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Asparagus & Shrimp Dumplings

From Statesboro Market2Go

<p>A tasty dish that uses wild-caught shrimp and fresh local produce! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Servings: makes 18 to 24 dumplings
Ingredient keywords: shrimp, ginger, asparagus, chives
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Asparagus and Corn Fritters

From Statesboro Market2Go

<p>These delectable fritters are a wonderful way to use farm fresh produce! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Servings: 4-6
Ingredient keywords: asparagus, corn, oil, egg, cheese, flour, seasoning
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Asparagus and White Bean Salad with Feta and Lemon Dressing

From Athens Locally Grown

<p>Served with crusty bread, this salad makes a terrific meal. White beans provide a delectable hearty tenderness, without overwhelming the delicate asparagus. Tangy feta, zesty lemon, and a touch of mint give this salad a bright and refreshing flavor.</p> Vegetarian!
Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Ingredient keywords: asparagus, mint, feta, radishes, scallions
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Asparagus soup

From Martin's Farmstand

<p>The asparagus that I got last week was wonderful&#8212;roasted and in asparagus soup. Thanks.<br /> Asparagus Soup</p> <p>Prep Time:20 min in active Prep Time: &#8212; Cook Time:1 hr 0 min<br /> Level:<br /> Intermediate</p>
Source: Recipe courtesy Emeril Lagasse, 2003
Servings: 8 to 12 servings
Ingredient keywords: Asparagus
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Asparagus with Balsamic Butter Sauce

From Shoestring Acres

<p>My husband is not a great fan of asparagus and he almost licks his plate when I serve this.</p> Vegetarian!
Source: Cooking Light Magazine
Servings: 2-3
Ingredient keywords: asparagus
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Assertive Greens with Honey Mustard Sauce

From Athens Locally Grown

<p>America&#8217;s Test Kitchen cleaned, stemmed, and cooked over 100 pounds of leafy greens to come up with the best ways to cook both the tender, mild varieties of greens and the more &#8220;assertive&#8221; ones. They found that the amount of water used to blanch the greens really does matter, so take the time to measure it! Cooking time also matters &#8212; these greens do not need to be boiled for hours, the way old-timey cooks did it!</p> <p>This newer method sounds much more time-consuming and involved than it really is in practice. The basic blanching method described here results in tender greens with good color and full flavor without bitterness. After draining them, they can be quickly cooked with whatever seasonings you desire. We&#8217;re particularly partial to this honey mustard version.</p> Vegetarian!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine
Servings: 4
Ingredient keywords: greens, salt, mustard, honey, butter, garlic
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Assertive Greens with Onions or Shallots and Cream

From Athens Locally Grown

<p>A bit of background &#8212; all leafy greens are not interchangeable. Some are delicate enough for salads; others can be tough as shoe leather. In general, though, they fall into two categories, each of which is handled differently. Within each category, though, the type of green used is pretty much interchangeable. The &#8220;tender greens&#8221; (beet greens, Swiss chard, spinach) are delicate and moisture-rich. The &#8220;assertive greens&#8221; (kale, mustard, turnips, collards) are stronger in flavor, and require added liquid as they cook.<br /> This is a great recipe for those more assertive greens. Technique is the key. The initial shallow blanching erases some of their bitterness without robbing them of their character. It preserves their color and flavor, saves time, and allows them to be cooked more quickly.Once the greens have been blanched and drained, they can be used in any number of tasty recipes. In this one, the sweetness of the onions and the richness of the cream mellow the bitterness of the greens.</p> Vegetarian!
Source: Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine
Servings: serves 4 (about 2 cups of cooked greens)
Ingredient keywords: greens, salt, butter, onions, cream, sugar, thyme, nutmeg
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Au Gratin Turnips

From Statesboro Market2Go

<p>A tasty &amp; seasonal vegetarian meal! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Servings: 12
Ingredient keywords: turnip, butter, onion, flour, milk, cheddar
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Aunt Holly's Summer Squash Casserole

From Walton County, GA

<p>This recipe is a family favorite, &amp; it is always a big hit at family reunions, church functions, &amp; on holidays! You will need 7-8 medium sized yellow summer squash. Wash the squash &amp; cut off ends. Slice the squash into thin slices. Take one large onion (preferably Vidalia, but any onion will do) peel &amp; slice, then cut each slice into 4ths. Place squash &amp; onion slices into boiling water &amp; boil about 10 minutes. While squash &amp; onions are boiling mix other ingredients in large bowl.<br /> Mix 1 can Cream of Chicken Mushroom Soup<br /> 1 cup Sour Cream<br /> 2 cups Shredded Sharp Cheddar Cheese<br /> 1 cup crushed Ritz crackers.<br /> Stir all ingredients together in large mixing bowl.<br /> Once squash &amp; onions have finished boiling remove from stove &amp; drain. Add squash &amp; onions to other ingredients in bowl &amp; stir together gently. Prepare a 9 &#215; 13 glass casserole dish by spraying with non-stick cooking spray and lining the bottom with crushed Ritz crackers. Pour the other ingredients into the casserole dish and smooth. Cover top of casserole with shredded sharp cheddar cheese. Bake at 350 degrees for 45 minutes or until the cheese is bubbling on top.</p>
Source: Holly Prather
Servings: Makes about 12 servings.
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Authentic Ribollita - A hearty peasant soup from Tuscany

From New Field Farm's Online Market

<p>This is a recipe for an authentic ribollita which is the classic peasant style Tuscan vegetable and bean soup. Added thickness and body comes from the addition of old bread. Ribollita is quite thick for a soup. &#8216;Ribollita&#8217; means boiled again and it is even better the day after you make it. Also, it should be noted that my recipe deviates slightly from the norm as the old bread is normally mixed right into the soup at the end. My method keeps it a bit more firm. It is made with a particular type of kale called ‘cavolo nero,’ which is called black leaf kale, dinosaur kale, or lacinato kale in English. In a pinch I have used other types of kale, but quite frankly, the result is really inferior–it does not have the right flavor and life is just too short to eat inferior food when, with a little effort and sense of adventure, you can have the very best result.</p> <p>Tools</p> Large Stock Pot with lid Wooden Spoon Ladle Deep bowl for soaking beans Pot with lid for cooking beans Immersion Blender (optional but helpful) Large baking sheet Vegetarian!
Servings: Serves 6-8
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