Market at Dothan features seasonal recipes, so that you can buy your local ingredients from our farmers. Cooking and Eating locally, year round has never been easier or tasted so good! Bon Appetit Y’all!
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Nice Recipe

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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Patty's "Fake" Potato Salad

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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Patty's Goat Meatloaf

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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Patty's Kale Pesto

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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Peppery Grilled Okra with Lemon Basil Dipping Sauce

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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Pico De Gallo

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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Pie Crust

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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Pineapple Drop Cookies

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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Raw Collard Salad

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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Roasted Carrots

Simple, quick and delicious.



Source: ThePioneerWoman.com/cooking (Entered by Amanda Mueller)
Servings: 6 - 8
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