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

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!

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

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!

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

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!

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

By Nashville Jams Company

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

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!

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!

Pickled Watermelon Rind

By Chef Laura Wilson at Grow Local Kitchen at NFM

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

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

By Hill and Hollow Farm

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

Tomato Conserve

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!

Sweet Potato Kale Soup

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!

Roasted Radishes

By HIll & Hollow Farm

Roasted Beet & Goat Cheese Salad

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!

Raspberry, Apple, & Hot Pepper Jam

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. 

Basil Arugula Pesto

By Hill & Hollow Farm

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

Squash & Pepper Saute

By Hill & Hollow Farm

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

Summer Corn Cream Sauce

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

Turnip Greens with Parmesan & Garlic

By NFM House Recipe

Delish & easy greens preparation

Fresh Pasta con Vodka Sauce from Savarino’s Cucina

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!

Ackee & Saltfish from Ouida at Jamaicaway!

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!

Orange-Rosemary Spatchcocked Chicken

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!

Kale Chips

By Chef Laura Wilson at Grow Local Kitchen at NFM

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

Roasted Cauliflower with Turmeric, Peanuts, & Raisins

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.

Green Beans with Roasted Onions & Garlic

By Chef Laura Wilson at Grow Local Kitchen at NFM

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

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

By NFM House Recipe

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

Healing Cabbage Soup

By NFM House Recipe

A delicious soup that helps to nurture immunity & health!

Fried Rice

By NFM House Recipe

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

Buttery Cabbage & Carrots

By NFM House Recipe

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

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

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.

Roasted Tomato & Peach Panzanella Salad

By Amanda Virgillito Saad

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

Tomato and Jicama Stacks

By Amy Donovan

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

Toasted Pearl Couscous and Tomato Salad with Tahini Dressing

By Lesley Lassiter

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

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!

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

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.

Tomato and Jalapeno Corn Cake Salad with Bacon Dressing

By Adrien Good

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

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

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.

Smoked Tomato Grit Fritters

By Joseph Rozario at Rumba

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

How To Make Pickled Red Onions

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.”

Poutine Sauce Recipe for French Fries

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

Spicy Beef with Tomato and Basil

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.

Eggplants w/Honey-  Berenjenas con Miel

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.

Grilled Jumbo Shrimp w/ Lemon and Fresh Herbs

By Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

Prep Time: 30min
Total Time: 45min

Char-Grilled Sausages with Onions

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

Sloppy Joe’s

By Aunt Christy recommended this recipe! at Cook's Illustrated

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

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

By Walnut Hills Farm

Questions or comments?

Contact Doug & Sue Bagwell at 615.374.4575 or dlbagwell@hughes.net

Fresh Cabbage & Tomato Salad

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

Gorgonzola Buttermilk Pasta with Arugula

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

Grilled Ribeye with Roasted Garlic Butter

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.