Produce Place
Get Our News Letter
Produce Place
Pick Tennessee Products
 
   

Recipes

Eggplants w/Honey- Berenjenas con Miel
Main Ingredients: ggplants, yogurt, Flour, Kosher Salt, Olive or sunflower, Orange blossom honey, cracked black pepper, Mustard powder to taste, Saffron to taste
2 eggplants (abt. 1/4 lbs)
2 cups yogurt
Flour for dusting or dredging
Kosher Salt
Olive or sunflower oil for deep-frying
Orange blossom honey or your fave honey
Fresh, cracked black pepper
Mustard powder to taste
Saffron to taste
Peel the eggplants and cut them into slices about 1/3 inch thick.

Combine milk, saffron, and cracked black pepper. Season flour with salt, pepper, and mustard powder.
Put them in a bowl, add enough milk mixture to cover, and put a small plate on top to hold them down.

Let soak for 1 to 2 hours; drain. Cover a plate with plenty of flour mixture.
Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels. Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

Chef Tiffani Rozier, Nashville Farmers Market


Baked Acorn Squash
Main Ingredients: acorn squash, butter, honey
Acorn squash
Honey
Brown Sugar
Acorn squash are small, rounded with scalloped edges that vary in color from dark green to orange and even a new variety that is pure white. The flesh is yellow to orange with a semi-smooth texture. The flavor is semi sweet to a bit of a "squashy" taste. Easy to cook in the oven; simply split in half scoop out the seeds and bake at 350 for 30 to 40 minutes. For an a little more sweetness, add a teaspoon of honey or brown sugar to each half shell while cooking.

East Nashville Farmers Market


Elderberry Shrub
Main Ingredients: elderberries, honey,
2 cups elderberries
1 quart apple cider vinegar
1 quart honey
Makes about 2 quarts - The recipe can easily be halved or quartered to make a smaller amount.

2 cups elderberries
1 quart apple cider vinegar
1 quart honey

Wash and pick over the berries. Put the berries in a nonreactive pan. Pour the vinegar over the berries, cover and bring to a low simmer. Remove from heat and let stand overnight or up to two weeks.

Mash the fruit vinegar and strain through cheesecloth or muslin. Add the honey and blend well. Bottle in dark glass, sterilized jars with non-metal lids. Label contents in bottle; keep out of reach of children.

Store in a cool dark place. We have never known of shrub to go bad in storage. However, it will do the body more good if it is used rather than stored. Use it within one year.

They are a wonderful remedy for flu, congestion and sore throat, and make an excellent tonic for the body. They tend to make us perspire when we drink them. We choose elderberries for this shrub, however; you may substitute other berries such as blueberries, raspberries, blackberries, currants, gooseberries or a combination thereof.

~Ozark Folk Center State Park


Flu First Aid
Main Ingredients: yarrow leaves and flowers ( or hyssop, peppermint, or sage), elderflowers, Honey
2 ounces yarrow leaves and flowers ( or hyssop, peppermint, or sage)
2 ounces elderflowers
2 pints boiling water
Honey
Place the yarrow and elderflowers in a ceramic teapot and add the boiling water. Infuse the mixture for 20 minutes, then strain and sweeten with honey to taste. Use ½ cup every two hours.

Diann Nance, Diann's Greenhouse


Fried Eggplant
Main Ingredients: Eggplant, egg, salt, honey
1/2 inch thick to 1 inch thick slices of Eggplant (according to preference)
Beaten egg
Salt
Soak peeled eggplant slices in salted water for 1/2 hour and press between paper towels for an additional 1/2 hour to remove any bitter taste
dip eggplant slices in beaten egg and lightly salt. Pan fry in a little butter until golden brown on both sides and very tender. Serve as-is or drizzle with honey or syrup.

Dennisons Farm, Elora, TN


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


Grilled Eggplant
Main Ingredients: red wine vinegar or Balsamic vinegar, vegetable oil, honey, lemon pepper, salt, Eggplant
1/2 cup red wine vinegar or Balsamic vinegar
1/2 cup vegetable oil
1/2 cup honey
lemon pepper
salt
Eggplant

Split Dennison's Italian Eggplants lengthwise, set cut side down in shallow dish. Mix all other ingredients and pour over the eggplant. Allow to marinate at least 1/2 an hour (more is better) and then place on a hot BBQ grill. Delicious as a side dish with grilled steaks. How do I know?? ;-)

Dennisons Farm, Elora, TN


Herbal Tomato Sauce
Main Ingredients: tomatoes, basil, Greek oregano, parsley, rosemary, black pepper, jalapeno pepper, red onion, honey, olive oil, sea salt,
Approximately (according to size) ½ bushel-10-15 lbs of tomatoes
Fresh large leaf Italian basil 4-6 ounces
Fresh Greek Oregano 2-4ounces
Fresh Parsley 1-2 ounces
Fresh Rosemary ¼-1/2 ounce
Fresh cayenne, jalapeno or ground black pepper 1 fresh pepper or 1 tablespoon black pepper (This is up to your preference.)
½ Fresh chopped red onion
2 cloves of fresh garlic chopped
Blue Agave or local honey ¼ cup
Extra Virgin Olive oil ¼ cup
Liquid amino (Braggs) available at the health food store ¼ cup Sea Salt can be used as a substitute 1 tablespoon
Blend first in the processor the herbs, pepper and garlic cloves with the olive oil, amino and blue agave. Add them in a four quart or larger sauce pan along with the chopped onion. Set the heat on low. Blend the tomatoes adding and stirring them to the sauce as you continue to blend. Once blending is completed set the heat to medium and allow the sauce to come to a low boil. Allow the sauce to boil for about 10 minutes, stirring occasionally. After ten minutes or so return the heat to low and allow the sauce to simmer for approximately two hours. Let cool and freeze or can as desired.

Note: When fresh herbs are unavailable dried herbs can be substituted. Even though dried herbs are not as potent I suggest cutting the amount in half as they are more concentrated. In Tennessee, except for basil, all the other herbs can be grown throughout the winter in a greenhouse, cold frame or on the south side (protected) of a building.

This sauce tends to be slightly on the thin side although it works just fine. If you’d like a thicker sauce add a 6oz can of organic tomato paste per two quarts.


Dennis Nanni, Tullahoma, TN


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


Lima Bean and Tomato Casserole
Main Ingredients: lima beans, tomatoes, celery, onions, honey
1 lb. Fresh lima beans
2 cups tomatoes
½ c. diced celery
2 sliced onions
2 t. honey, optional
salt to taste
Cook beans until nearly done. Drain. Add remaining ingredients and place in a casserole dish. Add more water if necessary and bake slowly 1 hour at 350.

Adapted from Country Life Restaurant, Nashville


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


Rhubarb-Strawberry Pie
Main Ingredients: rhubarb, strawberries, honey, tapioca,
4 cups rhubarb and strawberries
1 cup honey
1/4 cup tapioca
1 pie crust
Make or use a pre-made pie crust and put in a pie pan.

Cut rhubarb into 1/2 inch pieces, mix with strawberries, about 4 cups in all. Then add 1/2 to 1 cup of honey and 1/4 cup of tapioca. You can use sugar and flour instead if you prefer. Mix well and pour into pie crust.

Bake at 375 degrees for 45 minutes.

Serve with ice cream or vanilla yogurt.

Jeff Poppen, Red Boiling Springs, TN


Salud! Sweet Potato Salad
Main Ingredients: sweet potatoes, dijon mustard, wildflower honey, garlic, worcestershire sauce, olive oil, parsley, chipotle peppers, red pepper, yellow pepper, onion, cider vinegar
2 lbs. sweet potatoes, peeled and diced
2 tbs 365 Organic Everyday Value Dijon Mustard
salt
1 tblsp 365 Organic Everyday Value Wildflower honey
1 tsp garlic, minced
1 tsp 365 Organic Everyday Value Worcestershire sauce
1/4 c 365 Everyday Value Extra Virgin Olive Oil
Fresh cracked pepper to taste
1/4 c parsley, chopped
2 canned, drained chipotle peppers, chopped
1 large red pepper, diced
1 small yellow pepper, diced
1/2 c onion, diced
3/4 c 365 Organic Everyday Value Cider Vinegar
1/3 c plus 1 1/2 tblsp sugar
salt to taste
Cover sweet potatoes with water. Add salt. Bring to boil. Cook just until tender - about 10 minutes. Drain and refresh with cold water to stop cooking.

In large bowl, whisk all ingredients together expect red and yellow peppers and onions. Gradually whisk in olive oil. Fold in sweet potatoes, peppers and onions and season to taste. Serve at room temperature or warm. Add parsley prior to serving. Salad should stand 30 minutes prior to serving to allow the dressing to develop.

Salud! Kitchen Whole Foods


Strawberry Cooler
Main Ingredients: fresh strawberries, yogurt, skim milk or club soda, honey
1 cup (250 ml) sliced fresh strawberries (thawed/frozen may also be used)

1 cup yogurt (250 ml)

1 cup skim milk or club soda (250 ml)

2 tablespoons honey (25 ml)

Whip all ingredients in blender until smooth. Makes 3 cups. Garnish with whole strawberry or sprig of fresh mint.
Whip all ingredients in blender until smooth. Makes 3 cups. Garnish with whole strawberry or sprig of fresh mint.

Franklin 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


Thai Tomato Yum Yum Salad w/Shrimp
Main Ingredients: Cherokee heirloom tomatoes, shallot, green onion, mint, basil, ginger, red curry paste, rice vinegar, ground coriander, lime, Salt and pepper, shrimp, garlic, lime juice, tamari soy sauce, olive oil, coconut milk, tamarind, honey
3 Cherokee heirloom tomatoes, 2 diced, one wedged 6 times
1 tsp thin sliced shallot
1 tablespoon green onion bias sliced
1 tsp chiffonade (thinly sliced) mint
1 tsp chiffonade (thinly sliced) basil
1/2 tsp minced ginger
3/4 tsp red curry paste
1/4 tsp rice vinegar
1/4 tsp ground coriander
1 fresh lime, zested and juiced
Salt and pepper

8 16/20 count shrimp, cleaned and deveined, cut into bite size pieces
1/2 tsp minced ginger
1/2 tsp minced garlic
1/2 tsp mince shallot
1 tbsp red curry paste
1 tsp lime juice
1 tsp tamari soy sauce
2 tsp olive oil

COCONUT TAMARIND DRESSING
8 oz coconut milk
1 tbsp tamarind
1/4 tsp red curry paste
2 tbsp honey
2 tsp rice vinegar
1/2 cup extra virgin olive oil
1 tbsp minced shallot
1 tbsp fresh minced ginger
1 tbsp chopped mint
Tomato Mix:
Combine all ingredients but wedges in non-reactive bowl. Let stand in fridge for 2 hours to chill and absorb flavors

Shrimp:
In heavy skillet, heat olive oil. Add shrimp mixture and saute together until shrimp are done, about 3 minutes. Let stand to cool, then refrigerate

Coconut Tamarind Dressing
Combine first five ingredients with hand mixer. Once blended, drizzle olive oil and sesame oil in, mixing well. Add final three ingredients and let chill overnight

To Make Salad:
Toss together 2 cups fresh arugula and 2 cups julienne baby bok choy with the coconut tamarind dressing. Top with tomato mix shrimp. Garnish plate with the six tomato wedges and fun crunch, add toasted unsweetened coconut flakes .


Amy Pragnall, Tomato Art Fest Tomato Salad Recipe Winner


Two Apples A Day Slaw
Main Ingredients: cabbage, carrots, beets, red onion, apples, mayonnaise, yogurt, cider vinegar, honey, salt, pepper
6 c of thinly sliced cabbage
3/4 c of coarsely shredded carrots
3/4 c of coarsely shredded raw beets
1/4 c of finely chopped red onions
2 small shredded apples
6 tbls mayonnaise
1/4 c plain yogurt
1 1/2 tblsp honey
salt and pepper to taste
In a large bowl, combine cabbage, carrots, beets, onions and apples. To prepared the dressing, in another bowl whisk together mayonnaise, yogurt, vinegar and honey. Pour over vegetables and toss until well mixed. Season with salt and pepper.

Roben Mounger, Columbia, TN


*