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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.
Submitted by Samantha Williams-3rd Place Winner of Tomato Art Festival Recipe Contest 2014! at Tomato Art Festival
“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!
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!
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!
Place different color tomatoes in separate bowls and season with salt & pepper to taste. Set aside. Add lemon juice and a pinch of salt to crab meat and mix. Slice avocado and sprinkle with lime juice. Add balsamic to red tomato.
Using a slotted spoon, place a thick layer of red tomato on bottom of bowl. Sprinkle 1/2 the goat cheese, a tbsp of bacon on top. Layer 1/2 the crab and then enough avocado to make a think layer. With a slotted spoon, add a thick layer of the yellow tomato. Repeat from goat cheese to avocado. Finish with another thick layer of red tomato.
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!
6 half-pint jars
Submitted by The Peach Truck/Pearson Farm at The Peach Truck/Pearson Farm
Peach preserves are an easy way to preserves summer’s fresh flavors and enjoy year round. In addition to serving at breakfast, they are delicious in glazes for meats and seafood or paired with fresh goat cheese and baguette for a wonderful appetizer. This recipe comes from a farm that knows peaches so follow instructions well for a delicious result! :0)
Makes 2 crust shells
Submitted by Nashville Jams Company
You will love this simple, flavorful recipe. Easily customizable with halibut, catfish, or other types of seafood as well!
Makes 8 servings
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!
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!
Makes 4-10 pancakes depending on size
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.
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!
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.
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!
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.
Submitted by Hill and Hollow Farm
A simple, flavorful twist on traditional green bean cooking methods. Enjoy!
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.
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!
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.
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!
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!
Submitted by HIll & Hollow Farm
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!
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!
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.
Place all ingredients but the oil in a food processor & pour oil through the "feed tube" of the processor while processing. Pulse until chopped.
Submitted by Hill & Hollow Farm
Great pesto for those who don’t love arugula—cutting it with the basil makes for a lovely pesto!
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.
Submitted by Hill & Hollow Farm
Easily served as a side dish, main, or filling for a vegetable tart, gratin, or frittata!
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
Serves 4 as a side
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.
Submitted by NFM House Recipe
Delish & easy greens preparation
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.
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!
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 onions, scallions, bell 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
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!
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.
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!
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.
Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM
Easy & delicious-kale chips are a real crowd-pleaser. With kids too!
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.
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.
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.
Submitted by Chef Laura Wilson at Grow Local Kitchen at NFM
Perfect for game day, holiday or anytime dinners & celebrations!
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!
Submitted by NFM House Recipe
A delish twist on standard boiled shrimp you & your local craft brew fans will love!
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.
Submitted by NFM House Recipe
A delicious soup that helps to nurture immunity & health!
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.
Submitted by NFM House Recipe
Easy, traditional fried rice is customizable to ingredients you prefer or simply have on hand!
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.
Submitted by NFM House Recipe
Healthy & tasty dish that is easily customizable to taste or even what’s available in your fridge.
kEY ELEMENT PREP
Place all ingredients in food processor and pulse or chop until thoroughly combined and fluffy like ricotta.
Add water if necessary
Blend in food processor until smooth
BASIL CASHEW PESTO
Combine in food processor and blend until slightly chunky, but mostly smooth
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.
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!
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.
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.
Submitted by Amanda Virgillito Saad
This recipe takes a traditional Italian bread salad and gives it some southern personality
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.
Submitted by Amy Donovan
This is a great summer recipe, full of fresh, bright flavors
Combine all ingredients in a sealed container and shake vigorously. Set aside.
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
Submitted by Lesley Lassiter
1 healthy serving
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.
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!
Combine all ingredients but wedges in non-reactive bowl. Let stand in fridge for 2 hours to chill and absorb flavors
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 .
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 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.
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.
Submitted by Adrien Good
A great addition to your summer table, and who doesn’t enjoy a little bacon with their salad.
Preheat oven to 425°.
Combine first 10 ingredients in a medium bowl.
Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.
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!
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.
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.
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).
Makes 2 cups
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.
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.”
Serves 4 to 6
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.
Submitted by Food Republic
Vive Poutine! Quebec’s take on Disco Fries
Thanks to our amis up north in Canada , 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 , 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
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
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.
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.
1. Heat stock in saucepan over medium heat. Whisk in grits, beating out lumps.
2. Add soy sauce, salt, & pepper + simmer—whisking frequently until grits lose their raw taste—about 15 minutes. Meanwhile, cook bacon in skillet until crisp: remove to paper towels.
3. Add half the butter to the skillet and when the foam subsides put in shrimp, sprinkle with salt and pepper and cook—turning once or twice until pink—about 5mins.
4. When grits are done, stir in remaining butter and the bacon. Serve them with shrimp. Scatter scallions over top if desired.
New Orleans classic made easy!
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.
This is a great description of char-grilling along with a great recipe!
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.
***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.
Submitted by Walnut Hills Farm
Questions or comments?
Contact Doug & Sue Bagwell at 615.374.4575 or email@example.com
Yields 8 servings of approximately 1 cup each
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.
This refreshing, tasty salad is delicious, heart healthy, & high in potassium!
1. In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt. Let sit for 1 hour. Drain well.
2. In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper. Bring to a boil. Add squash and onions and return to a boil.
3. Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2 inch from top of jar. Wipe rims of jars clean, cover with lids and screw tops in place. Process jars in a hot water bath for 10 minutes. Remove jars from water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.
Submitted by Chef Tiffany Rozier
A simple and delicious way to enjoy summer squash & zucchini all year long.
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.
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
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.
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.