This page is where we can share the delights we've whipped up in our kitchens, and where we can come when we just need new ideas or some direction on how to use unfamiliar foods.
We hope you'll share your favorites with us.
Selected recipes will be compiled into a locavore cookbook to be sold at Underground Books and to benefit the West GA Locavores
Feel free to send us your favorite recipes!
from jeff davis:
- Yogurt sauce
- How to substitute honey for white sugar
- Vegetable Pancakes
- Fresh Tomatillo Salsa
- Tomato Salsa
- Peach Melon Tomato Salsa
- Cucumber Salsa
From Cotton Mill Farmers Market Chef Demo, 7/7/12
2 pounds tomatoes roughly chopped
1 med cucumber peeled and diced
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic
1 sweet pepper cut & seeded
2 sprigs of cilantro
1 small onion cubed
1/4 cup fresh basil
1 hot pepper
Salt&pepper (about 1/4 tsp of each)
Put all ingredients in a blender and process until smooth. Chill the soup, and enjoy.
dash of cayenne
1/2 tsp mustard seed
1/2 tsp salt
1/2 tsp pepper
2 tbsp acid (some type of vinegar or lemon juice)
1 cup oil
Put everything but the oil in the blender. Start the blender going on high. Slowly drizzle the oil
in. As you drizzle the oil in it will become quite thick. At times it may be necessary to slow the
blender, and poke around with a spatula to let out air bubbles, so that the rest of the oil can be
Simple Yogurt Sauce
1 cup yogurt
1 tsp minced garlic
Salt and pepper.
Combine, taste and adjust the salt/pepper to suit you. Can be thinned with some olive oil or
lemon juice to make a salad dressing, put on grilled/steamed vegetables for some extra zip, stir
into fruit to make a fruit salad. Add your favorite spices to make it spicier. Add chopped herbs
if you like them. As you can tell this is a highly versatile base for a lot of flavor.
How to substitute Honey for white sugar
Some experimentation may be required with a particular recipe, but as a general rule, substitute half as
much honey as sugar is called for. Also be aware honey adds some moisture, so cut back a little bit on
moist ingredients until you see how it behaves.
Generally speaking, proper quiche has a crust made with some kind of wheat flour, which if wheat is one
of your “wild cards” you might still be able to do. If not, you can grease your baking dish well, and make
a crustless quiche.
4 large eggs
1 1/2 cups milk
2 Tbsp Flour
Beat eggs, milk and flour together well. From here you have options. Some kind of cheese is nice,
around 1 1/2 cups of grated cheese will go well. Also some lightly cooked vegetables would be good,
consider steamed squash, steamed greens, sautéed onions, sautéed mushrooms. Add some chili
powder or curry to spice things up if you like. You could also add chopped fresh herbs, such as
rosemary, basil, or dill.
A lot of folks know how to cook grits already, and this may not be the way you do it. But some of
us were mostly raised on the instant kind, and may not know how to cook real locally grown grits.
Needless to say you can add lots of cheese and bacon and herbs to add more flavor to it, but here is at
least one basic way:
4 cups of liquid (at least half of it water, the other half could be milk or water)
1 cup grits
1 Tbsp (or possibly more) butter
Salt and pepper to taste
Put the liquid in a sauce pan, add the grits, cook over medium-high heat until it comes to a boil. Turn
down to a simmer. Cook stirring fairly often (not quite constant, if you need to grate your cheese or
something, just go back and forth between them). When they are just a little runnier than you like
them turn off the heat.
1 pound zucchini, winter squash, summer squash, sweet potatoes, or beets
1/2 onion grated
1 egg lightly beaten
1 cup flour - more or less
Salt and pepper
Milk, half&half, or cream
2 tbsp melted butter, EXTRA VIRGIN OLIVE OIL plus more for the pan
Grate vegetables. Mix vegetables, onion, egg, flour together. Sprinkle with salt and pepper.
Add enough milk so it drops eaily from a large spoon.
Stir in 2 tbsp melted butter
Put a pat of butter or a bit of olive oil in large griddle. When hot, drop in spoonfuls of batter, use fork to
spread vegetables into an even layer.
Fresh Tomatillo salsa
2 mild fresh green chiles
2 cups husked and chopped tomatillos (can substitute green tomatoes)
3 scallions finely chopped
2 tsp minced garlic
1/4 cup chopped fresh cilantro leaves
3 tbsp fresh squeezed lime juice
Salt and pepper
2 large ripe tomatoes chopped
1/2 large white onion minced
1 tsp. minced garlic
1 jalapeno seed and minced
1/2 cup cilantro leaves
2tbsp fresh lime juice, or 1 tbsp red wine vinegar
Peach Melon Tomato Salsa
1 medium ripe tomato
2 medium peaches
1/4 small cantaloupe (2 cups total)
1/4 cup chopped basil
1/2 cup onion
1/2 cup diced bell pepper
2 tbsp minced chile (jalapeno or others)
1 tbsp EXTRA VIRGIN OLIVE OIL
3 tbsp fresh lime juice
Combine and enjoy
1 cucumber, peeled and diced
1/2 shallot or onion
1 tbsp minced chili
2 tbsp lime juice + 1tbsp rice vinegar
1/4 cup chopped cilantro or basil leaves