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Recipes

Baja Style Fish Tacos w/Spicy Cabbage Slaw
Main Ingredients: cabbage, radish, garlic, chipotle chili pepper,

1 lb. flaky white fish, such as catfish, halibut, or tilapia
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
3 Tbsp fresh orange juice
FOR SLAW--Betty Jo's Gourmet Slaw in hot or mild or make your own...
2 1/2 cups cabbage
1/4 rice wine vinegar
3 tbsp olive oil
Juice of one lime
1 tsp dijon mustard
1 chipotle chile in adobo, finely chopped
FOR SALSA
1 mango
5 radishes
2 garlic cloves
1 bunch cilantro
1 lime
10 to 12 corn tortillas
Prepare the fish marinade by combining the fresh lime juice, orange juice, salt, and pepper with the vegetable oil in a rectangular glass or ceramic dish.
Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

FOR SLAW--Tiffani recommends using Betty Jo's Slaw (available 7 days/week at Wild & Local inside The Market House) or make your own...
Prepare the slaw sauce by shredding cabbage into a large bowl, then combine, olive oil, lime juice, rice wine vinegar, dijon mustard, salt, pepper, and chipotle chile, in a bowl. Toss ingredients together, cover and leave in the refrigerator allowing the flavors to come together.

FOR SALSA
Combine diced mango, chopped radishes, minced garlic, cilantro, and lime juice in a food processor, pulse until chunky.

Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas (see Note). Set out individual bowls of the sauce, salsa, and shredded cabbage.
For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, top with slaw and mango salsa.

Chef Tiffani Rozier @Sam & Ralph Culinary Concepts


Baked Bean Salad
Main Ingredients: dried beans, onion, garlic, carrots, Herbs, peppers, salad greens, potatoes, beets,
1 lb of any dried bean
onion
garlic to taste
Dressing
3 cloves of garlic, minced
½ teaspoon salt
2 teaspoons Dijon mustard
3 tablespoons sherry wine vinegar
2/3-cup extra virgin olive oil
Salt and pepper to taste
After soaking beans overnight for many years, I have found another method that I believe to be a tastier preparation called The Parsons Method:
*Put 1 pound of beans in a cast iron Dutch oven with 6 cups of water and 1-teaspoon salt.
*Use any seasoning you wish, onion, garlic, meat etc.
*Bring to boil on top of the stove and then cover and pop into a 350-degree oven until the beans are done.
*This can take from 1 hour to 2 hours, garbanzos or scarlet runners are the exception – they do need to be soaked before cooking.
Now that you’ve prepared those beans, be sure to prep everything that is available from your last CSA delivery for a delicious main event salad. Many things such as carrots, fresh herbs, peppers, onions, and salad greens can, of course be eaten raw. A few items such as beets or potatoes must be roasted prior to addition. Simple vinaigrette is the crowning jewel of the bean salad and should be applied and mixed with the other ingredients when the beans are
still warm. This dish will never fail you. I swear, so help me God.

Bean and Vegetable Dressing
Pound the garlic and salt into a paste and combine the mustard and vinegar. Whisk in the olive oil slowly and taste for seasoning.

Roben Mounger, Columbia, TN


Baked Sweet Potato Casserole
Main Ingredients: Sweet potatoes, salt, pepper, nutmeg, garlic, cream, parmesan cheese
2-3 large sweet potatoes, sliced thin
2 cloves, minced
salt & pepper to taste
1/2 pint cream (more to taste)
pinch of nutmeg

Slice sweet potatoes thin and mix with salt, pepper, nutmeg, garlic and cream. Pour into casserole dish - spread thin. Cover with parmesan cheese and bake at 350 for 30-40 minutes or whenever sweet potatoes are baked through.

This is a real treat. Discovered at TOGA conference.

Whole Foods Green Hills Chef


Balsamic Chicken and Spinach
Main Ingredients: chicken breasts, balsamic vinegar, garlic, fresh oregano, lovage or Italian parley, ground black pepper, spinach
3/4 pound boneless, skinless chicken breasts cut into strips
1/4 cup balsamic vinegar
4 cloves garlic, minced
1 tablespoon minced fresh oregano
1 tablespoon minced fresh lovage or Italian parley
1/2 teaspoon freshly ground black pepper
5 ounces spinach
Place the chicken, vinegar, garlic and spices in a 4-quart slow cooker.
Stir.
Cook on low for 6 hours.
Stir in the spinach and continue to cook until it starts to wilt, about 15 minutes.
Serve with rice, orzo or couscous.

Roben Mounger, Columbia, TN


Battered Squash Blossoms
Main Ingredients: flour, cornstarch, milk, ricotta, garlic, shiitake mushrooms, squash blossoms
The Batter
1 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 c fat-free milk, beer or water chilled
coconut or canola oil for frying

Cheese-Mushroom stuffing
1/4 c ricotta cheese
1 garlic clove, minced
1/4 tsp salt, pepper
1 shittake mushroom, finely chopped
1 tsp fresh oregano
16 squash blossoms
Prepare the batter first, sift together dry ingredients, then whisk in milk until smooth. cover and set in the refrigerator for 30 minutes.
Prepare the stuffing, with a dab of oil cook the shiitake, garlic til tender, then mix the salt, pepper, ricotta and oregano, open blossoms and spoon in mixture, avoid overfilling. Refrigerate for 15 min. Heat about 1/2 inch oil in skillet. Oil should be hot enough to brown batter with seconds
Dip each blossom into the batter, then place in the skillet, cook on each side until golden, then transfer with a slotted utensil to a paper towel to drain. Eat them HOT!


Jim Day, Timbertop Farm


Butternut Squash Soap
Main Ingredients: Butternut squash, onion, garlic, apple, yoghurt,
1 - 2 butternut squashes
yellow onion
2 minced garlic cloves
1 tbsp grated ginger, some cardomon and cumin to taste
apple
salt to taste
lemon juice
I bake the squash first thing during the day. Now all that remains are the following:
*Scrape seeds from interior and spoon meat away from skin.
*Sauté a sliced yellow onion in 1 tablespoon of olive oil for 3 minutes.
*Add 2 minced garlic cloves; 1 tablespoon grated fresh ginger, some cumin and cardamom to taste and continue to cook for another 3 minutes.
*Add an apple, cored and sliced, 4 cups of broth and the prepared squash. Cook for 10 minutes.
*When all is soft, puree with a Cuisinart or hand blender.
*Season with salt and brighten with fresh lemon juice to serve with additional sliced apple and/or nonfat yogurt.




Butternut Squash with Black Beans
Main Ingredients: butternut squash, vegetable oil, onion, garlic powder, red wine vinegar, water, black beans, oregano
1 small butternut squash
1 teaspoon vegetable oil
1 small chopped onion
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans (16 ounces each) rinsed and drained black beans
1/2 teaspoon oregano
1.Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
2.Carefully peel the squash with a vegetable peeler or small knife.
3.Cut the squash into 1/2 inch cubes.
4.Peel and chop the onion.
5.In a large pan, heat the oil. Add the onion, garlic powder, and squash.
6.Cook for 5 minutes on medium heat.
7.Add vinegar and water. Cook on low heat till the squash is tender, about 10 minutes.
8.Add the beans and oregano. Cook until the beans are heated through.

SNAP-Ed Recipe Finder


Cabbage and Carrot Slaw
Main Ingredients: cabbage, carrots, green onions, white wine vinegar, garlic, cumin, oregano, dry mustard,
2 cups finely shredded cabbage (mixture of red and green)
1 cup shredded carrots
1 cup sliced green onions
1/3 cup white wine vinegar
3 tablespoons sugar
1 clove garlic, finely chopped
1/8-teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
sea salt and pepper to taste
Combine cabbage, carrots and green onions in a large bowl. In a small bowl, mix together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Pour over the vegetables and chill for at least 4 hours before serving. Garnish with toasted sesame seeds or chopped roasted peanuts. Or, toss with shredded roasted chicken and serve it as the main course.

Roben Mounger, Columbia, TN


Cajun Oso Sweet Onion Relish
Main Ingredients: Green stuffed olives, black olives, OSO Sweet Onion, Garlic, Capers, celery, Carrots, Olive oil, vinegar (red wine or Balsamic), Oregano, Sweet basil, Thyme, Cajun seasonings,
1 Cup green stuffed olives, sliced
1 Cup black olives, sliced
1 OSO sweet Onion
1/4 Cup garlic
1/4 Cup capers
1/4 Cup celery, finely sliced
1/4 Cup carrots, shredded,
1-1/4 Cups olive oil
1/4 Cup vinegar (red wine or Balsamic)
1 Tblspns oregano
1 Tblspns sweet basil
1 Tblspns thyme
1 Tblspns cajun seasonings
S&P to taste


Mix this all together and enjoy on sandwiches, great as a dip over crusty bread or with grilled fish or chicken dishes. One taste and you'll say Oh So good!

Long Hungry Creek Farm


Canning recipe for Salsa
Main Ingredients: tomatoes, garlic, onions, vinegar, green peppers, chili peppers
18 large Roma tomatoes, peeled and chopped ( approx. 5 lbs)
2 teaspoons garlic salt
2 large onions, chopped
½ cup white distilled vinegar
2 large green peppers, chopped (I use 1 ½ hot, along with ½ sweet)
2 tsp salt
¾ tsp crushed chili peppers
2 tsp sugar
¾ tsp cumin
½ tsp pepper
Combine all ingredients in a large pot. Cook 1 hour, stirring often. Fill sterilized canning jars. Place in boiling bath for 20 minutes.

Adapted by Lisa Shively, Pleasant Shade, TN


Chef Ed's Best Baked Chicken
Main Ingredients: Chicken, onion, garlic, carrot, celery, olive oil, sage
1 Peaceful Pastures Whole chicken (if possible brine the chicken first)
1/2 small onion, chopped in half
1 tsp minced garlic
1 small carrot, broken into pieces
1/2 stalk celery, broken in half
olive oil
1 tsp sage (optional)
Preheat oven to 450 degrees. Place all ingredients inside the chicken cavity (remove neck inside the cavity and save for stock making) and place chicken breast side DOWN in oven safe pan. Rub the skin with olive oil and place chicken in hot oven. Drop the oven temperature to 275 degrees and roast until internal temperature at the thickest part of the meat is 160 degrees (use a chef's thermometer - not the kind you put in the meat and leave it). Check temperature after 2 hours, then ever 20-30 minutes until done.

This recipes comes from Peaceful Pastures' Jenny Drake from an adaption of a recipe from Chef Ed of Keeneland Racetrack in Lexington, KY. Chef Ed also prepared meals for Queen Elizabeth when she would visit.

Jenny Drake, Peaceful Pastures, Hickman, TN


Chef Stephen's Farmers Market Pasta
Main Ingredients: grape tomato’s, basil, white wine, red pepper flakes, salt, pepper, butter, fresh spinach, garlic
12 grape tomato’s

1/4 cup chiffonade of basil

1 cup white wine

1 teaspoon of red pepper flakes

1 tablespoon of salt

1 teaspoon of pepper

4 tablespoons of butter

1/2 lb of fresh spinach

1 Tablespoon chopped garlic
Chef Stephen of Amerigo Italian Restaurant says that you will find many of the ingredients for this tasty dish at the Franklin Farmers Market… Enjoy!

In a large saute pan add the white wine, garlic, red pepper flakes, salt, pepper and tomatoes and reduce by one quarter. Then add the fresh basil and Franklin Farmers Market heirloom tomatoes and let come to a simmer. Slowly whisk in the butter to make a emulsified sauce and toss in your favorite pasta and the spinach last second.

Chef Stephen/Amerigo Italian Restaurant


Chunky Tomato Sauce
Main Ingredients: olive oil, onion, garlic, tomatoes, dried oregano, Salt and pepper
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans whole tomatoes, (28 ounces each)
1/4 teaspoon dried oregano
Salt and pepper

In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

Dennisons Farm, Elora, TN


Collard Greens w/Poblano Chiles & Chorizo
Main Ingredients: peanut or canola oil, chorizo, kielbasa or other smoked sausage, poblano chiles, garlic, collard greens, kosher salt, red wine vinegar,

2 tsp peanut or canola oil

8 ounces fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, kielbasa or other smoked sausage, finely diced

3 poblano chiles, seeded and sliced into thin 2-to-3 inch strips (about 3 cups)

2 tsp finely chopped garlic

1 1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart)

1 tsp kosher salt, plus more to taste

2 Tbsp red wine vinegar
1. Pour the oil into a 12-inch skillet set over high heat, and when it shimmers, add the chorizo. Cook, chopping up the (fresh) sausage with the back of a spoon, until the sausage has rendered most of its fat, about 2 minutes. Add the poblanos, and continue to cook until they have softened slightly and the chorizo is cooked through, about 4 minutes.

2. Add the garlic, half the collards, the salt, and 2 Tbsp water to the skillet. Cook, turning the collards with tongs and adding more greens as those in the pan wilt, until all the collards are in the skillet. Continue to cook until the collards have softened and become dark green, about 6 minutes. Add the vinegar and continue to cook the collards, turning them occasionally, until the vinegar has completely evaporated and the pan is dry, about 3 minutes more. Season to taste with salt, if necessary, and divide the collards, poblanos and chorizo among 4 warm serving plates. Serve immediately. Enjoy!

East Nashville Farmers Market


Crockpot Sticky Wings
Main Ingredients: garlic cloves, chicken wings,
1 Tablespoon powdered ginger
4 garlic cloves, peeled
1/4 cup packed dark brown sugar
1/4 cup soy sauce (use 1 TBL for rub)
1/2 teaspoon cayenne pepper (divide in half)
5 pounds chicken wings
1/4 cup water
1/4 cup tomato paste
1/2 cup packed dark brown sugar

1. Make Rub: Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixure to slow cooker. Add chicken and toss util combined.

2. Cook and Cool: Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours (do NOT add liquid!). Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. Sauce and Broil: Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, 1/2 cup sugar, remaining soy sauce and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Enjoy!

Peaceful Pastures, Lancaster, TN


Easy Roasted Rattlesnakes (Green Beans)
Main Ingredients: Rattlesnake Green Beans, garlic, Extra Virgin Olive Oil, Sea Salt, Pepper
* 1 bag Rattlesnake Green Beans
* 1 - 3 cloves garlic, minced
* Extra Virgin Olive Oil
* Sea Salt
* Pepper
Place Rattlesnakes on cookie sheet. Drizzle with olive oil. Top with minced garlic. Sprinkle with sea salt and pepper. Toss to coat. Roast at 450F for about 20 minutes until beans begin to caramelize a little bit.

Beaverdam Creek Farm


Fall Squash and Sausage Soup
Main Ingredients: butternut squash, hubbard squash, olive oil, butter, onions, garlic, dry red wine, chicken stock, hot sausage, worcestershire sauce, hot sauce, thyme, oregano, black pepper
1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
2 tbsp olive oil, plus 1 tsp
1 tbsp butter
2 large onions, cut into large dice
6 cloves garlic
1 c Tennessee dry red wine
8 cups chicken stock
1 pound Tennessee hot sausage, crumbled
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
salt and freshly ground pepper to taste
Preheat oven to 350 degrees.
Place squash on a roasting pan. Toss to coat with 2 tbsps of olive oil and bake until tender and slightly carmelized (25-30 min). Heat butter in a large stockpot over medium high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes. Meanwhile, heat remaining tsp of olive oil in a sauate pan over medium high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.

PickTn Products


Fava Beans, Shelled
Main Ingredients: Fava Beans, olive oil, garlic, sweet corn
Fava Beans
olive oil
garlic
kernel corn
Heat some olive oil in a heavy saucepan, add a few cloves of garlic rough chopped, add fava beans, immediately after garlic, use your utensil to keep them moving all the time, when nearly cooked add corn (fresh or frozen), add salt.

Tessa Nathan, Los Angeles, CA


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


Gardner Grove's Eggplant Delight
Main Ingredients: extra virgin olive oil, finely minced garlic, onion, chocolate sweet bell pepper, red bell pepper, yellow bell pepper, orange pepper
extra virgin olive oil
a pad of butter
3 to 5 cloves of smashed and finely minced garlic
one large thinly sliced onion
thinly sliced 1/4 chocolate sweet bell pepper
1/4 red bell pepper
1/4 yellow bell pepper
1/4 orange pepper.
Cut 3 each of the white, purple, green and orange egg plants into bit size pieces Saute eggplant until tender. Add basil ( we like Siam or Blue ) and a grated red onion on top of each serving. Serves 2 to 3.

This can also be put over a bed of pasta made extra healthy by using raw Butter Stick ( bright yellow ) and Tiger Stripe ( bright green with black stripes ) zucchini by using a floating knife ( potato peeler ) shaving the zucchini length ways.

Gardner Grove Farms


Garlic Rib Eye
Main Ingredients: rib eye steaks, garlic,
4 tbspns olive oil
4 (10oz) rib eye steaks
2 tablespoons minced garlic
6 tablespoons *Essence (recipe follows)

*ESSENCE

Makes 2/3 cup and can be used in a variety of recipes!

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme leaves

Preheat the grill to high. Brush the olive oil over both sides of the steaks. Rub in the garlic and liberally season both sides of the steak with the Essence. Place the steaks on the hottest part of the grill & sear both sides to seal in the juices. Transfer the steaks to a cooler part of the grill & continue cooking until the desired degree of doneness, turning once. Let steaks rest off the grill for 5 minutes or so to allow the juices to settle back into the meat and serve right away.

Directions for Essence:
*ESSENCE

Makes 2/3 cup and can be used in a variety of recipes!

Mix the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme together in a bowl. Store in airtight container.

Nashville Farmers Market


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


Gazpacho
Main Ingredients: tomatoes, onion, cucumber, red bell pepper, garlic, bread, red wine vinegar, lime juice, hot pepper sauce, ground cumin, peppers, green chiles, extra virgin olive oil,
3 lb. ripe tomatoes, coarsely chopped
1 ½ c. chopped onion
2 c. chopped and seeded cucumber, plus extra for garnish
1 c. chopped red bell pepper
3 cloves garlic, minced
2 slices bread, crusts left on
2 T red wine vinegar
2 T lime juice
1 t sugar
2 t salt
¾ t hot pepper sauce
¾ t ground cumin
2 banana peppers, or 1 can green chiles, optional
up to ½ c extra virgin olive oil
Puree everything but olive oil in food processor. You will probably have to do this in batches. Combine pureed ingredients in a large mixing bowl. Stir in the olive oil. This is good immediately, but is generally chilled up to overnight.

Serve in bowls, garnished with diced cucumber

Yields 2 quarts, 8 servings as a first course.

Dennisons Farm, Elora, TN


Granny Rose's Pickled Cucumbers
Main Ingredients: coriander, wine vinegar, garlic, bay leaves, cucumbers
1 teaspoon coriander seed (can collect the cilantro seed and this is coriander))
1 ½ cups white wine vinegar
3 cups water
2 tablespoons sugar
1 dessertspoon salt
1 dessertspoon granulated garlic
4-5 bayleaves

6 pickling cucumbers
Boil the vinegar, water, coriander seed, salt, garlic granules, sugar and
4-5 bayleaves for 5 minutes (uncovered).
Allow to cool.

Pour over unpeeled, sliced cucumbers and allow to pickle for at least a few hours.

Tastes best after 12 hour period.



Tessa Nathan's Grandmother's Recipe, Johannesburg, South Africa


Green Beans & Toasted Walnuts w/Warm Apple Dressing
Main Ingredients: green beans, apples, olive oil, minced garlic, honey, balsamic vinegar, apple cider, grainy mustard, blue cheese or feta, chopped pecans,
* 2 pounds green beans
* 2 cups chopped apples
* 1/4 cup olive oil
* 1 teaspoon fresh minced garlic
* 3 tablespoons honey
* 2 tablespoons balsamic vinegar
* 1/2 cup apple cider
* 1 tablespoon grainy mustard
* 1/4 cup crumbled blue cheese or feta
* 1/4 cup chopped pecans, lightly toasted
1. Trim the stem ends from rinsed green beans. Bring a pot of water to boil and drop in the green beans.
2. Cook beans to your desired tenderness (blanching if they are heritage variety). Drain the beans, rinse them under cold water and drain well.
3. Meanwhile, combine the apples, oil, garlic, honey, vinegar, cider and mustard over medium-high heat and bring to a boil.
4. Remove from heat and cool until warm.
5. Arrange green beans on a platter.
6. Sprinkle on cheese and pecans.
7. Stir the warm dressing well and spoon over the beans

Roben Mounger, Columbia, TN


Green Beans w/Roasted Onions & Garlic
Main Ingredients: green beans, onions, garlic
2 lbs green beans, cleaned
4 cloves garlic, shaved
8 young onions, halved
1/2 cup toasted breadcrumbs
2 T olive oil
Salt & Pepper to taste
Bring 6 quarts of water to a boil.

Brown onions in sauté pan.

Blanch green beans and chill in an ice bath.

Add garlic and green beans, salt and pepper.

Heat and toss and top with toasted bread crumbs.

Laura Wilson, Grow Local Kitchen


Green Beans With Tomatoes
Main Ingredients: garlic, onion, tomatoes, Green beans, lemon juice, parsley
2-3 garlic cloves, chopped
sliced onion
5-6 Roma or other paste tomatoes, chopped
1 lb. Green beans, trimmed
1 tbsp lemon juice
Salt
Optional: Red pepper flakes, fresh parsley
Heat pan over medium heat and then add olive oil, garlic, red pepper flakes, onion and salt. Add beans and cook for 7-10 minutes until they turn bright green. Add tomatoes and lemon juice. Cover and simmer. Sprinkle with parsley if you like.

Combo recipe by Tessa Nathan & Lisa Shively


Green Hills Chicken
Main Ingredients: chicken breasts, garlic salt, black pepper, lemon juice, unsalted butter, Havarti or Monterey Jack Cheese, Tennessee Gourmet Scotch Bonnet Pepper Jelly or Apricot & Spice, flour,
4 boneless, skinless chicken breasts
1/2 tsp garlic salt
1/2 tsp black pepper
4 tsp lemon juice
2 tbls unsalted butter
4 slices of Havarti or Monterey Jack Cheese
1/2 c Tennessee Gourmet Scotch Bonnet Pepper Jelly or Apricot & Spice (your choice)
Flour
Preheat oven to 350 F. Sprinkle both sides of the filet with garlic salt, pepper, and 1/2 tsp lemon juice. Sprinkle flour on both sides of the filets; place the filets between two sheets of waxed paper and gently pound filets to absorb the flour. In a medium saute pan over medium high heat, brown each filet in butter. Place browned filets into a baking dish. Place 1 slice of cheese on one side of each filet. Fold the filet and seal with toothpicks. Spread 2 tbsp jelly or glaze over each filet and cover. Bake in oven 10 to 15 minutes. If any of the cheese and jelly or glaze has escaped into the dish, re-spoon over the top of each filet.

Tennessee Gourmet Products


Green Tomato Chutney
Main Ingredients: green tomatoes, apples, onions, raisins garlic, green jalapeno peppers, white vinegar
*2 pounds green tomatoes, finely diced
* 2 pounds apples, cored and finely diced
* 1/2 pound onions, chopped
* 1 pound raisins
* 1 1/2 pounds dark brown sugar
* 1 tablespoon chopped garlic
* 3 fresh green jalapeno peppers, seeded and finely diced
* 1 tablespoon ground ginger
* 1 tablespoon allspice
* 1 tablespoon black pepper
* 4 cups white vinegar
* 2 tablespoon salt to taste
1. Combine the diced tomatoes, apples and onions with the raisins, brown sugar, garlic, jalapeno peppers and spices (but not the salt) in a heavy copper, steel, or enamel pan. Pour half the vinegar over it all. Bring the mixture to a boil, stirring well.
2. Turn it to a high simmer and cook it down to a syrupy state.
3. Add the rest of the vinegar in stages during the cooking.
4. The process should take from 2 to 3 hours.
5. When the mixture is syrupy and dark, taste it and adjust the seasonings.

This chutney will keep indefinitely if the containers are well sealed and refrigerated. Outstanding atop meat, rice, toast……

Roben Mounger, Columbia, TN


Greens and Beans
Main Ingredients: bunch of greens, bok choy, spinach, olive oil, garlic, rosemary, wine, white beans, kale, feta cheese, onion,
bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
2 tablespoons of olive oil.
2 cloves of chopped garlic.
one chopped onion
fresh chopped rosemary.
1 1/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.
Gather a bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
Wash thoroughly.
Strip leaves from the stem of kale and cook in a small amount of salted water until tender.
Strip radish tops and arugula from their stem and chop.
Chop bok choy and spinach.
Heat 2 tablespoons of olive oil. Add 2 cloves of chopped garlic. Add one chopped onion and some fresh chopped rosemary.
Saute for a bit and then add about ½ cup wine to simmer.
Add 11/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Add all chopped greens including cooked kale.
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.

roben Mounger, Columbia, TN


Grilled Chicken Breasts with Blueberry Chutney Sauce
Main Ingredients: chicken, orange juice, vinegar, garlic, mustard, orange, olive oil, red onion, blueberries, lemon juice, orange
6 boneless chicken breast halves, with skin intact
3/4 cup fresh-squeezed orange juice (grate and reserve orange rind)
2 tablespoons red wine vinegar
2 garlic cloves, finely minced
2 tablespoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 orange, cut decoratively into slices

Blueberry Chutney Sauce (recipe follows)
1 tablespoon olive oil
1/3 cup finely chopped red onion
1/2 cup tomato catsup
1/4 cup reserved marinade
2 cups fresh blueberries, rinsed
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
Reserved grated rind of 1 orange
Dash of salt
In a shallow pan, whisk together all ingredients except chicken breasts. Remove and reserve 1/4 cup of the marinade.
Coat chicken in the remaining marinade in the pan. Cover and refrigerate for several hours or at least 1 hour.
Preheat charcoal grill.

Prepare Blueberry Chutney Sauce (see below).
Place chicken breast 5 to 6 inches over medium-hot coals. Cook about 6 minutes on each side or until juices run clear and chicken is no longer pink inside.
Baste once with reserved marinade towards end of cooking time for final glaze.
Serve each piece of chicken with 2 or 3 spoonfuls of the Blueberry Chutney Sauce. Garnish with orange slices.

Blueberry Chutney Sauce

In a medium saucepan, heat oil. Sauté onion 2 minutes or until soft.
Add the remaining ingredients. Simmer over low, stirring often, 15 minutes or until mixture thickens slightly and the blueberries become soft.
Use at once or cool and refrigerate. Rewarm as needed.

Nutritional Information: Calories: 510, Fat Calories: 160, Total Fat: 18 g, Saturated Fat: 4.5 g, Protein: 60 g, Carbohydrates: 27 g, Cholesterol: 165 mg, Sodium: 630 mg



National Chicken Council


Grilled Ribeye w/Roasted Garlic Butter
Main Ingredients: Ribeyes, Salt and pepper, Butter, Garlic, Parsley, flat leaf,
Serves 6
Ribeyes, six, 12-16 oz each
Salt and pepper as needed
Butter, organic 1-1/4 sticks
Roasted Garlic, 8-10 cloves
Parsley, flat leaf, minced, 1 Tbs
Salt as needed
Steaks
1. Start grill and set at a medium high heat or use a cast iron skillet
with a touch of vegetable oil heated until smoke starts to be
visible rising up from the pan.
2. Season the steaks liberally.
3. Sear until the meat is caramelized and at the desired temperature.
Let the steaks rest for 5 minutes under foil before serving.
Garlic Butter
1. Let butter come to room temperature.
2. Coat garlic lightly in olive oil and put into a covered pan. Bake
at 325 degrees until the garlic is soft and just starting to brown.
You can also put an entire bulb of garlic in the over until it is soft
and then squeeze the roasted garlic out.
3. In a bowl cream butter until soft, mix in garlic, season to taste.
4. Roll between plastic wrap into a cylinder and cool in refrigerator.

Chef Jeremy Barlow/Tayst Restaurant


Herbed Butter
Main Ingredients: Italian parsley, tarragon, basil, fresh chives, unsalted butter, softened, lemon juice, freshly ground pepper, salt, garlic, tabasco,
Even a single herb can be used to produce memorable results.

½ cup Italian parsley
2 tablespoons fresh tarragon
2 tablespoons fresh basil
2 tablespoons fresh chives
8 tablespoons, (1 stick) unsalted butter, softened
2 teaspoons fresh lemon juice
1 teaspoon freshly ground pepper
½ teaspoon salt
1 finely chopped clove of garlic
Tabasco to taste
Place parsley, tarragon, basil and chives in a food processor or finely chop by hand. Add the butter, lemon juice, pepper and salt, and Tabasco to taste until well mixed. Cover and place in refrigerator for 30 minutes. Form into a log about 1 inch in diameter. Wrap in wax paper, twist ends of paper and chill several hours before serving on anything and everything – delicious. Refrigerate or freeze for up to six months. Slice as needed.

Roben Mounger, Columbia, TN


Homemade Vegetable Pot Pie
Main Ingredients: sweet potatoes, parsnips, pearl onions, carrot, turnip, butter, flour, vegetable stock, heavy whipping cream, Parmesan cheese, seasoning (herb mix or garlic), salt & black pepper, puff pastry, egg white, water,
2 cups peeled & chopped sweet potatoes

2 cups peeled and chopped parsnips

2 cups pearl onions (frozen)

1 cup of peeled & chopped carrot

1 cup peeled and chopped turnip

4 tbsp of butter

¼ cup of all-purpose flour

1 ½ cup of vegetable stock

¼ heavy whipping cream

1 cup grated Parmesan cheese

1 tbsp of seasoning (herb mix or garlic)

½ tsp salt & ½ tsp of black pepper

1 sheet of packaged puff pastry (one sheet from a 17 ounce pkg)

1 egg white

1 tbsp of water
Preheat oven to 400 degrees. Spray 4 baking dishes (2 cup size) with nonstick cooking spray. Fill a large stockpot ¾ ‘s full of water and bring to a boil over high heat. Add sweet potatoes, parsnips, onions, carrots and turnip. Boil until tender (approx. 4 – 6 minutes). Drain off water.
In a large skillet, melt butter (medium heat) and sift flour over melted butter. Whisk to remove any lumps and cook until flour begins to brown (approx. 2 to 3 minutes). Add the veggie stock to the flour and whisk it to remove lumps. Cook until it starts to thicken (4 to 5 minutes) and add cream, whisking it well. Add the cheese, herbs, salt and pepper and keep whisking. Cook the mixture until the cheese begins to melt (approx. 1 to 2 minutes) and then add the blanched vegetables to the mixture and stir. After it’s mixed, spoon the veggie mixture into the baking dishes.

On a lightly floured surface, unroll the puff pastry. Take one sheet and cut it into 4 squares. Place a square of pastry and cover the veggie filling in each baking dish. Combine the egg while and water by whisking it with fork and lightly brush the mixture over the pastry. Bake pot pies until golden brown, approximately 25 minutes. Eat and enjoy!

Franklin 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


Kumback Sauce
Main Ingredients: mayonnaise, salad oil, chili sauce, ketchup, Worcestershire sauce, yellow mustard, pepper, hot pepper sauce, hot paprika, white onion, garlic,
1 cup of mayonnaise (preferably homemade)
14 cup salad oil
¼ cup chili sauce
¼ cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon freshly ground pepper
1 teaspoon hot pepper sauce
¼ teaspoon hot paprika
1 small white onion, grated
2 cloves garlic, minced
As quoted by author of Screen Doors and Sweet Tea, Martha Foose’s recipe is authentic as home and you can put it on anything.

Roben Mounger, Columbia, Tn


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


Mashed Tomato Potatoes
Main Ingredients: Yukon Gold potatoes, garlic, milk, butter, flat-leaf parsley, scallions or small onion, Parmesan, kosher salt, yellow pear tomatoes
2 pounds Yukon Gold potatoes (or potato of your choice), cut into 2 inch pieces
2 garlic cloves, peeled
½ cup milk
¼ cup unsalted butter
¼ cup chopped flat-leaf parsley
3 scallions or 1 small onion, chopped and sautéed
½ cup grated Parmesan
½ teaspoon kosher salt
2 pounds yellow pear (or chopped tomatoes of your choice), chopped

Place the potatoes and garlic in a saucepan and cover with lightly salted water. Bring to a boil. Cover and simmer about 20 minutes or until a fork easily pierces the potatoes. Drain the potatoes and garlic. Mash potatoes and garlic until smooth. Blend in the milk, butter, parsley, onion, Parmesan, and salt. Gently fold in the tomatoes.

Roben Mounger, Columbia, Tn


Murfreesboro Meat Loaf
Main Ingredients: ground chuck, ground venison, ground veal, ground pork, bread crumbs, light crew or evap milk, garlic powder, black pepper, egg, yellow onion, Worcestershire Sauce, Tennessee Gourmet Apple & Spice Sauce (any flavor), kosher salt
1 lb ground chuck or ground venison
1/2 lb. ground veal (optional)
1/2 ground pork (if not using veal, increase pork to 1 lb)
1 c seasoned Italian bread crumbs
1/2 c light cream or evaporated milk
1/2 tsp garlic powder
1/2 tsp black pepper
1 large egg
1 medium yellow onion, chopped
1 tbsp Worcestershire sauce
1/2 c Tennessee Gourmet Apple & Spice sauce
1/2 tsp kosher salt
In a large mixing bowl, combine all ingredients and mix thoroughly. Form into loaf and place in a deep-rimmed baking sheet lined with parchment paper or perforated meatloaf pan. Pre-heat oven to 350F and bake for 45 minutes. Brush with additional Apple & Spice Sauce and bake for another 20 to 30 minutes. Remove from oven. Let stand 10 minutes before slicing.

Tennessee Gourmet Products


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