Coriander-spiced Potatoes

From Farm Where Life is Good

<p>An east Indian-spiced, savory and hearty potato dish. Fairly simple to make, and very pleasing to the palate!</p>
Source: Organic Gardening, Oct/Nov 2013 issue
Servings: 2-4
Ingredient keywords: potato, cumin, coriander, garlic, pepper, turmeric
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Corn & Basil Cakes

From Northeast Georgia Locally Grown

<p>Now that local corn and basil are both in season, it&#8217;s time for a family favorite. My daughter was celebrated by our friends and family at a lakeside vacation when she fixed these Corn &amp; Basil Cakes as a side dish two summers ago. Credit for the recipe goes to Eating Well magazine. Susan W. July 2015</p> Vegetarian!
Source: Eating Well magazine, July-August 2010
Servings: 4-6 as a side dish
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Corn and Blueberry Salad

From Statesboro Market2Go

<p>This recipe was submitted by Laura Wheaton and I prepared it at the market on Saturday to showcase the most wonderful produce and fruits in the region! Lots of season goodness here and most everyone who tried it loved it&#8230;</p> Vegetarian!
Source: Laura Wheaton
Servings: 3 cups
Ingredient keywords: corn, blueberries, cucumber, onion, basil, jalapeno, honey, lime, olive, vinegar
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Corn and Chanterelle Chowder

From Superior Seasons

<p>This recipe is courtesy of The Valley Table and Chefs Mark Propper and Justin Marino from Miss Lucy’s Kitchen, Saugerties, NY.</p>
Source: Chefs Mark Propper and Justin Marino, Miss Lucy’s Kitchen, Saugerties, NY
Servings: 6-8
Ingredient keywords: bacon, onion, celery, garlic, shallot, flour, potato, corn, mushrooms, bay, cream, thyme, salt
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Corn Dogs

From Statesboro Market2Go

<p>No cobs in these, but plenty of locally milled cornmeal &amp; flour! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (modified slightly)
Servings: 10
Ingredient keywords: cornmeal, flour, egg, milk, sausage, oil
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Corn Fritters with Peach and Thyme

From McMinnville Locally Grown

<p>I haven&#8217;t tried this one, but sounds awesome!</p>
Source: Taste of the South's Collector's Issue - Southern Favorites
Servings: 3 dozen fritters
Ingredient keywords: eggs, corn, peaches, thyme
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Corn Salsa

From Statesboro Market2Go

<p>A vivid spicy dip that uses fresh local veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian! Vegan!
Source: chilipeppermadness.com
Servings: 4
Ingredient keywords: corn, tomato, tomato, pepper, pepper, onion, garlic, lime
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Cornbread Squash Casserole

From Foothills Market

<p>The casserole is supposed to be like the one served at Calico County restaurant in Ft. Smith, Arkansas.</p>
Source: A friend, Florence
Servings: 8 servings
Ingredient keywords: Squash, Onion, Pepper, Eggs
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Cosmic Charlie's Award Winning Scarlet/Fire Panini!

From Champaign, OH

<p>Cosmic Charlie&#8217;s Scarlet/Fire Panini</p> <p>*Last summer, we had a Market Cook-Off at The Champaign County Farmer&#8217;s Market, in June. This panini won two awards&#8230;Best Use Of Market Products and Cook-Off Champ!! Below is my inspiration and the ingredients for you to try&#8230;it all starts with a loaf of Cosmic bread!</p> <p>My entry is a panini made with Cosmic Charlie&#8217;s Parmesan Oregano Bread and all local veggies from fellow vendors! The sandwich gets it name from a combo of songs that used to be played, together, at a Grateful Dead concert. The songs are Scarlet Begonia and Fire On The Mountain. When you heard the familiar tinklings of Scarlet Begonia starting to filter through the crowd, you knew that it would seque into Fire On The Mountain. Deadheads shortened the titles and lovingly would refer to the combo as Scarlet/Fire. This was a familiar happening at Dead shows with many of the song combos that were joined, together. Since my business, Cosmic Charlie Bread, gives a nod to my love of The Grateful Dead, and their song, Cosmic Charlie, is my inspiration, and since I am a loving Deadhead, Scarlet/Fire seemed like the perfect title to give a perfect sandwich!</p> <p>The panini will start with Cosmic&#8217;s Parmesan/Oregano bread. I grow my own herbs, organically, and my bread is all natural, unbleached flour, with no preservatives or oils. The flavors of the bread will cosmically unite with the Scarlet part of the duo in the form of sliced tomatoes from Lonny&#8217;s Green Acres. The Fire part of the duo will come from the kick of Mary Jane garlic, from JC Growers, that will be roasted, carmelized and spread on the bread. The Fire also comes from the dried red pepper that runs through my Parmesan/Oregano bread. The &#8220;rifts&#8221; that will bring the harmony all together will be roasted sweet onions and banana peppers from Lonny&#8217;s Green Acres. You always need a core to bring the group, all together, and for me, that was always Jerry Garcia, at the shows, and in the sandwich, it will be provolone cheese from the local Yutzy&#8217;s cheeses.</p> <p>After the first bite, I hope that the judges and fans will see a &#8220;sky that&#8217;s yellow and a sun that&#8217;s blue&#8221; (nod to a verse in Scarlet Begonias), that takes them into the flavorful world of Cosmic Charlie.</p> <p>For my fans and Bread Heads, I will be offering samples, all market, of my Parmesan/Oregano Bread&#8230;</p> <p>Peace, Love, Bread</p> <p>Pamela of Cosmic Charlie Bread</p> <p>.</p>
Source: Pamela Bowshier
Servings: 1 loaf of Cosmic will give you 6 panini sandwiches
Ingredient keywords: garlic, onions, banana, cheese, olive
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Cosmic Charlie's Christmas Morning French Toast

From Champaign, OH

<p>I host a large brunch, on Christmas mornings, at our house. One of the most popular dishes is my overnight french toast using Cosmic Charlie&#8217;s Sugaree (sugar/cinnamon)Bread! Feel free to leave the Grand Marnier out, leave it in or even sub a different flavor. This is so good served with slices of baked sausage and real maple syrup&#8230;.</p> <p><span class="caps">GRAND</span> <span class="caps">MARNIER</span> <span class="caps">FRENCH</span> <span class="caps">TOAST</span></p> <p>Read more about it at www.cooks.com/rec/view/0,1618,153183-247193,00.html<br /> Content Copyright © 2012 Cooks.com &#8211; All rights reserved.</p> <p>1 to 1 1/2 French bread, cut into 1 1/2 inch slices<br /> 4 c. heavy cream, light cream or milk<br /> 4 eggs<br /> 4 tbsp. sugar<br /> 4 tbsp. Grand Marnier<br /> 2 tbsp. orange zest<br /> Confectioners&#8217; sugar</p> <p>Beat together cream, eggs, sugar, Grand Marnier and orange zest. Arrange bread slices flat in glass baking dish and pour mixture over bread. Soak for 2 hours, turning bread after 1 hour until mixture is absorbed by bread. Put slices on non-stick cookie sheet and bake in preheated 400 degree oven for 20 minutes, turning bread after 10 minutes. Remove from oven and sprinkle with confectioners&#8217; sugar. 4-6 servings. Serve with orange butter.</p> <p><span class="caps">ORANGE</span> <span class="caps">BUTTER</span>:</p> <p>6 oz. butter, softened<br /> Juice of 1 orange<br /> 1 tbsp. Grand Marnier<br /> 1/2 c. powdered sugar</p> <p>Mix together, put in a serving dish or wrap in wax paper to form log. Refrigerate until serving. Spread on Grand Marnier French Toast.</p>
Source: Cooks.com (adapted)
Servings: 4-6 (I actually triple the recipe)
Ingredient keywords: bread, cream, eggs, sugar, Grand, orange, sugar
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