These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Display Options

We will remember your selections on future visits. The selections are cumulative (that is, checking both 'vegan' and 'vegetarian' will only show recipes flagged as both vegan and vegetarian.)

Vegetarian
Vegan

Subscribe to an RSS Feed

All Recipes

Search by all or part of recipe name:
 

Coconut Bay-con

From Farm Where Life is Good

<p>This is a unique con that can be undertaken by any food con-artist, even you! The coconut gives you some awesome fiber and healthful oils. The other ingredients just give you some tastebud &#8220;wows&#8221;! And with all of the potent seasoning, it will satisfy hunger pangs until the next mealtime, so snack away.</p>
Source: http://thesimpleveganista.blogspot.com/2013/05/coconut-bacon.html
Servings: Depends on who is eating it!
Ingredient keywords: maple, paprika
View This Recipe

Coconut Curry Greens

From ALFN Local Food Club

<p>One of my favorite ways to eat turnip and collard greens.</p> Vegetarian! Vegan!
Source: America's Test Kitchen
Servings: Um?
Ingredient keywords: Turnip, Collard
View This Recipe

Coconut Flour Waffles

From Stones River Market

<p>Mandy with Ridiculous Chocolate shares this recipe with us. These are gluten and grain free and do well in the toaster.</p> Vegetarian!
Source: From Ridiculous Chocolate - http://www.healthhomehappy.com/2010/12/coconut-flour-waffles-grain-and-gluten-free.html
Servings: Makes 8 Waffles
Ingredient keywords: flour, egg, puree, honey
View This Recipe

Coconut Tilapia with Apricot Dipping Sauce

From Citrus County Locally Grown

<p>&#8220;Tilapia is coated with a spicy coconut mixture and served with an apricot dipping sauce, delicious and easy! After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.&#8221;</p>
Source: AllRecipes.com-Submitted by: Blondee
Servings: Serves 4
Ingredient keywords: Coconut, Flour, Creole, Tilapia, Cornstarch, Egg-Substitute, Canola-oil, Apricot, Mustard, Horseradish
View This Recipe

Colcannon

From Suncoast Co-op

<p>This delicious potato dish is a combination of mashed potatoes, cooked cabbage, and optional green onions. When I made it for the first time this year, I used my collard greens!</p> <p>This is a great dish for St. Patrick&#8217;s day, or enjoy it as a side dish to ham, roast beef, corned beef, or sausages (if you eat animal products&#8230;). It&#8217;s easy to prepare and wonderful any time of the year.</p> Vegetarian!
Source: I wish I remembered--it was the internet...
Servings: Serves 4 to 6
Ingredient keywords: potato, salt, collards, onion, butter, milk
View This Recipe

Colcannon

From CSA Farmers Market

<p>This is a classic Irish dish</p>
Source: World Wide Web
Servings: 6
Ingredient keywords: potato, kale
View This Recipe

Cold-Fashioned Potato Salad

From Wick's Locally Grown

<p>Excellent potato salad, very refreshing, not your common mayo and mustard dressing. I was hesitant to soak the potatoes in vinegar but trusted Alton and am so glad I did. Served them at a family get-together and everyone raved about the dish.</p>
Source: Alton Brown on Cooking Channel Show: Good Eats Episode: This Spuds for you too
Servings: 4 to 6 servings
Ingredient keywords: red, vinegar, mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onion, celery, salt, pepper
View This Recipe

Coleslaw

From Statesboro Market2Go

<p>Classic coleslaw recipe. Cut the cabbage in half, then into quarters and remove the cores. Chop roughly or use the course side of a box grater to shred the cabbage and carrot. A food processor tends to shred the cabbage too small.</p> Vegetarian!
Source: Lola Dawson Hayes
Servings: 8
Ingredient keywords: cabbage, carrots, relish
View This Recipe

Coleslaw Relish

From Athens Locally Grown

<p>We have a close friend who likes raw cabbage but can&#8217;t stand to even look at mayonnaise, so we serve him this instead. It&#8217;s a great recipe &#8212; the cabbage stays refreshingly crisp and has a tart, tangy flavor. It can also be canned up as a relish, following standard published water-bath processing procedures.</p> Vegetarian! Vegan!
Source: A recipe from Family Circle magazine, Sept. 1966
Servings: About 12 cups of relish, or enough to fill 6 pint jars
Ingredient keywords: cabbage, onions, green, red, vinegar
View This Recipe

Collard Chips

From Magney Legacy Ridge Farm

<p>A crispy, healthy twist on an old Southern favorite.</p>
Source: https://inspiredrd.com/2012/04/like-kale-chips-try-collard-chips/
Servings: Serves: 2
View This Recipe

Collard Green Coleslaw

From The Cumming Harvest

<p>A favorite at our house! Great side to go with anything from burgers to mac and cheese!</p> Vegan!
Source: Vegetarian Times January 2009
Servings: 8 servings
Ingredient keywords: collard, carrots, red
View This Recipe

Collard Greens and White Bean Soup

From The Cumming Harvest

<p>Delicious way to use fresh collards.</p> Vegan!
Source: Fat Free Vegan (www.fatfreevegan.com)
Servings: 6 servings
Ingredient keywords: collard, carrots
View This Recipe

Collard Greens With Bacon

From Duette, FL

<p>This is a classic recipe for collard greens, where they&#8217;re braised with bacon and onion and brightened with a splash of cider vinegar. For maximum flavor and tenderness, cook the greens a few hours in advance, store in the refrigerator, and reheat them just before serving.</p>
Source: marthastewart.com
Servings: 4-6
View This Recipe

Collard Greens With Bacon

From Florida Suncoast Locally Grown

<p>This is a great side dish.</p>
Source: coookindineout.com
Servings: 3-4
View This Recipe

Collard Greens with Ham

From Foothills Market

<p>This has become a family favorite for us. We always substitute smoked sausage for the ham.</p>
Source: steamykitchen.com
Servings: 4 servings
Ingredient keywords: Onion, Garlic, Tomato, Collard
View This Recipe

Collard Pesto

From Vista Marketplace

<p>With an abundance of collard greens, I searched for innovative ways to use it. This is a tasty alternative to traditional pesto.</p> Vegetarian!
Source: www.foodnetwork.com
Servings: 3 cups
Ingredient keywords: collard,, nuts,, cheese, garlic, oil
View This Recipe

Collard-Wrapped Baked Salmon

From Foothills Market

<p>It can&#8217;t get healthier than this &#8211; salmon with health Omega-3 oils and collard greens with all the benefits of cruciferous vegetables. And it looks so sophisticated!</p>
Source: adapted from zuzkalight.com
Servings: 4 servings
Ingredient keywords: Collard
View This Recipe

Colorful arugula salad

From Cadle's Cove Farm

<p>A quick and easy way to enjoy fresh arugula</p>
Source: Farm Fresh Recipes
Servings: Serves 4
Ingredient keywords: lettuce, arugula, pepper, mushrooms, mustard, vinegar, garlic, oil
View This Recipe

Comforting Vegetable Beef Stew

From Augusta Locally Grown

<p>This is a simple, easy old-fashioned stew that will warm your soul. You can use boxed, or canned broth or make your own with water and beef bullion. Next time I make this I will probably use a full head of cabbage because I love cabbage. You can add a pinch or two of salt if you want. Use medium/larger potatoes or 3 smaller ones.</p>
Source: Carmelita A.
Servings: makes 6-8 hearty bowls
Ingredient keywords: beef, onion, potatoes, cabbage, carrots
View This Recipe

Cooked Cukes

From Athens Locally Grown

<p>Most of the time, people only think of using cucumbers as a fresh vegetable in salads, sandwiches, or maybe a gazpacho. However, they can also be treated more like a summer squash. The texture and taste of a cooked cucumber is tender and mild. A great side dish when you&#8217;re in the mood for something different!</p> Vegetarian! Vegan!
Source: Our own recipe, born of an overabundance of cukes back in 2009
Servings: Use about 1 cup of cucumber strips per serving.
Ingredient keywords: cucumber, herb, olive
View This Recipe

Cooking Rabbit: The Basics

From South Cumberland Farmer's Market

<p>Rabbit is a delicious and nutritious low-fat addition to any diet, but given the dominance of chicken, pork and beef on modern menus many people have no idea how to cook rabbit. Here is an easy, basic recipe for oven-roasted rabbit.</p>
Source: Recipe entered by Erich Eichler
Servings: Serves 4
Ingredient keywords: rabbit, oil, garlic, salt, pepper, herbs, wine
View This Recipe

Coriander-spiced Potatoes

From Farm Where Life is Good

<p>An east Indian-spiced, savory and hearty potato dish. Fairly simple to make, and very pleasing to the palate!</p>
Source: Organic Gardening, Oct/Nov 2013 issue
Servings: 2-4
Ingredient keywords: potato, cumin, coriander, garlic, pepper, turmeric
View This Recipe

Corn & Basil Cakes

From Northeast Georgia Locally Grown

<p>Now that local corn and basil are both in season, it&#8217;s time for a family favorite. My daughter was celebrated by our friends and family at a lakeside vacation when she fixed these Corn &amp; Basil Cakes as a side dish two summers ago. Credit for the recipe goes to Eating Well magazine. Susan W. July 2015</p> Vegetarian!
Source: Eating Well magazine, July-August 2010
Servings: 4-6 as a side dish
View This Recipe

Corn and Blueberry Salad

From Statesboro Market2Go

<p>This recipe was submitted by Laura Wheaton and I prepared it at the market on Saturday to showcase the most wonderful produce and fruits in the region! Lots of season goodness here and most everyone who tried it loved it&#8230;</p> Vegetarian!
Source: Laura Wheaton
Servings: 3 cups
Ingredient keywords: corn, blueberries, cucumber, onion, basil, jalapeno, honey, lime, olive, vinegar
View This Recipe

Corn and Chanterelle Chowder

From Superior Seasons

<p>This recipe is courtesy of The Valley Table and Chefs Mark Propper and Justin Marino from Miss Lucy’s Kitchen, Saugerties, NY.</p>
Source: Chefs Mark Propper and Justin Marino, Miss Lucy’s Kitchen, Saugerties, NY
Servings: 6-8
Ingredient keywords: bacon, onion, celery, garlic, shallot, flour, potato, corn, mushrooms, bay, cream, thyme, salt
View This Recipe