Yellow Squash Patties

From Cultivate: Belmont University

<p>I recently had squash patties during a visit to East Tennessee, and having never heard of such a thing was quite intrigued by the crunchy vegetarian treat. I have since discovered this is a southern tradition (or so I hear) and must say it is one I&#8217;d be happy to recreate sometime.</p> Vegetarian!
Source: allrecipes
Servings: 12
Ingredient keywords: squash, onion, flour, egg, cheese, pepper
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Yemenite Chili Paste (Z’chug)

From Athens Locally Grown

<p>A spicy chile sauce made with green chiles &#8212; almost like a chutney &#8212; and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks&#8217;s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.</p> Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey
Servings: 2 cups
Ingredient keywords: jalapeno, cilantro, garlic
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Yemenite Eggplant Spread

From Athens Locally Grown

<p>A different take on a baba ghannouj-style eggplant dip or side. Yemenite Chili Paste is a blend of pureed green chiles, cilantro, garlic, cardamom, and cumin or caraway (see separate recipe).</p> Vegetarian! Vegan!
Source: Gil Marks, Olive Trees and Honey
Servings: 6-8 servings
Ingredient keywords: eggplant, tomato, parsley, garlic
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Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

From Superior Seasons

<p>This recipe is from Yotam Ottolenghi</p>
Source: Food & Wine magazine
Servings: 3 cups
Ingredient keywords: beets, garlic, maple
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Zapple Muffins

From Farm Where Life is Good

<p>Here&#8217;s a creative way to use up those pesky zucchini and summer squash and get the taste of local apples in the summertime!</p>
Source: Adapted from: Serving up the Harvest (Andrea Chesman)
Servings: 18 muffins
Ingredient keywords: zucchini, lemon, sugar, cinnamon, nutmeg, nutmeg, margarine
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Zesty Quinoa Salad

From Conway Regional Farmers Market

<p>Healthy &#8220;Kenn-Wah&#8221; salad is great alone or as a side dish.</p> Vegetarian! Vegan!
Source: Conway Regional Culinary Wellness Team
Servings: 4-6 as a side dish, or many as an appetizer
Ingredient keywords: quinoa, water, olive, lime, cumin, pepper, cherry, black, cilantro, salt, pepper
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Zesty Sautéed Kale with Garlic

From Sequatchie Grown

<p>Tender sautéed kale with a tangy citrus twist!</p>
Source: Southern Farmers Market Cookbook
Servings: 4
Ingredient keywords: kale
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Zesty Wheat Berry-Black Bean Chili

From Farm Where Life is Good

<p>A hearty chili with lots to chew and savor&#8212; wheat berries, beans, peppers and onion. No fuss, no muss with a one-pot meal.</p>
Source: eatingwell.com
Servings: 4-5
Ingredient keywords: onion, pepper, garlic, oregano, tomato, wheat, cilantro
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Zipper Peas with Peaches and Burrata Cheese

From Statesboro Market2Go

<p>A vegetarian southern side dish that uses locally grown field peas, peaches, and fresh herbs! Also includes a recipe for a Potlikker Vinaigrette.</p> <p>Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: countryliving.com
Servings: 4
Ingredient keywords: oil, shallot, garlic, peas, bay, pepper, parsley, tarragon, cheese, peach, basil, oil, lemon, sauce
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Ziti al forno (Baked Ziti)

From Miami County Locally Grown

<p>Baked dishes combining shaped pasta, sauce, and cheese are a delicious, less fussy alternative to lasagne. Italians generally eat these dishes cooler than we Americans do: this is a holdover from the days when such baked dishes would be assembled in the home kitchen, then carried to the local baker&#8217;s to bake in the already hot oven, and then brought home before dinnertime. This gave the dish time to cool and set, and for the flavors to meld; perhaps the flavors are also tasted a little more distinctly when there&#8217;s no risk of burning your mouth on still-molten cheese!</p> <p>Ziti al forno (Baked Ziti)<br /> Ingredients:<br /> •sea salt<br /> •freshly ground black pepper<br /> •4-6 oz. water<br /> •extra virgin olive oil (<span class="caps">EVOO</span>)<br /> •1 white onion , peeled and finely chopped<br /> •2 cloves garlic , peeled and finely sliced<br /> •1-2 dried red chilis, crumbled<br /> •3 lb. ripe tomatoes (preferably plum tomatoes like Romas), or 3 &#215; 28 oz cans good-quality plum tomatoes<br /> •1 large handful fresh basil leaves<br /> •1 tablespoon red wine vinegar, optional<br /> •1 pound dried ziti (or other dried, shaped pasta)<br /> •4 big handfuls Parmesan cheese, freshly grated<br /> •3 x 5 oz mozzarella balls</p> <p>1) Preheat your oven to 400° F and put a large pot of salted water on to boil. Heat a couple of glugs of extra virgin olive oil in an appropriately sized pan. Add the onion, garlic and chili and slowly fry for about 10 minutes on a medium to low heat until softened but without any color. If you’re using fresh tomatoes, remove the cores with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.</p> <p>2) Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your tomatoes to the onion and garlic, with the water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor, or use a blender or stick blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and the red wine vinegar.</p> <p>3) When the sauce tastes perfect, bring the water back to the boil. Add the ziti to the water and cook according to the instructions provided on the package, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Spread a little layer of pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Buon appetito!</p> Vegetarian!
Source: This recipe is adapted from several versions by Jamie Oliver, in his cookbooks and online.
Servings: Probably serves 4-6.
Ingredient keywords: Pasta
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