Get the latest Local recipes from Group Recipes. http://www.grouprecipes.com/tag/local A breadcrumbed chicken breast with a bechamel sauce and cheese topping this is a local dish invented in the mid 80's, and has not travelled far, towns only 20 miles away dont know this dish, it was originally made with pork fillets, ( pork escalope parmesan ) but over the years the muslims own about all the takeaways here now and they used chicken instead of pork for obvious reasons and the chicken version became so popular, every kebab, pizza, fish and chip shop sells these in our town now, some shops even have the name parmesan in their shop names, for example.. "the parmesan house" they are known to the locals as "parmo's" http://www.grouprecipes.com/104585/chicken-escalope-parmesan.html Fresh from the garden, nothing beats home grown squash blossoms and fragrant basil! I kept things even more homegrown by using tomatoes from last year that I dried! High quality chevre is a must here too, bonus points if you have a local producer! Stuffing these is a bit of a production but it is so worth it - and the purchase of a disposable piping bag! These are different from your usual stuffed blossoms in that they're roasted, not fried - nice and light for late Summer nights! http://www.grouprecipes.com/99443/roasted-squash-blossoms.html Taking inspiration from my mom's favourite cookbook and our bible for fall baking - Apples, Peaches and Pears by Elizabeth Baird - I combined the title fruits in a simple whole-wheat pastry crust and baked it to golden perfection. It's the perfect treat for the end of Summer when peaches are in their prime, pears are just starting to emerge and even early apple crops are half decent. Without having to fiddle with a pie pan or a top crust, it's a snap to put together! http://www.grouprecipes.com/98691/apple-peach-and-pear-galette.html This salad can either be served as a side or by itself as a dinner by placing it over a handful of mixed salad greens. Drizzle the greens with some of the dressing and then mound the salad over that. http://www.grouprecipes.com/89470/shredded-parsnip-and-beet-salad-in-pineapple-vinagrette.html Pretty, red, sweet, tart and hot. Serve with fried appetizers, such as vegetable spring rolls. http://www.grouprecipes.com/89466/cranberry-chile-dipping-sauce.html Rutabaga is the unsung hero of the root vegetable world. They taste like a slightly sweeter turnip. In this recipe rutabaga is pureed with a little coconut milk, lime juice, and just a tiny hint of agave, for a Thai twist. http://www.grouprecipes.com/89389/rutabaga-puree.html This uses three ingredients in the winter Dogma box: potatoes, carrots and parsnips http://www.grouprecipes.com/89252/parsnip-carrot-and-potato-puree.html This rich parsnip essence has a texture similar to that of pea soup. It uses one ingredient from the winter Dogma box: Parsnips. http://www.grouprecipes.com/89251/parsnip-soup.html Uses two ingredients in the winter Dogma box: apples and parsnips http://www.grouprecipes.com/89250/baked-parsnips-with-fruit.html Four Variations: Potato and Roasted Garlic Soup: Add 1 head of Roasted Garlic Potato and Watercress Soup: Prepare Basic Potato Soup without garlic. When it is ready to be rewarmed, add 1 bunch of chopped watercress. Allow the soup to warm with the watercress for 10 minutes to allow flavors to meld. Potato and Leek Soup: Replace 1 onion with 1 large or 2 medium leeks, white parts only. Wash the leeks well, cut into halves lengthwise, and cut into 1/4 inch slices. Saute the leeks with the garlic and onion and proceed as the recipe directs. http://www.grouprecipes.com/89224/basic-potato-soup-with-4-variations.html