Spinach-Cheddar Quiche

From Athens Locally Grown

<p>We have 5 kids, ages 15 down to 1 year and they <span class="caps">ALL</span> love this meal. You know that says a lot when you can get all the kids to agree on something! Hopefully your family will enjoy this as much as ours does! The original recipe calls for half-and-half but I have found that evaporated milk makes a great (and less expensive) substitue. Also, the original recipe uses frozen spinach &#8211; I always use fresh and have never had a problem.</p> Vegetarian!
Source: Family Feasts for $75 a Week (page 121)
Servings: 6
Ingredient keywords: eggs, milk, flour, onion, spinach, cheese
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Spring Frittata

From Cape Locally Grown

<p>&#8220;Embrace the joyful ride of eating with the seasons!&#8221; says Chef Joshua McFadden. This Spring Frittata makes a delicious brunch or great breakfast.</p> Vegetarian!
Source: Adapted by Sharla Green
Servings: 4 - 5 servings
Ingredient keywords: garlic, asparagus, eggs, spinach, seasoning
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Spring Inspired Mango Salad with Sweet Maple-Hemp Vinaigrette

From Superior Seasons

<p>Dressing: my version of the original from Vive Le Vegan<br /> 1/3 cup pure maple syrup (no.2)<br /> 1/4 cup Bragg&#8217;s apple cider vinegar<br /> 2 tsp tamari<br /> 1 clove garlic<br /> 1 1/2 tsp dijon mustard<br /> 1/2 tsp sea salt<br /> Fresh ground black pepper<br /> 4 tbsp Hemp seed oil (I used xvo today, and in the past have made it with hemp and flax)<br /> 2 tbsp xvo (or additional hemp seed oil)<br /> Put all in blender except oil first and blend, then add oils and blend again briefly.</p> Vegetarian! Vegan!
Source: Breathe Live Believe Green Yoga & Spiritual Studio - Leanne Wierzbicki, and Vive Le Vegan by Dreena Burton
Servings: 1
Ingredient keywords: Jodi's, red, mango, cashews, pepper, sea
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Sprout Fried Rice

From Tullahoma Locally Grown

<p>Sprouts were added to our market &amp; felt people might want a simple warm recipe to use them in.</p> Vegetarian!
Source: Sprout People Website
Servings: 2 Servings
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Sprouted Lentil Salad

From Farm Where Life is Good

<p>Fresh, crunchy, &#8220;raw&#8221; salad that makes the most of the nutrition found in fresh vegetables and newly sprouted seeds.<br /> **Check out Sproutpeople.com for the best and widest selection of sprouting seeds I have found. I live there in the winter months!</p> Vegetarian! Vegan!
Source: Incredibly Delicious: Recipes for a New Paradigm
Servings: 4-5 side salads
Ingredient keywords: carrot, onion, parsley
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Squash and Green Chile

From Russellville Community Market

<p>This dish is a staple in many Hispanic homes. It takes a simple squash fruit and makes it into a very tasty dish. The dish is generally prepared during the summer using fresh items.</p> Vegetarian!
Source: Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham)
Servings: 4 - 6 Servings
Ingredient keywords: Chile, Squash
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Squash Blossom Frittata

From Statesboro Market2Go

<p>Squash blossoms are usually stuffed with cheese and fried, which is a perfectly amazing way to enjoy them, but they can also be steamed or baked and thrown into soup, salad or pasta. Or you could bake some in a fabulously frittata with ricotta and goat’s cheese.</p>
Source: Dunk & Crumble website
Servings: 6-8
Ingredient keywords: butter, shallots, zucchini, onion, egg, ricotta, squash, cheese, chive, butter
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Squash Blossom Quesadillas

From Statesboro Market2Go

<p>A cheesy way to use these gorgeous seasonal blossoms! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: www.foodandwine.com
Servings: 2
Ingredient keywords: mozzarella, cheese, onion, blossom
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Squash Blossoms Stuffed with Ricotta

From Kansas State Student Farm CSA

<p>As a Southerner, I know everything tastes better fried. This fact of life doesn&#8217;t exclude squash blossoms! The blossoms taste like a tender, exceptionally flavorful squash, and they are simply irresistible. I pulled this recipe off of epicurious.com, but normally I just fry the blossoms in oil after smothering them in a light tempura batter. Enjoy!</p> Vegetarian!
Source: epicurious.com -- & Farm Manager Sarah Masterson
Servings: 2 main course servings (or 4 appetizer servings)
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squash browns

From Village Community Market

<p>Lots and lots of squash one season, led to this delicious squash brown recipe. Instead of hashbrowns for breakfast fry you up some squash browns.</p>
Source: Loretta Elmore Beriehill Farms
Servings: depends on how much squash you have
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