Basil Pesto

From Wildfire Farm--CSA Online Market

<p>I have been eating pesto since my first job in a restaurant in college. It was so exotic back then. It&#8217;s more common now, but I love it just as much. It is wonderful served on toast with a slice of tomato, or with pasta or meats.</p> Vegetarian!
Source: Molly Katzen, the original Moosewood Cookbook
Servings: makes many small servings, or enough to dress pasta for 2 to 4
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Basil Pesto

From Champaign, OH

<p>What in the world is Pesto! Pesto has been a mainstay in Italian recipes for generations. Pesto is a green paste consisting of mainly basil, parsley, garlic, a cheese, pine nuts and olive oil. <br /> Use Pesto on hot buttered pasta, make tomato bruschetta.<br /> A simple salad recipe for pesto is place a bed of lettuce on individual salad plates, place a large slice tomato, top with a dollop of pesto, top pesto with a generous helping of crumbled cheese and chopped green onions.</p> <p>I usually put sunflower seeds in our pesto instead of pine nuts. Sunflower seeds are not as expensive, easy to find,have a good shelf life and adds a salty nutty flavor to the pesto.</p> <p>I make several batches of pesto each each year omitting the nuts and cheese. I place the pesto in ice cube trays until frozen. I then remove the frozen cubes and place in a zip lock freezer bag. These cubes can be added to your soups stews,tomato sauces. You can use your imagination.</p> Vegetarian! Vegan!
Source: Unknown
Servings: 6-8 people
Ingredient keywords: Fresh, fresh, garlic
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Basil Pesto

From Stones River Market

<p>Basil pesto is delicious on pasta, pizza, or a dollop in tomato soup. It can be made in season and frozen for the rest of the year.</p> Vegetarian! Vegan!
Source: Kathy Ferris
Servings: 2 to 4
Ingredient keywords: basil, garlic
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Basil Pesto with Pecans

From Hickory Hill CSA

<p>Basil pesto great with all pasta or just on toasted bread topped with tomatoes!</p> Vegetarian!
Source: Food Network
Servings: 1 Cup
Ingredient keywords: Basil, Garlic, pecans, olive, salt, cheese
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Basil Tomato Soup

From Suncoast Co-op

<p>A simple, fresh soup is made even better with homegrown tomatoes, especially if from a local grower.</p> Vegetarian!
Source: From a seed company website
Servings: 2-4 depending on your appetite
Ingredient keywords: tomatoes
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Basil-Strawberry Iced Tea

From Farm Where Life is Good

<p>Now that the basil is coming in, we will soon have a <span class="caps">LOT</span> of basil. Caprese salad is delicious, but how much of it can you eat? Try something different with this flavor!</p> Vegetarian! Vegan!
Source: Martha Stewart
Servings: 1 pitcher
Ingredient keywords: basil, strawberries, tea
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Beans and sweet peppers

From Farm Where Life is Good

<p>Pretty simple and relies on the wonderful flavor of the specialty peppers to augment the simple goodness of green beans.</p>
Source: My brain
Servings: 1-2
Ingredient keywords: beans, peppers
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Bear Mountain Butternut Squash Soup with Cinnamon Croutons

From Miami County Locally Grown

<p>I make this soup every fall when butternut squash is ripe. It is hearty and filling and makes a warm, inviting supper dish on a cool fall evening.</p> <p>This recipe is can be changed up quite a bit. The cinnamon croutons can be replaced with some sour cream and chives, or for a Mexican flair some salsa, sour cream and cheese. I have also added potatoes, parsnips, celery, etc. to the soup mix. You can also substitute the cream with milk or more chicken broth.</p> <p>Before making the soup, I split the squash in half, scoop out the seeds and microwave for 5 &#8211; 8 minutes, then cool. Then it is very easy to peel the skin and cut the squash into chunks.</p>
Source: Good Housekeeping magazine from many years ago
Servings: 12
Ingredient keywords: baguette, butter, cinnamon, leek,, carrots, onion, butternut, broth, butter
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Beef & Kohlrabi stir fry

From Heirloom Living Market Lawrenceville

<p>I didn&#8217;t know what to do with a kohlrabi when i found it in my box! We were soon to discover how much we love it. It&#8217;s like a potato with a crunch!</p>
Source: Jeanine & Lauren's creation
Servings: 4-5
Ingredient keywords: peeled
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Beef 'n' Brew Crockpot Vegetable Soup

From Athens Locally Grown

<p>This is a great soup to make when you&#8217;re expecting visitors. It can be assembled and started in the crockpot many hours before the party, leaving you free to do other things. Beer is a prominent ingredient in this hearty soup. If you want a lighter beer flavor, use a pale beer. Use a darker beer for a more pronounced beer taste. (Use home brew for real bragging rights!)</p>
Source: "New Flavors from Your Crockery Cooker" (Better Homes & Gardens, 1998)
Servings: 6
Ingredient keywords: onion, carrot, parsnip, garlic, bay, thyme, pepper, beef, beer
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Beef and Sweet Potato Stew

From Republican Valley Produce

<p>A very hardy stew that is great for a cold day.</p>
Source: http://joythebaker.com/2011/11/beef-and-sweet-potato-stew/
Servings: 8 plus
Ingredient keywords: buffalo, Onion, carrots, Garlic, Sweet
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Beef Pot Roast

From Stones River Market

<p>I found this recipe on Yummly using products from the Market</p>
Source: Yummly and allrecipes.com (http://www.yummly.com/recipe/external/Beef-Pot-Roast-Allrecipes)
Servings: Serves 8
Ingredient keywords: roast, onion, garlic, bay
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Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy

From Rose Creek Farms Coop

<p>Wonderful fall recipe, for pot roast and in season Sweet Potatoes</p>
Source: Recipe as seen in the Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Servings: makes 8 sevings
Ingredient keywords: Chuck, olive, Redmonds, onion, Thyme, Beef, apple, Sweet, Garlic, Thickening, ginger
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Beef Shank stew

From Old99Farm Market

<p>A beef shank makes the most amazing stock and stew you could imagine. Since I am a busy (maybe lazy) cook with lots of people to feed, I use shortcuts when I can.</p>
Source: www.alderspring.com
Servings: 6
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Beef Shanks

From Superior Seasons

<p>Most folks are not aware of the incredible culinary and nutritional storehouse that is locked away within the folds of the beef shanks&#8212;horizontal cuts on the lower leg of the steer. That is because the shanks are riddled with connective tissue that dissolves into a gelatinous broth. In this recipe&#8212;served at the Wise Traditions 2005 banquet dinner&#8212;there’s no need to use pre-made beef stock. What’s more, beef shanks are very economical. A sauce with wonderful structure, flavor and sheen, easily rivaling that of a great veal demi-glace, is obtained through this recipe and the formula is quite simple: a slight acidity to the stock and three to four hours of very slow simmering. Be sure you have the right stockpot&#8212;thick-bottomed stainless steel or enamel is best&#8212;and be ready to enjoy one of the most satisfying entries imaginable. Prep time: 2 hours Cook time: 6 hours</p>
Source: Weston A. Price Foundation
Servings: 8 servings
Ingredient keywords: beef, lard, carrot, onion, pepper, bay, water, tomato, vinegar, thyme, garlic, salt
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Beef Stew w/Rutabaga

From Heirloom Living Market Lilburn

<p>I needed to use this rutabaga that I bought at the market and didn&#8217;t know what to do with it. What does a rutabaga taste like and how do I prepare it? Of course I checked out the internet and found that it is a cross between a turnip and a cabbage. Most of the recipes are interchangeable w/potatoes. So, I&#8217;m thinking beef stew surrounding a bed of mashed rutabaga. The rutabaga does not mash as smoothly as potatoes and is a bit lumpy and fibrous from the cabbage w/a mild turnipy taste. I&#8217;ve never eaten turnips except for the greens until recently. I&#8217;m still getting used to them, but I will not be put off! So, this is my take on Beef Stew w/Rutabaga. Great recipe for getting to know the rutabaga.</p>
Source: Kathy Barnes
Servings: 4
Ingredient keywords: Stew, Rutabaga
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Beef Stroganoff

From Shoestring Acres

<p>This is a great way to use various in-season mushrooms of any type. This is a family tradition that does well with your personal variations (mine are labeled &#8220;optional&#8221;). Most tender prepared in a crock pot, but can do on the stove with a nice cut of meat. Follow instructions well so veggies don&#8217;t become too soft.</p>
Source: Mrs. Elizabeth Axe
Servings: 4-6
Ingredient keywords: beef, mushrooms, onion, pepper, garlic, broth, ketchup, mustard, sour, salt, pasta, salad, cayenne, flour
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Beef Stroganoff

From Russellville Community Market

<p>This is a variation of my family&#8217;s favorite dinner when we were growing up. I have substituted yogurt for sour cream and fresh mushrooms for canned.</p>
Source: McNeary family
Servings: 4-6
Ingredient keywords: beef, mushrooms
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Beef Stuffed Zucchini

From Stones River Market

<p>Very large zucchini don&#8217;t look very appetizing, but they can be delicious if stuffed with meat and veggies.</p>
Source: Kathy Ferris
Servings: about 6
Ingredient keywords: beef, onion, pepper, pepper, pepper, zuccini, eggplant, onion, parsley
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Beef Taco Soup

From Miami County Locally Grown

<p>The taste of tacos, that is present in a soup. Great for supper, parties, or an easy crockpot meal.</p>
Source: Stephanie & Josh Buehler
Servings: 6-10 servings
Ingredient keywords: beef, taco, ranch
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Beef with Chick Peas

From Superior Seasons

<p>My husband (who is not normally a cook) made this for my first meal at home after our first child was born.</p> <p>Beef and Chick Peas<br /> 2 lbs ground beef <br /> 1 chopped onion<br /> 4 cloves garlic, minced<br /> 1 can chick peas, drained<br /> ¼ cup red wine<br /> 1/3 cup tomato paste (1/2 can)<br /> ¼ cup water<br /> ½ tsp ground allspice<br /> 2 tsp dried mint, crushed<br /> S&amp;P<br /> Basically you can just throw all this in a crock pot and put it on low for the day. If you have time you can brown the meat with the onion and garlic in a skillet first and add it to the other ingredients in the Crock Pot. <br /> Serve with rice and some sliced cucumbers or other crispy vegetable.</p> <p>6 Servings</p>
Source: Modifications made to a recipe from New Crockery Cooker (Crock Pot) Cook Book
Servings: 6
Ingredient keywords: Ground, Garbanzos
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Beer Can Chicken

From Farmer At Your Door

<p>Ingredients<br /> 1 (4-pound) whole chicken <br /> 2 tablespoons vegetable oil <br /> 2 tablespoons salt <br /> 1 teaspoon black pepper <br /> 3 tablespoons of your favorite dry spice rub <br /> 1 can beer</p> <p>Directions<br /> Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.</p> <p>Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.</p> <p>Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.</p>
Source: The Food Network
Servings: Serves 4-6
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Beer-Thyme Mustard

From Farm Where Life is Good

<p>Make your own! It is fabulous and simple.</p> Vegetarian! Vegan!
Source: No clue
Servings: 1 1/4 cup
Ingredient keywords: onion, thyme
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Beet and Apple Slaw

From Shoestring Acres

<p>Another way to get beets into our diet.</p> Vegan!
Source: MOM Sale Flier September 2012
Servings: ?
Ingredient keywords: beets, spring
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Beet and Beet Greens Salad

From Farm Where Life is Good

<p>This salad of beets on beet greens with a vinaigrette makes it part Greek and part Provencal. Call it Franco-Hellenic fusion cooking, but make sure to say it with a straight face.</p> Vegan!
Source: adapted from Mediterranean Harvest by Martha Rose Shulman
Servings: 4-6 as a side dish, 2-3 as a light meal
Ingredient keywords: beet, vinegar, balsamic, garlic, oil, lemon
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Beet and Carrot Salad

From Joyful Noise Acres Farm

<p>Fresh, sweet and packed with nutrition!</p> Vegetarian!
Source: P. Foye
Servings: 4-6
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Beet Green Gratin

From The Cumming Harvest

<p>A delicious and different way to enjoy beet greens throughout the year. I was wondering what to do with all the beet greens we have beyond sautéing them. We&#8217;ve made this recipe several times now and find it delightful. It also freezes well.</p> Vegetarian!
Source: Alton Brown
Servings: 6
Ingredient keywords: Butter, Mushroom, Garlic, Beet,, Ricotta, Parmesan,
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Beet Hummus

From Statesboro Market2Go

<p>A colorful, tasty interpretation of traditional hummus!</p> Vegetarian! Vegan!
Source: Dana Kublin of Walker Farms
Servings: Appetizer or side dish
Ingredient keywords: beets, lemon, garlic, olive
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Beet Pizza

From Fresh Harvest, LLC

<p>From Tally and John: &#8220;This is fun, beautiful, and delicious!&#8221;</p> <p>[Note: test entry &#8212; all the ingredients and steps are listed; checking on source and serving count]</p> Vegetarian!
Source: Fresh Harvest
Servings: 4?
Ingredient keywords: beets, onions, cheese, oil, vinegar, rosemary, dough
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Beet Slices in Creamy Mustard Sauce

From Athens Locally Grown

<p>For this recipe, tender cooked beets are sliced and warmed in a creamy and delicious mustard sauce. If you cook the beets ahead of time, this becomes a low-fuss, high-impact side dish you can prepare and serve almost instantly.</p> Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: beets, onion, parsley
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Beet Soup/Borscht

From Statesboro Market2Go

<p>A vegetable rich beet soup you can make with predominantly Market2Go sourced ingredients. Soup is often served with a sour cream and grated cucumber mixture atop it and with a side of bread or rolls. Can be enjoyed warm or chilled. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Joy of Cooking cookbook
Servings: About 5 cups
Ingredient keywords: carrot, onions, beets, butter, cabbage, cucumber, bread, roll
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Beet, Fenel, and Fig Salad with Cranberry Sage Dressing

From The Wednesday Market

<p>This salad has great color and if fiber rich&#8230;</p> Vegetarian! Vegan!
Source: Candle 79 Cookbook
Servings: serves 6
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Beets - Hot or Cold, Minty Fresh

From ALFN Local Food Club

<p>My new favorite way to prepare beets&#8230;</p> Vegan!
Source: The inspiration was a similar recipe I found on the internet for beet thinnings, but this much different
Servings: I'll leave that to you - it depends on how many beets you steam
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Beets, Pickled

From Rivervalley.locallygrown

<p>An easy reecipe to use!</p> Vegetarian!
Source: Internet
Servings: 5 Pints
Ingredient keywords: Beets
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Best Fresh Omelete for Two

From Springfield, MO

<p>This is a great fresh omelete that you can make from the great stuff from your garden, plus its something the whole family can enjoy.</p>
Source: Becca's Kitchen
Servings: Serves 2
Ingredient keywords: Eggs, Cheese, Murshrooms, Green, Tomatoe, Water, Garlic, Oil
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Betsy's Hamburger Pie

From Scenic City Food

<p>This is an old standby from the days when I had three kids under my feet in the kitchen. It was delicious with local beef and a homemade crust of regional wheat. I love it! Comfort food with a conscience.</p>
Source: Betsy Flory
Servings: 6 (including 4 teenagers). Can be halved.
Ingredient keywords: beef, eggs, cottage, onion, garlic, in-season, mushroom, thyme
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Betsy's Hamburger Pie

From Scenic City Food

<p>This is an old standby from the days when I had three kids under my feet in the kitchen. It was delicious with local beef and a homemade crust of regional wheat. I love it! Comfort food with a conscience.</p>
Source: Betsy Flory
Servings: 6 (including 4 teenagers). Can be halved.
Ingredient keywords: beef, eggs, cottage, onion, garlic, in-season, mushroom, thyme
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Better Breakfast Whole Wheat Pancakes

From Athens Locally Grown

<p>My mom used to make these delicious pancakes all the time before school. They are quick and easy, but delicious and nutritious!</p>
Source: Mom's Kitchen
Servings: Serves 6 people.
Ingredient keywords: wheat, oats, eggs, milk, vanilla, oil, soda, salt
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Bhindi Masala

From Northeast Georgia Locally Grown

<p>I love okra, but I&#8217;d run out of ways to cook it until I finally made this traditional Indian dish. This is a very well known dish in <span class="caps">INDIA</span>, and it&#8217;s supposed to be spicy.</p> <p>1 1/4 tablespoons coriander powder<br /> 1/4 teaspoon red chili powder<br /> 1/2 teaspoon turmeric powder<br /> 1 medium green chilies, chopped<br /> 2 medium tomatoes, chopped<br /> 1 tablespoon cumin seed<br /> 1 teaspoon mustard seeds<br /> 1/4 cup oil, to fry ladyfinger<br /> 3/4 teaspoon salt<br /> 1/4 kg okra (bhindi)<br /> 2 tablespoons oil, for seasoning<br /> 2 medium onions, chopped</p> Vegetarian!
Source: I got the recipe from Food.com
Servings: 2-4
Ingredient keywords: okra
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BICI Lasagne Verde with Greens

From Green Fork Farmers Market

<p>For this lasagne, we used <span class="caps">BICI</span> Lasagne Verde sheets that have raw pureed spinach and italian leaf parsley. For the filling, we used cooked greens of all different sorts as we have a habit of saving greens like the outer leaves of escarole, radish or beet tops, arugula, or turnip greens. Any and all of these are great combined with spinach or chard and wilted together in olive oil, garlic, and a pinch of hot pepper, then chopped up for the lasagne. <br /> Get ready for some flavor!</p> Vegetarian!
Source: BICI pasta (inspired by great culinarians)
Servings: 8-10
Ingredient keywords: lasagne, BICI, Italian
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Bills Goat Recipe

From App Farm to Family Cooperative

<ul> <li>2 T salad oil</li> <li>2 lbs. cubed goat meat</li> <li>1 tsp. salt</li> <li>1.2 tap. garlic powder</li> <li>1/4 tsp. oregano</li> <li>1/8 tsp. ground cumin</li> <li>1 large onion, chopped</li> <li>1 T flour</li> <li>1 10-oz. can Rotel tomatoes and green chiles</li> <li>1 10-oz can water</li> </ul> <p>Brown meat in hot oil. Add salt, garlic powder, oregano, cumin and onion. Cook until onion is soft. Sprinkle flour over all and allow to brown, stirring constantlly. Add tomatoes and water. Simmer uncovered for 40 minutes, stirring occasionally. Most of thliquid will be absorbed. Serves 6.</p>
Source: www.jackmauldin.com
Servings: 4
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Bing Cherry Pepper Jelly Sauce

From Farm2Work

<p>This 2 ingredient sauce has whole dark cherries and a little bit of a spicy kick. Great over pork roast &amp; roast turkey. It&#8217;s great to be able to pull a can of fruit &amp; jar of jam off the shelf &amp; make it look like you&#8217;ve worked hard for a special dish. I&#8217;m sure the sauce would be great on other things, too.</p>
Source: I developed this to make pork tenderloin a little more special for a birthday party.
Servings: Makes about 1 1/2 - 2 c. depending on how much jelly you add & serves 6 - 8.
Ingredient keywords: cherries, Jalapeno
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Black Bean Soup

From Stone County, AR

<p>Nutritious, tasty soup which becomes better with age. Loaded with black beans &#8211; those complex carbs that are so good for releasing energy throughout the day.</p>
Source: Main Street Cafe
Servings: 8 - 10 (but we triple it at the Cafe)
Ingredient keywords: bacon, onion, garlic, tomatoes, ketchup, worcestershire, seasoning, beans, seasonings, cilantro, scallions, garnish, garnish, broth
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Black Bean Tamale Pie

From Traveling Desperado

<p>This easy hardy recipe will be a family favorite. A corn bread bottom loaded with meat &amp; beans. For a change of pace, try topping with lettuce, guacamole &amp; salsa.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: 6-8
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Black Spanish Radish Remoulade

From ALFN Local Food Club

<p>The most creative use of Black Spanish Radishes I&#8217;ve ever seen.</p> Vegetarian! Vegan!
Source: Angela Gardner
Servings: Um? Enough?
Ingredient keywords: Radish, Parsley
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Black-Eyed Peas with Bacon

From Duette, FL

<p>A real Southern favorite traditionally served on New Years Day to bring luck to the family.</p>
Source: Betty Fasig (modified from tasteofhome.com)
Servings: 8
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Black-Eyed Peas with Bacon

From Florida Suncoast Locally Grown

<p>A real Southern favorite traditionally served on New Years Day to bring luck to the family</p>
Source: Betty Fasig (modified from tasteofhome.com)
Servings: 8 servings
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BlackBerry Dump Cake

From Miami County Locally Grown

<p>I fixed this for my husband and he really liked it. It takes longer to clean the blackberries than to put the cake together.</p>
Source: Michele, the BlackBerry Babe
Servings: 12 servings
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Blackbriar's Rib Eye Roast

From Athens Locally Grown

<p>A delicious beef roast with au jus. Nice with roasted new potatoes and steamed asparagus.</p>
Source: Blackbriar
Servings: 2 to 4
Ingredient keywords: roast
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Blair-Moore House Scrambled Eggs

From Jonesborough Locally Grown

<p>Tami Moore prepared one of her tried-and-true breakfast dishes at the market on September 24, 2011. Tami has owned the Blair-Moore House B&amp;B in Jonesborough since 1997.</p> Vegetarian!
Source: Tami Moore, Blair-Moore House
Servings: 6-8
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