Honey Roasted Peanut Butter

From Statesboro Market2Go

<p>I recently discovered how economical and <span class="caps">EASY</span> it is to roast my own peanuts and make peanut butter!! <span class="caps">AND</span> it tastes <span class="caps">SOOO</span> much better than commercial peanut butter.</p> Vegetarian!
Source: American Peanut Shellers Association (roasted peanuts) and Angela Haselton
Servings: Yield: 1 cup
Ingredient keywords: Peanuts, Butter, Honey
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Honey Roasted Sweet Potatoes and Bacon

From Grinnell Farm To Table

<p>A decadent side dish for the holiday season- or whenever you crave it!</p>
Source: Recipe Adapted from Natasha's Kitchen
Servings: Serves 6 as a side
Ingredient keywords: garlic, honey, bacon
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Honey Sesame Wheatmeat over Braised Boc choi

From Farm Where Life is Good

<p>We made this with our own honey, our own boc choi, our own peppers, our own onions, our own garlic&#8230;and it was fabulous!</p>
Source: A mix of things
Servings: 2
Ingredient keywords: wheatmeat, onion, ginger, pepper, onion, honey, sesame, garlic, ginger, boc
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Honey Taffy

From Statesboro Market2Go

<p>A <span class="caps">DIY</span> taffy recipe that&#8217;s made using locally sourced honey! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: MyRecipes.com
Servings: 8
Ingredient keywords: honey
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Honey Turmeric Chicken

From Statesboro Market2Go

<p>A golden, sticky savory sweet recipe that uses local honey! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: rasamalaysia.com
Servings: 2
Ingredient keywords: chicken, garlic, honey, oil
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Honey-Mustard Brussels Sprouts Salad

From Statesboro Market2Go

<p>Bursting with fresh, local produce, this sensational salad is full of flavor and nutrients! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com
Servings: 10
Ingredient keywords: brussels, apple, onion, pepper, nuts, grapes, cheddar, bacon, oil, vinegar, garlic
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Honey-roasted parsnips

From Statesboro Market2Go

<p>A sweet golden side dish made with local parsnips and honey! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: bbcgoodfood.com
Servings: 8
Ingredient keywords: parsnip, flour, honey, oil, butter
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Honey-Sriracha Grilled Chicken Thighs

From Statesboro Market2Go

<p>A spicy-sweet chicken recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: midwestliving.com
Servings: 4
Ingredient keywords: honey, chicken, lime, cilantro
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Honey-Sweetened Chestnut Butter

From Statesboro Market2Go

<p>Like so many nut butters, this one is good smeared on toast or crackers. It’s also a nice filling for small shortbread cookies or as an addition to a platter of cheeses.<br /> The chestnut butter can be stored in an airtight container in the refrigerator for approximately two weeks.</p> Vegetarian!
Source: Food in Jars Website
Servings: Makes approximately 2 cups
Ingredient keywords: chestnuts, honey, vanilla, salt
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Honey-Thyme Butternut Squash

From Statesboro Market2Go

<p>An easy to make vegetarian side dish that uses plenty of the local products available at Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.tasteofhome.com
Servings: 10
Ingredient keywords: butternut, butter, cream, honey, thyme
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Honeyed Carrots with Fresh Dill

From Statesboro Market2Go

<p>A great and easy way to make sweet, delicious carrots</p> Vegetarian!
Source: adapted from Real Simple Magazine
Servings: 8
Ingredient keywords: carrots, olive, honey, salt, dill
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Horse-Radish Lemon Pepper Sunchokes

From Athens Locally Grown

<p>This is the sunchoke pickle many of you sampled on Feb.9, meeting the grower; Amy Mashburn of Mill Gap Farm.</p> Vegetarian!
Source: Adapted from the book "Tart and Sweet" by Kelly Geary and Jessie Knadler, by Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant
Servings: This makes about 2 quarts of pickles
Ingredient keywords: Jerusalem
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Horseradish Applesauce

From Stones River Market

<p>A piquant sauce to spoon over a roast.</p>
Source: About.com Home Cooking
Servings: Covers a medium size roast or 4 individual plates.
Ingredient keywords: horseradish
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Hot & Sour Soup with Asian Greens

From Farm Where Life is Good

<p>A simple, light soup to treat a cold. Tons of vitamins in those leafy greens!</p>
Source: Adapted from: Wild About Greens by Nava Atlas
Servings: 4
Ingredient keywords: garlic, mushroom, radish, pepper, tomato, boc, radish, tofu, onion
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hot and sour soup

From Duluth Cottage Kitchen

<p>a neither hot, nor particularly sour version of a classic, this hot and sour soup is surprising simple and quick to make, after some light prep work, chopping and slicing, throw the ingredients in the pot and let the magic happen.</p> <p>This could easily be made vegetarian or vegan by substituting kombu dashi or vegetable broth for the chicken stock and omitting the pork and/or the egg.</p> <p>If you want more sourness, try another tablespoon of vinegar.</p> <p>If you want an even thicker soup, add another tablespoon of corn starch mixed with water.</p>
Source: www.thekitchn.com
Servings: serves 4
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Hot Pepper Jelly-Glazed Pork Chops

From Statesboro Market2Go

<p>This recipe will allow you to add a little bit of spice to your pork chop recipe.</p>
Source: Mainstreet Farmers Market Gift Cards
Servings: 2 servings
Ingredient keywords: Pork, Olive, Salt/Pepper, Pepper
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Hot Strawberry Cider

From Statesboro Market2Go

<p>This cozy apple &amp; berry cider is sure to warm up a rainy day! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: midwestliving.com
Servings: 8
Ingredient keywords: strawberries, cinnamon, strawberries, apple, cinnamon
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Hot Tomato Salsa

From The Wednesday Market

<p>From The Complete Vegetable Book</p> Vegetarian! Vegan!
Source: Clare Connery The Complete Vegetable Book
Servings: makes 1-1/4 cups, enough to serve 4
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Hot Wings for the Kings

From Miami County Locally Grown

<p>Family favorite!</p>
Source: King's Poultry Farm
Servings: 4
Ingredient keywords: King's, French, Ketchup, Hot, Chili
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How to Cook Lamb

From Monroe Farm Market

<p>This recipe includes three recipes for leg of lamb and a description of the various cuts of lamb.</p> <p>*Lamb roasts may be substituted for the leg of lamb.</p> <p><span class="caps">SPRING</span> <span class="caps">LEG</span> OF <span class="caps">LAMB</span></p> <p>In the refrigerator; soak leg of lamb overnight in a pan of brine (cold water, 3 tablespoon salt, 1 teaspoon black pepper, one clove of garlic, 1 sliced onion, 1/2 teaspoon thyme.) In the morning, remove only the lamb and rinse it (throw all the brine away,) put lamb into a covered roasting pan, rub with salt, paprika and black pepper. Add one sliced onion and brush lamb lightly with olive oil or with margarine. Add one cup water and roast until either medium rare but not above medium done. To brown, keep basting and uncover last ½ hour. Roast at 325-F. Medium Rare 145F / 63C, Medium 160F / 72C</p> <p><span class="caps">ROAST</span> <span class="caps">LEG</span> OF <span class="caps">LAMB</span></p> <p>Wash leg of lamb, then brush lamb lightly with olive oil, sprinkle with salt and pepper. Place in a roasting pan and add one teaspoon ground marjoram, one stick celery, one carrot, and one cup tomato juice. Roast in a preheated moderate oven (325-F.) Roast until either medium rare but not above medium done. During process of roasting, baste occasionally. Medium Rare 145F / 63C, Medium 160F / 72C</p> <p><span class="caps">LEG</span> OF <span class="caps">MUTTON</span></p> <p>Wash the meat and place in roaster. On top of meat rub with 1 tablespoon olive oil, add 2 clove of garlic well minced, ¼ teaspoon crushed marjoram, salt and pepper to taste. Add 1 large can of tomatoes. Cover roaster and roast at 325-F until either medium rare but not above medium done. Medium Rare 145F / 63C, Medium 160F / 72C. If roasting in a moderate oven it may not be necessary to add more liquid. Some pared potatoes may be added to roast about 1 hour before meat is tender.</p> <p><span class="caps">ABOUT</span> <span class="caps">LAMB</span></p> <p>Lamb meat taste is unfamiliar to many Americans simply because they did not grow up in households in which lamb was served. Americans trying lamb for the first time either enjoy the great taste or some simply dislike it.</p> <p>Lamb is generally on the menu in some better US restaurants. Lamb is traditional in Arab Countries and even in France lamb is a popular dish.</p> <p>Lamb is meat from sheep less than 1 year old. Most are brought to market at about 6 to 8 months old. Lamb is usually tender because it is from animals less than 1 year old. However, look for good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat should be pink and the fat should be firm, white, and not too thick.</p> <p>There are five basic major (primal) cuts into which lamb is separated: shoulder, rack, shank/breast, loin, and leg.</p> <p>The &#8220;rack&#8221; is the un-split primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts. A &#8220;lamb crown roast&#8221; is made by sewing two rib roasts together to form a circle or crown.</p> <p>Chops can come from various primal cuts. &#8220;Loin&#8221; chops and &#8220;rib&#8221; chops are the most tender. Less expensive &#8220;blade&#8221; and &#8220;arm&#8221; chops (from the shoulder) and &#8220;sirloin&#8221; chops (from the leg) can be just as tender, but they are not as visually attractive because the meat is separated by bands of connective tissue.</p> <p>The fell is the thin, paper-like covering on the outer fat. It should not be removed from roasts and legs because it helps these cuts retain their shape and juiciness during cooking. The fell has usually been removed at the market from smaller cuts, such as chops.</p> <p>Defrost any ground frozen lamb or lamb chops in the refrigerator then bring the lamb meat to room temperature before cooking it. If you have a frozen leg of lamb, let it defrost in the refrigerator and allow it to age for one week before cooking. When cooking lamb, do not cook it above medium rare. There are recipes that call for the use of raw lamb, raw lamb is safe to consume as long as it has been constantly refrigerated at 38-40-F (4.C) and if frozen, thawed out in a refrigerator at that temperature until preparation.</p>
Source: recipehut.com
Servings: varies
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How to Hard Boil Fresh Eggs

From South Cumberland Farmer's Market

<p>Folks say that fresh eggs do not hard boil well&#8230; actually, they boil fine, the problem is peeling the shell off without tearing up the white. Here is the secret to hard boiling fresh eggs&#8230;</p> Vegetarian!
Source: Three Oaks Farm & Guest House
Servings: 12 per dozen eggs
Ingredient keywords: eggs
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How to Make Chicken Soup

From Stones River Market

<p>In anticipation of cooler weather and using several products on the Market, I found this recipe at Yummly.com</p>
Source: Yummly and The Kitchn (http://www.yummly.com/recipe/external/How-to-make-chicken-soup-307975)
Servings: Makes 6 to 8 servings
Ingredient keywords: onion, celeriac, carrot, garlic, thigh, bay, stock, noodle
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How to prepare a Sirloin Tip Roast

From Traveling Desperado

<p>Sirloin Tip Roast is a delicious and tender meal when cooked correctly.</p>
Source: Rowdy Stickhorse Wild Acres
Servings: depending on roast size
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Hummus-Crusted Cauliflower Steaks

From Farm Where Life is Good

<p>A creative way to serve up the cauliflower; if this recipe doesn&#8217;t appeal, search &#8220;cauliflower steaks&#8221; online and you&#8217;ll find dozens of creative recipes!</p>
Source: fatfreevegan.com
Servings: 3-4
Ingredient keywords: cauliflower, hummus
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Hungarian Kohlrabi Soup

From CSA Farmers Market

<p>This recipe is from a little pocket-size cookbook (Hungarian Recipes) Pat Gall found in a Hungarian shop in Youngstown OH</p> <p>To make things a little healthier, plain yogurt for the sour cream, and sometimes add other veggies, like broccoli. In fact, I&#8217;ve floated some shaved cheese and bacon bits on top of the bowl before serving.</p> Vegetarian!
Source: Patricia Gall,
Servings: 4 servings
Ingredient keywords: kohlrabi, flour, parsley
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