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Recipes

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


Squash Bisque - A New Orleans flavor
Main Ingredients: red potatoes, summer squash, carrots,
1/2 cup fresh, real butter
1 large onion
2 med. Size red potatoes, sliced
2 carrots, sliced
4 cups fresh or 2 packages frozen (defrosted) yellow squash
1 quart chicken stock (homemade if possible)
1 tbsp Kosher or Sea salt (Or 2 tbsp of Sage Hill Farms Cajun blend)
1/4 tsp cayenne
1 cup cream
Paprika
Melt butter, sauté onion. Add vegetables, stock, salt and pepper.

Cook on med heat, covered, until tender (about 45 min)

Puree in blender-1/2 at a time.

Return to pot and add cream, check seasoning.

Sprinkle with paprika just before serving.

Enjoy!

~Bea Kunz, Sage Hill Gardens, Petersburg, TN


Summer Squash
Main Ingredients: summer squash, zucchini,
Yellow Summer Squash or
Zucchini
Raw:
Cut zucchinis into strips and include them in a platter of crudités.

Shred them into salads.

Prepare a salad from shredded zucchini and shredded carrots; add a dressing and enjoy.

Dice them and add to a chopped salad.

Puree in the blender with a little water, and add seasoning to create a sauce

Mix squashes of various colors for an attractive presentation of bright yellow paired with light and dark green.

Cooked:
Zucchini can be steamed, boiled, baked, fried, and stuffed.

Steamed: With their high water content, they can be cooked without water in a pot with a tight fitting lid. Otherwise, steam them in a small amount of water, about ¼" in the bottom of the pot, for 3 to 5 minutes.

Baked: Slice zucchini, chop onions, shred carrots, chop peppers, chop tomatoes. Layer the vegetables in a casserole with seasonings and herbs. Cover and bake at 350 degrees for about 45 minutes.

Stuffed: Core out the centers of each squash (Middle Eastern delis have a special tool for this or use an apple corer). Chop onions, mushrooms, peppers, tofu, and tomatoes. Add seasonings and stuff. Bake covered in a casserole with tomato sauce at 350 degrees for about 45 to 60 minutes.

Grilled: Zucchinia is great on the grill as a shish-kebab with mushrooms, onions, and peppers. You can add beef, chicken, or fish, if desired. Another delicious way to grill squash is slice them in half, baste with olive oil and sprinkle with fresh herbs such as basil, oregano and parsley. For added zest sprinkle on some chili pepper or finely chopped fresh jalapenos.

Dennis Nanni, Tullahoma, TN


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