound servings
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simple potato salad

From The Wednesday Market

<p>Some of us folks don&#8217;t really want mustard and pickles in our potato salad so this is an alternative. Serve warm and it is excellent.</p>
Source: Woody
Servings: serves 4 to 6 as side {depending on how many potatoes you cook}
Ingredient keywords: cut up , diced, to taste, divided
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Simple Roasted Delicata, Acorn and/or Butternut squash

From The Wednesday Market

<p>If you’ve ever wondered what to do with the unusual looking <span class="caps">DELICATA</span>, <span class="caps">BUTTERNUT</span> or <span class="caps">ACORN</span> Squash, try this recipe from http://chezpim.com/cook/simple-roasted-delicata-squash [great how-to photos on this recipe page].</p> <p>Actually, this is so easy you can hardly call it a recipe. Here’s what to do.</p> <p>Buy some beautiful “Winter” squash from your favorite Wednesday Market Farmers;-) These squash are more like pumpkins with fine firm skins. Store them spread out on a piece of cardboard in a cool place like a basement and they may last most of the winter. Varieties include:Delicata, Butternut and Acorn squash.</p> <p>Cook it with the skin on and you will keep the lovely flavor in. Cut each one straight in half, and scoop out the seeds and stringy bits in the middle and discard those. Then cut each half again until you get individual serving size pieces. Take some butter that’s been sitting out on the countertop getting nice and soft. Rub a good amount of it all over the middle and cut sides. Be generous. After the butter massage, sprinkle a bit of brown sugar [some folks like a little cinnamon as well] all over the squash pieces, then a generous amount of salt. I said generous, ok? <br /> Roast in a flat pan until tender. You could go low and slow, at 350F for an hour and a little bit. If your oven is already at 350F baking something else, say a big fat turkey, just put these babies on the lower rack so you can share some oven time. Or if you’re baking them by themselves you could go at 450F and you’ll be done in 30-40 minutes at the most. You’ll know they’re done when the flesh is so tender a knife goes through it like ‘buttah’ and the top is nice and caramelized.</p> <p>Serve just like that, on a pretty antique glass tray if you can find one. Eat it right down to that pretty outside skin. Questions? Email Anna: weeder280@aol.com</p> Vegetarian! Vegan!
Source: http://chezpim.com/cook/simple-roasted-delicata-squash [great how-to photos on this recipe page].
Servings: 2
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Simple Stuffing

From Farm Where Life is Good

<p>I think I am craving Thanksgiving. Maybe we need a dry run before the big day! I&#8217;m making stuffing, yes I am.</p>
Source: Homemade
Servings: 6
Ingredient keywords: onion, celery, sage, parsley
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Simple Swiss Chard, Smoked Trout Linguini

From Monroe Farm Market

<p>This recipe listed fresh salmon for the fish, however for <span class="caps">MFM</span>, smoked trout seemed appropriate! Swiss chard can be substituted by any kale or spinach.</p>
Source: www.food.com
Servings: 4
Ingredient keywords: Oregano, swiss, Trout
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Simple winter slaw

From South Cumberland Farmer's Market

<p>This is what I throw together when I&#8217;m craving fresh veggies in the winter and I only have a few fresh ingredients.</p> Vegetarian! Vegan!
Source: Jess Wilson
Servings: 8 - 10
Ingredient keywords: cabbage, carrot, apple, onion, vinegar, oil
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Simplest Chocolate Buckwheat Cake

From Greener Acres Farm

<p>The texture is like pound cake, velvety and moist with a silky smooth crumb. The flavor is right on with buttery chocolate and it’s not overly sweet, but is definitely sweet enough to tame your sweet tooth and satisfy all the chocoholics at your table.</p>
Source: https://www.glutenfreegigi.com/simplest-chocolate-buckwheat-cake/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
Servings: Square 8- or 9-inch baking pan, or an 11×7-inch glass baking dish
Ingredient keywords: butter, eggs, yogurt, buckwheat
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Simply the best way to prepare asparagus...

From Champaign, OH

<p>If you think asparagus is wimpy or squishy, you have just not had it prepared the correct way. Try it this way and you&#8217;ll see how good it can be. We can&#8217;t wait for spring to get our fix of asparagus!</p> Vegetarian!
Source: I am certain Kirk and Kristin Jacobsson shared this with me years ago...Heather Tiefenthaler
Servings: One pound of asparagus usually feeds our family of 4 depending on size of spears.
Ingredient keywords: olive, salt, white
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Sirloin Tip Roast

From Stones River Market

<p>Sirloin Tip Roast Recipe<br /> Carved from the muscle along the back of the cow, the sirloin tip is a luxurious roast, like the four-star version of chuck shoulder or brisket. It’s still a lean cut, but it doesn’t need the same extra-long braising to bring out the flavor and tenderness: if you love roast beef and want to splurge a little on something special, this is definitely the cut for you.<br /> In this recipe, the sirloin is simply rubbed with garlic and herbs, and then roasted slowly under a dry heat, allowing you to choose exactly what level of doneness you’d like. If you like it a little pink inside, aim for 135 degrees in the center. 140 will give you medium-rare; if you like it even more thoroughly cooked, aim for 145 or 150. To get the best flavor, also plan enough time to let the roast sit for 20 minutes after you take it out of the oven. This lets the juices even out throughout the roast, so they end up on your plate and not wasted on the cutting board.<br /> This is a great dinner for busy evenings, because the oven really does all the work for you. A few minutes of prep time takes care of the roast until it’s time for dinner, giving you the perfect opportunity to experiment with more creative sides, or to just get something else done and not worry about food for a while. Serve your masterpiece with a big pile of vegetables on the side, and enjoy something a little bit special livening up the weekly menu.<br /> Serves 4<br /> Prep Time: 10 min.<br /> Cooking Time: 1h 30 min.<br /> Ingredients</p> <p>2.5 lb. sirloin tip roast (also called round tip roast);<br /> 3 cloves garlic, minced;<br /> 2 tsp. dried oregano;<br /> 2 tsp. dried basil;<br /> 1 tsp. crushed red pepper flakes; (optional)<br /> Cooking fat;<br /> Sea salt and freshly ground black pepper to taste;</p> <p>Preparation</p> <p>Preheat your oven to 250 F.<br /> In a small bowl, combine the garlic, oregano, basil, red pepper flakes, and season with salt and pepper to taste.<br /> Rub the roast with the garlic and dried herb mixture.<br /> Warm up some cooking fat in a large skillet placed over medium-high heat.<br /> Sear each side of the roast until browned.<br /> Place the roast on a wire rack over a rimmed baking sheet.<br /> Cook the roast on the middle rack of the oven for 1h 30 min, or until the center reaches 135 F.<br /> P.S. Have a look at the Paleo Recipe Book. It&#8217;s a cookbook we&#8217;ve created to help you cook the best Paleo food. It contains more than 350 recipes and covers everything you&#8217;ll need.</p>
Source: http://paleoleap.com/sirloin-tip-roast/
Servings: Serves 4
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Sister Barb's Grass-Fed Beef Brisket

From Champaign, OH

<p>Wine- Braised Grass-Fed Brisket<br /> Red wine permeates this fork-tender meat, while the soy sauce and cranberry juice add a nice balance of saltiness and sweetness. Use a large size slow cooker for this 6# hefty cut! Enjoy!</p>
Source: Sister Barb
Servings: 12-14 servings
Ingredient keywords: sliced, dried;, grass-fed, dry, thawed, minced, all-purpose
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Sister's Fancy Coleslaw

From Dothan, Alabama

<p>Hayburn Farm Fresh, locally grown cabbage and carrots will make this coleslaw the perfect side. Enjoy!</p>
Source: Sister Schubert Cast Your Bread Upon the Waters - recipes for success, cooking and living
Servings: 8 - 10 servings
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Skillet Green Beans & Bacon

From Greener Acres Farm

<p>Bacon makes everything taste better. So yummy, even kids will eat their veggies.</p>
Source: http://www.letsdishrecipes.com/2015/10/skillet-green-beans-with-bacon.html
Servings: 6
Ingredient keywords: pork, onion, garlic, green
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Skillet Potatoes with Peppers and Onions

From Stones River Market

<p>This recipe is featuring peppers and potatoes that are currently in abundance on the Market. It comes to you from Yummly and BAREfeet in the Kitchen.</p>
Source: Yummly and BAREfeet in the Kitchen (http://www.yummly.com/recipe/external/Skillet-Potatoes-with-Peppers-and-Onions-486241)
Servings: Serves 2-4
Ingredient keywords: potatoes, pepper, onion
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Skillet Potatoes with Peppers and Onions

From Stones River Market

<p>This recipe is featuring peppers and potatoes that are currently in abundance on the Market. It comes to you from Yummly and BAREfeet in the Kitchen.</p>
Source: Yummly and BAREfeet in the Kitchen (http://www.yummly.com/recipe/external/Skillet-Potatoes-with-Peppers-and-Onions-486241)
Servings: Serves 2-4
Ingredient keywords: potato, pepper, onion
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Skip's Salsa Party

From Jonesborough Locally Grown

<p>Big and Little Chefs (Skip, Hunter and Aaron Jones) showed how the whole family (or group of party guests) can enjoy preparing and customizing thier own salsa.</p> <p>Listed below are the ingredients used at the market on July 20. But use your imagination! Add cucumber, mango, black beans, avocado&#8230;</p> Vegetarian! Vegan!
Source: Skip Jones & sons, aka Big and Little Chefs
Servings: List below should serve 6-8 as an appetizer.
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Sliced Fried Okra

From Champaign, OH

<p>Very popular recipes for okra, it is very easy to fix. Like frying green tomatoes.</p> Vegetarian!
Source: The Practical Produce Cook Book
Servings: 4-6
Ingredient keywords: orka, cornmeal, salt, pepper, oil
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Sliced Fried Okra

From Champaign, OH

<p>Very popular recipes for okra, it is very easy to fix. Like frying green tomatoes.</p> Vegetarian!
Source: The Practical Produce Cook Book
Servings: 4-6
Ingredient keywords: orka, cornmeal, salt, pepper, oil
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