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Category Archives: Vegetarian
Simple Summer Squash & Zucchini Soup
Simple Summer Squash & Zucchini Soup can be served chilled in the summer or warmed in the winter paired with a salad or sandwich for a fast and healthy meal. Continue reading
Posted in Appetizer, Dairy-Free, Diabetic Friendly, Fall, Freezing & Canning, General, Gluten-Free, Lunch, Nut-Free, Recipes, Seasonal Eating, Second Harvest, Soup, Summer, Vegetarian
Tagged #localfood, #locavore, chilled soup, community garden, cooking classes, crookneck squash, Durham Farmers Market, easy recipe, gluten free, healthy, Midtown Farmers Market, north carolina agriculture, organic, pattypan squash, Raleigh Downtown Farmers Market, seasonal, seasonal food, summer squash, sustainable food, tarheel foodie, tarheelfoodie, Western Wake Farmers Market, zephyr squash, zucchini
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Piment D’Espelette Chili Roasted Potato & Corn Soup
The late summer brings beautiful baby potatoes, sweet corn from the fields of local farms and wonderful fresh fish to make this Spicy Basque inspired soup with local Paprika peppers. Continue reading
Posted in Dairy-Free, Fish, Freezing & Canning, General, Gluten-Free, Recipes, Seasonal Eating, Soup, Summer, Vegetarian, Year-Round
Tagged #localfood, #realfood, cooking classes, corn, corn potato soup, farmers market, lactose free, NC agriculture, Paprika pepper, piment d'Espelette, potatoes, Raleigh Downtown Farmers Market, seasonal food, sustainable farming, sustainable food, tarheelfoodie, vegetarian soup, Wake County Farmers Market, Wild Onion Farm
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Early Fall Vegetable & Quinoa Salad
Here’s a flexible quinoa salad that uses a blend of fall and summer vegetables as farmers’ markets transition with weather changes. Continue reading
Posted in Diabetic Friendly, Dinner, Fall, General, Gluten-Free, Lunch, Recipes, Salads, Seasonal Eating, Sides, Vegetarian
Tagged #localfood, #locavore, #quinoa, #realfood, Big Spoon Roasters, Carrboro Farmers Market, community garden, cooking classes, easy recipe, Just Bee Apiary, north carolina agriculture, Olio2Go, peanut butter, seasonal food, sustainable agriculture, sustainable food, tarheel foodie, tarheelfoodie
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Fall Celery Root & Sweet Potato Soup
Make a simple fall soup out of celery root, sweet potatoes, white turnips, sweet onions and homemade broth. Freeze it and add a bit of coconut milk and peppers to change it the second time around. Continue reading
Posted in Dairy-Free, Diabetic Friendly, Dinner, Fall, Freezing & Canning, General, Gluten-Free, Lunch, Nut-Free, Recipes, Seasonal Eating, Second Harvest, Soup, Vegetarian
Tagged #localfood, #locavore, #realfood, Carrboro Farmers Market, celery root, community garden, cooking classes, Durham Farmers Market, easy recipe, education, gluten free, healthy, NC agriculture, organic, Raleigh Downtown Farmers Market, seasonal food, second harvest, sustainable agriculture, sustainable farming, sweet potatoes, tarheel foodie, tarheelfoodie, turnips, Wake Forest Farmers Market, Western Wake Farmers Market
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Black Beans in the Pressure Cooker
Here’s another way to cut your dinner prep in half with the pressure cooker! Black Beans are an excellent addition to many salads, soups and stews. Continue reading
Posted in Dairy-Free, Diabetic Friendly, Dinner, General, Gluten-Free, Lunch, Recipes, Salads, Second Harvest, Sides, Soup, Vegetarian, Year-Round
Tagged #localfood, #locavore, black beans, budget friendly, Carrboro Farmers Market, cooking classes, cost saving, Durham Farmers Market, easy recipe, Midtown Farmers Market, north carolina agriculture, pressure cooker, Raleigh Downtown Farmers Market, second harvest, sustainable agriculture, tarheel foodie, tarheelfoodie, Western Wake Farmers Market, year round cooking
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Pressure Cooker Green Beans
Make fresh green beans in half the time using a pressure cooker along with smoked salts & pepper for a fabulous vegetarian side dish. Continue reading
Posted in Fall, General, Gluten-Free, Recipes, Seasonal Eating, Second Harvest, Sides, Summer, Vegetarian
Tagged #locavore, #realfood, Carrboro Farmers Market, cooking classes, Durham Farmers Market, easy recipe, gluten free, green beans, healthy, lactose free, Midtown Farmers Market, NC agriculture, North Raleigh Farmers Market, pressure cooker, Raleigh Downtown Farmers Market, seasonal, second harvest, sustainable agriculture, sustainable food, tarheel foodie, tarheelfoodie, wax beans
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Quinoa Salad with Local Vegetables, Black Beans & Wild Rice
Interchangeable ingredients make this salad healthy, versatile and flexible to meet the needs of several meals. Add broth, stuff another vegetable with the base, or add chicken to create several meals from one base. Continue reading
Posted in Appetizer, Diabetic Friendly, Fall, Gluten-Free, Recipes, Salads, Seasonal Eating, Second Harvest, Sides, Soup, Spring, Vegetarian, Winter
Tagged #localfood, #locavore, #quinoa, #realfood, Carrboro Farmers Market, cooking classes, dried beans, easy recipe, fresh greens, gluten free, healthy, lactose free, local vegetables, Midtown Farmers Market, NC agriculture, salad, seasonal food, sustainable, sustainable agriculture, sustainable farming, sustainable food, tarheel foodie, tarheelfoodie, Wake County Farmers Market, Western Wake Farmers Market
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Spicy Quinoa Salad with Grilled Eggplant & Tuscan Basil
Grilled Rosa Eggplant provides a smokey undertone to the bright Tuscan Basil and fresh zucchini and red peppers. Dried Asian Peppers provide some heat and contrast the crispy red onion. Continue reading
Posted in Appetizer, Dairy-Free, Diabetic Friendly, Dinner, Gluten-Free, Recipes, Salads, Seasonal Eating, Second Harvest, Sides, Summer, Vegetarian
Tagged #localfood, #locavore, #realfood, carolina, cooking classes, durham, easy recipe, farmers markets, foodie, gluten free, healthy, organic, Raleigh Downtown Farmers Market, Rosa eggplant, salad, second harvest, summer, sustainable farming, sustainable food, tarheel foodie, tarheelfoodie, Tuscan Basil
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Pecans with Raspberry Vinegar, Honey & Rosemary
Simple pecans gentled cooked in raspberry vinegar and local honey with garden fresh rosemary, smoked pepper and flake salt make an excellent appetizer or side dish with some slices of cheese and crackers any time during the year. Continue reading
Posted in Appetizer, Dairy-Free, Gluten-Free, Recipes, Snack, Vegetarian, Year-Round
Tagged #localfood, #locavore, #realfood, appetizers, carolina, cooking classes, Eater, farmers market, foodie, gluten free, honey, Just Bee Apiary, NC agriculture, north carolina agriculture, Olio2Go, organic, pecans, raspberry, sustainable agriculture, tarheel, tarheelfoodie, Vincotto, vinegar
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Quinoa Salad with Celery Leaf, Fresh Corn & Ripe Berries
Late spring celery leaves combined with the first of summer’s sweet corn and ripe berries made a quick meal with the addition of toasted quinoa, wild rice and local toasted pecans. Continue reading
Posted in Diabetic Friendly, Recipes, Salads, Seasonal Eating, Summer, Vegetarian
Tagged #locavore, #realfood, blackberry, blueberry, Carrboro Farmers Market, celery, cooking classes, corn, easy recipe, education, gluten free, healthy, Heirloom Vegetables, lactose free, NC agriculture, North Carolina, raspberry, seasonal food, sustainable food, tarheel foodie, tarheelfoodie
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