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Recipes

Main Ingredients: snapper, cilantro, Belgian endive, spinach,
3 tablespoons olive oil, divided
4 6-ounce Louisiana snapper fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves Louisiana garlic, crushed
1 teaspoon fresh Louisiana ginger, peeled and grated
1/2 cup diced Louisiana onion, divided
1 cup canned coconut milk
2 tablespoons fresh Louisiana lime juice
1 teaspoon soy sauce
1/4 teaspoon hot sauce
1/2 cup fresh Louisiana cilantro, chopped
1 head Belgian endive, thin sliced
1 bag (10 ounces) Louisiana spinach, washed
Season fillets with salt and pepper. In large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Cook fillets 3 to 4 minutes per side until cooked through. Remove fish from skillet and keep warm. For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil. Lower heat and add cilantro; simmer for 5 minutes. In a separate, large skillet, heat the remaining oil over medium-high heat. Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted. Serve fillets with sauce over sautéed vegetables.

Louisiana Seafood Company


Gazpacho salsa with Grilled Bruschetta
Main Ingredients: tomatoes, cucumber, red onion, cilantro, Italian parsley, ricotta
For the dressing:
2 garlic cloves, minced
2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
1 tablespoons pimento
½ teaspoon ground cumin
½ teaspoon red pepper flakes
2 teaspoons Kosher salt
Freshly ground pepper

For the bruschetta:
4 tomatoes, seeded and cut into ¼-inch dice
½ English cucumber, cut into ¼-inch dice
1 small bell pepper, trimmed, seeded and cut into ¼-inch dice
½ cup finely chopped red onion
¼ cup chopped fresh cilantro leaves
3 tablespoons chopped fresh Italian parsley
1 baguette, cut in ½-inch thick diagonal slices
Extra-virgin olive oil
1 pint ricotta
For dressing, combine garlic, vinegar, and olive oil in a small bowl. Whisk in spices, salt, and pepper.
Put vegetables and herbs in a large bowl. Add dressing and adjust seasoning.
Brush bruschetta slices lightly with olive oil and toast on a prepared grill, or toast in a 375 degree oven. Top each slice of bread with 1 or 2 tablespoons of ricotta and a spoonful of ricotta and a spoonful of gazpacho salsa. Serve immediately. Makes 6 to 8 servings.

Diann Nance, Diann's Greenhouse


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


Marion's Summer Cabbage Salad
Main Ingredients: cabbage, green onions, cilantro, cider vinegar, hot sweet mustard, honey, garlic
1 green cabbage, cleaned and chopped fine
4 to 5 bundles of chopped green onions
4 to 5 bundles chopped cilantro (and here a tip I got from professional chef
and friend Emmalyn: cut the stems off the cilantro while it's still bundled,
then wash well, pat dry and put into bowl and chop with scissors! Much
easier then any other way).

Dressing:
1 1/2 cup apple cider vinegar
1 cup light vegetable oil (canola or grapeseed)
1 small jar hot sweet mustard
Equal amount of honey
5 to 6 cloves of fresh crushed garlic
salt and pepper to taste
Marion's family's favorite!

You want to achieve the following proportions:
50% cabbage
25% cilantro
25% green onions.

Toss dry roasted peanuts on top, amount to taste. Just to give it some
crunch.

These amounts should feed 10 to 12 people as a side dish.

Marion Renk Rosenthal, Corona del Mar, CA


Mexican Corn Salad with Spicy Lime-Cilantro Vinaigrette
Main Ingredients: cilantro, corn, cherry tomatoes, feta cheese,
Spicy Lime-Cilantro Vinaigrette:
1 cup fresh lime juice
2 teaspoon minced garlic
2 teaspoon red chile flakes
1 jalapeno pepper, steamed, seeded, and minced
½ cup vegetables oil
¼ cup extra-virgin olive oil
1 bunch cilantro washed and chopped coarsely
Kosher salt and freshly ground pepper

For the corn salad:
6 ears corn, soaked 30 minutes, husks intact
½ medium white onion, cut into ¼-inch dice
2 pint baskets cherry tomatoes, halved
1 15.5-ounce can black beans, rinsed and well-drained
1 green bell pepper, cut into ¼-inch dice
1 cucumber, peeled, seeded, and cut into half-moon slices
1 bunch radishes, washed and sliced
3 hearts of romaine, chopped, washed, and dried
1 cup feta cheese, crumbled (optional)
Prepare grill for cooking corn. Combine ingredients for vinaigrette in the bowl of a processor. Pulse to chop coarsely. Set aside.
Grill corn, with husks on, for 10-15 minutes, turning frequently. When cool, shuck the corn and cut kernels off the cob. In a large bowl, combine the corn kernels with onion, cherry tomatoes, black beans, bell pepper, cucumber, radishes, salt, and pepper. (Don’t over mix or the black beans will turn the salad gray.) Combine with ¾ cup of vinaigrette. Dress romaine with remainder of the dressing.
Serve as individual salads or as a plattered salad. Place greens on a serving dish. Top with corn salad and sprinkle with crumbled cheese. Serves 4.
--Roxanne O’Brien, “Summer Sides and Sauces,” The Herb Quarterly, Summer 2012


Diann Nance, Diann's Greenhouse


Pico de Gallo/Fresh Salsa
Main Ingredients: tomatoes, onion, jalapeno, garlic, lime juice, cilantro
3 medium tomatoes, seeded and diced (about two cups). I like to use a variety of heirlooms to get a colorful mix
½ cup diced white or yellow onion
1 Tbs jalapeno pepper, minced
2 cloves garlic, minced (about 2 tsp)
¼ lime juice
¼ cup chopped cilantro
Combine all ingredients in bowl.
Season with salt to your taste and refrigerate until ready to serve.

Lisa Shively, Pleasant Shade, TN


Southwestern White Bean Soup
Main Ingredients: onion, leeks, vegetable sock, tomato, Serrano chili, corn, cannellini beans, cilantro, thyme, garlic, cumin, coriander, turkey sausage, olive oil, salt, pepper, avocado, sour cream
1/4 c finely chopped onion
1/4 c finely chopped leeks
3 cups vegetable stock
1 medium tomato, chopped
1 tbsp diced Serrano chili, no seeds
1/2 cup fresh/frozen corn
1 can cannellini beans (rinsed)
1/2 cup (packed)chopped fresh cilantro
1 tbsp chopped fresh thyme
1/2 tbsp mince garlic
1 tsp ground cumin
1 tsp ground coriander
3/4 ground turkey sausage
2 tbsp olive oil
Kosher salt
fresh black pepper
Diced avocado
1 cup sour cream
Heat a medium/large saucepan, add olive oil. Add onions and garlic with a pinch of salt. Cook until onions are translucent, add leeks continue to cook until tender. Add the ground turkey, cumin, coriander, about a tablespoon of salt and pepper. Cook turkey thoroughly, add tomato, chili, corn, fresh cilantro and vegetable stock. Add cannellini beans last.
Let simmer until all ingredients are heated through, add salt and pepper to taste. Ladle into bowls, top with sour cream and avocado.
Alternatives:
Vegetarian: Use black bean instead of turkey or Morningstar Farms Meal Starters Grillers Recipe Crumbles

Nashville Farmers Market


Tamale Pie
Main Ingredients: olive oil, onions, garlic, cumin, coriander, oregano, water, diced carrots, red or green pepper, squash, jalapeno, crushed tomatoes, cooked pinto, kidney or black beans, salt and pepper to taste.Cheddar cheese, cornmeal, white flour, salt, baking powder, baking soda, egg whites, buttermilk, canola oil, scallions, fresh cilantro or herb of choice, sour cream
* 2 teaspoons olive oil
* 1 cup chopped onions
* 3 tablespoons minced garlic
* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon dried oregano
* 1 to 2 tablespoons water
* 1 cup peeled and diced carrots
* 1 cup diced red or green pepper
* 1 cup diced squash
* 1 jalapeno, minced with seeds removed
* 2 cups canned crushed tomatoes (15 ounce can, undrained)
* 1 1/2 cups cooked pinto, kidney or black beans (15 ounce can, drained)
* salt and pepper to taste
* 4 ounces grated Cheddar cheese
* 3/4 cup corneal
* 1 tablespoon unbleached white flour
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 egg whites, beaten
* 1/2 cup buttermilk
* 2 teaspoons canola oil
* minced scallions, chopped fresh cilantro or herb of choice
* sour cream
1. Warm the olive oil in a heavy saucepan.
2. Add the onions and garlic, cover and cook for about 10 minutes.
3. Add the cumin, coriander, oregano, and enough water to prevent sticking, and the carrots, cover, and cook for 5 minutes.
4. Add the bell peppers, squash and jalapeno, cover, and cook for another 5 minutes.
5. Stir the tomatoes and beans, cover and simmer for 5 to 10 minutes.
6. Remove from heart and add salt and pepper to taste.
7. Preheat oven to 400.
8. Prepare a 2-quart casserole dish with cooking spray or light oil.
9. Spread the vegetable bean mixture in the bottom of the dish.
10. Sprinkle the cheese on top.
11. Set aside.
12. In a mixing bowl, combine the cornmeal, flour, salt, baking powder and baking soda.
13. In a separate bowl, mix together the beaten egg whites, buttermilk, and oil.
14. Gently fold the wet ingredients into the dry, stirring just until mixed.
15. Pour the batter directly on top of the vegetable-bean mixture, pressing down with the spatula.
16. Bake for 30 minutes, until the top is golden.
17. Garnish with scallions, herbs and sour cream.

Adapted from Moosewood Collective, Roben Mounger


Zesty Chilled Zucchini Soup
Main Ingredients: roasted garlic, zucchini, large onion, salt, black pepper, lemon juice, Worcestershire sauce, ripe avocado, cilantro, parsley
1 head of roasted garlic
4 medium zucchinis, sliced ¼' thick
1 large onion, coarsely chopped
3 cups water
½ teaspoon salt
Freshly ground black pepper to taste
1 teaspoon salt
4 - 5 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce or to taste
1/4 ripe avocado, diced
1 - 2 tablespoons chopped cilantro or parsley
To roast garlic: Peel off outer layers of excess skin leaving only the cloves covered and still attached to the root. Cover with aluminum foil, shiny side inside, and place on a baking dish. Roast at 375 degrees for 1 hour. While the garlic is roasting, prepare remaining ingredients. When the garlic is finished roasting, remove from oven, unwrap carefully, and cool slightly. Set aside.

1.Put zucchini, onion, water, and salt into a 4 - 6 quart saucepan and cover. Bring to a boil over high heat. Turn heat down to medium and cook until soft, about 7 - 8 minutes.

2.Cool slightly and pour into a blender, and blend until smooth.

3.Add pepper, lemon juice, salt, and Worcestershire sauce to blender. Break off individual cloves of roasted garlic, and squeeze out each one into the blender. Blend until smooth, and adjust seasonings to taste. Pour into a refrigerator container or serving bowl. Chill thoroughly.

4.Before serving, garnish each bowl with a few pieces of diced avocado and a pinch or two of chopped cilantro or parsley.

~Dennis Nanni, Tullahoma, TN


Zucchini Summer Soup
Main Ingredients: garlic, zucchini, onion, salt, lemon juice, Worcestershire sauce, avocado, cilantro
1 - 2 cloves garlic
4 medium zucchini, cut in half lengthwise, then into ½ inch slices
1 large onion coarsely cut into chunks
3 cups water
1 ½ teaspoons salt or to taste
5 tablespoons lemon juice or half lemon and half lime juice
½ teaspoon Worcestershire sauce
¼ ripe avocado, diced
1 - 2 tablespoons chopped cilantro
1.Put half the garlic, zucchini, onion, and water into blender and puree completely. Pour into tureen or large bowl.

2.Add remaining ingredients to blender and puree completely. Pour into tureen and adjust seasoning if needed.

3.Chill or enjoy immediately with garnish of avocado and cilantro.

Dennis Nanni, Tullahoma, TN


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