Queso Sauce

From Farm Where Life is Good

<p>Creamy, velvety Queso that&#8217;s cashew-, soy-, and gluten-free! Eggplant gives it that creamy texture that&#8217;s also lighter in calories than queso and reheats extremely well. Ridiculously close to the real thing! Let the dipping begin!</p>
Source: minmalistbaker.com
Servings: 4-6
Ingredient keywords: eggplant, garlic
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Question: How Do I Stir-fry Different Types of Vegetables?

From Farm2Work

<p>This article is copied from the following link:</p> <p>http://chinesefood.about.com/od/cookingfaqs/f/fryvegetables.htm</p> <p>&#8220;You’ve decided to a prepare a healthy stir-fry from scratch, using ingredients you have on hand. Not sure whether a certain vegetable is a good candidate for stir-frying? It all comes down to the density and moisture level of the vegetable.</p> <p>Answer:</p> <p>High moisture vegetables that are not too hard, like zucchini, sweet peppers, spinach and mung bean sprouts, can be quickly stir-fried at high heat without the addition of extra liquid.</p> <p>Denser, low moisture vegetables like broccoli and carrots, on the other hand, require more cooking time. Most recipes call for the vegetables to be stir-fried briefly and then boiled in a liquid such as chicken broth. Another option is to briefly blanch the vegetables prior to stir-frying.<br /> Many vegetables fall somewhere between these two extremes. Snow peas (also called sugar peas and snap peas) have medium moisture levels and thickness – they can be stir-fried dry or finished in a sauce. Asparagus, on the other hand, is a high moisture vegetable but relatively hard and thick – liquid is usually added.</p> <p>More Tips on Stir-frying Vegetables:</p> <p>For all vegetables, cut them into uniform size before stir-frying. This ensures that they will cook evenly.<br /> Be sure the vegetables are thoroughly drained before stir-frying. (A good tip is to wash the vegetables and leave them to drain earlier in the day). Wet vegetables can ruin a stir-fry.<br /> On the other hand, if vegetables become too dry during stir-frying, they can burn. To prevent this, splash them with a bit of Chinese rice wine, dry sherry, or water while stir-frying.<br /> Keep moving the vegetables during stir-frying. This also helps prevent them burning.&quot;</p>
Source: http://chinesefood.about.com/od/cookingfaqs/f/fryvegetables.htm
Servings: Depends on the how many vegetables you add... :)
Ingredient keywords: stir
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Quick and Easy Bok Choy Stir-fry

From Athens Locally Grown

<p>This simple cooking method works equally well for all sorts of fresh tender vegetables, including bok choy, chinese cabbage, and broccoli. (Don&#8217;t try to substitute olive oil for the suggested oils; it has too low a smoke point for good stir-fry cookery.)</p> Vegetarian! Vegan!
Source: A nice website for simple fresh recipes -- steamykitchen.com
Servings: serves 4
Ingredient keywords: choy, oil, garlic, ginger
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Quick and easy Swiss Chard

From Lake City, FL

<p>A fast, fresh stir fry that takes less than 5min. to cook!</p>
Source: Everything's So Carol Boutique
Servings: 3 to 4 servings
Ingredient keywords: Pecans, Olive, Garlic, Chicken, Onion, Swiss, Salt
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Quick fix cold rice & squash

From Northeast Georgia Locally Grown

<p>Less of a recipe and more of a usage!</p> Vegetarian!
Source: Me--- looking for a way to use leftover rice
Servings: depends on you
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Quick Garden tomatoe salad

From Monroe Farm Market

<p>Qick tomatoe salad that makes a great summer side dish.</p> Vegetarian!
Source: Mike Moran
Servings: 4 +
Ingredient keywords: tomatoes, peppers, onion, cilantro
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Quinoa and Arugula Salad

From Farm Where Life is Good

<p>Wonderful protein, color, zesty and sweet flavor! This salad is quite the meal.</p>
Source: Forks over Knives Cookbook by Del Sroufe
Servings: 4
Ingredient keywords: quinoa, orange, lime, vinegar, onion, pepper, nuts
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Quinoa Mac and Cheese

From Statesboro Market2Go

<p>A delicious, customizable, and nutrient packed dinner! The recipe can be prepared on a stovetop with the exception of the breadcrumbs step, which is optional. Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: thealmondeater.com
Servings: 6
Ingredient keywords: broccoli, oil, onion, garlic, mustard, spinach, kale, collard, chard, milk, cheddar, mozzarella, bread
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Quinoa Stuffed Magda Squash

From Stones River Market

<p>Looking for new recipes involving local products, I found this one. It can be made vegetarian by excluding the meat and adding quinoa.</p> <p>There is a stuffing recipe and a sauce recipe included in this</p>
Source: http://www.myfreshlevant.com
Servings: Serves 2-4
Ingredient keywords: beef, quinoa, tomato, onion, squash, sage, tomato
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Quinoa Tabbouleh

From CSA Farmers Market

<p>This is a great side dish. It&#8217;s quick. Even quicker if you use leftover cooked quinoa. It&#8217;s a great make ahead dish. Also a good choice for a potluck or picnic because it&#8217;s good cold or at room temperature.</p> Vegetarian!
Source: my daughter-in-law got it from my daughter who cut it from a magazine and we all tweaked it here and there.
Servings: This makes about 5 cups.
Ingredient keywords: herbs, parsley, onion
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