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.

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

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 dlbagwell@hughes.net

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!

Char-Grilled Sausages with Onions

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

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 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!

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.

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. 

Fried Rice

Submitted by NFM House Recipe

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

Healing Cabbage Soup

Submitted by NFM House Recipe

A delicious soup that helps to nurture immunity & health!

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.

Spaghetti Squash Casserole

Submitted by Local Table & Flying S Farms

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

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

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!

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!

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!

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!

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!

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

Squash & Pepper Saute

Submitted by Hill & Hollow Farm

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

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!

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!

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!

Fresh Corn Chowder with Feta and Roasted Tomatoes

Submitted by Jill Melton, Founder of Edible Nashville

ABOUT THIS RECIPE
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.
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