All Recipes

21 recipes found

Bhindi Masala

I love okra, but I'd run out of ways to cook it until I finally made this traditional Indian dish. This is a very well known dish in INDIA, and it's supposed to be spicy. 1 1/4 tablespoons coriander powder 1/4 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 medium green chilies, chopped 2 medium tomatoes, chopped 1 tablespoon cumin seed 1 teaspoon mustard seeds 1/4 cup oil, to fry ladyfinger 3/4 teaspoon salt 1/4 kg okra (bhindi) 2 tablespoons oil, for seasoning 2 medium onions, chopped

Vegetarian

Cauliflower and Fennel Gratin

It's always a challenge for me to try new recipes when guests are coming for dinner. This was a huge hit so I am passing it on!

Vegetarian

Charleston Style Shrimp and Grits

This recipe takes me back to growing up in Charleston but is more of a "treat" living closer to the mountains now (and for other ingredient reasons haha).

Corn & Basil Cakes

Now that local corn and basil are both in season, it's time for a family favorite. My daughter was celebrated by our friends and family at a lakeside vacation when she fixed these Corn & Basil Cakes as a side dish two summers ago. Credit for the recipe goes to Eating Well magazine. Susan W. July 2015

Vegetarian

Cream Scones

While traveling in Ireland we found this wonderful recipe, after moving into a mill, we tweaked it to make use of our own grains. Light and rich these scones are the best breakfast treat.

Vegetarian

Cucumber Lemonade

Cool, crisp, and wildly refreshing, this cucumber lemonade is the perfect sip of summer. Made with juicy, peak freshness cucumbers and zesty lemons, it’s a hydrating blend that highlights the simple magic of seasonal ingredients. Whether you're cooling down after a day in the garden or hosting a backyard gathering, this vibrant drink brings the brightness of local harvests straight to your glass.

Vegetarian Vegan

Fresh Microgreens Soup

Want an alternative to the usual vegetable or chicken soup? This version is full of the virus fighting properties of garlic, onions, and chicken broth. And chock full of the vitamins, enzymes and good health producing properties of the vegetables as this version is not overcooked or microwaved. No msg! This recipe incorporates microgreens from Mighty Micros. Jerusalem Artichokes from Mill Gap Farm. Kale from Leah Lake Farm. Cilantro from Royal Oaks Farm

GARLIC AND HERB CRUSTED SLOW SMOKED PRIME RIB (or other roast)`

A couple of nights ago we slow mesquite smoked a rump roast of grassfed beef covered with chopped rosemary, basil, oregano and garlic that came from Belflower Gardens. This is our favorite way to cook a roast. It's rare, and the leftovers are perfect for roast beef sandwiches.

Jacqueline's Cabbage With Juniper Berries

I buy Juniper berries online, but this year I'll try some I know to be growing on a tree in Clarkesville. When ripe, they are dark purple and about the size of small pearls.I think it's best to pick them after the first frost.You can dry them and keep them in a glass jar. They last quite a while.

Vegetarian

Jerusalem Artichoke Hummus

This is a riff on traditional Middle Eastern hummus (usually made with garbanzo beans) that my friend Rianne and I came up with during a Thanksgiving cooking frenzy using Mill Gap Farm Jerusalem Artichokes. Use at least 3 cloves of garlic unless you love garlic, then add 6 cloves. This is a nice appetizer served with corn chips or pita bread and wine, or you can use it on sandwiches. Slather the hummus on bread with a slice or two of provolone cheese, roasted red peppers, red onions and lettuce. Enjoy!

Vegetarian Vegan