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Ava & Zoe's Shrimp Tacos
Main Ingredients: red bell peppers, romaine lettuce, shrimps
3/4 Cup Red Bell Peppers

1/4 Cup Chopped Vidalia Onion

1 Tbsp Olive oil

1/4 Cup Butter

1/2 cup sour cream

1 cup shredded pepper jack cheese

corn tortillas

shredded romainw lettuce

1/2 cup Ava and Zoe's Raspberry Chipotle sauce

Saute peppers and onion until tender. Add shrimp to mixture and cook until opaque and slightly pink. Stir in raspberry chipotle sauce. Spoon into tortillas and finish with sour cream, pepper jack and lettuce. Enjoy!!!

Nashville Farmers Market

Baked Bean Salad
Main Ingredients: dried beans, onion, garlic, carrots, Herbs, peppers, salad greens, potatoes, beets,
1 lb of any dried bean
garlic to taste
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

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

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

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

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

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
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

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

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

Stuffed Eggplant

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

Zucchini/Yellow Squash Pizza
Main Ingredients: Zucchini, yellow squash, parsley, oregano, basil, olives, onion, mushrooms, green peppers, red peppers, jalapeno, parmesan cheese, feta cheese
Homemade or store bought pizza dough
one or two summer squashes, sliced thin
your choice of herbs and spices
grated cheese, parmesan or feta
Start out with homemade pizza dough or pizza dough pre-made from the grocery store. There are several choices of frozen or pre-packaged dough, including whole wheat or gluten-free. If using a wheat crust, whole wheat is the healthiest. The taste is full and bold.

According to the size of your crust, slice one or two squash into thin slices (you can mix it up with a green and a yellow for color). If the squash are wider then ½ inch, cut in half first, then make your slices. Add other toppings to taste: fresh herbs parsley, oregano, basil, olives, onion, mushrooms, and your choice of peppers, such as red, green, and jalapeno. And of course, 2 - 4 cups of grated Italian pizza cheese, plus ½ cup of parmesan cheese. For a lighter, more delicate pizza, use feta cheese. If you're lactose intolerant you can use goat cheese.

I always put the fresh herbs on the crust first, then about ¾ of the cheese, reserving the rest to sprinkle between the layers of vegetables. Lay the slices of squash on top of the cheese, add the onions and mushrooms, then a thin sprinkle of cheese. Next, add the peppers you have chosen and the olives. If you like, you can also add some more fresh herbs, then top off with another sprinkle of cheese.

Bake in a pre-heated oven between 415 degrees - 425 degrees for approximately 15 minutes (according to how well done you like your pizza). I always remove mine from the oven when the cheese is golden brown around the edges. One extra benefit to this type of pizza-it's a great way to get the kids to eat their vegetables!

Dennis Nanni, Tullahoma, TN