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Recipes

Apple Granola Coffee Cake
Main Ingredients: butter, eggs, apple
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2/3 cup packed brown sugar
8 tablespoons cold butter, divided
1 cup granola cereal, divided
2 eggs
2/3 cup evaporated milk (not sweetened condensed milk)
1 apple, peeled, cored, and thinly sliced into rings
2 tablespoons granulated sugar
Preheat oven to 350°.
In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Stir in brown sugar. 
Using pastry blender (or 2 knives), cut in 6 tablespoons of butter until mixture resembles coarse crumbs.
Measure ½ cup of the flour mixture into a small bowl; stir in ¼ cup granola. Reserve for topping over apple slices.
In small bowl, whisk eggs and milk. Add to the remaining flour mixture; stir until just moistened. 
Stir in remaining 3/4 cup granola. 
Pour batter into greased 9 inch round cake pan. 
Cut sliced apples rings crosswise in half. Arrange in overlapping pattern on top.
Sprinkle with the reserved flour/granola mixture. 
Dot with the remaining 2 tablespoons butter; sprinkle w/granulated sugar. 
Bake at 350° for 30 to 35 minutes or until wooden toothpick comes out clean. 
Cool 10 minutes. Cut into wedges and serve warm.  

Tina Wideman, Morning Glory Orchard


Baked Eggplant Parmesan
Main Ingredients: Olive oil, eggs, plain dry breadcrumbs, Parmesan, dried oregano, dried basil, Coarse salt, ground pepper, eggplants, Chunky Tomato Sauce, mozzarella
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce (See recipe below)
1 1/2 cups shredded mozzarella

Place eggplant slices on a cookie sheet lined with foil or parchment paper. Sprinkle each slice with kosher salt. In about 20 minutes, you should see water droplets form on the tops of the slices. Rinse the slices and dry them thoroughly with a paper towel.

Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Dennisons Farm, Elora, TN


Beaverdam Creek Country Fried Round Steak
Main Ingredients: Beaverdam Creek Round Steaks, eggs, lard,
* 1 package Beaverdam Creek Round Steaks
* sea salt
* black pepper
* 1 cup all-purpose organic flour
* 2 farm-fresh eggs, lightly beaten
* 1/4 cup lard, peanut oil, bacon grease, coconut oil or palm oil
* 1 onion, sliced thin
* 1/2 cup water
* 1 cup milk

1. Sprinkle both sides of steaks generously with sea salt and pepper; set aside. In a shallow dish, mix flour with about 1 teaspoon of black pepper. Dredge each steak in flour. Dip into beaten egg, then dredge in flour again.
2. Heat fat in a large, heavy skillet (I prefer cast iron) over medium-high heat. Fry steaks 3 to 4 minutes on each side until golden brown.
3. Pour 1/2 cup water over steaks in hot pan. Sprinkle sliced onions on top of steaks. Cover and simmer for about 20 minutes. Remove steaks and onions to platter.
4. Sprinkle 2 tablespoons of the leftover dredging flour into the hot pan. Cook over medium heat for 1 minute, using a sturdy wire whisk to scrape any browned scrumpies* from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently until thickened and bubbly. Add sea salt, black pepper and a dash of Worcestershire sauce to taste.Serve warm gravy over grits, creamed potatoes, or rice.

*Scrumpies (noun;colloquial term in the Lingo household) - small particles of meat and/or batter left over in the pan after frying

Beaverdam Creek Farm


Belle Meade Spinach Salad
Main Ingredients: Mandarin oranges, Tennessee Gourmet Sassy Apricot & Spice, balsamic vinegar, spanish onion, eggs, baby spinach,
1 11 oz can Mandarin oranges
1/2 c Tennessee Gourmet sassy Apricot & Spice (your choice of flavor)
1/3 c aged Balsamic vinegar
1 red Spanish onion, thinly sliced
2 egs, hard-boiled
1 bunch pre washed fresh baby spinach
Drain oranges, reserving 1/2 of the liquid. Dry orange sections on paper towels. In a small saucepan, add Sassy Apricot & Spice, balsamic vinegar, and the reserved orange liquid. Bring to a full boil for 1 minutes. Remove from stove and cool. Combine spinach, onion, and orange slices. Toss with salad dressing mixture. Finely dice or grate hard boiled eggs and spinkle on salad.

Tennessee Gourmet Products


Best Buttermilk Pancakes Ever
Main Ingredients: flour, eggs, buttermilk, butter,
* 1 3/4 cups flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 2 eggs, well beaten
* 2 cups buttermilk
* 2 to 4 tablespoons butter, melted
1. Sift flour before measuring; then re sift with sugar, salt, baking powder and soda.
2. Mix eggs with buttermilk.
3. Combine the dry and liquid ingredients with a few quick strokes; then add butter.
4. Mix ingredients well but with as few strokes as possible.
5. Batter will be lumpy.
6. Bake on hot griddle until browned on both sides.
7. Yields about 20 4 inch cakes.

Roben Mounger, Columbia, TN


Butternut Almond Strudel
Main Ingredients: butternut squash, eggs, heavy cream
* 2 cups cooked, peeled, and seeded butternut squash
* 3 eggs
* 1/3 cup heavy cream
* 2/3-3/4 cup sugar (the amount will depend on the sweetness of the squash)
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon fresh grated nutmeg
* 1 teaspoon grated orange rind
* 10 sheets phyllo dough
* 1/2 cup butter, melted
* 1/2-2/3 cup sugar, or as needed
* 2/3 cup sliced almonds
For the filling:

1. In the bowl of a food processor, place the cooked squash, eggs, cream, sugar, spices, and orange rind. Process until smooth. Adjust sugar and seasonings as desired.

To assemble the logs:

1. Line a baking sheet with parchment or a nonstick mat.

2. Cut the 13-by-18-inch phyllo sheets in half to make two equal rectangles measuring 6 1/2-by-18 inches and stack together.

3. Place one phyllo sheet on a clean counter. Brush with butter, sprinkle 1 tablespoon of sugar evenly over the butter, top with another sheet of phyllo, and repeat the butter and sugaring. Top with a third layer of phyllo, brush and sprinkle as before. Dollop 1/6 of the filling (a little less than 1/2 cup), centered about one inch from the bottom edge. Fold about 3/4 inch over each side of the filling and begin to roll from the bottom, tucking the bottom edge over the filling layer and making sure the filling is completely enclosed as you roll. Carefully place strudel, seam side down, on prepared pan. Repeat the process until you have made all six strudels. Brush the tops of each with butter and sprinkle sliced almonds on top. Press the almonds into the butter so they will adhere well when baked. Sprinkle the top of each with a bit more granulated sugar.

For individual triangle-shaped turnovers:

1. Place one of the precut sheets of phyllo on a cutting board or counter and brush the right half of the dough lengthwise with butter – it doesn’t matter if this is done with exactness. Sprinkle approximately 1 teaspoon sugar over the butter. Fold the left half of the dough over to cover the buttered and sugared side. Brush this top layer with butter and sprinkle with one tablespoon sugar. Place a large tablespoon dollop of filling centered about ½ inch from the bottom edge. Fold flag-style on a diagonal back and forth from the bottom to the top, encasing the filling and ending up with a neat filled triangle. Make sure to butter the edges well so they adhere.

2. Continue until you have used up the dough and the filling.

3. Brush the tops of each triangle with butter, divide the sliced almonds between the tops of the triangles, and sprinkle each triangle with a ¼ to 1/2 teaspoon sugar.

4. Cook at 350 degrees, the larger log-shaped strudels for 25-30 minutes and the smaller triangles for 18-20 minutes, until lightly browned and puffy.

5. Serve warm or at room temperature with cinnamon whipped cream, vanilla ice cream, or as they are. These turnovers can be frozen before baking and cooked directly from the freezer.

Franklin Farmers Market


Carolyn's Summer Pie
Main Ingredients: zucchini, eggs, lemon juice
3 cups cooked zucchini (drained)
1 cup sugar
3 eggs, beaten
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
3 tablespoons cornstarch
Put all ingredients in blender until smooth. Cook in unbaked pie shell at 400 degrees for 15 minutes and then an additional 45 minutes at 350 degrees.

Roben Mounger, Columbia, TN


Cherry Clafouti
Main Ingredients: vanilla bean, bing cherries, almonds, eggs, sugar, brown sugar, flour, salt, milk, almond extract, vanilla extract, brown sugar, butter
•1/2 vanilla bean, seeds scraped out

•2 cups fresh bing cherries, pitted and cut in quarters

•1/4 cup sliced almonds

•4 large eggs

•3/4 cup white sugar

•1/4 cup brown sugar

•2/3 cup all-purpose flour

•1/8 teaspoon salt

•1 cup milk

•1/2 teaspoon almond extract

•1 teaspoon vanilla extract

•2 Tablespoons brown sugar

•2 Tablespoons flour

•1 Tablespoon butter, softened

Clafouti is a quick & easy cherry dessert that must be served warm.

Preheat oven to 350 degrees F. Spray an 8? X 8? baking dish or similar size pan with vegetable spray. Scrape seeds out of the vanilla bean and set seeds aside. Discard pod. Pit the cherries. If the cherries are too large, chop them in quarters. Mix with almonds and sprinkle on the bottom of the prepared baking dish.

In a medium size mixing bowl, with a hand whisk or electric mixer, whip eggs, white sugar, brown sugar, flour and salt together until light and frothy. Add milk, vanilla bean seeds and extracts, and mix well. Pour gently over the cherries and almonds, being careful not to disturb fruit, and bake for 30 minutes.

While the cherry clafouti is baking, mix 2 Tablespoons brown sugar, flour and butter together to make a streusel. Remove clafouti from oven and sprinkle streusel on top.

Return to oven and bake for an additional 15-20 minutes or until knife comes out clean and clafouti is light brown and slightly puffed. It will fall during cooling time and is normal. Cool on a wire rack for 30 minutes. Dust with powdered sugar and serve warm with fresh whipped cream.

Franklin Farmers Market


Chocolate Cloud Cake
Main Ingredients: bittersweet chocolate, unsalted butter, eggs, sugar, Cointreau (optional), grated zest of 1 orange, heavy cream, vanilla extract, unsweetened cocoa powder
9 ounces bittersweet chocolate, minimum 70% cocoa solids
1/2 cup unsalted butter, softened
6 eggs: 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons Cointreau (optional)
grated zest of 1 orange
9-inch spring form cake pan
for the cream topping:
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
1/2 teaspoon unsweetened cocoa powder for sprinkling
Preheat the oven to 350.
Line the bottom of the cake with baking parchment or wax paper.
Melt the chocolate either in a double boiler or a microwave, and the let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the Cointreau and the orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff.
Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly.
Cool the cake in its pan on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving carefully remove the cake from its pan.
Don't worry about cracks or rough edges; it's the crater look we're going for here.
Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
Fill the crater of the cake with the whipped cream, easing it out gently toward the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea strainer.

Roben Mounger, Columbia, TN


Fresh Strawberry Ice Cream
Main Ingredients: half and half, eggs, strawberries,
2 1/2 c half and half
4 egg yolks
1/2 c plus 2 tbsp of sugar
1/4 tsp pure vanilla extract
1 pint fresh strawberries, hulled and quartered
Pour half and half into a heavy saucepan and bring to a boil. Remove from heat. In a bowl, beat egg yolks and half cup of sugar until pale and smooth. Stir one quarter of hot half and half into egg mixture, stirring well. Then pour yolk mixture into warm saucepan. Cook over low heat, stirring constantly, until thick enough to coat a spoon, about 3 minutes. Stir in vanilla. Cool to room temperature and cover with plastic. Refrigerate at least 4 hours or overnight.
An hour before making ice cream, in a bowl, combine berries with 2 tbsps of sugar and let sit for one hour. Then mash berries with a fork until they are bite-sized. Stir into the chilled custard mixture and pour into ice cream maker. Follow manufacturer's directions. Freeze at least 2 hours before serving. Yield: six servings.

PickTn Products


Garlic Soup
Main Ingredients: garlic, water, parsley, bay leaf, sage, thyme branches, cloves, salt, virgin olive oil, saffron, Parmesan cheese, Eggs
1 large head of garlic or 2 small heads, broken apart
2 quarts of water
8 parsley branches
1 bay leaf
10 large fresh sage leaves or ½ teaspoon dried
6 fresh thyme branches or ¼ teaspoon dried
2 cloves
salt
1 tablespoon virgin olive oil
pinch of saffron
freshly grated Parmesan cheese
finely chopped parsley
Eggs

Break the garlic head or heads apart and rub off most of the paper. Rap the cloves firmly with the flat side of a knife to break the paper; then remove it. Put all the ingredients except the cheese and parsley in a soup pot, bring to a boil, then reduce the heat and boil slowly for 30 minutes, partially covered. Strain, correct the seasoning, and serve with the cheese or parsley.

Before serving, float a poached egg or stir a raw egg into hot broth, forming “rags”.

The tiny star-shaped pasta called pastini is a lovely addition. Cook separately and add before serving.
Break the garlic head or heads apart and rub off most of the paper. Rap the cloves firmly with the flat side of a knife to break the paper; then remove it. Put all the ingredients except the cheese and parsley in a soup pot, bring to a boil, then reduce the heat and boil slowly for 30 minutes, partially covered. Strain, correct the seasoning, and serve with the cheese or parsley.

Before serving, float a poached egg or stir a raw egg into hot broth, forming “rags”.

The tiny star-shaped pasta called pastini is a lovely addition. Cook separately and add before serving.

Roben Mounger, Columbia


Grits, Eggs, Warm Bacon - Tomato relish
Main Ingredients: eggs, bacon, grits, tomato,
chopped fresh tomato
chopped red onion
bit of olive oil
chopped cooked bacon or a bit of bacon grease
balsamic vinegar (to taste, a teaspoon or two)
minced garlic
bit of dried thyme
1. Start the plate with baked grits.
2. Top with an egg (poached, fried, heck-maybe even scrambled)
3. Finish with a generous spoonful or two of this Warm Bacon-Tomato Relish.

Warm Bacon-Tomato Relish
a recipe sans measurements
inspired by a dish I adored at the Redbud Café

chopped fresh tomato
chopped red onion
bit of olive oil
chopped cooked bacon or a bit of bacon grease
balsamic vinegar (to taste, a teaspoon or two)
minced garlic
bit of dried thyme

Allison Fox, Need To Taste


Honey Carrot Muffins
Main Ingredients: flour, sugar, baking soda, ground cinnamon, salt, ground allspice, ground nutmeg, eggs, pure honey, oil, pineapple, carrots, walnuts, butter, raisins or currants
2 cups flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
3 eggs
¾ cup pure honey (local if available)
¾ cup oil
8-ounce can crushed pineapple, drained
2 ½ cups shredded carrots
2/3 cup chopped walnuts

Honey Butter
½ cup (1 stick) butter, softened
¼ cup pure honey
2 tablespoons raisins or currants (optional
Heat oven to 350 degrees. Grease and flour muffin pans. Mix flour, sugar, baking soda, cinnamon, salt, allspice, and nutmeg in a large bowl, set aside.
Beat eggs in a medium bowl, stir in honey and oil. Add to flour mixture, stir just until moistened. Stir in pineapple, carrots, and walnuts. Spoon batter into muffin pans, filling each cup ¾ full.

Bake in 350-degree oven 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean. Serve warm with Honey Butter, if desired. Makes 24 muffins.

Honey Butter
Beat, or process in food processor, butter and honey until light and fluffy. Stir in raisins or currants, if desired. Serve at room temperature with muffins. Store covered in the refrigerator. Makes ¾ cup.

Diann Nance, Diann's Greenhouse


Individual Corn Pudding
Main Ingredients: corn, breadcrumbs, eggs, low-fat sour cream, jalapeno pepper, teaspoon salt, nutmeg
2 cups fresh corn (about 2 ears) or frozen corn, thawed
1/2 cup breadcrumbs (panko style made be used)
2 eggs, lightly beaten
1/2 cup low-fat sour cream
1/2 jalapeno pepper, seeded and diced
1/2 teaspoon salt
1/4 teaspoon nutmeg
Preheat oven to 350.
Pulse 1 cup of the kernels in a food processor until they break down.
Remove blade and stir in remaining kernels and the other ingredients.
Divide mixture among 6 greased or paper lined muffin cups.
Bake for about 25 minutes, or until set and starting to turn golden.

Roben Mounger aka MuffinTinMania.com


Madeleine Cookies
Main Ingredients: eggs, sugar, flour, butter,
2 eggs
1 cup sugar
1 cup all-purpose flour
1/2 cup (6 ounces) unsalted butter, melted and cooled
Grated zest of 1 lemon
Confectioners' sugar for dusting
Preheat the oven to 350 degrees.
Grease and lightly flower two Madeleine pan wells.
In a double boiler over simmering water, beat the eggs and sugar together for 2 minutes, or until warm and blended.
Place the top of the double boiler in bowl of ice water and continue beating for 5 minutes.
Remove from the ice water and alternately blend in the flour and the cooled melted butter and lemon zest.
Stir only until blended.
Use one tablespoon of batter for each Madeleine or follow pan manufacturer's directions.
Bake for 13 minutes.
Let cool for 1 minute in pan.
Unmold and let cool on wire racks.
Dust with confectioners' sugar to serve.

Roben Mounger, Columbia, TN


Poke Salet
Main Ingredients: poke salet, eggs,
2-3 lb poke salet
2 eggs
1. In a pan, par boil the poke--let it cook halfway down simply to take any bitterness out and then pour the watery juice off.

2. Move poke into a warmed skillet. No need to add anything, the poke will retain a bit of the water from the boil.

3. Crack 2 eggs over the top and mix with the greens.
Enjoy this old Southern staple that also has tons of iron!

Troy Smiley, Smiley's


Pumpkin Cake
Main Ingredients: flour, cinnamon, eggs, pumpkin, pecans, cream cheese, butter, lemon zest, milk
3 cups all-purpose flour
2 ½ cups sugar
2 teaspoons baking soda
1 ½ teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups fresh cooked pumpkin
1 cup pecans
1 (3 oz) package cream cheese, softened
1 teaspoon butter, softened
1 teaspoon grated lemon zest
2 ½ cups confectioner’s sugar, sifted
A pinch of salt
1 tablespoon milk
1.Combine flour, sugar, soda, salt, and spices.
2.Add remaining ingredients, mixing well.
3.Spoon batter into a well-greased 10-inch tube pan. Bake at 350°F for 1 ½ hours or until toothpick comes out clean. Cool completely.
4.Meanwhile, combine all ingredients in a mixing bowl and beat with electric mixer on medium speed until well-mixed.
5.Add as much milk as is necessary to make icing spreadable.
6.Spread icing over cake, and sprinkle with chopped pecans if desired.

North Carolina Department of Agriculture


Scrambled eggs
Main Ingredients: eggs, tomatoes, greens, eggplant, onions etc, Salt, pepper
This summer at the farmers market, grab something new (tomatoes, greens, eggplant, onions etc.) and chop in preparation for a sauté.
Salt and pepper your new vegetable and place in a skillet until soften. Set aside.

A mystery guest to scrambled eggs

Scrambled eggs are a magnificent vehicle for experiencing new foods. This summer at the farmers market, grab something new (tomatoes, greens, eggplant, onions etc.) and chop in preparation for a sauté.

Salt and pepper your new vegetable and place in a skillet until soften. Set aside.

Marion Cunningham’s method for scrambling eggs in The Breakfast Cookbook is my all time favorite:

Heat a frying pan over low heat and add butter – one tablespoon to one half the number of the eggs being prepared. In a small pan, heat ¼ cup water for every two eggs that you prepare and add another tablespoon butter to half the number of eggs being prepared. Break the eggs into a bowl and beat them until the yolks and whites are mixed. When the butter has melted, pour in the eggs. Stir them constantly but gently, keeping them moving so that the uncooked liquid runs under the solids. After 20 seconds, salt and pepper and after 2 minutes, add some of the hot water and butter mixture as they finish cooking.

Mix together with your sautéed summer veggie of choice and smile at your companion.

Roben Mounger, Columbia, TN


Skillet Frittata with Chard
Main Ingredients: Swiss chard, eggs
4 to 5 stalks of Swiss chard, including stems
1 tablespoon vegetable, nut, or sesame oil
1 tablespoon olive oil
2 tablespoons sherry or red wine vinegar
6 large or extra large eggs
1 teaspoon salt
Preheat oven to 350 degrees F. Remove the stems from the chard and coarsely dice them. In an 8-inch diameter ovenproof skillet, saute the stems in vegetable oil until tender. Roll the chard leaves together into a tube; chop them diagonally into shreds about a half-inch wide. Add them to the skillet with the olive oil; stir until the leaves are coated and begin to wilt. Reduce the heat to medium; carefully add the vinegar and cover the skillet so that the leaves steam. When they are well wilted but not brown, remove the skillet from the heat. Whisk six eggs in a bowl until slightly foamy; add the salt. Pour the eggs into the skillet over the chard leaves. Stir to distribute the chard. Bake for 20 minutes or until mostly set (an inserted knife should reveal a center that’s still moist; the frittata will continue cooking after it’s removed from the oven). Serve warm.

Franklin Farmers Market


Spinach Cheddar Quiche w/Potato Crust
Main Ingredients: Russet potatoes, onion, eggs, unsalted butter, frozen chopped spinach, garlic cloves, grated nutmeg, milk, Dijon mustard, black pepper, Cheddar,
2 Large Russet potatoes
1 small onion
5 large eggs, room temperature
1 tablespoon unsalted butter, plus additional for greasing the baking dish
1 10-ounce package frozen chopped spinach
2 garlic cloves, minced
1/4 teaspoon grated nutmeg
1 1/2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
8 ounces Cheddar, grated
Position the rack in the middle of the oven and preheat the oven to 400.
Lightly butter a 9-inch pie plate.
Grate the potatoes. Squeeze them by handfuls over the sink of any excess moisture.
Grate the onion into the potatoes.
Stir in 1 egg and the salt.
Press the mixture into the prepared pie plate.
Bake until lightly browned, about 35 minutes.
Remove from the oven and cool on a wire rack for at least 10 minutes, but once it is cooled it can be cover with plastic wrap and stored at room temperature for up to 1 day.
Reduce the oven temperature to 375 degrees.
Melt the butter in a large skillet and sauté the frozen chopped spinach and garlic until hot and aromatic, about 2 minutes.
Sprinkle on the nutmeg.
Whisk the remaining 4 eggs, milk, mustard and pepper in bowl until fairly smooth.
Sprinkle half the grated cheese over the potato crust.
Pour the contents of the skillet over the cheese, and then top with the remaining cheese.
Pour the prepared egg mixture over the cheese, evenly coating it.

Roben Mounger


Spinach, Watercress & Fennel Loaf
Main Ingredients: watercress, spinach, butter, fennel, eggs, flour, baking powder, sunflower oil milk, Gruyere cheese,
1 bunch watercress, stems trimmed - CSA
1-pound spinach - CSA
4 tablespoons salted butter
Freshly ground pepper
Freshly grated nutmeg
1 medium fennel, bulb, trimmed and diced large - CSA
1 teaspoons sesame seeds
3 large eggs- Mr. Malugin
1 cup plus 2 tablespoons all-purpose flour, sifted
1 ¾ teaspoons baking powder
1/3 cup sunflower oil
1/3-cup milk, hot
1-¼ cups grated Gruyere cheese
1. Bring a casserole of salted water to a boil over high heat, add the watercress and the spinach, and blanch for 1 minute. Drain, and then blot well with tea towel. In a large skillet, melt 2 tablespoons of the butter, add the spinach and watercress, and stir to coat. Add 2 pinches each of salt and pepper and 1 pinch of nutmeg and stir. Cook, stirring for 4 minutes. Transfer to bowl and set aside.
2. Bring a saucepan of salted water to a boil over high heat. Add the fennel and cook for 5 minutes. Drain, refresh with cold water and blot well with tea towel. In the skillet used for the spinach mixture, melt the remaining 2 tablespoons butter, add the fennel, stir to coat, then add 2 pinches each of salt and pepper, and the sesame seeds and stir. Reduce the heat to low and cook, stirring, for fifteen minutes, then drain.
3. Preheat the oven to 350 degrees. In the bowl of an electric mixer, combine the eggs, flour, and baking powder and beat until well blended. Gradually add the oil, beating constantly to blend. Gradually add the milk, beating constantly to blend, then add the cheese and stir with a wooden spoon to incorporate. Add the spinach mixture and the fennel and stir gently to combine.
4. Scrape the batter into an ungreased 8 /12 by 4-½ inch loaf pan. Bake in the center of the oven for 45 to 55 minutes, until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for at least 15 minutes, then slide a knife around the load and remove from the pan. Serve warm or at room temperature.

Roben Mounger, Columbia, TN adapted from Ms Dudemaine's Sophie’s Sweet and Savory Loaves


Squash Frittata
Main Ingredients: zucchini, onion, parsley, basil, olive oil, eggs, parmesan
1 lb. zucchini
1/2 onion, sliced
3 tbls minced fresh parsley or whole
fresh basil
2 tbls olive oil
6 large eggs, beaten
2 ounces parmesan
Shred the zucchini with a course grater, salt and drain briefly. Cook the onion, parsley, olive oil over medium heat until the onions soften but not brown. Add the zucchini to the skillet and cook briefly, stirring. Add the eggs to the skillet and stir with the vegetables. Cook until the top just begins to set.
Grate the cheese over the top and place under the broiler. Cook 4-5 minutes until the top cheese is set.

Let stand for 5 minutes, cut into wedges and serve.

East Nashville Farmers Market


Sweet Potato & Apple Pancakes
Main Ingredients: eggs, Sweet Potatoes, apple, honey, maple syrup
•1 cup all-purpose flour
•1/4 cup packed brown sugar
•1-1/2 tsp baking powder
•1 tsp cinnamon
•1/2 tsp baking soda
•1/4 tsp salt
•1 cup milk
•2 eggs
•1 tsp vanilla
•3/4 cup mashed cooked Sweet Potatoes
•1 apple, cored and chopped
•honey, maple syrup or confectioner’s sugar
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In separate bowl, beat together milk, eggs and vanilla; stir in sweet potato. Add to dry ingredients; stir just until moistened. Stir in apple. Using 1/4 cup batter for each pancake, spoon into lightly greased skillet over medium heat; cook until tops are bubbly and edges cooked. Turn and cook until golden. Serve immediately with honey, maple syrup or a dusting of confectioners sugar.

Franklin Farmers Market


Sweet Tater Casserole
Main Ingredients: sweet potatoes, sugar, milk, butter, eggs, vanilla, coconut, chopped pecans, brown sugar, flour, butter
•3 cups of mashed sweet potatoes

•1 cup of sugar

•½ cup milk

•1/3rd cup butter

•2 eggs, beaten

•1 tsp vanilla

•1 cup of coconut

•1 cup chopped pecans

•1 cup brown sugar

•1/3rd cup flour

•1/3rd cup of melted butter
Bake sweet potatoes. Mash potatoes and add the sugar, milk, butter, eggs and vanilla. Mix well and pour into a baking dish. Prepare topping for sweet potato mix with coconut, chopped pecans, brown sugar, flour and melted butter.

Combine topping ingredients and spread over the top of sweet potato mix. Bake at 375 degrees for 25 minutes. Eat and enjoy!

Franklin Farmers Market


Swiss Chard Terrina
Main Ingredients: Swiss Chard, onion, romano cheese, olive oil, milk, semolina, eggs, butter,
3 bunches Swiss Chard
1 yellow onion, sliced
3/4 c Pecorino Romano, grated
1/4 olive oil

Terrina
1 1/2 liters milk
2 1/2 c Semolina
4 egg yolks
6 tbls butter
1 c Pecorino Romano, grated
Stem and wash the chard. Cut the stems into 1 inch pieces and cook in olive oil medium heat with the onion under tender. Season with salt. Add the chard leaves, re-season and cook until tender. Drain and fold in the Romano cheese.

Scald the milk in a soup pot, whisk in the semolina, set heat to low and season with salt. Cook for 15 mins, stirring regularly. Off the heat, stir in 4 tbl of the butter and half of the Romano, then temper in the egg yolks. Pour half of the semolina mixture into a 9x11 greased baking dish. Spread the chard mixture over the semolina and top with the rest of the semolina.

Dot the top with the rest of the butter and the Pecorino Romano.

Bake at 350 degrees for 1 hour or until golden brown on top

Tandy Wilson, City House


Tapioca Peace Pudding
Main Ingredients: milk, eggs
2 quarts (half gallon) milk
1 1/2 cups sugar
1 cup small pearl tapioca
3 large eggs
1 teaspoon vanilla extract
Use a 4 quart slow cooker.
Combine the milk, sugar, and tapioca pearls in the stoneware.
Stir well to mix.
Cover and cook on high for 2 to 5 hours.
The tapioca should be soft, but it won't be thick.
In a mixing bowl, whisk the eggs with the vanilla.
Measure out 1/2 cup of the hot milk and tapioca mixture and whisk it into the eggs.
Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too.
Then add yet another.
Pour the contents of the bowl into the stoneware, and whisk until it is all thoroughly combined.
Cover and cook on high for 30 to 45 minutes, or until the tapioca is pudding-like in consistency.
Unplug the cooker and let the pudding sit for about 1 hour to cool.
Ladle into serving-serve bowls and chill in the refrigerator or eat it, hot, right out of the crock.

Roben Mounger, Columbia, TN


Tofu Burger
Main Ingredients: tofu, eggs, cashew nuts, sunflower seeds, mushrooms, Dijon mustard, soy sauce, ground cumin, ground cayenne, sea salt, virgin olive oil
1 pound extra firm tofu, drained and patted dry, then sliced
2 large eggs
1/2 cup or 2 ounces of cashew nuts
1/2 cup or 2 ounces of sunflower seeds
1/2 cup or 2 ounces sliced mushrooms
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 teaspoon ground cumin
1/3 teaspoon ground cayenne
1/3 teaspoon sea salt
1 tablespoon extra virgin olive oil

Place all the ingredients except the olive oil in a food processor. Pulse until the mixture comes together and is free of most chunks, stopping to scrape down the sides of the food processor once or twice if needed.
Divide the mixture into eight equal portions and use your hands to press and form into round but flat-ish patties.
Pour the olive oil into your largest skillet over medium high heat, and arrange as many patties as you can without crowding. Cover, and cook turning once, until deeply browned on both sides. Roughly ten minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you'll burn the outsides before the middle cooks up, so be mindful of that.
Serve with your favorite burger fixings.

Roben Mounger, Columbia, TN


Tommy's Chicken Tenders
Main Ingredients: Tennessee Gourmet® Apple & Spice Sauce, black pepper, Dijon mustard, eggs, chicken tenders, Panko breadcrumbs, all-purpose flour, olive oil cooking spray, salt
1 cup Tennessee Gourmet® Apple & Spice Sauce, divided (your choice of flavor)
½ tsp. fresh ground black pepper
2 Tbsp. Dijon mustard
2 large eggs
1½ lbs. chicken tenders
1¾ cup Panko breadcrumbs
½ cup all-purpose flour
Olive oil cooking spray
½ tsp. salt


Combine Apple & Spice sauce and mustard. Set aside ½ cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place Panko breadcrumbs, in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the Panko breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.

Sue Sykes, Tennessee Gourmet


Veen's Thanksgiving Dressing
Main Ingredients: cornbread, Bisquick drop biscuits or equivalent amount of biscuits, onions, celery, chicken broth, poultry seasoning, garlic salt, salt, pepper, hardboiled eggs,
1 double recipe of cornbread
1 double recipe of Bisquick drop biscuits or equivalent amount of biscuits
3 large onions, chopped
8 stalks celery, finely chopped
7 cups of homemade chicken broth
2 teaspoons poultry seasoning
2 teaspoons garlic salt and seasoning salt to taste
1 tablespoon pepper
2 hardboiled eggs, chopped
Crumble cornbread and biscuits together in LARGE container.
Melt 1/2 cup butter in skillet and add onions and celery.
Saute 15 minutes.
Stir in bread mixture and add seasonings and chopped eggs.
Add broth and butter to desired consistency.
Don't skimp on butter – this is Thanksgiving!
Adjust seasonings if needed. Spoon into 2 greased 9” x 13” pan and another 8” pan. Bake at 350 degrees for about 35 minutes or until lightly browned.
Pour butter and broth over if too dry while cooking.
Make half if you don't want any leftover dressing.

Veen, Yazoo City, MS per Roben Mounger


Zucchini Bread
Main Ingredients: flour, eggs, vanilla, zucchini, walnuts
3 cups organic all purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
3 teaspoons organic ground cinnamon
3 organic eggs
1 cup organic vegetable oil
2 ¼ cups organic raw sugar
3 teaspoons organic vanilla extract
2 cups grated zucchini (preferably organic and fresh)
1 cup fresh chopped walnuts
1.Grease and flour two 8" x 4" pans.

2.Pre-heat oven to 325 degrees.

3.Sift flour, baking powder and cinnamon in a bowl.

4.Beat eggs, oil vanilla and sugar together in a large bowl.

5.Add sifted ingredients to the beaten mixture and beat well.

6.Stir in zucchini and nuts until well combined.

7.Pour batter into prepared pans.

8.Bake 40 - 60 minutes or until test toothpick in center comes out clean.

9.Cool in the pan or on rack for 20 minutes.

10.Remove bread from pan and cool.

Dennis Nanni, Tullahoma, TN


Zucchini Chocolate Chip Bread
Main Ingredients: zucchini, eggs, vanilla, flour
2 cups shredded zucchini
½ cup sunflower oil (I also use canola)
2 eggs
2 tsp vanilla

Mix well in a bowl.

Sift together the following:
2 cups flour
¾ cup brown sugar (not packed)
¾ tsp baking soda
½ tsp cinnamon
¼ tsp baking powder
½ cup chopped nuts
¾ cup semi-sweet chocolate chips
Stir together dry mixture with zucchini mix and put in greased bread pan. Bake at 350 for 50-60 minutes.

Adapted by Lisa Shively, Pleasant Shade, TN


Zucchini Frittata
Main Ingredients: zucchini, onion, parsley, basil, olive oil, eggs, parmesan,
1 lb. zucchini
1/2 onion, sliced
3 tbls minced fresh parsley or whole fresh basil
2 tbls olive oil
6 large eggs, beaten
2 ounces parmesan
Shred the zucchini with a course grater, salt and drain briefly. Cook the onion, parsley, olive oil over medium heat until the onions soften but not brown. Add the zucchini to the skillet and cook briefly, stirring. Add the eggs to the skillet and stir with the vegetables. Cook until the top just begins to set.

Grate the cheese over the top and place under the broiler. Cook 4-5 minutes until the top cheese is set.

Let stand for 5 minutes, cut into wedges and serve.


East Nashville Farmers Market


Zuccini Pancakes
Main Ingredients: zucchini, ground black pepper, eggs, flour, extra virgin olive oil, crumbled feta cheese, scallions, fresh mint, baking powder, vegetable oil, plain yogurt, garlic, salt
For the pancakes
3 medium zucchini, shredded
Salt and freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, thinly sliced
1-2 tablespoons finely shredded fresh mint
1 teaspoon baking powder (I forgot to add this! And they were fine)
4 to 6 tablespoons vegetable oil, more as needed

For the yogurt sauce
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt
Makes 12 pancakes.

1. Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

2. In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, mint and 1/2 teaspoon black pepper. Mix well, add baking powder, if using, and mix again.

3. Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

4. For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

East Nashville Farmers Market


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