This is the new recipes section for Stones River Market.
Recipes are being added on a regular basis. If you find a particularly good recipe, comments are appreciated.
Categories
Display Options
We will remember your selections on future visits. The selections are cumulative (that is, checking both 'Favorites' and 'Vegetarian' will only show recipes flagged as both a favorite and vegetarian.)
Subscribe to an RSS Feed
Meats & Poultry
An Italian pasta sauce, but I have suggested changes to give it a more Southern USA flavor. Easy and delicious either way.
Source: TV program Ciao Italia with Mary Ann Esposito (Entered by Kathleen and Ken Ferris)
Servings: four or more
Ingredient keywords: broccoli, garlic, onion, bacon
View This Recipe
I liked this recipe BEFORE I found out it had “Fat Burning” in it’s name.
Source: The Bible Diet (Entered by Cynthia Willett)
Servings: 10 servings
Ingredient keywords: cabbage, garlic, zucchini, carrots, celery, onions, tomatoes, chicken
View This Recipe
A frittata is like a cross between a quiche and an omelet. It has no crust, but it is heavier and cheesier than an omelet. Makes a hearty brunch. Using ingredients from the SRMarket,I invented this frittata based on a similar one made by my son-in-law Mark.
Source: Mark Rimple & Kathy Ferris (Entered by Kathleen and Ken Ferris)
Servings: 4-6, depending on how hungry you are
Ingredient keywords: potato, onion, sausage, pepper, kale, eggs, bread
View This Recipe
This recipe came from Maura White when purchasing their roasted New Mexican chiles.
For this recipe, choose either the beef or the pork but they are optional ingredients too so this could be a vegetarian meal.
This recipe is also suited for a crock pot.
Source: Maura White - Double Bar Star Farm (Entered by John Erdmann)
Servings: Serves four to six
Ingredient keywords: chile, onion, garlic, oregano, roast, pork
View This Recipe
I receive emails from the America’s Test Kitchen and this recipe was the featured recipe of the week.
From their email:"Americans are fickle about pork. We insist on the leanest meat possible but then complain when it tastes and chews like shoe leather. Brining is a good way to combat dryness and deeply season the meat, but this trick takes far too long for a quick weeknight meal. We found that we could achieve those same goals by stuffing pork chops with moist, flavorful ingredients while the grill was heating up. "
Source: Cook's Country - Recipes that Work - http://www.cookscountry.com/default.asp (Entered by John Erdmann)
Servings: Serves four
Ingredient keywords: onion, pork
View This Recipe
I first encountered a recipe similar to this called Caldo Gallego in The Ultimate Pressure Cooker by Tom Lacalamita. However that recipe was Spanish. I have made enough changes in the recipe that I consider this version my own. It is a hearty, nourishing soup that is delicious any time of the year. My understanding is that it is the national dish of Portugal.
Source: The Ultimate Pressure Cooker Cookbook, p.54 (Entered by Kathleen and Ken Ferris)
Servings: Six or more
Ingredient keywords: onion, Garlic, potato, kale, sausage
View This Recipe
Here is another recipe from Pinterest.com where local products can be used.
Source: Anncoo Journal through Foodbuzz (http://www.foodbuzz.com/) (Entered by John Erdmann)
Servings: Serves 2
Ingredient keywords: noodle, onion, bacon, eggs, milk
View This Recipe
Looking for new recipes involving local products, I found this one. It can be made vegetarian by excluding the meat and adding quinoa.
There is a stuffing recipe and a sauce recipe included in this
Source: http://www.myfreshlevant.com (Entered by John Erdmann)
Servings: Serves 2-4
Ingredient keywords: beef, quinoa, tomato, onion, squash, sage, tomato
View This Recipe
From Rachel Ray of the Food Network – 2008
Source: The Food Network - Grilling Reciped (http://www.foodnetwork.com/topics/grilling/index.html?No=20) (Entered by John Erdmann)
Servings: Serves four
Ingredient keywords: steak, garlic, rosemary, arugula, tomatoes
View This Recipe
This recipe came to me from Cook’s Country Magazine.
The standard approach of “add wings and sauce to slow cooker, turn on, and wait,” left us with flabby wings and a diluted sauce. Big surprise. We wanted moist wings, lacquered with a sweet yet tangy sauce—the stickier and messier, the better.
Source: Cook's Country - http://www.cookscountry.com/default.asp (Entered by John Erdmann)
Servings: Serves 12
Ingredient keywords: chicken wings
View This Recipe