Local TableLocal Table

The Only Local Guide To Food And Farms In Middle Tennessee - Winter 2017
Get Our News Letter
 
   

Recipes

Ava & Zoe's Shrimp Tacos
Main Ingredients: red bell peppers, romaine lettuce, shrimps
3/4 Cup Red Bell Peppers

1/4 Cup 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 romainw lettuce

1/2 cup Ava and Zoe's Raspberry Chipotle sauce

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

Nashville Farmers Market


Radish Salad
Main Ingredients: radishes, chives, pumpkin, sunflower seeds, olive oil, parmigiano-Reggiano, ½ cup dried fruit, Salt and freshly ground pepper, Arugula, radish greens, variety of lettuces
2 bunches of radishes, a variety if possible (guaranteed by a CSA)

2 tablespoons thinly sliced chives

Pumpkin or sunflower seeds to suit yourself

olive oil

4 ounces of a Parmigiano-Reggiano or (my favorite, Bonnie
Blue Parker)

½ cup dried fruit (my favorite, cherries – raisins or cranberries will also be delicious)

Salt and freshly ground pepper

Arugula and radish greens or a variety of lettuces
Set aside the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, and then slice thinly, either lengthwise or crosswise. Put them in a bowl and toss with the chives, dried fruit, seeds, radish greens, and enough oil to coat lightly.

Place the radishes on a platter, shave the cheese over them, and then add salt and pepper and the greens. Toss. Yum.

Roben Mounger, Columbia, TN


Strawberries au Poivre Salad
Main Ingredients: butterhead lettuce, olive or salad oil, whole fresh ripe strawberries, orange chunks, small red onion, red wine vinegar, salt (or seasoned salt) to taste, tarragon leaves, cracked pepper
2 small heads butterhead (or other soft) lettuce

2 tablespoons olive or salad oil (25 ml)

1/2 cup each: small whole fresh ripe strawberries and dices eating orange chunks (125 ml ea.)

1/2 small read onion, thinly sliced

1 tablespoon red wine vinegar (15 ml)

Optional: salt (or seasoned salt) to taste

1 teaspoon fresh (or pinch of dried) tarragon leaves (5 ml)

1/4 teaspoon coarsely cracked pepper (1 ml)

Wash, drain and separate lettuce leaves; toss lightly with the oil, then stir in remaining ingredients. Add the tarragon and coarsely cracked pepper last. Makes 4 servings; 95 calories each.
Wash, drain and separate lettuce leaves; toss lightly with the oil, then stir in remaining ingredients. Add the tarragon and coarsely cracked pepper last. Makes 4 servings; 95 calories each.

Franklin Farmers Market


Sweet Strawberry Salad
Main Ingredients: spinach, butter, head lettuce, celery, Wine Vinaigrette Dressing, strawberries, almonds
4 cups fresh spinach and butter head lettuce
1/2 cup chopped celery
Bottled Blush Wine Vinaigrette Dressing
1 pint fresh strawberries, halved
1/4 cup toasted or sugared almonds
Wash and dry spinach and lettuce. Tear lettuce into bite sized pieces. Remove stems from spinach and tear into pieces. Chop celery and add to lettuce and spinach. Toss with dressing. Top with strawberries and almonds.

Valley Home Farm


Tomato Sandwich
Main Ingredients: tomato, white bread, lettuce, bacon, mayonnaise,
Tomato: CSA, Farmers Market or Back Yard
White Bread: Great Harvest (local) or Rudy’s Organic
Lettuce: CSA or Farmers Market
Bacon: Benton’s
Mayonnaise: Homemade, The Ojai Cook - Lemonaise, or Dukes (Kroger, Piggly Wiggly, Whole Foods)
A Composition: first tomato sandwich of the season - just put it all together and enjoy!

Roben Mounger, Columbia, TN


*