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Recipes

Asian Salad
Main Ingredients: chicken breasts, sliced water chestnuts, bean sprouts, sesame seeds, snow peas, Tennessee Gourmet Sensual Salad Dressing, scallions, Salt and pepper, celery
4 cooked boneless skinless chicken breasts, diced
1 (8-ounce) can sliced water chestnuts, drained
1¼ cups bean sprouts
¼ cup sesame seeds, toasted (optional)
1½ cups snow peas
⅓ cup TNG® Sensual Salad Dressing
¼ cup scallions, diced
Salt and pepper to taste
¼ cup celery, diced
Combine all ingredients with the exception of the sesame seeds and toss with salad dressing. Refrigerate for 30 minutes; remove from refrigerator, sprinkle the sesame seeds on top and serve.

Tennessee Gourmet


Field Pea and Corn Succotash
Main Ingredients: tomatoes, corn, field peas, basil
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn
2 cups fresh field peas (purple hulls or crowders)
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.

Stir in basil and serve.

Nashville Farmers Market


Garbanzo, Butternut Squash & Kale Stew
Main Ingredients: olive oil, yellow onions, garlic, butternut squash, red bell peppers, vegetable broth, kale, sage, chickpeas, romano cheese
1/4 cup olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1.5 lbs. butternut squash, peeled, seeded, cut into 1 1/2 inch cubes
1 red bell peppers, seeded and chopped
1 1/2 cups canned vegetable broth
1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2 inch strips
2 tbsps chopped fresh sage
1 14-16oz can chickpeas, rinsed, drained
freshly grated Romano Cheese
Heat oil in heavy large Dutch oven or large saucepan, over medium-high heat. Add onions and garlic, saute until tender, about 10 minutes. Add squash; saute. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and stir until heated through. Season to taste with salt and pepper. Transfer stew to large shallow bowl. Sprinkle generously with cheese.

Nashville Farmers Market


Hoppin' John
Main Ingredients: dried black-eyed peas (fresh when possible), pearl barley, smoked ham hock, garlic,
8 ounces dried black-eyed peas (fresh when possible)
6 cups of water
1/4 cup pearl barley
4 cups water
2 tablespoons olive oil
2 medium onions, chopped
1 smoked ham hock (12 ounces)
1 tablespoon chopped garlic
2 bay leaves'1 1/2 teaspoon ground allspice
8 cups Chicken Broth
1/4 cup shredded coconut
Salt and freshly ground pepper to taste
1/4 cup fresh lime juice
1/4 cup chopped parsley
4 ripe tomatoes, diced when in season or 1 can of diced tomatoes
Pick through the peas, discarding any stones, and rinse.
Place the peas in a bowl, cover with water and soak overnight.
Drain and rinse the peas.
Place the barley in a medium size saucepan and cover with the water.
Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered until tender but not mushy, 45 minutes.
Drain the barley and set aside.
Heat the oil in a large heavy pot over low heat.
Add the onions and cook until wilted.
Add the peas, ham hock, garlic, bay leaves, allspice, and chicken broth.
Bring to a boil, reduce the heat and simmer uncovered until the peas are tender, about 45 minutes, occasionally skimming off the foam that rises to the surface.
Add a bit more broth if the peas seem dry.
Remove the ham hock and let stand until cool enough to handle.
Shred any meat from the bones and return it to the peas.
Add the barley and coconut, season with salt and pepper and stir gently to combine.
Before serving, heat through and fold in the lime juice and parsley.
Serve in bowls topped with chopped fresh tomatoes or in the winter add canned tomatoes after adding the barley and coconut.
Can be made ahead and stored in the refrigerator for up to 2 days.

Scarritt Bennett Essential Conversations per Roben Mounger


Hummus
Main Ingredients: chickpeas, garlic clove, fresh cilantro or parsley
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini (Krinos), stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14 ounce) can chickpeas (Pastene), drained and rinsed
1 garlic clove, minced
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley
Combine lemon juice and water in small bowl or measuring cup.
Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
Set aside 2 tablespoons chickpeas for garnish.
Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
Scrape down bowl with rubber spatula.
With machine running, add lemon juice-water mixture in steady stream through feed tube
Scrape down bowl and continue to process for 1 minute.
With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Refrigerate up to 5 days.
Before serving, stir 1 tablespoon warm water into hummus if texture is too thick.
Transfer to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand for at least 30 minutes before serving.
Drizzle with olive oil.

Roben Mounger, adapted from Cook's Illustrated


Nikka's Farmstead Potato Salad
Main Ingredients: lemon juice, olive oil, Dijon mustard, thyme, celery seed, potatoes, snap peas, broccoli, green pepper, red pepper, yellow pepper, green onions
Dressing
3 TBS fresh lemon juice
2 TBS olive oil
1 tsp country style Dijon mustard
1 tsp minced fresh thyme (or 1/4 tsp dried thyme)
1/2 tsp salt
1/2 tsp celery seed

Salad:
1 3/4 lbs fingerling or baby potatoes
1 cup snap peas, trimmed
1 cup broccoli florets
1/4 cup each of diced green, red and yellow bell pepper
1/4 cup chopped green onions
Boil the potatoes and remove from hot water with slotted spoon when done but
still al dente (not mushy). Add snap peas and broccoli florets to simmering
water, boil 1 minute.
Let potatoes cool off and slice into 1/4 inch thick slices.
Toss all ingredients together and add dressing.

You can vary the recipe by using seasonal vegetables as you like.
Nikka recommends squash.

Dannielle "Nikka" Nie / Shingle Springs, CA


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