Ackee & Saltfish from Ouida at Jamaicaway!

Submitted by Ouida Bradshaw, Owner & Chef of Jamaicaway at NFM at Jamaicaway

Ackee and saltfish is a traditional Jamaican dish, internationally known as Jamaica’s national dish. The ackee fruit was imported to Jamaica from West Africa. This dish can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.This dish is usually eaten on Sundays in Jamaica, but it can be eaten on any day of the week. Enjoy!

Andouille & Black Bean Chili

A winter crowd-pleaser with great ingredients sourced from Market. Spices & more can be found at International Market, andouille from Wild & Local or Nooley’s., & tomato juice cocktail from Howell’s Farm replaces the original recipes V-8 to make it deliciously Tennessee.  From a great restaurant in Louisville, KY who knows a thing or two about crowd-pleasing, it’s definitely a “where the locals eat” place.  Enjoy!

Apple Butter

Submitted by Carol Batey, Author of, Vibrations Cooking: What's Cooking in Your Soul

In her book, What’s Cooking in Your Soul? local author, Carol S. Batey, illustrates through examples from her own life how our lives are like cooking a really good meal.  Each ingredient that goes into the pot is required to make the recipe work and Carol teaches how these ingredients “blend together” in her vibrational recipes.  Enjoy!

Baja Style Fish Tacos w. Spicy Cabbage Slaw & Mango-Radish Salsa

Submitted by Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

Discover a great way to celebrate fun flavors with this fish taco recipe with mango-radish salsa. The results are big bold flavors mixed with summer freshness.

Baked Eggplant Parmesan

Submitted by Old School Farm at Old School Farm

Delicious and easy preparation for Eggplant Parmesan from Old School Farm in TN!

Baked Grouper with Chunky Tomato Sauce

Submitted by Erin's Food Files/Cooking Light recipe

Easy easy recipe posted by food blogger, Erin of Erin’s Food Files.  Terrific with Louisiana Seafood Co. grouper & tomato time.  Enjoy!

Basil Arugula Pesto

Submitted by Hill & Hollow Farm

Great pesto for those who don’t love arugula—cutting it with the basil makes for a lovely pesto!

Butternut Squash Risotto

Submitted by NFM House Recipe

Tasty risotto that works as a main or side dish.  A nice dish for celebrations and potlucks as well!

Buttery Cabbage & Carrots

Submitted by NFM House Recipe

Healthy & tasty dish that is easily customizable to taste or even what’s available in your fridge. 

Char-Grilled Sausages with Onions

This is a great description of char-grilling along with a great recipe!

Eggplants w/Honey-  Berenjenas con Miel

Submitted by Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

A typical dish from Granada and Malaga areas of Andalucia, it is quick, easy and inexpensive to prepare. Slice, flour and fry eggplant rounds. Drizzle honey or molasses over the top and serve.

Fall Squash & Sausage Soup

Submitted by TN Department of Agriculture at Pick TN Products

Hearty soup that is a lovely appetizer or main dish showcasing seasonal ingredients & TN flavors

Fig Jam

Submitted by Chef Laura Wilson at Grow Local Kitchen

A delicious jam as lovely on cheese plates as your breakfast biscuit or bread. 

Fresh Cabbage & Tomato Salad

This refreshing, tasty salad is delicious, heart healthy, & high in potassium!

Fresh Corn Chowder with Feta and Roasted Tomatoes

Submitted by Jill Melton, Founder of Edible Nashville

Jill Melton describes the flavor experience of this recipe as follows — “The silky roasted tomatoes and salty feta play off the sweet corn and mingle happily in this creamy soup.” We love how easily the ingredients can be purchased at our market, and we find the flavors to be the perfect inspiration for our upcoming Corn-Tomato Recipe Competition at our 2nd Annual Community Farm Day, Saturday, July 16th, 2016.

Fresh Pasta con Vodka Sauce from Savarino’s Cucina

Submitted by Corrado Savarino at Savarino's Cucina Nashville, TN

A lovely local pasta recipe from Savarino’s in Hillsboro Village. Vegetarian & delicious recipe featured on the Food Network!

Fried Rice

Submitted by NFM House Recipe

Easy, traditional fried rice is customizable to ingredients you prefer or simply have on hand!

Gorgonzola Buttermilk Pasta with Arugula

Submitted by Cindy Delvin at Delvin Farms

“I often serve it with tomatoes that I have cut in half (through the “equator”), then smear some pesto on top and stick under the broiler for just a few minutes until the pesto just starts to brown. It’s a great, quick meal for after work!” - Cindy Delvin, Delvin Farms

Green Beans w/Basil, Olive Oil, & Apple Cider Vinegar

Submitted by Hill and Hollow Farm

A simple, flavorful twist on traditional green bean cooking methods.  Enjoy!

Green Beans with Roasted Onions & Garlic

Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM

Perfect for game day, holiday or anytime dinners & celebrations!

Grilled Ribeye with Roasted Garlic Butter

Submitted by Chef Jeremy Barlow at Tayst

Make steak more interesting with roast garlic butter.  This delicious recipe first appeared on Slow Food Nashville’s blog.

Healing Cabbage Soup

Submitted by NFM House Recipe

A delicious soup that helps to nurture immunity & health!

Heirloom Tomato Rawsagna Salad 2nd Place Winner 2011 Tomato Art Festival Recipe Contest

Submitted by Jennifer Hayden

This vegan, gluten-free, raw, recipe was the second place winner in the 2011 Tomato Festival Recipe Contest. It has 4 types of tomatoes and is great as an appetizer, entree, or a salad.  A terrific recipe to play with & find your personal spin or prepare just as Jennie designed—your family & guests will love this healthy, flavorful option.

How To Make Pickled Red Onions

Submitted by MADHU PURI at Courtesy of Food Republic

“There’s something really indulgent about homemade condiments. They certainly impress others and with a shelf life longer than leftovers, condiments are a homemade treat that can be enjoyed over time. Even if you’ve never pickled or preserved a fruit or vegetable in your life, you won’t have any problem making these onions. They taste great in salads and are the perfect topping for burgers, pulled pork sandwiches, hot dogs, tacos and even steak fresh off the grill.”

Kale Chips

Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM

Easy & delicious-kale chips are a real crowd-pleaser.  With kids too!

Late Harvest Relish—3rd Place Winner at 2014 Tomato Art Festival Recipe Contest

Submitted by Samantha Williams-3rd Place Winner of Tomato Art Festival Recipe Contest 2014! at Tomato Art Festival

From Samantha,
“The name of this recipe comes from those late harvests of cherry tomatoes that aren’t great for eating fresh, are’t plentiful enough to can, but you hate to see go to waste.  I throw every handful on the dehydrator and save them for days when I am craving that sweet, summery bite.  It is great both warm and cold as a dip, relish, spread or homeade gift in mason jars!”

Judges loved the bright, tomato flavor and myriad of possiblities in using it within other dishes. Enjoy!

Lettuce Wraps fr. Hill & Hollow Farm

Submitted by Robin Verson at Hill & Hollow Farm

A highly convertible recipe from certified organic farm, Hill & Hollow.  Lettuce wraps make a great snack, meal, and party or gathering bring that will definitely get you asked back! :0)  Butter lettuce is the idea but any fresh lettuce with scoop-ability will do.  Easily made vegetarian or vegan—just adjust instructions as needed from the ground beef guide as well.  Enjoy!

Meridian Cafe’s Shakshouka

Great dish with an equally great origin. Chef Mike Ross shares that this fave Cafe special was inspired by a CSA box that his restaurant receives weekly through season.  One week, Chef Ross opened his box to discover nice peppers, tomatoes, and other recipe ingredients.  Since his specials are largely dictated by what is fresh and in season—a shakshouka seemed like just the thing.  The dish has North African origins but is popular in Israel as well.  Chef Ross prefers to use duck eggs, but hen’s eggs are great also.  Enjoy!

Millie Wallace’s Pie Crust from The Peach Truck/Pearson Farm

Submitted by Jessica Rose of Pearson's Farm/The Peach Truck's Aunt at The Peach Truck/Pearson Farm

Family pie crust recipe from The Peach Truck/Pearson Farm—a tried & true delicious old family recipe for making the perfect pie crust for peach pie or any kind!

Orange-Rosemary Spatchcocked Chicken

Submitted by J.M. Hirsch/AP

Spatchcock is simply an easy, fast way to roast a whole chicken.  This can be done on the grill or in the oven—turns out deliciously either way.  The oven recipe is at the link.  On the grill: cut & season the chicken as directed; lay it cut-side down on several layers of foil; wedge orange quarters around it; top with fresh rosemary; & wrap foil tightly around it. Set one side of your grill to high, the other to low. Set chicken on low side, cover the grill ,& cook for 30 minutes.  Open the foil at the top, then continue cooking covered for another 15-25 minutes or until the meat reaches 165 degrees in its thickest part.  Spatchcock & let us know how it goes!

Pickled Summer Squash

Submitted by Chef Tiffany Rozier

A simple and delicious way to enjoy summer squash & zucchini all year long.

Poutine Sauce Recipe for French Fries

Submitted by Food Republic

Vive Poutine! Quebec’s take on Disco Fries
Thanks to our amis up north in Canada [5], Day 2 here yesterday at Food Republic HQ was filled with fun French comments and lots of pro-Québec feelings. Which reminded us of how much we love poutine, which we actually just had at Mile End [6], where Montréal meets Brooklyn. I mean, let’s face it: gravy, cheese curds and skin-on french fries—what’s not to love?
**Cheese curds can sometimes be found at Trader Joe’s. If you can’t find them there replace with a mild, soft white cheese

Quick Tips for Cooking Grass-finished Steaks from Walnut Hills Farm

Submitted by Walnut Hills Farm

Questions or comments?

Contact Doug & Sue Bagwell at 615.374.4575 or

Raspberry, Apple, & Hot Pepper Jam

Submitted by Carol Batey, Author of, Vibrations Cooking: What's Cooking in Your Soul

A fruity-spicy jam terrific to spread on warm toast ( may add w/a handful of grated soy or goat cheese on top!), eaten with cream cheese, soft tofu, and crackers.  This is also an excellent holiday jam to use during Thanksgiving either on the actual turkey itself, or as a spread. 

Roasted Beet & Goat Cheese Salad

Submitted by Local Table Magazine

A delicous & easy salad.  Easy to make vegan by substituting or omitting goat cheese crumbles.  Beets are packed with Vitamin C—an important anti-oxidant.  Enjoy!

Roasted Cauliflower with Turmeric, Peanuts, & Raisins

Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM

A non-traditional take on roasted cauliflower that can be served as a side or main dish—hearty & filling. Turmeric is known for its warming & healing properties and is a wonderful ingredient to use in the winter months & all year round.

Roasted Radishes

Submitted by HIll & Hollow Farm

Roasted Tomato & Peach Panzanella Salad

Submitted by Amanda Virgillito Saad

This recipe takes a traditional Italian bread salad and gives it some southern personality

Sloppy Joe’s

Submitted by Aunt Christy recommended this recipe! at Cook's Illustrated

Make big joe’s or get mini-buns and do small sloppy sliders!

Slow Roasted Summer Dip—2nd Place Winner in 2014 Tomato Art Festival Recipe Contest!

Submitted by Amanda Saad, 2nd Place Winner in Tomato Art Festival Recipe Contest 2014 at Tomato Art Festival

This delicious, inventive “deconstructed lasagne” is sure to please any crowd.  TN tomatoes were the starring flavor with the vegetables, terrific blend of seasonings and thoughtful preparation supportively throughout.  Definitely try making the pasta crisps as well—yum!

Spaghetti Squash Casserole

Submitted by Local Table & Flying S Farms

An easy to make dish with one of winter’s most versatile squashes

Spicy Beef with Tomato and Basil

Submitted by From the book Martin Yan’s Asian Favorites by Martin Yan

What’s simpler than tender flank steak, stir-fried with tomato wedges and red chiles, and served over a bed of Chinese broccoli? In my book, simplicity in the cooking is simply good cooking.

Editor’s note: Steam some rice while you’re blanching the broccoli and making the stir-fry, and you’ve got a full meal ready to go.

Squash & Pepper Saute

Submitted by Hill & Hollow Farm

Easily served as a side dish, main, or filling for a vegetable tart, gratin, or frittata!

Summer Corn Cream Sauce

Submitted by Alfresco Pasta

Great sauce to go with ravioli—featuring summer corn.  Even though it is a cream sauce, it comes out very light and everytime we make it people can’t seem to get enough!

Best with:  Lobster & sweet corn ravioli, spring pea and marscapone ravioli, and shrimp and langoustine ravioli

Summer Tomato & Crab Dip-1st Place Winner in Tomato Art Festival Recipe Contest 2014

Submitted by Erin Mosow at Tomato Art Festival Recipe Contest 1st Place Winner

Fresh, cool dip with delicious TN tomatoes as the clear star of the dip.  Using fresh crab is key.  The balance of flavors are delightful—enjoy it all tomato-season long!

Sweet Potato & Black Bean Chili

Submitted by Jilah Kalil at Adapted from Eating Well

Enjoy this hearty soup with a little bit of lime and spice zip.  A great game-day crowd-pleaser!

Sweet Potato Kale Soup

Submitted by Walnut Hills Farm

Enjoy a delicious cup or bowl of hearty fall soup submitted by Walnut Hills Farm in Bethpage, TN.  Doug & Sue Bagwell come each week to NFM to sell their TN Certified Natural beef, chicken, pork, and eggs.  You’ll adore this easy to make seasonal soup!

Texas Caprese Salad

Submitted by Donna & Paul Russell

Try this caprese recipe with the Texas-sized flavors

Thai Tomato Yum Yum Salad With Shrimp-1st Place Winner Recipe Contest!

Submitted by Tomato Festival Recipe Winner Amy Pragnell

This amazing recipe is from the kitchen of Tomato Festival Recipe Contest winner Amy Pragnell. A beautiful, flavorful salad that anyone would enjoy.

Toasted Pearl Couscous and Tomato Salad with Tahini Dressing

Submitted by Lesley Lassiter

Tomato & Jalapeno corn cake Salad with Bacon Dressing—3rd Place Winner Recipe Contest!

Submitted by Adrien Good at Tomato Art Festival Recipe Contest Winner

Our third place winner at the Tomato Art Festival Recipe Contest wowed our judges with the rich bacon flavored dressing, quality & beauty of heirloom tomatoes used, & more.  The jalapeno corn cake offered a nice flavor play from the bacon and was a unique addition that could be created for other dishes.  Enjoy!

Tomato and Jalapeno Corn Cake Salad with Bacon Dressing

Submitted by Adrien Good

A great addition to your summer table, and who doesn’t enjoy a little bacon with their salad.

Tomato and Jicama Stacks

Submitted by Amy Donovan

This is a great summer recipe, full of fresh, bright flavors

Tomato Conserve

Submitted by Chef Laura Wilson at Grow Local Kitchen

conserves can be used a variety of ways—from breakfast through dessert.  You’ll love this delicious, Tennessee favorite!

Turnip Greens with Parmesan & Garlic

Submitted by NFM House Recipe

Delish & easy greens preparation