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wow lovely.Surely will try this recipe. Thanks
Game Lover – https://games.lol/
Vegetarian!
Source: High recipe (Entered by iran bell)
Servings: 8 - 10
Ingredient keywords: Olive
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I eat a very low carb diet and I’ve tweaked a substitute potato salad that uses cauliflower to make it my own.
Source: Me (Entered by Patricia Donovan)
Servings: 8 to 10
Ingredient keywords: Cauliflower, Onion, Dill, Celery, Eggs, Mayonnaise, Mustard, Salt, Vinegar, Green, Pepper, Paprika
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I LOVE the taste of the goat meat. I don’t eat grains of any kind so developed this. I like a LOT of garlic so feel free to use less.
Source: Patty Donovan (Entered by Patricia Donovan)
Servings: 9 slices
Ingredient keywords: Goat, Onion, Tomato, Celery, Eggs, Konjac, Pecorino, Salt, Black, Red, Italian, Parsley, Horseradish, Oil, Garlic
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For all you “free” people…this is dairy, gluten/tree nut free. Pesto made with kale and avocado rather than basil. I like a LOT of garlic so feel free to decrease the amount LOL.
Vegan!
Source: My Own Creation (Entered by Patricia Donovan)
Servings: 4 cups
Ingredient keywords: Kale, Cashews, garlic, Lemon, Sea, Olive, Avocado
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Okra is at it’s peak…great time to try this recipe!
Source: Southern Living Farmers Market Cookbook (Entered by Amanda Mueller)
Servings: 8 servings
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Fresh seasonal tomatoes, jalapeƱo peppers, onions, cilantro make this starter perfect on a hot day as a summer snack or entire meal with tortilla chips. Also, can be used in a number of dishes: tacos, quesadillas , eggs, chicken or beans.
Equal amounts of tomatoes, jalapeƱos, onions and cilantro is the secret to what makes pico de gallo work.
Vegetarian!
Source: The Pioneer Woman Cooks (Entered by Amanda Mueller)
Servings: 4-6
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For one 9" crust.
Method:
Measure all but the water into a large stainless or glass bowl. Using a pastry cutter work the ingredients until they resemble small peas. Add the water one tablespoon at a time mixing well with a fork. You’ve added enough water when dough holds well together without feeling too dry or wet. Gather dough together pressing tightly into a disk. Securely wrap in plastic wrap and refrigerate overnight.
Unwrap the crust and place on a floured surface. Sprinkle with enough flour to prevent a crust from adhering to a rolling pin. From the center roll out into a disk pressing edge together as you go. When finished, dough should be approximately 1/16" deep. Use a stainless pastry scraper to loosen from work surface draping over rolling pin. Ease into a pyrex or stoneware pie place. Fold excess dough under rim and make a decorative edge.
For a baked shell, preheat oven to 475 degrees. Prick bottom and sides with a fork. Lay in parchment paper then fill with about two cups of dried beans. Bake for five minutes then remove beans and paper. Continue baking for an additional 5 minutes or until bottom appears dry and the rim is golden.
Cool completely on a wire rack before filling.
Source: 50 years of trial and error. (Entered by Laura King)
Servings: 9" pie crust
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This is one of my grandmother’s recipes my family has enjoyed for decades.
Source: Grandma Duclos. (Entered by Laura King)
Servings: About two dozen.
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I am new to eating collards and saw a recipe for a raw salad that sounded interesting. I made it using Satsuma Vinegar available from the Market and adding our Satsuma segments and juice.
Vegan!
Source: eatingbirdfood.com - but I added the Satsuma twist! (Entered by Joan Kimm)
Servings: 6-8 servings
Ingredient keywords: collard, olive, salt, vinegar, garlic, tomatoes, oranges, onion
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Simple, quick and delicious.
Source: ThePioneerWoman.com/cooking (Entered by Amanda Mueller)
Servings: 6 - 8
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