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Recipes

A Country Road Map for Spring Tonic Potage
Main Ingredients: chicken, carrots, onions, herbs, pasta
4 c shredded chicken
Carrots
onions
Bay leave
pasta
1. Four cups of shredded chicken - use one chicken or four breasts. Rinse and place chicken in a stockpot and cover with cold water by 2 inches. Add carrots, onions (and/or other fresh vegetables that are available) and chopped fresh herbs. Bring to a simmer and cook, covered for about 45 minutes. The juice of the chicken should run clear when pierced with a fork. Remove the chicken and strain the broth. When cooled, remove chicken and take the meat off the bone. Shred the chicken.
2. Add broth, shredded chicken, bay leaves, salt and pepper together back to the stockpot and simmer for 1 hour, stirring occasionally and adding filtered water when needed.
3. Preheat oven to 450 degrees. Place a head of garlic on a sheet of aluminum foil with a tablespoon of olive oil. Wrap and place in oven to roast - about 40 minutes. Chop 2 carrots and 1 onion and toss with olive oil on a baking sheet. Place inside the oven to roast for about 20 minutes.
4. Peel the roasted garlic and add to soup, leaving each clove whole and soft. Add roasted vegetables to the soap.
5. If desired add a small pasta, stirring for another 10 minutes. Cooked dried beans or canned beans can also be added at this point. Add a tablespoon of chopped fresh rosemary and a handful of chopped parsley. Salt and pepper.
6. Before serving, chop spinach and/or available greens and add to the pot.

Roben Mounger, Columbia, Tn


Baked Onions
Main Ingredients: sweet onions, Butter, Salt, pepper, Worcestershire Sauce, Aluminum Foil
One Medium White Onion per person
Butter
Salt and Pepper
Worcestershire Sauce
Aluminum Foil

This recipe is best when you use the sweetest onions grown in Tennessee...Dennisons Farm's Sweet White Onions!

Slice the top (pointed end) off the onions
Peel off any dirty layers of skin, leave the inside layers for a sweeter taste
Slice Onion down almost to the root end to divide in half and then into quarters, but leave the quarters attached at the bottom
Stick slivers of butter into the cuts
Salt and Pepper the onions to taste
Put on a square of Aluminum Foil
Add a splash of Worcestershire Sauce
Tightly wrap the Onions in the foil and place on baking pan in 350 degree oven for 1 hour, OR nestle in the coals of a grill or campfire for 45 minutes to an hour (depending on the size of the onion)
The Onions are done when they are squeezably soft! Unwrap and eat all except for the outside layers of skin. They are almost as sweet as candy!

Dennisons Farm, Elora, TN


Black Lentil Tacos
Main Ingredients: tomatoes, lentils, onions,
2 medium tomatoes, diced
1/2 cup diced onion
1 tablespoon oil
1/2 cup “cocktail” or “party” peanuts
1 clove garlic
2 tablespoons toasted spice blend (recipe follows)
1/2 cup water
3-4 cups of firmly-cooked lentils (do not overcook)
1/2 cup raisins
salt & pepper to taste
Place the diced tomato and onion in a large pan and allow the water to cook down (sweat them out!) over medium high heat. Add oil and the other ingredients in the pan and allow all ingredients to marry and peanuts and raisins to soften. Season with salt and pepper to taste.

Heat corn tortillas in skillet or toaster oven, add bean mixture, and top with cilantro yogurt and fresh cilanto leaves.

Toasted Spice Mixture:
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon smoked paprika

Place spices in a skillet over medium heat, stir until spices become toasted and fragrant, about 2-3 minutes.

Cilantro Yogurt:
1 bunch cilantro (mainly stems)
1 teaspoon lemon juice
1/8 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
4 tablespoons plain yogurt

Blend all ingredients in a blender. Remove from the blender, whisk in a mixing bowl, and season to taste.

Adapted from a recipe by Arnold Myint via NewsChannel5


Butternut Squash & Apple Soup
Main Ingredients: butter, olive oil, yellow onions, mild curry powder, butternut squash, sweet apples, kosher salt, black pepper, water, apple cider or juice
2 tablespoons unsalted butter

• 2 tablespoons good olive oil

• 4 cups chopped yellow onions

• 2 tablespoons mild curry powder

• 5 pounds butternut squash (approx. 2 large)

• 1 1/2 pounds sweet apples,(approx.4 apples)

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 cups water

• 2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot!

Franklin Farmers Market


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


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


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


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


German Red Cabbage
Main Ingredients: red cabbage, apples, onions,
* 1 medium head red cabbage, cored and sliced
* 2 large tart apples, peeled and sliced
* 1 medium sweet onion, sliced and separated into rings
* 1 1/2 cups water
* 1 cup cider vinegar
* 1/2 cup sugar
* 1 tablespoon butter
* 1 teaspoon salt
* 6 whole peppercorns
* 2 whole allspice
* 2 whole cloves
* 1 bay leaf
* 2 teaspoons cornstarch
* 2 teaspoons cold water
1. In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Discard spice bag. In a small bowl, combin e cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.


Real Food Farms, Franklin, 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 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


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


Lebanon Chicken Salad
Main Ingredients: chicken breast, green onions, celery, lemon juice, mayonnaise, Tennessee Gourmet Apricot & Spice, sour cream, pine nuts, salt and pepper, salad greens,
1 13 oz can flaked chicken breast or left over chicken diced
1/3 c diced green onions
1/2 cu diced celery
1 tbsp fresh squeezed lemon juice
1/3 c mayonnaise
1/4 c Tennessee Gourmet Apricot & Spice (your choice of flavor)
1 tbsp sour cream
1/3 cup toasted pine nuts
salt and pepper to taste
salad greens
Combine chicken, onion, celery and lemon juice in a bowl. Set aside for 30 minutes. Prepare dressing by blending together; mayonnaise, Apricot & Spice and sour cream. Combine the dressing with the chicken, sprinkle the pine nuts and place on top of salad greens.

Note: This recipe can also be used as an appetizer by serving in phyllo or other small pastry cups.

Tennessee Gourmet Products


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


Nikka's Farmstead Potato Salad
Main Ingredients: lemon juice, olive oil, Dijon mustard, thyme, celery seed, potatoes, snap peas, broccoli, green pepper, red pepper, yellow pepper, green onions
Dressing
3 TBS fresh lemon juice
2 TBS olive oil
1 tsp country style Dijon mustard
1 tsp minced fresh thyme (or 1/4 tsp dried thyme)
1/2 tsp salt
1/2 tsp celery seed

Salad:
1 3/4 lbs fingerling or baby potatoes
1 cup snap peas, trimmed
1 cup broccoli florets
1/4 cup each of diced green, red and yellow bell pepper
1/4 cup chopped green onions
Boil the potatoes and remove from hot water with slotted spoon when done but
still al dente (not mushy). Add snap peas and broccoli florets to simmering
water, boil 1 minute.
Let potatoes cool off and slice into 1/4 inch thick slices.
Toss all ingredients together and add dressing.

You can vary the recipe by using seasonal vegetables as you like.
Nikka recommends squash.

Dannielle "Nikka" Nie / Shingle Springs, CA


Okra and Tomato Soup
Main Ingredients: olive oil, butter, green onions, garlic, celery, chicken broth, diced tomatoes, okra, corn kernels, Cajun seasoning, black pepper, salt,
* 1 tablespoon olive oil
* 1 tablespoon butter
* 4 green onions, with most of green, sliced
* 1 small clove garlic, minced
* 1 rib celery, sliced
* 2 cups chicken broth
* 1 can (14.5 ounces) diced tomatoes, undrained, or fresh from the garden
* 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed
* 1 cup corn kernels (canned or frozen thawed)
* 1 teaspoon Cajun seasoning
* dash freshly ground black pepper
* salt, to taste
In a medium saucepan, heat olive oil and butter over medium-low heat. Add onion, garlic, and celery; sauté, stirring, until celery is tender. Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender. Add salt to taste.
Serves 4.

Dennisons Farm, Elora, TN


Pickled Summer Squash
Main Ingredients: zucchini, yellow squash, onions
10 cups sliced squash, such as zucchini, yellow squash, etc.
2 cups sliced onions
Kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spice
1/2 teaspoon crushed red pepper, optional
Directions
1. In a large pot or bowl, layer sliced squash and sliced onions,
and sprinkle each layer generously with kosher salt. Let sit for 1
hour. Drain well.
2. In a large non-reactive pot, combine vinegar, sugar, pickling
spice, and crushed red pepper. Bring to a boil. Add squash
and onions and return to a boil.
3. Divide vegetables between sterilized jars and ladle enough
pickling liquid over vegetables to come within 1/2 inch from
top of jar. Wipe rims of jars clean, cover with lids and screw
tops in place. Process jars in a hot water bath for 10 minutes.
Remove jars from water bath and cool. Jars should seal as
they cool. Any jars that do not seal should be refrigerated and
consumed within 2 weeks.

PickTN Products


Ratatouille
Main Ingredients: zucchini, eggplant, bell pepper, tomatoes, garlic, onions, thyme
2 zucchini
1 eggplant (European eggplant are skinny like Asian eggplant. Buy a small to
medium one, slim shape)
1 red bell pepper
2 tomatoes
1 clove garlic
2 medium brown or red onions
1 stick of thyme
salt and pepper to taste
Wash the veggies
Cut the zucchini in slices (about 1/2 inch thick) and dice the eggplant in
similar size chunks. Put into deep dish. Salt the vegetables generously and
let them sit and bleed for 30min. Then wipe them off with kitchen paper.

Wash and slice the bell pepper, remove the skin and seeds from inside.

Blanche the tomatoes with boiling water and skin them, then dice the
tomatoes.

Crush the garlic and chop the onions

Heat 2 TBSP olive oil in a deep pan and sautee the zucchini and eggplant on
high. Remove them and put on plate.

Put bell pepper in pan and sautee a couple of minutes. Add a little olive oil, the garlic and onions and simmer for abut 5 min. Add the rest of the vegetables, the diced tomatoes and thyme, salt and pepper. Mix gently, cover with lid half way and cook on low for 35min.

Option: top with fresh basil before serving.

Option 2: You can make it a meat dish by tossing the cooked ratatouille with
brown fried bacon pieces or cold prosciutto slices just before serving.


Marion Renk Rosenthal, Corona del Mar, CA


Sauerkraut
Main Ingredients: cabbage, carrots, onions, garlic, seaweed, greens, Brussels sprouts, turnips, beets, burdock roots
Timeframe: 1-4 weeks (or more)

Special Equipment:

Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
Plate that fits inside crock or bucket
One-gallon jug filled with water (or a scrubbed and boiled rock)
Cloth cover (like a pillowcase or towel)

Ingredients (for 1 gallon):

5 pounds cabbage
3 tablespoons sea salt
Process:

1.Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.

2.Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.

3.Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I've added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.

4.Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.

5. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.

6.Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it's completely dissolved.

7.Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won't forget about it, but where it won't be in anybody's way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.

8.Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as "scum," but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don't worry about this. It's just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.

9.Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?

10.Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

Sandor Katz


Savory Shephard's Pie
Main Ingredients: red potatoes, pearl onions, garlic, ground chuck, TNG® Savory Beef Rub,
1¼ (pounds) red potatoes, cut into cubes
6 (ounces) pearl onions, thawed
2 large cloves garlic
¼ cup sour cream
1 (pound) lean ground chuck
¼ tsp. black pepper
3 Tbsp. flour
2 Tbsp. butter
½ tsp. TNG® Savory Beef Rub
¼ cup heavy cream
1 (12 ounce) bag of frozen mixed vegetables, thawed
1 cup shredded cheddar cheese, divided
1 (14 ounce) can beef broth
Paprika for garnish
1 Tbsp. ketchup
In a saucepan cook potatoes with salted water and garlic until the potatoes are fork tender. Brown the meat in a large nonstick skillet. Add Savory Beef and flour, stir to combine. Add beef broth and continue to cook for 2 minutes. Add all the veggies and ketchup and cook an additional 5 minutes, stirring frequently. Remove from heat and set aside.

Preheat oven to 375°F.
Drain the potatoes, remove garlic cloves and return potatoes to saucepan. Add sour cream, black pepper, butter and half of the shredded cheese. Mash the potatoes until smooth and the mixture is well blended. Pour the meat mixture into a 10-inch square baking dish; cover with potato mixture and bake for 18-20 minutes. Remove from oven and top with the remaining cheese and sprinkle the paprika over top. Return to oven and bake additional 2 minutes or until the cheese is melted.

Tennessee Gourmet


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


Secret Herb Butter
Main Ingredients: celery, sage, thyme, parsley, green onions, sweet marjoram,
¾ cup butter, softened
1/3 cup cut celery leaves packed
1 tbsp. fresh sage
1 tbsp. fresh thyme
1/3 cup chopped fresh parsley
1/3 cup green onions, including tops
1 tbsp. fresh sweet marjoram
¼ tsp. freshly ground black pepper
Blend or process all ingredients until well blended. May be stored in the refrigerator for 1 week.

Mary Nell Jackson, North & Central Texas Unit, Herb Soc of America


Squash Soup
Main Ingredients: olive oil, onions, carrots, garlic, tomato puree, chicken or vegetable broth, winter squash, oregano, basil
1 tablespoon olive oil
2 medium chopped onions
2 medium chopped carrots
2 minced garlic cloves
1 cup canned tomato puree
5 cups chicken or vegetable broth, low-sodium
4 cups winter squash, cooked
1 1/2 tablespoon dried oregano
1 1/2 tablespoon dried basil
1.In a large saucepan, warm oil over medium heat.
2.Stir in onions, carrot, and garlic.
3.Cook for about 5 minutes, covered.
4.Stir in the tomato puree, chicken broth, cooked squash, and herbs.
5.Bring soup to a simmer and cook, covered, for 30 minutes.

SNAP-Ed Recipe Finder


Strawberry Spinach Salad
Main Ingredients: apple cider vinegar, poppy seeds, sesame seeds, sugar, Worcestershire sauce, onions, oil, Spinach, strawberries,
1/2 cup apple cider vinegar (125 ml)

2 tablespoons poppy seeds (25 ml)

1 tablespoon sesame seeds (15 ml)

1/2 cup sugar (125 ml)

1 tablespoon Worcestershire sauce (15 ml)

1 1/2 teaspoons minced onions (7 ml)

1/2 cup oil (125 ml)

Fresh Spinach

2 cups fresh strawberries, hulled (500 ml)
Combine vinegar, poppy seeds, sesame seeds, sugar, Worcestershire sauce and minced onions in blender. Very slowly pour in oil while blending to thicken dressing. Wash spinach and tear into bite-size pieces. Add strawberries. Just before serving, add dressing and toss. Makes 6 servings.

Franklin Farmers Market


Stuffed Eggplant
Main Ingredients: EGGPLANTS, MARGARINE, BELL PEPPERS, ONIONS, CELERY, GARLIC, SMALL SHRIMP, LUMP CRABMEAT, PARSLEY, BREAD CRUMBS, SALT, PEPPER, , PapRIKA, VEGETABLE OIL
3 MEDIUM EGGPLANTS
1/3 CUP MARGARINE
2 BELL PEPPERS (CHOPPED)
1-2 MED. ONIONS (CHOPPED)
1/4 CUP CELERY (CHOPPED)
1 CLOVE GARLIC (MINCED)
1/2-1 POUND SMALL SHRIMP (CHOPPED)
1/2-1 POUND LUMP CRABMEAT
1/4 CUP PARSLEY
1/2 CUP BREAD CRUMBS
SALT AND PEPPER TO TASTE
PAPRIKA
3 TBL. VEGETABLE OIL

Preparation: 1 hour
Baking: 30 minutes
Serves: 6

1. Boil whole eggplants in enough water to cover, until soft, approximately twenty minutes. When cool enough to handle, cut in half - lengthwise. See option No. 1 below.
2. Scoop out meat of eggplants leaving a margin of 1/4 inch, being careful not to pierce shells. Reserve shells and chop the scooped out flesh roughly.
3. Melt margarine in large skillet and sauté peppers, onions, celery and garlic until limp, about ten (10) minutes.
4. Add chopped eggplant meat and additional butter if needed, and simmer until meat is softened.
5. Mix in shrimp and cook an additional 8 to 10 minutes.
6. Put shrimp mixture in a large bowl and fold in crabmeat and parsley.
7. Preheat oven to 350 degrees. Cool mixture slightly. Add one quarter cup or more bread crumbs to firm up mixture. Salt and pepper to taste.
8. Stuff Eggplant shells and sprinkle tops lightly with additional bread crumbs and paprika.
9. Brush tops very lightly with oil and bake in oven for thirty minutes.

Note Option: In Lieu of boiling the eggplants. I use this method.
1. Cut the eggplants in half lengthwise and scoop the top surface lightly to remove seeds. Score (diagonally) the top surface lightly and sprinkle with salt. Leave the eggplants to stand on paper towels for 30 minutes. (This removes the tartness of the eggplant). Rinse the eggplants, pat dry and wrap in foil. Bake for 15 minutes in 350 degree oven.

Dennisons Farm, Elora, TN


Stuffed Peppers
Main Ingredients: Bell Pepper, Hamburger, onions, Steak Sauce
1 large Bell Pepper per serving
Hamburger (very lean) mixed with your favorite hamburger meat seasonings* and finely chopped onions. (* I recommend Italian seasonings, or lots of dill weed and garlic) You can also stretch your hamburger meat by using finely diced eggplant, oats, pre-cooked rice, corn, or bread crumbs as a filler in the meat.
Steak Sauce of your choice

Mix your hamburger meat with seasonings and onions and set aside. Cut off the top surface of the green peppers and using a small paring knife remove the seeds and veins from inside the peppers. Stuff the meat into the pepper cavities. Stand the peppers up in appropriately sized baking dish and top each with about a tablespoon of Steak Sauce. (I use a round french white corning ware baking dish...it has tall sides and a tightly fitting lid) Cover tightly and bake at 375 degrees for an hour.

Dennisons Farm, Elora, TN


Stuffed Red Potatoes w/Carmelized Onion
Main Ingredients: red potatoes, sour cream, salt, pepper, yellow onions, olive oil,
12 small red potatoes
1 heaping tbsp sour cream
salt and pepper to taste
1 1/2 c yellow onions, julienned
2 tbsp olive oil
Place potatoes in a large pot of salted water. Bring to a boil and cook 25 minutes or until tender. Drain and cool completely. Meanwhile, cook onions in oil in a saute pan over medium heat for 20 minutes or until carmelized. Stir occasionally. Cut potatoes in half and scoop out pulp with a melon baller, leaving a sturdy wall. Mash potato pulp and fold in sour cream, salt and pepper. Fill potatoes with mixture and top with onions. Serve room temperature. Yield: 6 servings. Note: to serve hot, place in 350 degree oven for 10 minutes and serve immediately.

PickTn Products


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

Adapted from Moosewood Collective, Roben Mounger


The Hestia Platter
Main Ingredients: Tomatoes, Salt, Pepper, Chopped Herbs, Green Onions
Sliced Tomatoes: Salt, Pepper and add Chopped Herbs or Green Onions
Debra Huchel Billups as told to Roben Mounger:
My deviled egg recipe changes according to what I have in the fridge. For example: coarsely chopped parsley, capers and green onions with tops. Mash egg yolks, garlic salt and pepper, mayonnaise to taste. Add to taste - chopped herbs and stuff the eggs.

I blanch and chill the green beans the day before however I marinate them a couple of hours before serving. The vinaigrette is equal amounts of extra virgin olive oil and white wine vinegar. I do splurge on a pricier olive oil for salad dressings. Coarsely ground Dijon mustard to taste. Taste and add more olive oil if too tart. Garlic salt and pepper to taste.

Display stuffed eggs, tomatoes and green beans on beautiful platter and serve.

Debra Huchel Billups, Jackson, MS


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


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