Crème Fraîche Roasted Salmon
<p>You’d think this recipe is too simple to be any good, and it’s so simple it barely qualifies as a recipe, but I tried it on a whim and you know what? It’s really, really good.</p>
Source: Bon Apetit Magazine, June 2009
Servings: 4 to 6 servings
Ingredient keywords: salmon, creme, fennel
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Creole Stuffed Peppers
<p>Some wonderful flavors and a nice way to serve in its own dish. Use up those herbs you saved all season!</p>
Source: Adapted from: Veganomicon
Servings: 4-8
Ingredient keywords: pepper, onion, jalapeno, carrot, garlic, oregano, basil, thyme, tomato, wheat, parsley
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Crispier Sweet Potato Fries
<p>easy side dish</p>
Source: Submitted by Jessica Ames
Servings: 6 servings
Ingredient keywords: egg
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Crispy eggplant with spicey tomato sauce
<p>I don’t really like eggplant but this was very good. It made a convert out of me.<br />
1.Preheat an oven to 400 degrees F (200 degrees C). <br />
2.Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside. <br />
3.Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices. <br />
4.Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.</p>
Vegetarian!
Source: All Recipes
Servings: 4
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Crispy fried onions
<p>Crispy fried onions are a nice condiment or ingredient in a lot of dishes. Especially Asian recipes. Once prepared they can be stored in the refrigerator for several weeks in an airtight container.</p>
Vegetarian!
Source: Amy and recipe book The Burmese Kitchen
Servings: About 1 cup
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Crispy Leeks
<p>Herb-crusted tofu with crispy baked leeks alongside mashed potatoes and kale sauteed with garlic. What a pairing!</p>
Source: Eating Well Magazine
Servings: 2-3
Ingredient keywords: leek, garlic
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Crispy Mushroom Fry - King of Morel Recipes
<p>This is one of the simplest morel recipes going, and a great way to enjoy them. Many people make this recipe with flour, but I’ve used panko breadcrumbs to mix it up and make ’em extra crunchy.</p>
<p>Amounts of morels aren’t listed. Just keep beating eggs and adding more butter to the skillet until the mushrooms are gone, which will be sooner than you want!</p>
Source: Mushroom-appreciation.com
Servings: Not enough!
Ingredient keywords: morel, egg, Flour, butter
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Crispy Paprika Chickpeas
<p>Full flavor, high protein snacking, at its best!</p>
Source: biggirlssmallkitchen.com
Servings: 4c
Ingredient keywords: paprika, thyme
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Crispy Peanut Tofu & Cauliflower Rice Stir Fry
<p>Crispy tofu that’s baked not fried and tossed in a 5-ingredient peanut glaze! Serve over cauliflower rice with sautéed veggies for a completely plant-based meal that’s gluten free!</p>
Source: minimalistbaker.com
Servings: 2
Ingredient keywords: cauliflower, garlic, maple, cilantro
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Crispy Sesame Kale
<p>Quick and easy with an unusual flair. And plenty of those great phytochemicals! Eat straight, or dab in your favorite sauces.</p>
Source: Big Vegan by Robin Asbell
Servings: Depends, 2-4
Ingredient keywords: kale
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Crispy Slaw with Cucumber Dressing
<p>This is a vinegar based slaw made with Casa Perdido Cucumber Vinegar. This type of slaw is similar to a Health Salad, Pepper Slaw or a Southern Slaw. Since there is no dairy products used it makes a perfect summer picnic salad. It is healthy and easy to tweak to suit your taste. It refrigerates well and taste better if it sits overnight in the fridge.</p>
Vegetarian!
Source: A touch of my grandmother, a bit of my mom and a little of me
Servings: 4-6 good size servings
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Crispy Tofu Salad
<p>Tofu is actually quite good. We eat it a lot and can tell good tofu from not so good tofu. It’s not just a protein to add to something with lots of sauce that will be absorbed by the tofu. This “shake-n-bake” salad is excellent</p>
Source: http://hipsterfood.tumblr.com/post/74849088282/westsoy-remember-those-vegan-cheesesteaks-us
Servings: 2-4 depending
Ingredient keywords: mesclun, cauliflower, cucumber, maple
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Crock Pot Balsamic Pork Roast
<p>Our customer S.M. provided us with the link to this recipe. She writes: “Made this recipe tonight with the pork roast you delivered on Friday, and it was delicious!! Thank you! : )”</p>
<p>The author of the recipe wrote: “I love making pork in the slow cooker, it’s so easy and literally falls apart once cooked. Here it’s cooked with balsamic vinegar and honey which gives it a slight tang that I love!”</p>
<p>Thank you S.M. for sharing! If you or a friend have a recipe that you love using our farm fresh products, please share it with us.</p>
Source: http://www.skinnytaste.com/crock-pot-balsamic-pork-roast/
Servings: Approx. 8 3 oz servings
Ingredient keywords: pork, honey
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Crock pot BBQ Chicken Drums
<p>Suggested sides: Baked french fries and cole slaw</p>
Source: King's Poultry Farm
Servings: 4-6
Ingredient keywords: King's, BBQ, Water, Salt,, Garlic, Oil
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Crock Pot Creamy Tomato Soup
<p>A little bit of chopping and then toss it in the crockpot for a slow cook overnight. Lunch for a week!</p>
Source: skinnytaste.com
Servings: 5-6
Ingredient keywords: celery, carrot, onion, tomato, thyme, herb
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Crockpot Breakfast Casserole
<p>There’s nothing better on a cold morning than waking up to this hot and delicious breakfast casserole.This is an easy recipe that will cook while you sleep. Kids and guests can serve themselves and let you sleep in!</p>
Source: Michelle Steiner
Servings: Serves 4-6
Ingredient keywords: sausage, onion, Eggs
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Crockpot chicken wings in sorghum BBQ sauce
<p>The original recipe is from food.com and uses honey instead of sorghum. I like sorghum better – it adds a little smokiness to the flavor. Wings will be falling off the bone tender after cooking.</p>
Source: food.com
Servings: About 4 - 6
Ingredient keywords: chicken, sorghum, garlic
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Crockpot Lentil Stew
<p>A colorful soup, easy to make, and full of nutritious vitamins!</p>
Source: An amalgamation
Servings: 4-6
Ingredient keywords: lentils, carrot, celery, onion, squash, tomato, pepper, pepper, oregano, basil, thyme, sherry, kale
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Crockpot Marinara Sauce
<p>This is my staple marinara sauce. I use it for a dipping sauce for breadsticks, on pasta, lasagna, and artisan style pizza. I double the recipe and freeze it in single serving containers.</p>
Vegetarian!
Vegan!
Source: cut from an old "Cooking Light" magazine my library was throwing out.
Servings: 6 cups or so.
Ingredient keywords: onion, herb, garlic
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Crunchy Baked Chicken
<p>Yum!!</p>
Source: King's Poultry Farm
Servings: 5-7
Ingredient keywords: King's, Milk, Seasoned
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Crunchy Chinese Salad
<p>Delicious crunchy salad, Good for a pot luck dinner or large family gathering.</p>
Vegetarian!
Vegan!
Source: Paula Deen
Servings: A whole lot! Or as your grandparent might say...It makes a wash pot full!
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Crushed Heirloom Potatoes
<p>As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. For even cooking, choose potatoes that are about the same size.</p>
Vegetarian!
Source: Bon Appetit, January 2005
Servings: 6 to 8
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Crushed Heirloom Potatoes
<p>As with tomatoes, the profusion of heirloom varieties of potatoes at farmers’ markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.</p>
Vegetarian!
Source: Bon Appetit, January 2005
Servings: Serves 6 to 8
Ingredient keywords: potatoes, cheese, pecans, augula
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Crushed Heirloom Potatoes
<p>Creamy, cheesy, potatoey goodness…</p>
Source: adapted from Epicurious
Servings: 6-8
Ingredient keywords: potatoes, arugula
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Crustless Quiche
<p>So easy and versatile. This recipe is easy to double to make one now and freeze one for later</p>
Source: Joyful Noise Acres Farm
Servings: 4-8
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Crustless Quiche
<p>Quiche is such a great way to enjoy eggs while using up bits of cheeses and veggies from the fridge – and leftover quiche makes a great packable lunch for tomorrow.</p>
Source: Williams Family Farm Quiche
Servings: 6
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Cuban Oregano Bhajis
<p>Deep fried cuban oregano.</p>
Source: surfing the web (sorry, forgot to get the location)
Servings: 2
Ingredient keywords: oregano
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Cucumber Agua Fresca
<p>Agua fresca, which is Spanish for “fresh water,” is made from a base of sweetened water with various flavorful additions. This version, with cucumber, basil, and fresh mint, is both refreshing and restorative on a hot day. Try experimenting — For variations on this version, you can use various melons, berries, or herbs that you may have on hand; just throw them all in the blender. A splash of rum or vodka makes this a great before-dinner drink.</p>
Vegetarian!
Vegan!
Source: Better Homes and Gardens magazine, p. 200, September 2010
Servings: 6
Ingredient keywords: cucumber, mint, basil, lime
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Cucumber and Tomato Salad
<p>Try this yummy salad recipe on its own or with your favorite dish. This can be made with fresh veggies from your Farmers Market Veggie Box. Enjoy!<br />
Prep Time: 15 minutes</p>
Source: Conway Regional Health System Culinary Wellness Team
Servings: 4-6
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Cucumber Lime Granita
<p>We haven’t tried this one yet, but getting up the nerve. (You’ll need a good movie in the <span class="caps">DVD</span> player to keep you company while you scrape.) Probably will substitute maple syrup for the sugar. Yep, I think it is worth it.</p>
Source: Cookinglight.com
Servings: Depends on how hot it is outside!
Ingredient keywords: cucumber
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Cucumber Mint Salad
<p>In my garden, we grow pickling cucumbers that are crisp, firm, slightly sweet and particularly easy to grow. Nevertheless, there are a variety of cucumbers that are much sweeter, juicier and, frankly, tastier than mine. This recipe will work with whatever cucumbers you have, but if you find yourself at a farmers market confronted with ‘Sikkim,’ ‘Poona Kheera’ or ‘Lemon’ cucumbers, you’re in for a great treat, so don’t be scared away by their nontraditional appearance.</p>
Vegetarian!
Vegan!
Source: Mother Earth News
Servings: 4
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Cucumber Relish Compote
<p>When cucumbers are in season in your garden or at Locally Grown, it can seem like there <span class="caps">MUST</span> be other ways to eat them besides as salads or the usual sorts of pickles! Yes, there are, and this unusual but tasty combination can even be home-canned to enjoy over the winter! Of course, it can also just be used fresh. The flavor becomes richer when it is stored for a few weeks, however.</p>
Vegetarian!
Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966
Servings: 9 pint jars of relish
Ingredient keywords: cucumber, onion, orange, vinegar
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Cucumber Salad
<p>My gr-grandma made this quite often in the summer when the cukes came in. Their farm was in south east Indiana on the Ohio River. I spent a lot of time there when I was a kid.</p>
Source: Anna Alvida Westerkamm
Servings: 4-6 servings
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Cucumber Sandwiches
<p>This sandwich is stuffed with cucumbers, sprouts, tomatoes and avocados. A vegetarian dream!</p>
Source: Allrecipes.com
Servings: 1 sandwich
Ingredient keywords: cream, cucumber, sprouts, tomato
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Cucumber-Dill Dressing/sauce
<p>This cool dressing/sauce works nicely on a bowl of red beans and rice, poured over a cold couscous and veggie salad, or even served over some delicate ravioli.</p>
Source: The Saucy Vegetarian by Joanne Stepaniak
Servings: 1 cup
Ingredient keywords: cucumber, tofu, miso, onion, dill
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Cucumber-purslane-yogurt salad
<p>A delicious chilled summer salad from the chef and co-owner of the famous Blue Room restaurant in Boston. Very fast and easy!</p>
Vegetarian!
Source: http://www.starchefs.com/SJohnson/recipe05.html
Servings: About 6
Ingredient keywords: cucumbe, purslane, mint, cilantro, chervil, yogurt, olive, garlic, coriander
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Cumin Corn
<p>This makes a good, simple side dish for grilled meats. It stirs up in 20 minutes or less. For extra flavor, substitute Anaheim chile peppers for the bell pepper.</p>
Source: a low-calorie cookbook (sorry I don't have the name)
Servings: 4 servings
Ingredient keywords: Corn, Onion, Pepper
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Curried Cauliflower
<p>For a satisfying, complete meal serve this with saffron basmati rice and dal. You can add green peas or small bits of broccoli for some attractive color on your plate.</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: 4 to 5
Ingredient keywords: cauliflower, coriander
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Curried Cauliflower
<p>A delicious way to use up all the Cauliflower from the Garden or in the freezer.<br />
Great flavor without being too spicy.</p>
Vegetarian!
Source: Nicky Bonter
Servings: Will feed 6-8 usually
Ingredient keywords: Cauliflower, Cheese
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Curried Eggplant and Lentil Stew
<p>I made this with eggplant , leeks, tomatoes and peppers from the co-op.</p>
Vegetarian!
Vegan!
Source: Audrey's kitchen
Servings: 8
Ingredient keywords: garlic, leek
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Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes
<p>This is a complete vegetarian meal that is easy to prepare, colorful, and full of flavor. The pungent taste of mustard greens and the sweetness of the sweet potatoes is a wonderful combination giving you a great way to enjoy the many health benefits from the nutritious ingredients in this recipe. The sweet potatoes are creamy tasting without the use of milk or cream while the mustard greens are sauteed using healthy saute cooking method, requiring no additional oil.</p>
Vegetarian!
Vegan!
Source: www.whfoods.org
Servings: serves 4
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Curried Squash Soup
<p>This easy recipe is delicious and requires only five ingredients.</p>
Vegan!
Source: Michelle
Servings: Serves 4-6
Ingredient keywords: Squash
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Curried Sweet Potato Wedges
<p>Adapted from recipe in Taste of Home.</p>
Vegetarian!
Source: Taste of Home
Servings: 4
Ingredient keywords: potato, oil, curry, cilantro
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Curried Tomato and Okra Stew
<p>Super easy and super tasty! Just 1 of 8 recipes featured on our unique greeting cards! Images were painted by Drew Cottril of Statesboro, Georgia.</p>
Source: Mainstreet Farmers Market
Servings: 4-6
Ingredient keywords: onion, garlic, okra, tomato, parsley, bacon
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CURRIED WINTER SOUP
<p>“A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.” – Sandy</p>
Source: GFM Newsletter
Servings: 6-8
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Curried Zucchini Chips
<p>Great for lunch munching in the car (this from a car-dependent worker most of the week!)</p>
Source: mynaturalfamily.com
Servings: 2
Ingredient keywords: zucchini
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Curry roasted chicken and Okra
<p>If you are wondering what else to do what all of our bountiful and delicous okra then try this dish from Real Simple Magazine. You can use chicken leg quarters for an economical dish and one that you can make fast and easy! Great for a family supper after a long day.</p>
Source: Real Simple Magazine
Servings: 4
Ingredient keywords: olive, chicken, curry, okra, baguette, herb, salt, pepper, lemon
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Daikon Radish Cakes
<p>Oh, these are good, altho a bit of a deviation from the normal palatte.</p>
Source: vanilla-and-spice.com
Servings: 4-8
Ingredient keywords: radish, cilantro
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Daikon Radish Salad with Sesame Ginger Vinaigrette
<p>A quick, fresh salad with the great combo of sesame and ginger.</p>
Source: Unknown
Servings: 2-3
Ingredient keywords: ginger, sesame, vinegar, soy, radish, carrot, pepper, sesame
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Dandelion Pesto
<p>Dandelion greens are a unique and resilient leafy green in terms of their nutrient density and healing aspects (their roots are best known for the latter, but dandelion tea is quite delightful and works towards the same effect). They sometimes get a bad rap for their bitterness and coarse texture, as some peoples’ palettes are used to milder greens such as spinach and other baby greens in general. This recipe is something we stumbled upon a while back when we had an abundance of dandelion greens and inability to fit them all into salads and marinaras! Dandelion greens work great for pesto, because the slight bitterness of the leaves blend with the mild, familiar, and comforting flavor of olive oil and the sharp flavor of the cheese to create a strong, but not overwhelming, delicious treat! Wonderful for dipping or spreading on toast!</p>
Vegetarian!
Source: This recipe comes from our own recipe book which is based on other recipes as well as trial and error.
Servings: This recipe makes about 2 cups.
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