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

Ingredients

  • 2 tbsp olive oil (from sundried tomatoes)
  • 1/2 c chopped onions
  • 2 cloves garlic
  • 1/2 c sundried cherry tomatoes
  • 2 tsp fresh rosemary
  • 2 tbsp white wine vinegar
  • 1 cup water

Instructions

Saute garlic and onions in olive oil until translucent.  Add all the other ingredients.  Bring to a simmer and cook for 10 minutes.  Let cool slightly.  Puree half of the concoction (including all remaining liquid) in a small food processor and then recombine.  Serve with Bella Nashville sourdough toasts!

Sundried Cherry Tomatoes:  Slice tiny cherry tomatoes in half and larger cherry tomatoes in quarters.  Dehydrate for 6 hours. Pack in olive oil.  Sam used Mexican midgets from her own backyard and Purple Bumblebees from Bells Bend Farms.

Bella Nashville Sourdough Toasts:  Slice thin, even pieces of sourdough. Brush with olive oil and sprinkle with kosher salt.  Bake 15 minutes at 350 degrees, until golden brown. 

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!

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

Serves 6-8

Ingredients

  • four large TN tomatoes, sliced thick
  • two small Vidalia or sweet onions, chopped
  • one cup chopped fennel bulb*
  • whole cloves of one head of garlic
  • 3 tbs olive oil
  • coarse salt
  • red pepper flakes
  • 3/4 cup ricotta cheese
  • 1/4 cup freshly grated parmesan or other dry, aged cheese

Instructions

Preheat oven to 375 degrees.   Combine fennel*, onion, garlic and tomatoes in a large bowl; add olive oil and mix by hand to coat evenly.  Spread vegetables on a sheet pan and sprinkle salt and red pepper to taste.  Add some fennel fronds if you're not using them for something else.  Roast for 45-60 minutes, redistributing the vegetables occasionally, until tomtoes release their juices and onions and fennel ar caramelized.   

Once slightly cooled, puree the roasted mixture in a food processor (in batches, if necesssary).  Oil the bottom of a casserole dish, add the vegetable puree, and spread the ricotta cheese over top in a thin layer.  Bake at 375 degrees for 15-20 minutes, until bubbly.  Add the grated cheese and broil for a couple mintues, until brown.  Enjoy with pasta crisps (recipe below)!  * Fennel can be replaced with other seasonl vegetables such as eggplant or zucchini. Preparation is the same!

Fried Pasta Crisps--makes 6 dozen crackers

Ingredients:  12 lasagna pasta strips, cooking oil, Italian seasoned breadcrumbs; salt, garlic powder, paprika to taste.

Preparation:  Bring a large pot of water to a rolling boil; cook lasagna noodles for 5 minutes, until pliable nut not yet al dente.  Prepare a cutting board lined with paper towels.  Drain pasta and allow to dry on the cutting board.  Cut pasta into cracker-size strips.  In a shallow bowl, mix breadcrumbs with salt, garlic and paprika to taste.  Press both sides of each pasta strip in the breadcrumbs to coat.   

Bring cooking oil to medium-high heat in a heavy pot, about 1 inch deep.  Cook the pasta four to six at a time, until godlen brown.  Allow to cool on paper towel-lined plate and enjoy with the dip!

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!

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

Makes 2 crust shells

Ingredients

  • 3 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cup shortening
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons water
  • 1 egg

Instructions

Sift Together:
3 Cups Flour
1 Tablespoon Sugar
1/2 Teaspoon Salt
Cut In:
1 1/4 Cup shortening until it resembles peas
Add 1 Tablespoon Apple Cider Vinegar
5 Tablespoons of Water
1 Slightly Beaten Egg
Blend into Flour/Shortening mixture and form into two balls. This will create two crusts shells
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!

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Ava and Zoes Shrimp Tacos—from Nashville Jam Co.  & feat. Sehrt Seafood Shrimp!

Ingredients

  • 3/4 Cup Red Bell Peppers
  • 1/4 Chopped Vidalia Onion
  • 1 Tbsp Olive Oil
  • 1/4 Cup Butter
  • 1/2 Cup Sour Cream
  • 1 Cup Shredded Pepper Jack Cheese
  • Corn Tortillas
  • Shredded Romaine Lettuce
  • 1/2 Cup Ava & Zoe's Raspberry Chipotle Sauce

Instructions

 

Saute peppers & onion until tender.  Add shrimp to mixture & cook until opaque & slightly pink.   Stir in raspberry chipotle sauce.  Spoon into tortillas and finish with sour cream, pepper jack, and lettuce.  Enjoy!

Ava and Zoes Shrimp Tacos—from Nashville Jam Co.  & feat. Sehrt Seafood Shrimp!

Submitted by Nashville Jams Company

You will love this simple, flavorful recipe.  Easily customizable with halibut, catfish, or other types of seafood as well!

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Meridian Cafe’s Shakshouka

Makes 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves roasted garlic, flattened with the flat of a knife
  • 1 yellow onion, peeled and diced
  • 5 large red bell peppers, seeds removed and diced
  • 5 large Roma tomatoes, cored and quartered
  • 1 tablespoon cumin
  • 1 teaspoon black pepper
  • 1 1/2 teaspoon salt
  • Vegetable stock as needed
  • 8 eggs (optional)--may be duck or hen's eggs

Instructions

Heat oven to 400 degrees.  In a medium pot, heat the oil until shimmery over medium heat.  Add onion, garlic, and bell peppers and saute until onion is translucent, 5-7 minutes.  Add Roma tomatoes, cumin, salt, and pepper.   Add vegetable stock to desired consistency--you want it look like a chunky vegetable stew.  Simmer approximately 15 minutes.  Divide into small oven-safe dishes, top with an egg, and bake in oven until desired consistency of egg is reached--10 minutes or more.  Can also be made without egg for a vegan/vegetarian delight great for any time of day!

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!

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Lemon Lover’s Pancake Whoopie Pie w/Berry Compote

Makes 4-10 pancakes depending on size

Ingredients

  • 1 egg
  • 1 1/3 cups buttermilk
  • 1 c. flour, or 1/2 cup white flour and 1/2 cup whole wheat flour
  • 1/2 tspn baking soda
  • dash of salt
  • 1/2 teaspoon fresh lemon juice, oil, or extract
  • Vanilla yogurt
  • FOR BERRY COMPOTE:
  • 2 c. light corn syrup
  • 2 c. fresh or frozen berries (blueberries are great with this one!)
  • 1/2 teaspoon cinnamon
  • dash of kosher salt
  • 1/2 teaspoon vanilla

Instructions

For Pancakes:  In a bowl, whisk together egg and buttermilk.  Combine flour, baking soda, baking powder and salt in a sifter.  Sift into the egg-buttermilk mixture.   Mix together lightly, then whisk in the lemon, lemon oil, or extract.  Warm a large skillet or griddle. Heat over medium.  Make one small pancake to test the pan heat.  When it seems ready, pour batter into skillet to make sized pancakes of your preference.   When top is riddled with bubble holes, flip over and cook other side until browned to preference.  

For Berry Compote:  Bring syrup, 1 1/2 cup berries, cinnamon, salt, and vanilla to a boil.  Add the rest of the berries, return to a boil, and then remove immediately from heat.  

TO SERVE:  Top first pancake with vanilla yogurt.  Top second pancake with more yogurt  & berry compote.   

Lemon Lover’s Pancake Whoopie Pie w/Berry Compote

Wow.  Incredible and surprisingly easy (though it doesn’t taste like it was!).  Highland morning recommends making the pancakes large (c. 8 inches) to serve as the basis for the berry compote and yogurt.  Play and enjoy!

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Pickled Watermelon Rind

Ingredients

  • 1 watermelon rind (about 5 quarts diced into 1-inch cubes)
  • 7 cups sugar
  • 2 cups vinegar
  • 9 cloves
  • 1 stick cinnamon

Instructions

REmovethe green skin and pink flesh from the watermelon and dice into 1-inch cubes.  Blanch the cubes for 3 minutes or until fork-tender.  Bring other ingredients to a boil and pour it over the rind.   Let stand overnight.  Remove rind and reboil the syrup.  Pour back over watermelon.  Let stand overnight.  On the third morning, pack the rind in steril jars.  Boil the syrup, pour over rind and process in a hot water bath. 

Pickled Watermelon Rind

Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM

a delightful addition to meals in any season and a great gift as well!

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

Ingredients

  • green beans
  • fresh basil
  • extra-virgin olive oil
  • salt
  • apple cider vinegar

Instructions

Wash and remove the tips and tails from green beans.  Cut into two inch pieces.  Heat water to boiling in a pot.  Put the green beans into the pot and cover with a lid.  Cook until still bright green, but tender.  Drain the green beans thoroughly. Chiffonnade the basil and sprinkle it on top of the green beans.   Lightly salt them and sprinkle with the apple cider vinegar.  Toss together and finish with a drizzle of olive oil. 

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!

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Tomato Conserve

Ingredients

  • 1 lb tomatoes
  • 1 1/2 cups sugar
  • 1 T ginger, grated\
  • 1 stick cinnamon
  • 1 lemon, juice & zest
  • 1 star anise

Instructions

Scald the tomatoes in boiling water and then chill in an ice bath.  Peel & seed tomato3es.  Add sugar and let stand overnight.  Drain the juice and boil it until it is thickened.  Add tomatoes and other ingredients and cook the mixture until it thickens.  

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!

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Sweet Potato Kale Soup

Ingredients

  • 1 tspn olive oil
  • 2 medium onions, chopped
  • 4oz. Walnut Hills Farm chorizo sausage
  • 6 cups chicken stock
  • 16oz. can cannellini beans, rinsed and drained
  • 4 cups fresh kale, chopped
  • 3 cloves garlic, minced
  • 1 large sweet potato, chopped
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/4 tspn salt
  • freshly ground pepper to taste

Instructions

Saute onion, sausage, and garlic in olive oil.  Add potato, bay leaf and stock.  Heat to soften potatoes.  Add remaining ingredients and simmer for another 15-20 minutes.  Remove bay leaf and serve.  

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!

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Roasted Radishes

Ingredients

  • 1 pound radishes, scrubbed well
  • 1/2 tspn sea salt
  • 1/2 tspn freshly cracked black pepper
  • 1 tspn minced fresh rosemary
  • 1 1/2 tbspn extra-virgin olive oil
  • 1/2 tspn ground fennel

Instructions

Although you an roast spring radishes, winter radishes stand up better to high heat.  Roasting them mellows their bite. Daikon radishes may be used or the more standard Misato Rose radishes have a lovely pale pink color as well.  

Preheat oven to 400 degrees.  Line a roasting pan with aluminum foil.  Cut the (unpeeled) radishes into approximately 1-inch cubes and place in the lined roasting pan.  Add the salt, pepper, rosemary, oil and ground fennel; toss to coat evenly.  roast for 20 minutes, tossing the radishes a few times so they cook evenly until they are lightly browned and tender enough to pierce with a fork.  Serve hot or warm.  Enjoy!

Roasted Radishes

Submitted by HIll & Hollow Farm

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Roasted Beet & Goat Cheese Salad

4

Ingredients

  • 1 bunch red beets
  • 1 bunch golden beets
  • 1/2 c. crumbled goat cheese
  • 2 c. baby greens
  • 1/2 c. extra-virgin olive oil
  • 1 lemon

Instructions

  1. Preheat oven to 400 degrees.
  2. Tear or cut the beet tops from the beets, leaving about an inch of stalk attached.  Wash & thoroughly dry beets.
  3. Place beets in a roasting pan.  Drizzle with olive oil & sprinkle with kosher salt.  Roast for 30-45 minutes.  Beets are done when a knife can easily be inserted into the center of the beet.  
  4. Remove form oven and let cool.  When cool, remove the skins from the beets.
  5. Cut the beets into half-inch cubes and toss ina bowl with olive oil--just enough to coat.
  6. Combine 3 tbsp. olive oil and 1 tbsp. lemon juiceand toss the greens in the mixture in a separate bowl.  
  7. Plate the greens, followed by the beets.   Top with crumbled goat cheese & serve.
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!

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Raspberry, Apple, & Hot Pepper Jam

Ingredients

  • 1 large handful of raspberries
  • 5 chopped or grated apples with cores & skins removed
  • A handful of chopped green bell peppers
  • A handful of chopped banana peppers
  • A handful of chopped red peppers
  • 2 chopped jalapeno peppers (optional)
  • A handful of basil leaves
  • 2 handfuls of brown sugar or stevia

Instructions

Place all ingredients in a pot with enough water to cover & simmer on low heat for 2 hours. Let the mixture cool and allow to thicken to desired consistency.  Enjoy!

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. 

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Basil Arugula Pesto

Ingredients

  • 1 cup arugula, packed cup
  • 1 cup fresh basil, packed cup
  • 6 garlic cloves
  • 1/2 cup pine nuts
  • 1/2 cup grated parmesan or romano cheese
  • 1/3 cup olive oil

Instructions

Place all ingredients but the oil in a food processor & pour oil through the "feed tube" of the processor while processing. Pulse until chopped.   

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!

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Squash & Pepper Saute

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, chopped (about 1 cup chopped)
  • 2 plump garlic cloves, minced
  • 1 1/2 lbs squash, cut in 1/2 inch dice
  • 1 small red pepper, cut in 1/4 inch dice
  • salt & freshly ground pepper
  • 2 tablespoons chopped fresh basil or parsley

Instructions

1.  Heat olive oil in large, heavy skillet over medium heat & add onion.  Stir often & cook until tender, 5-8 minutes.

2. Add garlic, squash, red pepper, and 3/4 teaspoon of salt.  Turn heat to medium-high and cook, stirring, until the squash is transluscent and the red pepper tender--about 10 minutes.

3.  Add freshly ground pepper, taste, & adjust salt.   Stir in fresh herbs & remove from heat.

Squash & Pepper Saute

Submitted by Hill & Hollow Farm

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

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Summer Corn Cream Sauce

Ingredients

  • 1 cup fresh yellow corn, cut off the cob
  • 1/4 cup dry vermouth
  • 1 large shallot or small yellow onion
  • 2 cups heavy whipping cream
  • 2 cups chicken stock
  • Kosher salt & freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2-3 tablespoons fresh chopped chives

Instructions

 

  1. Cook corn and shallots in butter in a heavy saucepan, on low heat for 15 minutes, DO NOT brown.
  2. Add Vermouth and reduce gently until almost dry
  3. Add cream and stock, season lightly with salt and pepper
  4. Simmer until reduced by 1/3
  5. Transfer to food processor or use emersion blender, to get an almost smooth yet slightly chunky consistency
  6. Finish with Chives
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

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Turnip Greens with Parmesan & Garlic

Serves 4 as a side

Ingredients

  • 3 tblspns olive oil
  • 2 garlic cloves peeled and minced
  • 4 scallions, trimmed and sliced
  • 1 bunch turnip greens or other leafy cooking green, about a pound, stems removed and sliced thinly
  • 2 tablespoons grated Parmesan cheese
  • Shaved Parmesan for garnish

Instructions

In a large saute pan or Dutch oven, heat the oil until shimmery, then add the garlic and cook, stirring until it becomes fragrant.  Add the sliced scallions, stir-fry briefly, and add the greens.

Cook, stirring until the leaves seem coated with the oil, then add about 1/4cup water, cover and lower heat to simmer.  Cook, stirring occasionally, until  greens are tender.  15-25 minutes, and most liquid is absorbed or cooked off.  

Add the grated Parmesan and stir well to combine.  Serve hot, topped with shavings of more Parmesan.  Serves 4 as a side vegetable. 

Turnip Greens with Parmesan & Garlic

Submitted by NFM House Recipe

Delish & easy greens preparation

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Fresh Pasta con Vodka Sauce from Savarino’s Cucina

4-6 servings

Ingredients

  • PASTA
  • 4 cups semolina durum flour
  • 6 eggs
  • 2 teaspoons olive oil
  • SAUCE
  • 1/4 cup olive oil
  • 1 chopped onion
  • 1 cup vodka
  • 3 1/2 cups marinara sauce
  • Oregano, salt and pepper optional
  • 1 cup half & half
  • Basil leaves for garnish

Instructions

 

Pasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The doughshould be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine.

 

Sauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using.

 

Cook the pasta in salted boiling water until cooked al dente. Add the cream to the sauce and allow it to heat through for a couple of minutes (while pasta is finishing). Drain the pasta and add it to a serving bowl. Pour in the sauce and toss. Garnish with some basil leaves and serve.

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!

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Ackee & Saltfish from Ouida at Jamaicaway!

4/5 servings

Ingredients

  • 1/2 pound boneless salted codfish
  • 1/2 cup vegetable oil
  • 4 cloves garlic, finely chopped
  • 1 sprig fresh thyme
  • 2 onions, sliced
  • 4 scallions, chopped
  • 1 cup sliced assorted bell peppers (red, green, yellow, orange)
  • 1/4 Scotch bonnet pepper, finely chopped with seeds removed
  • 1 20 oz can ackee, drained
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprka

Instructions

 

 

  • Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.

Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onionsscallionsbell peppers, andScotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared cod fishto the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika

  •  
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!

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Orange-Rosemary Spatchcocked Chicken

Serves 4

Ingredients

  • 3-5lb chicken (larger chickens may need additional cooking time)
  • Kosher Salt & ground black pepper
  • 1-2 medium oranges, quartered
  • 2-4 sprigs fresh rosemary

Instructions

Heat oven to 400 degrees.

Place the chicken on the cutting board with the breast down. Use kitchen shears to carefully cut form the neck hole down the length of the backbone and out the rump.  this will require a little effort--but the shears should cut through the bones without difficulty.  

Spread open the chicken, exposing the cavity.  Sprinkle the inside with salt & pepper.  Overturn the chicken and place it cavity-side down in a roasting pan just a bit larger than the chicken.  Gently press the chicken to flatten.  Season over and under the skin with salt & pepper.  

Tuck orange quarters into the neck and rump of the chicken, as well as around the legs.  Cover tightly with foil, and roast for 30 minutes.  Uncover & roast for another 30 minutes or until the thickest part of the meat reads 165 degrees.  

Serve the meat accompanied by the roast orange wedges, which can be eaten as is or squeezed over the meat.  Garnish with rosemary. 

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!

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Kale Chips

Ingredients

  • 12 Lacinato Kale leaves, stems, and spines removed
  • 1 T olive oil
  • 2 T grated parmesan or other hard cheese (optional)
  • Salt & Pepper to taste

Instructions

 

Instructions:

Preheat oven to 250.

Wash and then pat dry leaves.  Toss with oil and lay flat on a sheet pan. 

Sprinkle salt, pepper and cheese on top of kale.

Roast kale for 30 minutes or until crunchy.

Cool on a rack.

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!

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Roasted Cauliflower with Turmeric, Peanuts, & Raisins

Ingredients

  • 3 heads of cauliflower, cut into florets
  • 1/2 cup of peants
  • 1/2 cup golden raisins
  • 1 tsp turmeric
  • 2 T olive oil
  • Salt & Pepper to taste

Instructions

 

Instructions:

Preheat oven to 375.

Toss cauliflower florets with olive oil, turmeric, salt and pepper.

Roast on a sheet pan for 30 minutes.

Retoss with raisins and peanuts.

Roast for 10 minutes.

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.

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Green Beans with Roasted Onions & Garlic

Ingredients

  • 2 lbs green beans, cleaned
  • 4 cloves garlic, shaved
  • 8 young onions, halved
  • 1/2 cup toasted breadcrumbs
  • 2 T olive oil
  • Salt & Pepper to taste

Instructions

 

Instructions:

Bring 6 quarts of water to a boil.

Brown onions in sauté pan. 

Blanch green beans and chill in an ice bath.

Add garlic and green beans, salt and pepper.

Heat and toss and top with toasted bread crumbs.

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!

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Beer Boiled Shrimp feat. Sehrt Seafood Shrimp & TN Brew Works Beer!

2-3

Ingredients

  • 12oz beer (we like local-TN Brew Works is a great one!)
  • 4 garlic cloves
  • 1 bay leaf
  • Salt and Pepper to taste
  • 1 pound of shrimp
  • Melted butter and/or cocktail sauce for dipping

Instructions

For your beer-we suggest local brewers like Tennessee Brew Works and shrimp by Sehrt Seafood

In a wok or pan, pour beer & all ingredients except for shrimp.  Turn to high heat & boil--approximately 5 minutes. Add shrimp.  Return to a boil and boil for 3-5 minutes (shrimp should turn pink).  Drain.  Serve hot or cold. Melted butter, cocktail sauce, or your own special blends for dipping!

Beer Boiled Shrimp feat. Sehrt Seafood Shrimp & TN Brew Works Beer!

Submitted by NFM House Recipe

A delish twist on standard boiled shrimp you & your local craft brew fans will love!

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Healing Cabbage Soup

Ingredients

  • 1 box chicken or vegetable stock/broth
  • 4 stalks of celery
  • 6 carrots
  • 1 onion
  • 3 cloves of garlic (more or less to taste)
  • 1 medium cabbage

Instructions

This soup can be made vegan/vegetarian by replacing chicken broth/stock with vegetable.A wonderful soup that provides immune support, cold relief, and simply delicious anytime!

Chop all ingredients to size you like. Add all ingredients to a large pot over high heat.  Boil & then reduce temperature to slow simmer for 1 1/2 hours.

Additional options:  using oilive oil, salt & pepper, diced tomatoes, reducing the liquid content to make a thicker broth to be served over rice or pasta. 

Healing Cabbage Soup

Submitted by NFM House Recipe

A delicious soup that helps to nurture immunity & health!

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Fried Rice

6-8

Ingredients

  • 1 egg or egg replacement
  • 2 tablespoons soy sauce
  • pepper to taste
  • 3 tablespoons cooking oil
  • 1 clove garlic
  • 1 teaspoon ginger root
  • 3 cups COLD cooked rice
  • any vegetables you prefer or have on hand
  • additional options: meats, nuts, steamed vegetable
  • 1 medium onion

Instructions

This recipe can be made vegan/vegetarian by excluding or replacing the egg as an ingredient. 

In a small bowl, beast the egg along with soy sauce and pepper.  Set aside.  Turn on wok to high heat. Add oil & warm.  Add garlic & ginger stirring for 30 seconds. Add rice & onions.  Cook & stir for 5 minutes.  Add the remaining ingredients. Stir and cook for 6-8 minutes. Drizzle egg over rice, stirring constantly for 1 minute.   

Fried Rice

Submitted by NFM House Recipe

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

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Buttery Cabbage & Carrots

8

Ingredients

  • 3 tablespoons butter
  • 1 onion
  • 1/2 cabbage
  • 4 carrots
  • salt to taste
  • 1 tablespoon lemon juice

Instructions

This recipe can be made vegan/vegetarian by replacing the butter with a similar ingredient.

Chop vegetables to a size of your liking.  In wok or other similar pan melt butter over medium high heat.  Add onion & cook for 2 minutes. Add remaining ingredients except lemon.  Cover & cook for 10 minutes, stirring occasionally.   Stir in the lemon.

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. 

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

Ingredients

  • CASHEW RICOTTA
  • 2 cups raw unsalted cashew buts (soaked 1-2 hours)
  • Juice from 1 lemon
  • 1/4 nutritional yeast
  • 1 teaspoon of sea salt
  • 4 tablespoons of filtered water
  • TOMATO SAUCE
  • 2 cups of sundried tomatoes (soaked 1-2 hours)
  • 1 Roma tomato
  • 1/2 cup of cherry tomatoe
  • 1/2 jalapeno (seeded)
  • 1 tablespoon agave nectar
  • 1 teaspoon of sea salt
  • 1/ cup olive oil
  • 2 tablespoons filtered water
  • BASIL CASHEW PESTO
  • 2 cups of basil leaves
  • 1/2 cup raw unsalted cashews
  • 1/4 cup of olive oil
  • 1 teaspoon of sea salt
  • 1 teaspoon ground pepper
  • ZUCCHINI
  • 3 med zucchini (ends trimmed)
  • 2 tablespoons fresh thyme
  • 1 teaspoon of sea salt
  • 1 teaspoon black pepper

Instructions

kEY ELEMENT PREP

CASHEW RICOTTA:
Place all ingredients in food processor and pulse or chop until thoroughly combined and fluffy like ricotta.
    Add water if necessary

TOMATO SAUCE:
Blend in food processor until smooth

BASIL CASHEW PESTO
Combine in food processor and blend until slightly chunky, but mostly smooth

ZUCCHINI “NOODLES”
Cut the zucchini length wise & use veggie peeler or mandolin slicer to cut into very thin slices. Toss into olive oil/thyme/salt pepper until coated.

FULL ASSEMBLY:
Make individual portions by layering the zucchini into squares overlapping. Then spread tomato sauce, a dollop of pesto, a dollop of ricotta. add a slice of heirloom tomato: Repeat 2-3 times to create layers. Top with a dollop of Ricotta & garnish w/ a basil leaf!

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.

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Roasted Tomato & Peach Panzanella Salad

Serves 2

Ingredients

  • 3 ripe, local peaches, peeled and chopped
  • 3 ripe local tomatoes, peeled and chopped
  • 2 slices good quality wheat bread. chopped into cubes
  • 1 tbs olive oil
  • 1/4 cup local honey
  • 1/4 cup balsamic vinegar
  • 1/4 olive oil
  • coarse salt & cracked pepper to tast
  • 2 oz soft goat cheese

Instructions

Pre heat oven to 400 degrees. Place bread cubes in large bowl, drizzle 1 tbsp of olive oil slowly and toss to coat.  Arrange cubes in a single layer on a baking sheet. Bake 15-18 minutes, turning once at 10 minutes. until toasted. Cool bread to room temperature
Place peaches and tomatoes on baking sheet and roast 20 minutes at 400 degrees. Cool to room temperature
Whisk or blend olive oil, honey, vinegar, salt & pepper
Blend all ingredients in a bowl and top with bits of goat cheese.
Serve immediately

Roasted Tomato & Peach Panzanella Salad

Submitted by Amanda Virgillito Saad

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

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Tomato and Jicama Stacks

Serves 6-8

Ingredients

  • 2 avocados. peeled and pitted
  • The juice of 2 limes
  • 1/2 c. sour cream
  • 1/4 tsp kosher salt
  • 1/2 jicama peeled and cut into 1/2 match sticks
  • 6-8 tomatoes, in assorted colors
  • 2 c. mixed greens

Instructions

Combine avocado , sour cream, lime juice and salt in a food processor. Process until smooth and set aside
Roughly chop the mixed greens then toss them with just enough avocado-lime cream to lightly coat.
Arrange stacks. Start with 8-10 jicama sticks in a single layer, top jicama with one tomato slice, then 1/8 of the greens, finally add one more tomato slice
Repeat until stacks are made. Top with a tiny pinch of salt, cracked black pepper to taste. Garnish with a drizzle of avocado-lime cream.
Serve immediately

Tomato and Jicama Stacks

Submitted by Amy Donovan

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

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Toasted Pearl Couscous and Tomato Salad with Tahini Dressing

Ingredients

  • 1 +1 tablespoons olive oil
  • 1 cup pearl couscous
  • 1 1/2 cups water (boiling)
  • 1 tsp salt
  • 1 can chickpeas, drained
  • 1-2 cloves of garlic, finely minced
  • one bunch of fresh flat leaf parsley coarsely chopped (leaves only)
  • 1-2 shallots, sliced into fine slivers
  • 1-2 pints heirloom cherry tomatoes, halved
  • Salt and pepper to taste

Instructions

Dressing
Combine all ingredients in a sealed container and shake vigorously. Set aside.

Salad
In a large saucepan, heat 1 tablespoon of olive oil on medium low heat and stir in couscous. Cook until browned. Add water and salt and simmer for 15 minutes. When finished, transfer to a large bowl and set aside.

In a large skillet, add 1 tablespoon of olive oil and chickpeas and cook over medium-high heat until crispy. Stir occasionally and cover with a screen (the chickpeas will pop). When done, add to the couscous and let cool. Stir in the dressing. garlic and parsley. Add salt and pepper to taste. Transfer to a serving dish and sprinkle with the shallots. Top with the the tomatoes

Toasted Pearl Couscous and Tomato Salad with Tahini Dressing

Submitted by Lesley Lassiter

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

1 healthy serving

Ingredients

  • FOR SALAD
  • 1 fresh heirloom tomato cut into 1/2 inch cubes
  • handful of fresh salad greens
  • 2 small jalapeno corn cakes (see below)
  • Bacon dressing (see below)
  • FOR BACON DRESSING:
  • 4 slices of good quality thick cut bacon
  • 1 tsp of honey
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • pinch of salt
  • FOR JALAPENO CORN CAKES:
  • 3/4 cup corn kernals
  • 1 shallot, chopped
  • 4 small diced jalapenos
  • 2 cloves of garlic, minced
  • 4 tbs olive oil
  • 1 tsp kosher salt
  • 1 cup buttermilk
  • 1 egg
  • 1 cup white cornmeal
  • 2 tbs all purpose flour
  • 1/8 tsp baking soda
  • 1/8 tsp cayenne
  • 1 tsp butter

Instructions

FOR SALAD:
Place lettuce in bottom of salad bowl, top with corn cakes & tomatoes.  Drizzle with warm bacon dressing. 

FOR BACON DRESSING:
Chop bacon into small cubes and cook in a large skillet over medium heat until crispy.  Pour the bacon & grease into small jar.  Add remaining ingredients & shake.  Serve warm.

FOR JALAPENO CORN CAKE:
In a saute pan heat 3 tbsof oil over medium heat.  Add corn, shallot, jalapeno, garlic, and 1/2 tsp salt to the oil and cook until softened—about 10 minutes. Remove from heat & allow to cool.  In a seperate bowl, beat the buttermilk and egg, add the remaining dry ingredients & mix until combined.  Add the corn mixture to the batter and mix.  Heat pan to medium again, adding the remaining 1 tbs of oil and 1 tsp butter.  Add small spoonfuls of the abatter to the hot pan and cook until browned, roughly 2 minutes each side.  Once cooked through, set on a paper towel to drain and cool. 

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!

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

Serves 4

Ingredients

  • TOMATO MIX
  • 3 Cherokee heirloom tomatoes, 2 diced, one wedged 6 times
  • 1 tsp thin sliced shallot
  • 1 tablespoon green onion bias sliced
  • 1 tsp chiffonade (thinly sliced) mint
  • 1 tsp chiffonade (thinly sliced) basil
  • 1/2 tsp minced ginger
  • 3/4 tsp red curry paste
  • 1/4 tsp rice vinegar
  • 1/4 tsp ground coriander
  • 1 fresh lime, zested and juiced
  • Salt and pepper
  • SHRIMP
  • 8 16/20 count shrimp, cleaned and deveined, cut into bite size pieces
  • 1/2 tsp minced ginger
  • 1/2 tsp minced garlic
  • 1/2 tsp mince shallot
  • 1 tbsp red curry paste
  • 1 tsp lime juice
  • 1 tsp tamari soy sauce
  • 2 tsp olive oil
  • COCONUT TAMARIND DRESSING
  • 8 oz coconut milk
  • 1 tbsp tamarind
  • 1/4 tsp red curry paste
  • 2 tbsp honey
  • 2 tsp rice vinegar
  • 1/2 cup extra virgin olive oil
  • 2 oz sesame oil
  • 1 tbsp minced shallot
  • 1 tbsp fresh minced ginger
  • 1 tbsp chopped mint

Instructions

Tomato Mix:
Combine all ingredients but wedges in non-reactive bowl. Let stand in fridge for 2 hours to chill and absorb flavors

Shrimp:
In heavy skillet, heat olive oil. Add shrimp mixture and saute together until shrimp are done, about 3 minutes. Let stand to cool, then refrigerate

Coconut Tamarind Dressing
Combine first five ingredients with hand mixer. Once blended, drizzle olive oil and sesame oil in, mixing well. Add final three ingredients and let chill overnight

To Make Salad:
Toss together 2 cups fresh arugula and 2 cups julienne baby bok choy with the coconut tamarind dressing. Top with tomato mix shrimp. Garnish plate with the six tomato wedges and fun crunch, add toasted unsweetened coconut flakes .

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.

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Tomato and Jalapeno Corn Cake Salad with Bacon Dressing

Serves 1

Ingredients

  • HEIRLOOM TOMATO SALAD
  • 1 fresh heirloom tomato, cut into 1/2 inch cubes
  • Handful of fresh salad greens
  • 1 small jalapeno corn cakes
  • Bacon Dressing
  • JALAPENO CORN CAKE
  • 3/4 cup corn kernels
  • 1 shallot, chopped
  • 4 small diced jalapenos
  • 2 cloves of garlic, minced
  • 4 tbsp olive oil
  • 1tsp kosher salt
  • 1 cup buttermilk
  • 1 egg
  • 1 cup white cornmeal
  • 2 tbsp all purpose flour
  • 1/8 tsp baking soda
  • 1/8 tsp cayenne
  • 1 tsp butter
  • BACON DRESSING
  • 4 slices of good quality thick cut bacon
  • 1 tsp honey
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • pinch of salt

Instructions

Heirloom Tomato Salad
Place lettuce in bottom of salad bowl, top with corn cakes and tomatoes, drizzle with warm bacon dressing

Jalapeno Corn Cake
In a saute pan heat the 3 tbsp of the oil over medium heat. Add corn, shallot, jalapeno, garlic and 1/2 tsp salt to the oil and cook until softened, about 10 minutes.  Remove from heat and allow to cool. In a separate bowl beat the buttermilk and egg, add the remaining dry ingredients and mix until combined. Add the corn mixture to the batter and mix to combine.

Heat pan to medium again, adding the remaining 1 tbsp olive oil and 1 tsp butter. Add small spoonfuls of the batter to the hot pan and cook until browned, roughly 2 minutes each side. Once cooked through, set on a paper towel to drain to cool.

Bacon Dressing
Chop bacon into small cubes and cook in a large skillet over medium heat until crispy, Pour the bacon and grease into a small jar. Add remaining and shake. Serve warm.

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.

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

Serves 4

Ingredients

  • 1 lb. flaky white fish, such as catfish, halibut, or tilapia
  • 4 Tbsp. fresh lime juice
  • 2 Tbsp. vegetable oil
  • 3 Tbsp fresh orange juice
  • FOR SLAW--Betty Jo's Gourmet Slaw in hot or mild or make your own...
  • 2 1/2 cups cabbage
  • 1/4 rice wine vinegar
  • 3 tbsp olive oil
  • Juice of one lime
  • 1 tsp dijon mustard
  • 1 chipotle chile in adobo, finely chopped
  • FOR SALSA
  • 1 mango
  • 5 radishes
  • 2 garlic cloves
  • 1 bunch cilantro
  • 1 lime
  • 10 to 12 corn tortillas

Instructions

Prepare the fish marinade by combining the fresh lime juice, orange juice, salt, and pepper with the vegetable oil in a rectangular glass or ceramic dish.
Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

FOR SLAW--Tiffani recommends using Betty Jo's Slaw (available  7 days/week at Wild & Local inside The Market House) or make your own...
Prepare the slaw sauce by shredding cabbage into a large bowl, then combine, olive oil, lime juice, rice wine vinegar, dijon mustard, salt, pepper, and chipotle chile, in a bowl. Toss ingredients together, cover and leave in the refrigerator allowing the flavors to come together.

FOR SALSA
Combine diced mango, chopped radishes, minced garlic, cilantro, and lime juice in a food processor, pulse until chunky.

Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas (see Note). Set out individual bowls of the sauce, salsa, and shredded cabbage.
For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, top with slaw and mango salsa.

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.

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Smoked Tomato Grit Fritters

Ingredients

  • 1/2 cup grits (Not instant, but any brand is fine)
  • 2 cups water
  • 1 tsp kosher salt
  • 3 tbsp butter (unsalted)
  • 1/4 cup Manchego cheese or a mild Reggiano
  • 1 cup All-purpose flour
  • 1/4 cup Smoked plum tomatoes (chopped and squeezed of excess water)
  • 2 1/2 cups Panko (Japanese-style) bread crumbs
  • Canola oil

Instructions

Bring water and salt to a hard boil. Then, add the butter and grits. Whisk grits over med-high heat until butter is melted and completely incorporated (about five minutes). Remove from heat. Cover grits with a tight-fitting lid and allow to steep for 20-30 minutes. Uncover, and stir in cheese until cheese is melted. Stir in flour. Allow to cool and then fold in chopped tomatoes. Portion fritters to desired size and bread with the crumbs. Fry on medium heat untIl golden brown (about 2 minutes per side).

Smoked Tomato Grit Fritters

Submitted by Joseph Rozario at Rumba

Easy & delicious recipe from local chef extraordinaire, Joseph Rozario. 

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How To Make Pickled Red Onions

Makes 2 cups

Ingredients

  • 1 large red onion, thinly sliced into half-moons
  • 2 cups apple cider vinegar
  • 1 bay leaf
  • 1 teaspoon pickling spice
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

Bring 4 cups water to a boil in a small saucepan and add onion slices. Boil for 1 minute and drain. Transfer to a small glass or ceramic bowl.
Using the same saucepan, bring the apple cider vinegar and spices* just to a boil. Remove from heat and immediately pour over onions, covering them completely.
Cover bowl tightly with plastic wrap and set aside to cool for about 3 hours. Onions will last up to two weeks in the refrigerator if stored in an airtight container.

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.”

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Poutine Sauce Recipe for French Fries

Serves 4 to 6

Ingredients

  • 1 quart chicken stock, or veal stock
  • 1/4 cup flour
  • 1/4 cup butter, or oil
  • Salt and pepper, to taste
  • TO SERVE
  • 8 cups French fries, cooked, you can make from scratch or use frozen
  • 2 cups cheddar cheese curds, fresh

Instructions

In a 2 quart pot bring stock to a boil. Add the butter and the flour, whisking continually over high heat, for about 3 min.
Lower the heat to a simmer and continue to cook for around 35 minutes, stirring frequently.
Strain the sauce, and add salt and pepper to taste.
If you want your sauce to be thicker, lower the heat to medium and let it reduce further.
For serving:  Put a handful of curds in a bowl, cover them with french fries,
cover french fries with rest of curd, cover the french fries with the poutine sauce.

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

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Spicy Beef with Tomato and Basil

Serves 4

Ingredients

  • 2 Tbsp. vegetable oil
  • ½ cup sliced onion
  • 2 tsp. minced garlic
  • 2 small dried red chiles, seeded
  • 3/4 lb. beef flank steak, thinly sliced across the grain
  • 1/2 cup Thai or sweet basil leaves
  • 2 tomatoes, cut into wedges
  • 1 tsp. cornstarch dissolved in 2 teaspoons water
  • 8oz. Chinese broccoli, trimmed, blanched, and cut into 2-inch sections
  • SAUCE
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 2 tsp. sesame oil

Instructions

To make sauce, in a bowl combine soy sauce, rice vinegar, sugar, and sesame oil.
Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add onion, garlic, and chiles; stir-fry until fragrant, about 30 seconds.
Add beef and stir-fry until barely pink, 1½ to 2 minutes.
Add basil, tomatoes, and sauce; mix well.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Transfer to a platter; arrange broccoli around the beef and

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.

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Eggplants w/Honey-  Berenjenas con Miel

Serves 5

Ingredients

  • 2 eggplants (about 1/4 pounds)
  • About 2 cups yogurt
  • Flour for dusting or dredging
  • Kosher Salt
  • Olive or sunflower oil for deep-frying
  • Orange blossom honey or other aromatic runny honey
  • Fresh cracked black pepper
  • Mustard Powder
  • Saffron

Instructions

Peel the eggplants and cut them into slices about 1/3 inch thick.
Combine milk, saffron, and cracked black pepper. Season flour with salt, pepper, and mustard powder.
Put them in a bowl, add enough milk mixture to cover, and put a small plate on top to hold them down.
Let soak for 1 to 2 hours; drain. Cover a plate with plenty of flour mixture.
Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess.  Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels. Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

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.

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Grilled Jumbo Shrimp w/ Lemon and Fresh Herbs

Serves 6

Ingredients

  • 3 lb jumbo shrimp in shell (7 or 8 per pound)
  • 4 large garlic cloves
  • 3/4 teaspoon kosher salt
  • 5 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • 3/4 cup olive oil
  • 1/4 cup finely chopped fresh herbs; parsley, tarragon, basil
  • 3 limes, each cut into 6 wedges

Instructions

Preparation
Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

Grilled Jumbo Shrimp  w/ Lemon and Fresh Herbs

Submitted by Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

Prep Time: 30min
Total Time: 45min

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Char-Grilled Sausages with Onions

Ingredients

  • 2 large onions, halved & cut into 1/4 inch thick slices
  • 1teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 13x9 inch disposable aluminum roasting pan
  • 2 lbs sweet or hot Italian sausages (8-12 links)

Instructions

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build single-level fire by arranging coals evenly across bottom of grill. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush.
2. Meanwhile, combine onions, thyme, salt, and pepper in medium microwave-safe bowl. Cover with plastic wrap and microwave on high power until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions to aluminum roasting pan. Place sausages in single layer over onions and wrap roasting pan tightly with foil.
3. Place aluminum roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages on grate directly over coals. Grill sausages, uncovered, turning every 1 to 2 minutes, until golden brown on all sides. 5 to 7 minutes. Transfer sausages to platter and loosely tent with foil. Cover grill and continue cooking onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions separately.

Char-Grilled Sausages with Onions

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

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Sloppy Joe’s

Serves 4

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 medium garlic cloves, minced or pressed
  • 1/2 teaspoon chili powder
  • 1 lb ground beef
  • 1 tspn brown sugar
  • 1 cup tomato puree
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 tspn hot pepper sauce
  • Hamburger buns
  • Salt & Pepper to taste

Instructions

Sloppy Joe’s


1.  Heat oil in large skillet over medium-high heat until shimmering.
2.  Add onion and ½ teaspoon salt and stir until coated with oil.
3.  Reduce heat to medium, cover, and cook stirring occasionally; until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low).
4.  Add garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until pink—about 3 minutes.
2. Add ¼ teaspoon pepper, brown sugar, tomato puree, ketchup, water, and hot pepper sauce. Simmer until mixture is slightly thicker than ketchup, 8 to 10 minutes.
3.  Season with salt and pepper to taste.  Spoon meat mixture on hamburger buns and serve.

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!

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

Ingredients

  • Steaks!

Instructions

***Grass-finished dry-aged beef is leaner and contains less water than other beef.  To help preserve flavor & tenderness, follow the quick tips below. 

Always allow steaks to reach room temperature before cooking.

Grass-fed & finished steaks are best prepared in a cast iron skillet, well-preheated on medium to medium high until smoking hot.  Add grape seed or olive oil.  Add salted steak to hot pan.  Sear each side for about 1 minute and remove from skillet.  Do not cook past medium rare. 

ON THE GRILL:  Sear each side for about 1 minute over hot coals.  Do not cook past medium rare.

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

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Fresh Cabbage & Tomato Salad

Yields 8 servings of approximately 1 cup each

Ingredients

  • 1 head small cabbage, sliced thinly
  • 2 medium tomatoes, cut in cubes
  • 1 cup radishes, sliced
  • 1/4 tsp salt
  • 2 tsp olive oil
  • 2tbspn rice vinegar or lemon juice
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper
  • 2 tbsp fresh cilantro, chopped (optional)

Instructions

1.  In large blowl, mix together cabbage, tomatoes, and radishes.
2.  In another bowl, mix together the rest of the ingredients and pour over vegetables.

Fresh Cabbage & Tomato Salad

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

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Gorgonzola Buttermilk Pasta with Arugula

Ingredients

  • 8 ounces penne pasta
  • 1 tablespoon salt
  • 4 ounces Gorgonzola or bleu cheese, crumbled
  • 1/2 cup buttermilk
  • 2 tablespoons flat-leaf parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 cups fresh arugula leaves or your favorite green, washing dried and torn
  • 2 tablespoons toasted pine nuts

Instructions

1. Make the pasta: In a large pot over high heat, bring 4 quarts water to a boil. Add the salt and stir in pasta until water boils again. Continue to cook 10 to 12 minutes, until done. Remove from heat and drain. Place in a large pasta bowl and set aside.

2. Dress the pasta: In a small bowl, stir together Gorgonzola, buttermilk, parsley, salt, and pepper. Pour over hot cooked pasta and toss to coat evenly.

3. Serve the pasta: Add the arugula to the pasta, toss well, top with pine nuts, and serve immediately.

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

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Grilled Ribeye with Roasted Garlic Butter

Serves 6

Ingredients

  • Ribeyes, six, 12-16 ounces each
  • Salt and pepper as needed
  • Butter, organic 1 1/4 sticks
  • Roasted garlic, 8-10 cloves
  • Parsley, flat leaf, minced, 1 Tbs
  • Salt as needed

Instructions

Steaks
1. Start grill and set at a medium high heat or use a cast iron skillet with a touch of vegetable oil heated until smoke starts to be visible rising up from the pan.
2. Season the steaks liberally. 3. Sear until the meat is caramelized and at the desired temperature.
Let the steaks rest for 5 minutes under foil before serving.

Garlic Butter
1. Let butter come to room temperature.
2. Coat garlic lightly in olive oil and put into a covered pan. Bake
at 325 degrees until the garlic is soft and just starting to brown. You can also put an entire bulb of garlic in the oven until it is soft and then squeeze the roasted garlic out.
3. In a bowl cream butter until soft, mix in garlic, season to taste.
4. Roll between plastic wrap into a cylinder and cool in refrigerator.

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.

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