Basic Salad with Fruity Vinaigrette
<p>We eat this all the time! With crispy lettuce and greens and this fruity vinaigrette….yum! This salad can be as simple or as complex as your ingredients allow—-fresh or fermented veggies, cheese, nuts, homemade croutons, cured meats, anchovies, etc.</p>
Vegetarian!
Vegan!
Source: Own
Servings: 6 servings, about 1 1/2 cups each
Ingredient keywords: salad, onion, oil, vinegar, jam, salt, garlic
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Basil Berry Peach Cobbler
<p>Made with fresh produce, this vegan cobbler is great for breakfast or dessert! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Vegan!
Source: onegreenplanet.org
Servings: 4
Ingredient keywords: berries, peach, lime, lime, basil
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Basil Butter
<p>A yummy addition to chicken, fish or vegetable dishes.</p>
Source: I've used different versions of this recipe for years.
Servings: 16 servings
Ingredient keywords: basil, butter, lemon, pepper, garlic
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Basil Lemonade
<p>Once you try this lemonade, you’ll never be satisfied with regular lemonade again!</p>
Source: Farmer Brown's
Servings: 16 servings
Ingredient keywords: basil
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Basil Pesto
<p>I make pesto just as the plants really start producing. Use the freshest leaves, put pesto up for the whole year in a short amount of time. Use it in the dark of winter for a fresh, summer taste.</p>
Vegetarian!
Source: I have used this basic recipe for years
Servings: 1 ice cube tray
Ingredient keywords: basil, garlic
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Basil Pesto
<p>I have been eating pesto since my first job in a restaurant in college. It was so exotic back then. It’s more common now, but I love it just as much. It is wonderful served on toast with a slice of tomato, or with pasta or meats.</p>
Vegetarian!
Source: Molly Katzen, the original Moosewood Cookbook
Servings: makes many small servings, or enough to dress pasta for 2 to 4
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Basil Pesto
<p>What in the world is Pesto! Pesto has been a mainstay in Italian recipes for generations. Pesto is a green paste consisting of mainly basil, parsley, garlic, a cheese, pine nuts and olive oil. <br />
Use Pesto on hot buttered pasta, make tomato bruschetta.<br />
A simple salad recipe for pesto is place a bed of lettuce on individual salad plates, place a large slice tomato, top with a dollop of pesto, top pesto with a generous helping of crumbled cheese and chopped green onions.</p>
<p>I usually put sunflower seeds in our pesto instead of pine nuts. Sunflower seeds are not as expensive, easy to find,have a good shelf life and adds a salty nutty flavor to the pesto.</p>
<p>I make several batches of pesto each each year omitting the nuts and cheese. I place the pesto in ice cube trays until frozen. I then remove the frozen cubes and place in a zip lock freezer bag. These cubes can be added to your soups stews,tomato sauces. You can use your imagination.</p>
Vegetarian!
Vegan!
Source: Unknown
Servings: 6-8 people
Ingredient keywords: Fresh, fresh, garlic
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Basil Pesto
<p>Basil pesto is delicious on pasta, pizza, or a dollop in tomato soup. It can be made in season and frozen for the rest of the year.</p>
Vegetarian!
Vegan!
Source: Kathy Ferris
Servings: 2 to 4
Ingredient keywords: basil, garlic
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Basil Pesto with Pecans
<p>Basil pesto great with all pasta or just on toasted bread topped with tomatoes!</p>
Vegetarian!
Source: Food Network
Servings: 1 Cup
Ingredient keywords: Basil, Garlic, pecans, olive, salt, cheese
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Basil Tomato Soup
<p>A simple, fresh soup is made even better with homegrown tomatoes, especially if from a local grower.</p>
Vegetarian!
Source: From a seed company website
Servings: 2-4 depending on your appetite
Ingredient keywords: tomatoes
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Basil-Strawberry Iced Tea
<p>Now that the basil is coming in, we will soon have a <span class="caps">LOT</span> of basil. Caprese salad is delicious, but how much of it can you eat? Try something different with this flavor!</p>
Vegetarian!
Vegan!
Source: Martha Stewart
Servings: 1 pitcher
Ingredient keywords: basil, strawberries, tea
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Basil-Stuffed Steak
<p>Locally raised beef and fresh local herbs make for an easy yet refined steak recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com
Servings: 6-8
Ingredient keywords: steak, seasoning, seasoning, parsley, basil, onion, garlic, rosemary, thyme, oil
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Batat o baid
<p>An egg and potato breakfast dish! When scaling up the recipe to serve more people, simply add a cup of potato cubes, an egg, and 2 tablespoons of olive oil per additional person. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: chefindisguise.com
Servings: 1
Ingredient keywords: potato, egg, oil, sumac, bread, onion, cheese, sauce
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BBQ Chicken Brine
<p>Here is Nick’s favorite poultry brine. Sweet, salty and savory your chicken will be a hit at your next family dinner or get together. When you brine your poulrty it makes it super moist and flavourful. You’ll never want to eat your chicken or turkey without brining again!</p>
Source: Nick LaMarsh
Servings: Makes 4L
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BBQ Chicken Rub
<p>This recipe is a hit from the pit. Nick has used this recipe for many years to prepare <span class="caps">BBQ</span>/Smoked chicken. It pairs well with the <span class="caps">BBQ</span> Chicken Brine recipe, just reduce the salt by half in the rub if you brine your poultry.</p>
Source: Nick LaMarsh
Servings: Makes abour 3/4 of a cup
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BBQ Pork Belly Strips
<p>A unique twist on traditional pork dinner! You can use any type of <span class="caps">BBQ</span> sauce that you prefer, try experimenting with different flavors! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: afoodloverskitchen.com
Servings: 4
Ingredient keywords: pork, oil, seasoning, sauce
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Beans and sweet peppers
<p>Pretty simple and relies on the wonderful flavor of the specialty peppers to augment the simple goodness of green beans.</p>
Source: My brain
Servings: 1-2
Ingredient keywords: beans, peppers
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Bear Mountain Butternut Squash Soup with Cinnamon Croutons
<p>I make this soup every fall when butternut squash is ripe. It is hearty and filling and makes a warm, inviting supper dish on a cool fall evening.</p>
<p>This recipe is can be changed up quite a bit. The cinnamon croutons can be replaced with some sour cream and chives, or for a Mexican flair some salsa, sour cream and cheese. I have also added potatoes, parsnips, celery, etc. to the soup mix. You can also substitute the cream with milk or more chicken broth.</p>
<p>Before making the soup, I split the squash in half, scoop out the seeds and microwave for 5 – 8 minutes, then cool. Then it is very easy to peel the skin and cut the squash into chunks.</p>
Source: Good Housekeeping magazine from many years ago
Servings: 12
Ingredient keywords: baguette, butter, cinnamon, leek,, carrots, onion, butternut, broth, butter
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Beef & Kohlrabi stir fry
<p>I didn’t know what to do with a kohlrabi when i found it in my box! We were soon to discover how much we love it. It’s like a potato with a crunch!</p>
Source: Jeanine & Lauren's creation
Servings: 4-5
Ingredient keywords: peeled
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Beef 'n' Brew Crockpot Vegetable Soup
<p>This is a great soup to make when you’re expecting visitors. It can be assembled and started in the crockpot many hours before the party, leaving you free to do other things. Beer is a prominent ingredient in this hearty soup. If you want a lighter beer flavor, use a pale beer. Use a darker beer for a more pronounced beer taste. (Use home brew for real bragging rights!)</p>
Source: "New Flavors from Your Crockery Cooker" (Better Homes & Gardens, 1998)
Servings: 6
Ingredient keywords: onion, carrot, parsnip, garlic, bay, thyme, pepper, beef, beer
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Beef and Egg Breakfast Mug
<p>This recipe is and excellent source of Protein, Selenium, Zinc, Riboflavin, Niacin, Vitamin B12 and Choline. It is a good source of Iron and Vitamin B6</p>
Source: Beef Loving Texans
Servings: Makes 8 Servings
Ingredient keywords: Eggs, Breakfast, Cheese, Vegetables
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Beef and Egg Breakfast Mug
<p>Protein-rich meal to begin your morning!<br />
This recipe is an excellent source of Protein, Selenium, Zinc, Riboflavin, Niacin, Vitamin B12 and Choline. It is a good source of Iron and Vitamin B6</p>
Source: Beef Loving Texans
Servings: Makes 8 Servings
Ingredient keywords: Eggs, Beef, Cheese, Vegetables
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Beef and Sweet Potato Stew
<p>A very hardy stew that is great for a cold day.</p>
Source: http://joythebaker.com/2011/11/beef-and-sweet-potato-stew/
Servings: 8 plus
Ingredient keywords: buffalo, Onion, carrots, Garlic, Sweet
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Beef Boudin Boulettes
<p>These crispy little beef bites make a great appetizer! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: beefitswhatsfordinner.com
Servings: 8
Ingredient keywords: liver, oil, onion, pepper, celery, garlic, beef, rice, seasoning, broth, onion, egg, milk, flour, bread, jelly
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Beef Brisket Chili
<p>This spicy, savory, meaty chili is perfect to warm up a chilly day! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com
Servings: 10
Ingredient keywords: brisket, onion, beans, sausage, salsa, tomatoes, pepper, garlic, lemon, lemon, cheddar, onion, pepper
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Beef Brisket Soft Tacos
<p>Mix and match the fillings to create your perfect blend! 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: bay, brisket, cheddar, lime, cilantro, onion, jalapeno, pepper, tomato, salsa
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Beef Kofta Kebabs
<p>Made with fresh herbs an locally raised ground beef! Check out our ever growing recipe section to see how to make the tzatziki sauce. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: bellyfull.net
Servings: 4
Ingredient keywords: garlic, onion, parsley, mint, beef, bread, parsley
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Beef Liver Chips
<p>A meaty snack that pairs well with cheese, and can be seasoned to suit! Visit the source of this recipe to see the dehydrator version. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: primaledgehealth.com
Servings: 16
Ingredient keywords: liver, seasoning, cheese
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Beef Liver Creole
<p>A flavorful way to enjoy liver! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Joy of Cooking cookbook
Servings: 4
Ingredient keywords: liver, flour, butter, onion, tomato, pepper, collard, beans, beans
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Beef Liver Dumplings
<p>A delicious way to prepare liver that uses several market sourced ingredients. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com
Servings: 8-10
Ingredient keywords: liver, onion, sage, basil, flour, egg, egg, broth
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Beef Liver Pate
<p>A rich and creamy appetizer that can be served on baguette slices or on crackers. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: foxvalleyfoodie.com
Servings: 12
Ingredient keywords: liver, butter, onion, garlic, cream, sage, egg
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Beef Pot Roast
<p>I found this recipe on Yummly using products from the Market</p>
Source: Yummly and allrecipes.com (http://www.yummly.com/recipe/external/Beef-Pot-Roast-Allrecipes)
Servings: Serves 8
Ingredient keywords: roast, onion, garlic, bay
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Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy
<p>Wonderful fall recipe, for pot roast and in season Sweet Potatoes</p>
Source: Recipe as seen in the Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Servings: makes 8 sevings
Ingredient keywords: Chuck, olive, Redmonds, onion, Thyme, Beef, apple, Sweet, Garlic, Thickening, ginger
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Beef Shank stew
<p>A beef shank makes the most amazing stock and stew you could imagine. Since I am a busy (maybe lazy) cook with lots of people to feed, I use shortcuts when I can.</p>
Source: www.alderspring.com
Servings: 6
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Beef Shanks
<p>Most folks are not aware of the incredible culinary and nutritional storehouse that is locked away within the folds of the beef shanks—horizontal cuts on the lower leg of the steer. That is because the shanks are riddled with connective tissue that dissolves into a gelatinous broth. In this recipe—served at the Wise Traditions 2005 banquet dinner—there’s no need to use pre-made beef stock. What’s more, beef shanks are very economical. A sauce with wonderful structure, flavor and sheen, easily rivaling that of a great veal demi-glace, is obtained through this recipe and the formula is quite simple: a slight acidity to the stock and three to four hours of very slow simmering. Be sure you have the right stockpot—thick-bottomed stainless steel or enamel is best—and be ready to enjoy one of the most satisfying entries imaginable. Prep time: 2 hours Cook time: 6 hours</p>
Source: Weston A. Price Foundation
Servings: 8 servings
Ingredient keywords: beef, lard, carrot, onion, pepper, bay, water, tomato, vinegar, thyme, garlic, salt
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Beef Short Ribs Vindaloo
<p>A spicy and flavorful rib recipe that’s made using a pressure cooker! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (modified slightly)
Servings: 4
Ingredient keywords: cumin, coriander, butter, onion, garlic, ginger, cloves, cinnamon, cayenne, vinegar, bay, ribs, broth, peas, rice, yogurt, cilantro
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Beef Stew w/Rutabaga
<p>I needed to use this rutabaga that I bought at the market and didn’t know what to do with it. What does a rutabaga taste like and how do I prepare it? Of course I checked out the internet and found that it is a cross between a turnip and a cabbage. Most of the recipes are interchangeable w/potatoes. So, I’m thinking beef stew surrounding a bed of mashed rutabaga. The rutabaga does not mash as smoothly as potatoes and is a bit lumpy and fibrous from the cabbage w/a mild turnipy taste. I’ve never eaten turnips except for the greens until recently. I’m still getting used to them, but I will not be put off! So, this is my take on Beef Stew w/Rutabaga. Great recipe for getting to know the rutabaga.</p>
Source: Kathy Barnes
Servings: 4
Ingredient keywords: Stew, Rutabaga
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Beef Stroganoff
<p>This is a great way to use various in-season mushrooms of any type. This is a family tradition that does well with your personal variations (mine are labeled “optional”). Most tender prepared in a crock pot, but can do on the stove with a nice cut of meat. Follow instructions well so veggies don’t become too soft.</p>
Source: Mrs. Elizabeth Axe
Servings: 4-6
Ingredient keywords: beef, mushrooms, onion, pepper, garlic, broth, ketchup, mustard, sour, salt, pasta, salad, cayenne, flour
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Beef Stroganoff
<p>This is a variation of my family’s favorite dinner when we were growing up. I have substituted yogurt for sour cream and fresh mushrooms for canned.</p>
Source: McNeary family
Servings: 4-6
Ingredient keywords: beef, mushrooms
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Beef Stroganoff Soup
<p>Rich & meaty with fresh mushrooms, garlic, and parsley! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: thecookierookie.com
Servings: 6
Ingredient keywords: butter, oil, beef, mushroom, onion, garlic, flour, parsley
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Beef Stuffed Zucchini
<p>Very large zucchini don’t look very appetizing, but they can be delicious if stuffed with meat and veggies.</p>
Source: Kathy Ferris
Servings: about 6
Ingredient keywords: beef, onion, pepper, pepper, pepper, zuccini, eggplant, onion, parsley
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Beef Taco Soup
<p>The taste of tacos, that is present in a soup. Great for supper, parties, or an easy crockpot meal.</p>
Source: Stephanie & Josh Buehler
Servings: 6-10 servings
Ingredient keywords: beef, taco, ranch
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Beef Tallow Fries
<p>These fantastic fries can be made with standard or sweet potatoes! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: bumblebeeapothecary.com
Servings: Not listed
Ingredient keywords: potato, potato, tallow, seasoning, ketchup, sauce, mustard, pickle
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Beef Tenderloin
<p>Pan seared and broiled to perfection, with a variety of herbs.</p>
Source: our farm manager
Servings: 3-6 people
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Beef with Chick Peas
<p>My husband (who is not normally a cook) made this for my first meal at home after our first child was born.</p>
<p>Beef and Chick Peas<br />
2 lbs ground beef <br />
1 chopped onion<br />
4 cloves garlic, minced<br />
1 can chick peas, drained<br />
¼ cup red wine<br />
1/3 cup tomato paste (1/2 can)<br />
¼ cup water<br />
½ tsp ground allspice<br />
2 tsp dried mint, crushed<br />
S&P<br />
Basically you can just throw all this in a crock pot and put it on low for the day. If you have time you can brown the meat with the onion and garlic in a skillet first and add it to the other ingredients in the Crock Pot. <br />
Serve with rice and some sliced cucumbers or other crispy vegetable.</p>
<p>6 Servings</p>
Source: Modifications made to a recipe from New Crockery Cooker (Crock Pot) Cook Book
Servings: 6
Ingredient keywords: Ground, Garbanzos
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Beer Battered Deep Fried Salmon
<p>Golden fried wild-caught salmon! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Saltpepperskillet.com
Servings: 4
Ingredient keywords: salmon, flour, egg, lemon
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Beer Braised Goat Shanks
<p>https://www.kulinarian.com/recipes/beer-braised-goat-shanks/</p>
<p>Follow the above link for the recipe.</p>
Source: www.kulinarian.com
Servings: 4
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Beer Braised Goat Shanks
<p>https://www.kulinarian.com/recipes/beer-braised-goat-shanks/</p>
<p>Follow the above link for the recipe.</p>
Source: www.kulinarian.com
Servings: 4
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Beer Braised Goat Shanks
<p>https://www.kulinarian.com/recipes/beer-braised-goat-shanks/</p>
<p>Follow the above link for the recipe.</p>
Source: www.kulinarian.com
Servings: 4
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Beer Can Chicken
<p>Ingredients<br />
1 (4-pound) whole chicken <br />
2 tablespoons vegetable oil <br />
2 tablespoons salt <br />
1 teaspoon black pepper <br />
3 tablespoons of your favorite dry spice rub <br />
1 can beer</p>
<p>Directions<br />
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.</p>
<p>Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.</p>
<p>Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.</p>
Source: The Food Network
Servings: Serves 4-6
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