Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

From Superior Seasons

<p>This recipe is from Yotam Ottolenghi</p>
Source: Food & Wine magazine
Servings: 3 cups
Ingredient keywords: beets, garlic, maple
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Zapple Muffins

From Farm Where Life is Good

<p>Here&#8217;s a creative way to use up those pesky zucchini and summer squash and get the taste of local apples in the summertime!</p>
Source: Adapted from: Serving up the Harvest (Andrea Chesman)
Servings: 18 muffins
Ingredient keywords: zucchini, lemon, sugar, cinnamon, nutmeg, nutmeg, margarine
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Zesty Quinoa Salad

From Conway Regional Farmers Market

<p>Healthy &#8220;Kenn-Wah&#8221; salad is great alone or as a side dish.</p> Vegetarian! Vegan!
Source: Conway Regional Culinary Wellness Team
Servings: 4-6 as a side dish, or many as an appetizer
Ingredient keywords: quinoa, water, olive, lime, cumin, pepper, cherry, black, cilantro, salt, pepper
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Zesty Sautéed Kale with Garlic

From Sequatchie Grown

<p>Tender sautéed kale with a tangy citrus twist!</p>
Source: Southern Farmers Market Cookbook
Servings: 4
Ingredient keywords: kale
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Zesty Wheat Berry-Black Bean Chili

From Farm Where Life is Good

<p>A hearty chili with lots to chew and savor&#8212; wheat berries, beans, peppers and onion. No fuss, no muss with a one-pot meal.</p>
Source: eatingwell.com
Servings: 4-5
Ingredient keywords: onion, pepper, garlic, oregano, tomato, wheat, cilantro
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Zipper Peas with Peaches and Burrata Cheese

From Statesboro Market2Go

<p>A vegetarian southern side dish that uses locally grown field peas, peaches, and fresh herbs! Also includes a recipe for a Potlikker Vinaigrette.</p> <p>Please consider leaving a picture or comment if you decide to try this recipe!</p> Vegetarian!
Source: countryliving.com
Servings: 4
Ingredient keywords: oil, shallot, garlic, peas, bay, pepper, parsley, tarragon, cheese, peach, basil, oil, lemon, sauce
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Ziti al forno (Baked Ziti)

From Miami County Locally Grown

<p>Baked dishes combining shaped pasta, sauce, and cheese are a delicious, less fussy alternative to lasagne. Italians generally eat these dishes cooler than we Americans do: this is a holdover from the days when such baked dishes would be assembled in the home kitchen, then carried to the local baker&#8217;s to bake in the already hot oven, and then brought home before dinnertime. This gave the dish time to cool and set, and for the flavors to meld; perhaps the flavors are also tasted a little more distinctly when there&#8217;s no risk of burning your mouth on still-molten cheese!</p> <p>Ziti al forno (Baked Ziti)<br /> Ingredients:<br /> •sea salt<br /> •freshly ground black pepper<br /> •4-6 oz. water<br /> •extra virgin olive oil (<span class="caps">EVOO</span>)<br /> •1 white onion , peeled and finely chopped<br /> •2 cloves garlic , peeled and finely sliced<br /> •1-2 dried red chilis, crumbled<br /> •3 lb. ripe tomatoes (preferably plum tomatoes like Romas), or 3 &#215; 28 oz cans good-quality plum tomatoes<br /> •1 large handful fresh basil leaves<br /> •1 tablespoon red wine vinegar, optional<br /> •1 pound dried ziti (or other dried, shaped pasta)<br /> •4 big handfuls Parmesan cheese, freshly grated<br /> •3 x 5 oz mozzarella balls</p> <p>1) Preheat your oven to 400° F and put a large pot of salted water on to boil. Heat a couple of glugs of extra virgin olive oil in an appropriately sized pan. Add the onion, garlic and chili and slowly fry for about 10 minutes on a medium to low heat until softened but without any color. If you’re using fresh tomatoes, remove the cores with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.</p> <p>2) Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your tomatoes to the onion and garlic, with the water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor, or use a blender or stick blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and the red wine vinegar.</p> <p>3) When the sauce tastes perfect, bring the water back to the boil. Add the ziti to the water and cook according to the instructions provided on the package, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Spread a little layer of pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Buon appetito!</p> Vegetarian!
Source: This recipe is adapted from several versions by Jamie Oliver, in his cookbooks and online.
Servings: Probably serves 4-6.
Ingredient keywords: Pasta
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Zucchini & Spinach Pasta Bake

From CLG

<p>https://www.allrecipes.com/personal-recipe/64711314/salscilla-farms-creamy-zucchini-spinach-pasta-bake/</p>
Source: https://www.allrecipes.com/personal-recipe/64711314/salscilla-farms-creamy-zucchini-spinach-pasta-bake/
Servings: 12
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Zucchini & Summer Squash Noodles

From Farm Where Life is Good

<p>Simple little treatment of the various squashes. Easy to do, and adds a twist to the plate and mouth&#8212; not just another pile of sliced/cubed squash.</p>
Source: Razzmatazz
Servings: You choose
Ingredient keywords: zucchini
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Zucchini and Cream

From Stones River Market

<p>This recipe was provided to me by Carole Clark from Rainbow Hill Farm to introduce me to the Magda zucchini, a Mediterranean zucchini, meaning it is more sweet.</p> Vegetarian!
Source: Rainbow Hill Farm
Servings: Serves four
Ingredient keywords: zucchini, onion
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