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This is the first recipe I learned to cook with Jerusalem Artichokes. And since it’s so good, it’s still the main way I like to enjoy this tasty veggy.
Source: horseandgardenfarm.com (Entered by Justin Ellis)
Servings: 2-4
Ingredient keywords: jerusalem
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This is my favorite kale recipe, and with bacon, cream and lemon zest in the ingredient list you can guess why.
Source: Alice Water's Vegetables BOOK (Entered by Justin Ellis)
Servings: 4
Ingredient keywords: bacon, onion, carrot, garlic, kale
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This is a quick, delicious way to use oyster mushrooms to make a pasta sauce.
Source: Fortner Farms Mushrooms and More (Entered by Raymond Fortner)
Servings: Serves 4
Ingredient keywords: mushrooms
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It’s time to start loving all things Asian Persimmon and this recipe will finish that job.
Source: E N M Griffith via Edible Landscaping (Entered by Justin Ellis)
Servings: Plenty
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I used to always make my cornbread in an iron skillet. After making these muffins and adding cheese, this is now my favorite recipe for cornbread. The bite sized and cheddar really kick this up 10 notches.
Source: Justin Ellis (Entered by Justin Ellis)
Servings: 24 mini muffins
Ingredient keywords: corn
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These are supposed to keep in the fridge for 2 weeks before eating, but we can never resist. They are really delicious! My husband likes them on his hot dogs. I just eat them like candy.
Vegetarian!
Source: My Grandma used to make them every spring. She said ramps are like dandelions and poke salad, you eat them every spring to replenish your minerals lost over a long cold winter without your greens. (Entered by Jacqueline Robson)
Servings: One quart jar.
Ingredient keywords: ramps, water, vinegar, salt, sugar, pickling
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Less of a recipe and more of a usage!
Vegetarian!
Source: Me--- looking for a way to use leftover rice (Entered by Cyndy Shubert-Jett)
Servings: depends on you
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Rhubarb Sauce, super easy to make. Great served warm over ice cream or biscuits. Fresh strawberries can also be added, just add 1/2 cup sliced berries while cooking!
Vegetarian!
Source: Allrecipes.com (Entered by Joni and Harold Kennedy)
Servings: 2-4
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amazingly simple dish, made with fresh fennel it has a sweet, subtle flavor and beautiful cream and brown color. Make sure to use very fresh fennel that is not too big in thickness. The ones I use are about 1/2 inch to 3/4 inch thick.
Vegetarian!
Source: Sylvan Falls Mill (Entered by Linda and Mike Johnson)
Servings: 2 - 4
Ingredient keywords: fennel, cream, sour, salt, pepper, parmesan
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This recipe comes from a Tapas restaurant I used to work at in Kauai. Kauai is where we get our farm name, “O’hana” means family in Hawaiian. Early Girl tomatoes are perfect for this recipe since they are the perfect size and have great flavor. This recipe can be used as a salad or appetizer and I sometimes serve it with a herb and nasturtium salad, but always with grilled bread.
Vegetarian! Vegan!
Source: Bar-acuda Tapas Bar (& O'hana Farms) (Entered by Dustin Mentzer)
Servings: One tomato per person
Ingredient keywords: Tomatoes, Green, Balsalmic, Olive, Garlic, Salt, Bread
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