Feel free to add your favorite recipes with market related items!
Categories
Display Options
We will remember your selections on future visits. The selections are cumulative (that is, checking both 'Favorites' and 'Vegetarian' will only show recipes flagged as both a favorite and vegetarian.)
Subscribe to an RSS Feed
All Recipes
A delicious spring casserole. The addition of fresh tomatoes and dill delight the taste buds!
Source: A Carson Family Favorite (Entered by Gaylene Carson)
Servings: 6 to 8 servings
View This Recipe
This is great in omelettes, on cucumbers, and in cole slaw.
Vegetarian! Vegan!
Source: Epicurious (Entered by Renee Gahan)
Servings: Makes about 1/2 cup
Ingredient keywords: dill, pine, garlic
View This Recipe
You can save washing a pan by wrapping these flavorful shanks in foil.
Source: Getting Your Goat page 8 (Entered by Gaylene Carson)
Servings: Serves 2 or 4 depending on the size of the shanks!
View This Recipe
Great for a Week Night meal.
Source: Grass Fed Goat Meat (Entered by Gaylene Carson)
Servings: Serves 4
View This Recipe
This is a great marinade for your next meal of pork or other meat.
Source: Elian Evans (Entered by Elian Evans)
Servings: Serves 6
Ingredient keywords: vinegar
View This Recipe
I did this with the veggies that were in my farm box last week. It was fantastic! If you don’t have three pounds of vegetables exact, use one tablespoon of oil per pound. Below is what I used, but you can use summer squash, mushrooms, green beans, etc.
Vegetarian! Vegan!
Source: Everyday Food Magazine Summer 2011 issue (adapted) (Entered by Renee Gahan)
Servings: Six 1/2 cup servings
Ingredient keywords: eggplant, peppers, onions, tomato, parsley
View This Recipe
I have been experimenting with various pizza dough recipes and with a few tweaks along the way, this has become my favorite.
Vegetarian! Vegan!
Source: Deborah Garvey (Entered by Deborah Garvey)
Servings: 2 - 3 12 inch pizza base, depending upon whether you prefer thin or thick pizza crust
Ingredient keywords: Oil, Honey, Water, Yeast, Flour, Buttermilk
View This Recipe
I have been experimenting with various pizza dough recipes and with a few tweaks along the way, this has become my favorite.
Vegetarian! Vegan!
Source: Deborah Garvey (Entered by Deborah Garvey)
Servings: 2 - 3 12 inch pizza base, depending upon whether you prefer thin or thick pizza crust
Ingredient keywords: Oil, Honey, Water, Yeast, Flour, Buttermilk
View This Recipe
Polenta has long been a staple of Italian cuisine. Our recipe is simple and delicious. It can been used as a side dish or as a base for a meat or vegetable ragu.
This is great with the Italian goat skillet recipe, just omit the pasta and use the polenta (either soft or fried)
Source: Sylvan Falls Mill (Entered by Linda Johnson)
Servings: side dish
Ingredient keywords: polenta, butter
View This Recipe
I get so excited when eggplants are in season because it means that I can make this spread. You could vary the vegetables that go into this spread but keep roasted eggplant as the base vegetable.
Vegetarian! Vegan!
Source: Renee Gahan (Entered by Renee Gahan)
Servings: Makes 1 1/2 to 2 cups
Ingredient keywords: eggplant, peppers, onion, garlic, oil
View This Recipe
I will soon be offering my favorite Goat Meat Cook Book for sale on this site:
Getting Your Goat ~ The Gourmet Guide.Source: Getting Your Goat page 23 (Entered by Gaylene Carson)
Servings: makes 6 ~ 1/2 pound servings
View This Recipe
The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort.
They can be served cold or at room temperature and are a classic Greek appetizer or meze.
Prep Time: 45 minutes, Cook Time: 1 hour
Source: Classic Greek Recipes (Entered by Gaylene Carson)
Servings: makes 50 stuffed leaves
View This Recipe