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Fresh seasonal tomatoes, jalapeño 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, jalapeños, 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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Sausage, spices, eggs, onion and Moringa leaves.
Source: Patty Donovan (Entered by Patricia Donovan)
Servings: 12
Ingredient keywords: Sausage, Eggs, Onion, Moringa, Garlic, Salt, Pepper, Pepper, Coconut
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Hayburn Farm Fresh, locally grown cabbage and carrots will make this coleslaw the perfect side. Enjoy!
Source: Sister Schubert Cast Your Bread Upon the Waters - recipes for success, cooking and living (Entered by Amanda Mueller)
Servings: 8 - 10 servings
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Quick and easy purslane recipe. Purslane is very high in Omega3 Fatty Acids. It has 5 times that of Spinach.
Vegetarian!
Source: Carole Lolley (Entered by Greg Lolley)
Servings: 2 servings
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A great way to use those plentiful peppers….not too hot!
Source: Another wonderful Pioneer Woman recipe (Entered by Amanda Mueller)
Servings: Up to You
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Patty Pan Squash stuffed with a mixture of bacon, parmesan cheese, garlic and breadcrumbs. Try adding cooked italian sausage or ground beef. Substitute cooked rice for the breadcrumbs.
Source: www.food.com (Entered by Wendy Robbins)
Servings: 3 - 6
Ingredient keywords: bacon, onion
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Cubed, roasted turnips seasoned with salt, pepper, paprika and garlic. Delicious, lower carb substitute for potatoes.
Vegetarian! Vegan!
Source: Patty (Entered by Patricia Donovan)
Servings: Serves 2-3 per bunch
Ingredient keywords: turnip, oil, salt, pepper, paprika, garlic
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We serve this chilled with whipped cream and fresh or frozen berries. It is perfect for summer!
We usually double this because it is so delicious! It freezes well.
Source: Spring Hill Farm (adapted from the internet) (Entered by Carly Stuart)
Servings: 6-8
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Quick and easy! One of our family favorites. :)
Source: Recipe by Spring Hill Farm (Entered by Carly Stuart)
Servings: 1
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Mache is a tender heirloom variety of lamb’s lettuce that has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.
Source: Southern Living Farmers Market Cookbook (Entered by Amanda Mueller)
Servings: 6 - 8 servings
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