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!

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.

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.

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.

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.

Healing Cabbage Soup

Submitted by NFM House Recipe

A delicious soup that helps to nurture immunity & health!

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!

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

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!

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!

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!

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!

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!

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!

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!

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!