Ricotta and Honey Sandwich
<p>This sandwich is easy to make and uses the local bread, honey, and goat cheese available at Market2Go</p>
Vegetarian!
Source: www.saveur.com (modified slightly)
Servings: 1 sandwich
Ingredient keywords: bread, ricotta, honey
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Ridiculously Easy Frozen Grapes and Yogurt
<p>Here is a simple recipe using products found on the Market</p>
Source: Yummly and Food52 (http://www.yummly.com/recipe/external/Ridiculously-easy-frozen-grapes-and-yogurt-367719)
Servings: Serves 4-6
Ingredient keywords: grape, sugar, yogurt
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River City Red Chili
<p>This is a twist on my mother’s chili recipe. Where hers uses ground beef, I use tofu, instead. The recipe is vegan, and while it’s good with shredded cheddar cheese as a garnish, there’s certainly no need to include cheese.</p>
<p>You’ll notice that pasta is also an optional ingredient. When my siblings and I were little, the pasta was a meal-extender, to make the chili – and grocery dollars – go as far as possible. Whether or not you’re trying to stretch your budget, try this chili with pasta, sometime, because it’s delicious!</p>
Vegetarian!
Vegan!
Source: Harriett Dickey-Chasins
Servings: 4-6, depending on how hungry folks are!
Ingredient keywords: Olive, Garlic, Onion, Cumin, Tomatoes, Chile, Tofu, Chili, Tabasco, Kidney, Cheddar
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Roast Duck
<p>This recipe is featuring a new product from Wedge Oak Farm and comes from Yummly and allrecipes.com.</p>
Source: Yummly and allrecipes.com http://www.yummly.com/recipe/external/Roasted-Duck-Allrecipes)
Servings: Serves 4
Ingredient keywords: duck
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Roast Duck
<p>This recipe uses a Cayuga duck, which is a heritage duck. Preparation is easy, cooking time is longer at a lower temperature, which ensures a succulent, tender, flavorful meat. Pared with roast potatoes and peas or your favorite veggies. A meal to remember. (I do!!!)<br />
Enjoy.</p>
Source: Jennifer Piava
Servings: 2 Ample Servings
Ingredient keywords: Duck, Apple, Onion, Bacon
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Roast Leg-O-Lamb with Mustard Coating
<p>French style roast lamb</p>
Source: Julia Childs - Mastering the Art of French Cooking
Servings: 6-8
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Roast Leg-o-Lamb with Mustard Coating
<p>This dish from Sheepy Hollow Farm is seriously healthy and really high in good fat – good dish around Halloween!</p>
Source: Recipe modified from Julia Child: Mastering the Art of French Cooking
Servings: 4
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Roast Leg-O-Lamb with Mustard Coating
<p>A mustard coating is the perfect pairing for the lamb.</p>
Source: Modified from Julia Childs Mastering the Art of French Cooking.
Servings: 4-6
Ingredient keywords: Lamb
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Roast Skineless Duck
<p>1/2 med. onion<br />
1/2 med. apple seeded and halved<br />
1 duck, skinned and drawn<br />
4 strips of bacon</p>
<p>Place onion and apple in cavity of duck. Place bacon strips over breast. Wrap tightly in aluminum foil. Place in baking pan roast at 325 degrees until tender usually 3 to 4 hours.</p>
Source: Cooks.com
Servings: 2-4 people
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Roast Turkey with Basil-Shallot Butter
<p>A fresh herb and lemon butter rub for a locally raised turkey! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: food network.com
Servings: 8-10
Ingredient keywords: turkey, seasoning, butter, basil, lemon, shallot, parsley, lemon
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Roasted Balsamic New Potatoes
<p>Whether you want a simple side or an accompaniment for an elegant dish, these roasted potatoes won’t disappoint! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: pillsbury.com
Servings: 8
Ingredient keywords: oil, herb, herb, garlic, potato, vinegar
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Roasted Beef Grilled Cheese Sandwich
<p>A savory, spicy, cheesy sandwich made with local beef and fresh peppers! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.sandraseasycooking.com
Servings: 1
Ingredient keywords: bread, beef, mozzarella, oil, onion, pepper, mushroom, sauce, butter
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Roasted Beets and Sauteed Beet Greens
<p>This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.</p>
Source: Allrecipes.com
Servings: 4
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Roasted Beets and Sauteed Beet Greens
<p>With the beautiful beets with tops I searched the internet for recipes and found this one…</p>
Source: All Recipes.com
Servings: 4
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Roasted Beets with Feta
<p>very yummy and festive dish with fresh local beets and feta.</p>
Vegetarian!
Source: found on Allrecipes.com
Servings: serves 4 as a side dish
Ingredient keywords: beets, shallot, parsley, ~, feta
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Roasted beets with Feta or blue Cheese
<p>This is my favorite way to eat beets…total yum!</p>
Source: Hmmm....not really sure where it came from.
Servings: various
Ingredient keywords: beets
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Roasted Brussel Sprouts with Pineapple and Pecans
<p>A sweet & sour side dish made with local produce! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: everyday-delicious.com
Servings: 2
Ingredient keywords: brussels, pineapple, oil, lemon, vinegar, syrup, honey, pecan, walnut, seasoning
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Roasted Butternut Squash
<p>Super simple to prepare and great as a side dish, mixed with pasta, or in salads! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: www.loveandlemons.com
Servings: 4
Ingredient keywords: butternut, oil, parsley
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Roasted Butternut Squash and Bacon Pasta
<p>Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it’s about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.</p>
<p><a href="http://s587.photobucket.com/albums/ss315/jrslick/?action=view&current=IMG_1688.jpg" target="_blank"><img src="http://i587.photobucket.com/albums/ss315/jrslick/IMG_1688.jpg" border="0" alt="Photobucket"></a></p>
Source: Cooking Light
Servings: Feeds our Family of 6
Ingredient keywords: Butternut, Bacon, Onions, Pasta, Cheese, Cheese
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Roasted Butternut Squash with Kale and Almond Pecan Parmesan
<p>Our recipe today uses butternut squash and lacinato kale which there is plenty on the Market.</p>
Vegetarian!
Vegan!
Source: Yummly and Oh She Glows (http://www.yummly.com/recipe/external/Roasted-Butternut-Squash-with-Kale-and-Almond-Pecan-Parmesan-440388)
Servings: Serves 4
Ingredient keywords: squash, garlic, parsley, kale
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Roasted Cabbage
<p>Pretty simple little side dish. Great flavor for a Fall meal.</p>
Source: nourishedkitchen.com
Servings: 4-6
Ingredient keywords: cabbage
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Roasted Cabbage Wedges
<p>A savory vegan dinner that uses locally grown cabbage! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: simplegreensmoothies.com
Servings: 4
Ingredient keywords: cabbage, garlic, seasoning, seasoning, parsley, lemon, seasoning, seasoning
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Roasted Carrot Hummus
<p>A great variation on traditional hummus!</p>
Vegetarian!
Vegan!
Source: Dana Kublin of Walker Farms
Servings: Appetizer or side dish
Ingredient keywords: carrots, lemons, garlic, olive, cumin, paprika
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Roasted Carrots
<p>Simple, quick and delicious.</p>
Source: ThePioneerWoman.com/cooking
Servings: 6 - 8
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Roasted Carrots and Beets with Pecan Pesto
<p>A side dish made with locally grown root veggies, nuts, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: www.foodnetwork.com
Servings: 6-8
Ingredient keywords: carrot, oil, oil, seasoning, beet, pecan, parsley, mint, garlic, lemon, Parmesan
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Roasted Cherry Tomatoes
<p>Lin Richmond shares this recipe for cherry tomatoes. She has been using it regularly.</p>
Vegetarian!
Source: http://leitesculinaria.com/76063/recipes-roasted-cherry-tomatoes.html#gdHWhW38ki076i5R.99
Servings: Serves 4
Ingredient keywords: tomato, sugar
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Roasted Cornish Game Hens
<p>This is an easy yet very tasty recipe we’ve tried. It does’t take much time to prepare and the rest of your meal can be made while the hens are in the oven. You can easily cut the recipe down or add to it to suit your needs.</p>
Source: The Food Network - Courtesy of The Neelys
Servings: Serves 6
Ingredient keywords: salt, lemon-pepper, basil, poultry, olive, Hens, green, celery, onion
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Roasted Delicata Squash Recipe
<p>I bought delicata squash for the first time through The Cumming Market, because I like to try new foods. This is the recipe I used and I discovered delicata are delicious!</p>
Vegetarian!
Vegan!
Source: http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/
Servings: 2-4 servings
Ingredient keywords: delicata, olive, salt, pepper
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Roasted Eggplant Spread
<p>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.</p>
Vegetarian!
Vegan!
Source: Renee Gahan
Servings: Makes 1 1/2 to 2 cups
Ingredient keywords: eggplant, peppers, onion, garlic, oil
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Roasted Eggplant Spread
<p>A tasty vegan dip that’s great on toasted bread or crackers! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: www.tasteofhome.com
Servings: 2 cups
Ingredient keywords: oil, garlic, pepper, eggplant, onion, baguette
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Roasted Eggplant with Yogurt Dressing
<p>I am one of those people who struggle with eggplant. This recipe, however, I could eat over and over again.</p>
Vegetarian!
Source: Cooks Illustrated
Servings: A bunch
Ingredient keywords: Eggplant, Bell, Garlic, Mint, Cilantro
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Roasted fennel
<p>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.</p>
Vegetarian!
Source: Sylvan Falls Mill
Servings: 2 - 4
Ingredient keywords: fennel, cream, sour, salt, pepper, parmesan
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Roasted Figs with Honey
<p>A deliciously sweet topping that uses fresh figs & local honey! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: https://site.extension.uga.edu/walkgeorgia (modified)
Servings: 4-6
Ingredient keywords: figs, butter, honey, yogurt, cream, bread, cake
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Roasted French Breakfast Radishes
<p>After reading a recipe in a magazine recently I made up my own version of roasted radishes. <br />
I made veggie burgers for dinner and added the radishes and mushrooms to the burger along with some thinly sliced avocado and (optional) cheese.<br />
Very <span class="caps">GOOD</span>!!<br />
My husband doesn’t like radishes but he <span class="caps">LOVED</span> this version.</p>
Vegetarian!
Source: Suzy Downing
Servings: 2-4 servings depending on how high you stack your burgers!
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Roasted Garbanzo Beans with Garlic and Swiss Chard
<p>nice Fall dish. great stuffed in peppers or eggplant.</p>
Vegan!
Source: bon appetit
Servings: serves 4-6
Ingredient keywords: chickpeas,, garlic, shallots, bay, fennel, olive, olive, garlic, chard, broth
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Roasted Garlic Potato Soup
<p>Combined ideas from several potato soup recipes to come up with this one. So delicious — & heart healthy, unlike many potato soups.</p>
Source: Angie
Servings: 6
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Roasted Golden Beets
<p>Roasted Golden Beets with Rosemary and Garlic<br />
Prep Time<br />
10 mins<br />
Cook Time<br />
40 mins<br />
Total Time<br />
50 mins</p>
<p>Roasted Golden Beets with Rosemary and Garlic. The herbs and garlic enhance the sweetness and flavor of these delicious beets.<br />
Course: Side<br />
Servings: 4 servings<br />
Author: Vaishali Honawar<br />
Serve hot or cold.</p>
Vegan!
Source: www.holycowvegan.net
Servings: Serves 4
Ingredient keywords: beets, garlic
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Roasted Italian Parmesan Tomatoes
<p>This recipe is based on Roasted Tomatoes that were served to us at my cousin’s family farm in Northern Italy.</p>
Vegetarian!
Source: McGuffey Herb & Spice Co.
Servings: Serves 6 as a side dish or appetizer
Ingredient keywords: Parmesan, Italian, Olive, Tomatoes
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Roasted Jalapeno Poppers
<p>This is an easy recipe for a tasty, spicy appetizer or side dish for pork or beef.</p>
Source: Adapted from Rachel Ray on foodnetwork.com
Servings: 4 to 6
Ingredient keywords: jalapeno, goat, cream, cheddar, fresh, onion
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Roasted Jerusalem Artichokes
<p>A delicious vegan side dish that uses locally grown Jerusalem artichokes (also known as Sunchokes)! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: babaganosh.org
Servings: 2
Ingredient keywords: artichokes, oil, parsley
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Roasted Kohlrabi
<p>A recipe provided by Catherine with Flying S Farms for her <span class="caps">CSA</span> customers</p>
Vegetarian!
Source: Allrecipes.com
Servings: Serves four
Ingredient keywords: kohlrabi, garlic
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Roasted Leg of Lamb
<p>Leg of Lamb is an exceptional cut that is full of flavor, and makes a very classy meal.</p>
Source: Inspired from AllRecipes.com website
Servings: 6
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Roasted Muscadine Grapes
<p>A tasty way to make use of muscadine grapes! Can be used as a savory topping for bread or as an ingredient in muscadine salsa! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: cleveland.ces.ncsu.ed
Servings: Not listed
Ingredient keywords: muscadine, oil, bread
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Roasted or Pan Fried Kohlrabi
<p>This has been our favorite new veggie this fall! It is sweet and delicious.</p>
Vegetarian!
Vegan!
Source: Susan's Kitchen
Servings: Serves 4 Quick and Easy
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Roasted Patty Pan Squash and Herbed Chickpeas
<p>The patty pan squash (in French: le pâtisson) is a member of the blended summer squash family. Shaped very much like a <span class="caps">UFO</span> with undulating edges <del>- each bump a tiny cockpit with an alien inside, presumably -</del>, it can be conical or squat, and comes in shades of yellow, green, or white. The flesh inside is the color of clotted cream, its heart studded with edible seeds like the center of a zucchini.</p>
<p>Like all summer squashes, the patty pan squash is best eaten when young and small. Avoid patty pans that are larger than the palm of your hand: they will likely be watery and bland, and you will then miss out on the buttery and subtly sweet taste of the littler ones, and their faint artichoke flavor.</p>
<p>If you do find such specimens <del>- at the farmers market or perhaps in your <span class="caps">CSA</span> share -</del>, make sure you use them soon after bringing them home: in my experience, they don’t keep as well as your average zucchini, and their skin mottles after a couple of days.</p>
<p>Small patty pan squashes don’t need to be peeled: they can just be cut into slices or sections, and steamed, sautéed, braised, grilled, or roasted. It is also traditional to stuff them, which I’m sure is lovely, but also a tad more involved than I’m ready for these days.</p>
<p>What I like to make with those patty pan squashes that cross my path is this warm-to-cold salad, a summer counterpart to one of my favorite winter salads: patty pan squash segments roasted till golden, al dente chickpeas, and a slick dressing of herbs and anchovies whizzed together with lemon peel and olive oil. I like to eat it on its own for a light yet filling lunch, but it could also be served as a side to roast chicken or grilled fish.</p>
<p>- 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed<br />
- 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens<br />
- olive oil<br />
- salt<br />
- a dozen stems chives<br />
- 1 small handful fresh cilantro<br />
- 8 leaves fresh mint<br />
- 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)<br />
- a good pinch cayenne pepper<br />
- one strip lemon peel from an organic lemon<br />
- 2 teaspoons verjuice or lemon juice<br />
- freshly ground black pepper</p>
<p>Serves 2 as a main dish, 4 as a side.</p>
<p>Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.</p>
<p>(The chickpeas may be cooked up to a day ahead. Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you’ll need about 2 cups.)</p>
<p>Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.</p>
<p>While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)</p>
<p>Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn’t matter from a gustatory perspective, but it will be a bit less presentable.)</p>
Source: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php
Servings: Serves 2 as main dish, 4 as a side
Ingredient keywords: garbonzo/chickpeas, squash, olive, salt, chives, cilantro, mint, anchovies/capers, cayenne, lemon, black, lemon
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Roasted Peaches and Coconut Cream Popsicles
<p>If you get a sweet tooth after dinner like I do then you will love these. They are a fantastic way to celebrate the delicious fruit of summer, and they are just so darn refreshing.<br />
This is one of my favorite food bloggers. Her recipes are not always organic, but many of then can be altered just slightly so that they are. <br />
If you are looking for popsicle molds sometimes your local grocery store will have them, but if you are like me (and plan on making tons of pops) you might get on amazon and order these:</p>
<p>http://www.amazon.com/Tovolo-Groovy-Ice-Molds-Yellow/dp/B000G32H3Y/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1375052252&sr=1-11&keywords=silicone+popsicle+molds</p>
<p>I think I am in love…</p>
<p>This recipe in particular is a big calorie saver for me. We only have a few weeks left of delicious juicy peaches from Watsonia farms! Don’t miss your chance to try them in these awesome pops!</p>
Vegetarian!
Vegan!
Source: http://www.katiekdid.com
Servings: 6 Popsicles
Ingredient keywords: peach
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Roasted Pepper and Hummus Veggie Wrap
<p>Crunchy veggies, creamy hummus, and spicy peppers! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: asimplepalate.com
Servings: 4
Ingredient keywords: pepper, cucumber, carrot, spinach, hummus, seasoning, oil, seasoning
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Roasted Pimento Peppers
<p>These sweet roasted red peppers make a delicious topping for toast! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: rouxbe.com
Servings: 4-6
Ingredient keywords: pepper, oil, bread
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Roasted Pork In Garlic Tomato Sauce
<p>A flavorful and tender pork and tomato dinner! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: thebossykitchen.com
Servings: 8
Ingredient keywords: pork, garlic, oil, tomato, thyme, seasoning, bay, onion, rosemary, cayenne, pepper, potato, lettuce, bread, pickle
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Roasted Potato Leek Soup
<p>This is one of Ina Garten’s recipes found on the Food Network site. You can get so many of the ingredients from the market, fresh and local!</p>
Source: Food Network
Servings: 6-8
Ingredient keywords: potato, leek, oil, arugula, stock, cream, cream, Parmesan
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