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Recipes

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


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/Lemon, Olive Oil and Mint
Main Ingredients: green beans, lemon , extra-virgin olive oil, Fresh mint, Cracked pepper,
1 pound beans, trimmed
Juice of lemon – ˝ to 1 lemon or to taste
1 tablespoon extra-virgin olive oil
˝ cup or more coarsely chopped fresh mint
Cracked pepper to taste
Bring a pot of salted water to boil. Add beans and cook for about 7 minutes or until done to your liking. Drain and place in a serving bowl and add lemon juice, olive oil and mint to toss. Season with salt and pepper.

*To create a heartier dish, add thinly sliced chicken breast and/or some cherry tomatoes and feta cheese crumbles.

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


Potato Leek Soup
Main Ingredients: Potatoes, Leeks, garlic, Olive Oil, Oregano, parsley, summer squash, corn, green beans
Potatoes
Leeks
garlic
Olive Oil
Water
salt & pepper
Oregano
parsley
summer squash
corn
green beans
Serves 4

Peel and boil potatoes, then mash some of them to turn the water white. Saute leeks and garlic in olive oil or butter and add to the soup. Salt and pepper to taste, use oregano and parsley to season.

Squash, corn or green beans can be added too.

Long Hungry Creek Farm, Red Boiling Springs


Stuff peppers
Main Ingredients: green bell peppers, green beans, corn, ,
Ingredients:

6 medium to large bell peppers
2 teaspoons vegetable oil
2/3 cup finely chopped onion
2 cups corn kernels (fresh or frozen)
1 cup diced cooked green beans, cut into 1/2 inch pieces
2 medium tomatoes, seeded and chopped
1/3 cup chopped almonds
1 tablespoon pumpkinseeds
1/4 teaspoon salt
1/4 teaspoon marjoram,
1/4 teaspoon thyme
1/4 teaspoon hot pepper
dash of cayenne
5 ounces grated queso blanco or mozzarella
chopped cilantro (optional)
Preheat oven to 375.
Cut off the tops of the peppers about 1/3 inch from the top and scoop out the seeds and any large membranes.
Stand the peppers on a steamer rack, cover them, and steam them above boiling water for 5 minutes.
Set the peppers aside to cool.
In a skillet, heat the oil and add the onion and saute until golden brown.
Transfer the onion to a bowl and combine with the remaining ingredients.
Divide the mixture among the peppers, stuffing the peppers to the top.
Stand the stuffed peppers in a baking dish (do not cover) and put them in the hot oven for 25 minutes.

Roben Mounger, Columbia, TN


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