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Recipes

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


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


Chunky Tomato Sauce
Main Ingredients: olive oil, onion, garlic, tomatoes, dried oregano, Salt and pepper
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans whole tomatoes, (28 ounces each)
1/4 teaspoon dried oregano
Salt and pepper

In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

Dennisons Farm, Elora, TN


Field Pea and Corn Succotash
Main Ingredients: tomatoes, corn, field peas, basil
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn
2 cups fresh field peas (purple hulls or crowders)
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.

Stir in basil and serve.

Nashville Farmers Market


Fresh Cabbage & Tomato Salad
Main Ingredients: cabbage, tomatoes, radishes,
1 head small cabbage, sliced thinly
2 medium tomatoes, cut in cubes
1 cup radishes, sliced
1/4 tsp salt
2 tsp olive oil
2tbspn rice vinegar or lemon juice
1/2 tsp black pepper
1/2 tsp red pepper
2 tbsp fresh cilantro, chopped (optional)
Instructions

1. In large blowl, mix together cabbage, tomatoes, and radishes.
2. In another bowl, mix together the rest of the ingredients and pour over vegetables.

Grow Local Kitchen


Gazpacho
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


Gazpacho salsa with Grilled Bruschetta
Main Ingredients: tomatoes, cucumber, red onion, cilantro, Italian parsley, ricotta
For the dressing:
2 garlic cloves, minced
2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
1 tablespoons pimento
½ teaspoon ground cumin
½ teaspoon red pepper flakes
2 teaspoons Kosher salt
Freshly ground pepper

For the bruschetta:
4 tomatoes, seeded and cut into ¼-inch dice
½ English cucumber, cut into ¼-inch dice
1 small bell pepper, trimmed, seeded and cut into ¼-inch dice
½ cup finely chopped red onion
¼ cup chopped fresh cilantro leaves
3 tablespoons chopped fresh Italian parsley
1 baguette, cut in ½-inch thick diagonal slices
Extra-virgin olive oil
1 pint ricotta
For dressing, combine garlic, vinegar, and olive oil in a small bowl. Whisk in spices, salt, and pepper.
Put vegetables and herbs in a large bowl. Add dressing and adjust seasoning.
Brush bruschetta slices lightly with olive oil and toast on a prepared grill, or toast in a 375 degree oven. Top each slice of bread with 1 or 2 tablespoons of ricotta and a spoonful of ricotta and a spoonful of gazpacho salsa. Serve immediately. Makes 6 to 8 servings.

Diann Nance, Diann's Greenhouse


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


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


Heirloom Tomato Rawsagna Salad
Main Ingredients: tomatoes, jalapeno basil, zucchini
2 cups raw unsalted cashew nuts (soaked 1-2 hours)
Juice from 1 lemon
1/4 nutritional yeast
1 teaspoon of sea salt
4 tablespoons of filtered water
TOMATO SAUCE
2 cups of sundried tomatoes (soaked 1-2 hours)
1 Roma tomato
1/2 cup of cherry tomatoe
1/2 jalapeno (seeded)
1 tablespoon agave nectar
1 teaspoon of sea salt
1/ cup olive oil
2 tablespoons filtered water
BASIL CASHEW PESTO
2 cups of basil leaves
1/2 cup raw unsalted cashews
1/4 cup of olive oil
1 teaspoon of sea salt
1 teaspoon ground pepper
ZUCCHINI
3 med zucchini (ends trimmed)
2 tablespoons fresh thyme
1 teaspoon of sea salt
1 teaspoon black pepper
kEY ELEMENT PREP

CASHEW RICOTTA:
Place all ingredients in food processor and pulse or chop until thoroughly combined and fluffy like ricotta.
Add water if necessary

TOMATO SAUCE:
Blend in food processor until smooth

BASIL CASHEW PESTO
Combine in food processor and blend until slightly chunky, but mostly smooth

ZUCCHINI "NOODLES"
Cut the zucchini length wise & use veggie peeler or mandolin slicer to cut into very thin slices. Toss into olive oil/thyme/salt pepper until coated.

FULL ASSEMBLY:
Make individual portions by layering the zucchini into squares overlapping. Then spread tomato sauce, a dollop of pesto, a dollop of ricotta. add a slice of heirloom tomato: Repeat 2-3 times to create layers. Top with a dollop of Ricotta & garnish w/ a basil leaf!


Jennifer Hayden, 2nd Place Winner 2011 Tomato Art Fest Tomato Recipert Fest


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


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


Mashed Tomato Potatoes
Main Ingredients: Yukon Gold potatoes, garlic, milk, butter, flat-leaf parsley, scallions or small onion, Parmesan, kosher salt, yellow pear tomatoes
2 pounds Yukon Gold potatoes (or potato of your choice), cut into 2 inch pieces
2 garlic cloves, peeled
½ cup milk
¼ cup unsalted butter
¼ cup chopped flat-leaf parsley
3 scallions or 1 small onion, chopped and sautéed
½ cup grated Parmesan
½ teaspoon kosher salt
2 pounds yellow pear (or chopped tomatoes of your choice), chopped

Place the potatoes and garlic in a saucepan and cover with lightly salted water. Bring to a boil. Cover and simmer about 20 minutes or until a fork easily pierces the potatoes. Drain the potatoes and garlic. Mash potatoes and garlic until smooth. Blend in the milk, butter, parsley, onion, Parmesan, and salt. Gently fold in the tomatoes.

Roben Mounger, Columbia, Tn


McIver Tomato Marmalade
Main Ingredients: tomatoes, lemon
6 cups of ripe tomatoes, peeled and chopped
1 lemon with rind, thinly sliced
6 cups of sugar
2 teaspoons of ground cinnamon
1 teaspoon of ground cloves
½ teaspoon of salt
Delicious on bread, vegetables and/or meat

Bring all ingredients to a boil in a pan and simmer over medium heat, stirring and skimming top occasionally. Cook for 1 hour or more. The marmalade will thicken, so take care that is doesn’t burn. Pour into jars and allow to cool. Store in the refrigerator.

Bobby McIver, Armsdale Farm


Mexican Corn Salad with Spicy Lime-Cilantro Vinaigrette
Main Ingredients: cilantro, corn, cherry tomatoes, feta cheese,
Spicy Lime-Cilantro Vinaigrette:
1 cup fresh lime juice
2 teaspoon minced garlic
2 teaspoon red chile flakes
1 jalapeno pepper, steamed, seeded, and minced
½ cup vegetables oil
¼ cup extra-virgin olive oil
1 bunch cilantro washed and chopped coarsely
Kosher salt and freshly ground pepper

For the corn salad:
6 ears corn, soaked 30 minutes, husks intact
½ medium white onion, cut into ¼-inch dice
2 pint baskets cherry tomatoes, halved
1 15.5-ounce can black beans, rinsed and well-drained
1 green bell pepper, cut into ¼-inch dice
1 cucumber, peeled, seeded, and cut into half-moon slices
1 bunch radishes, washed and sliced
3 hearts of romaine, chopped, washed, and dried
1 cup feta cheese, crumbled (optional)
Prepare grill for cooking corn. Combine ingredients for vinaigrette in the bowl of a processor. Pulse to chop coarsely. Set aside.
Grill corn, with husks on, for 10-15 minutes, turning frequently. When cool, shuck the corn and cut kernels off the cob. In a large bowl, combine the corn kernels with onion, cherry tomatoes, black beans, bell pepper, cucumber, radishes, salt, and pepper. (Don’t over mix or the black beans will turn the salad gray.) Combine with ¾ cup of vinaigrette. Dress romaine with remainder of the dressing.
Serve as individual salads or as a plattered salad. Place greens on a serving dish. Top with corn salad and sprinkle with crumbled cheese. Serves 4.
--Roxanne O’Brien, “Summer Sides and Sauces,” The Herb Quarterly, Summer 2012


Diann Nance, Diann's Greenhouse


No Sauce Vegetable Pizza
Main Ingredients: herbs, squash, zucchini, red onion, green or red pepper, black olives, mushrooms, tomatoes, mozzarella cheese, provolone cheese, jalapeno pepper, banana pepper,
Pizza Dough:
1 package of Dry yeast
4 cups of flour unbleached wheat, whole wheat or rice (for those who can’t tolerate wheat)
2 tablespoons Olive oil
2 teaspoons sea salt

Pizza toppings
Fresh herbs basil, oregano, parsley approximately 1 ounce total
1 small squash & zucchini, sliced; you can use 1 large of either if no small sizes are available.
½ red or green pepper, chopped
¼ red onion, chopped
1 cup black olives, chopped or sliced
½ cup fresh mushrooms, chopped
2 medium tomatoes, sliced
2-3 cups of Italian shredded cheese (mozzarella, parmesan, provolone) available in 2-4 cup bags at the supermarket
1 jalapeño or hot banana pepper, chopped, if desired


This is a real summertime pizza it should be made with fresh home grown or farmers market veggies. It’s tasty, quick, easy and healthy; a great way to get the kids to eat vegetables. (I know I used it when my son was growing up.) As always try to use organic ingredients whenever possible.

Pizza dough can be purchased at Whole Foods if one is nearby just go to where they sell fresh pizzas and ask for the dough they have white & whole wheat. Other pizza crust options can be found at any local health food store or supermarket in the form of frozen or prepackaged crust some are even gluten free! For those of you who feel really ambitious here is a simple pizza dough recipe. Again ingredients can be found locally.

Pizza Dough:
Dissolve the yeast in 1/3 cup of warm water (do not take from tap). Add the flour and olive oil, 1 cup warm water and the salt; kneed for 10 minutes. Put in an oiled bowl and cover, when the dough has doubled in bulk approximately 2 hours punch it down and divide in two. Let rest 5 minutes roll out the dough with a rolling pin and stretch with your fists until you have two 12 inch circles. Place on pizza pan, stone or cookie sheet perforate with fork.

Preheat oven to 400-425 degrees

Pizza Topping:
Once you get the hang of making this type of pizza you can vary the veggies according to your taste. Cut the veggies on a cutting board slicing them small and thin enough to bake evenly. Here is my standard recipe for a 12 to 16 inch pizza:

* Fresh herbs basil, oregano, parsley approximately 1 ounce total
* 1 small squash & zucchini, sliced; you can use 1 large of either if no small sizes are available.
* ½ red or green pepper, chopped
* ¼ red onion, chopped
* 1 cup black olives, chopped or sliced
* ½ cup fresh mushrooms, chopped
* 2 medium tomatoes, sliced
* 2-3 cups of Italian shredded cheese (mozzarella, parmesan, provolone) available in 2-4 cup bags at the supermarket
* 1 jalapeño or hot banana pepper, chopped, if desired

After rolling out the crust place the fresh herbs on the crust before adding anything else.

Here is a pizza secret I learned from a pizza parlor at the Jersey shore even if you’re making a traditional sauce pizza; always put the cheese on first!

Next add the squash, peppers and onions

At this point I always sprinkle a bit more cheese just a delicate covering.

Next add the mushrooms and olives

Again sprinkle a bit more cheese.

Add the hot peppers than carefully place the tomato slices in a circle making smaller circles until you reach the center. If you still have some fresh herbs left sprinkle on top.

Place in the oven on the middle rack at the above temperature and bake until cheese bubbles and the crust is slightly too medium brown. This usually is an indication the crust is completely baked. About 20-25 minutes What does it taste like-more!


Dennis Nanni, Tullahoma, TN


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


Pico de Gallo/Fresh Salsa
Main Ingredients: tomatoes, onion, jalapeno, garlic, lime juice, cilantro
3 medium tomatoes, seeded and diced (about two cups). I like to use a variety of heirlooms to get a colorful mix
½ cup diced white or yellow onion
1 Tbs jalapeno pepper, minced
2 cloves garlic, minced (about 2 tsp)
¼ lime juice
¼ cup chopped cilantro
Combine all ingredients in bowl.
Season with salt to your taste and refrigerate until ready to serve.

Lisa Shively, Pleasant Shade, TN


Pumpkin Stew
Main Ingredients: stew meat, canola oil, water, potatoes, 4 carrots, bell pepper, garlic, onion, salt, pepper, beef bouillon granules, tomatoes, pumpkin
2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin
Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine. Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.

Wash the pumpkin. Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard. Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew. Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving. Yield: 8-10 servings.

Dennisons Farm, Elora, TN


Purslane Ratatouille
Main Ingredients: purslane, onion, tomatoes
2 cups chopped purslane

1/2 cup chopped onion

1/2 bell pepper

2 cups canned or fresh tomatoes

1-4 oz can of sliced mushrooms

Salt to taste

Sprinkle of garlic powder

Soy sauce (optional)
Cook purslane, onion and pe pper until tender. Add remaining ingredients and simmer a few minutes. Rice can be added to the mixture if desired and cooked for 20-40 minutes.

Replace the lettuce in any salad with fresh raw p u r s l a n e!

Real Food Farms, Franklin, TN


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


Sassy Beef Ribs
Main Ingredients: beef short ribs, black pepper, onion soup mix, diced fire roasted tomatoes, water, sweet onion, salt, TNG® Sassy Apricot & Spice
2½ – 3 (lbs) beef short ribs
½ tsp. black pepper
1 (1 oz) packet of onion soup mix
1 (14.5 oz) can of diced fire roasted tomatoes
1 cup water
1 cup sweet onion, diced
½ tsp. salt
1 cup TNG® Sassy Apricot & Spice, divided


Turn crock pot to a low heat setting. Add water, onion soup mix, salt, pepper, tomatoes (with juice) and ½ cup of Apricot & Spice blend together. Place beef into the liquid, sprinkle diced onions on top of the beef. Cook on low for 3 hours; turn the ribs over and continue to cook for another 3-4 hours depending on the size/thickness of the ribs. Remove the ribs from crock-pot and pour the liquid through a colander, to strain the chunky veggies. Reserve ½ cup of the liquid. Return the ribs to the crock-pot with the reserved cup of liquid and add the veggies back and the remaining ½ cup of Apricot & Spice. Final cooking time will be determined by the amount of beef/thickness of the ribs; but typically another 30 minutes.


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


Slow Baked Tennessee Tomatoes
Main Ingredients: tomatoes, olive oil, salt, pepper, garlic, basil, goat cheese,
6 large ripe tomatoes, cut in half horizontally
6 tsp olive oil
salt and pepper
3 garlic cloves, minced
3 tbsp chopped fresh basil
goat cheese
Preheat oven to 325 degrees. Place tomatoes on a baking sheet with cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 2-3 hours or until tomatoes collapse and begin to carmelize. Sprinkle with garlic about halfway through baking and goat cheese during the last 5 minutes. Sprinkle with basil just before serving.
Serves 6.

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


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


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


Tomato Basil Pasta
Main Ingredients: pasta, tomatoes, garlic, basil, olive oil,
1 Box pasta
6 large ripe tomatoes, seed and chopped
6 cloves garlic, minced or crushed
1 cup chopped fresh basil
3/4 cup extra virgin olive oil
1 1/2 teaspoon salt
2 teaspoons black pepper
Cook 1 box of your favorite pasta to al dente, and either rinse with cold water or sprinkle with a drizzle of olive oil to prevent sticking together, refrigerate.

Combine next 6 ingredients in a large bowl.

Let the tomato basil mixture `meld together' for a few hours before tossing with pasta to serve. Serves 12 or more

Note: as you finish chopping each tomato, place in colaner to drain before placing it in the bowl.

Variations: Toss 1 cup grated mozzarella cheese with the pasta and the tomato basil dressing. For a hot entree, toss pasta with tomato basil mixture, top with 1 cup grated mozzarella, and heat in oven for 30 minutes.

Long Hungry Creek Farm Red Boiling Spring


Tomato Basil Pasta
Main Ingredients: tomatoes, garlic, basil, olive oil,
6 large ripe tomatoes, seeded and crushed
6 cloves garlic, minced or crushed
1 c chopped fresh basil
3/4 c extra virgin olive oil
1 1/2 tsp salt
2 tsp black pepper
Combine the ingredients in a large bowl. Let the mixture 'meld together' for a few hours before tossing with pasta to serve. Serves 12 or more.

Note: as you finish chopping each tomato, place in colander to drain before placing it in a bowl.

Variations:
Toss 1 c grated mozzarella cheese with the pasta and the tomato basil dressing.
For a hot entree, toss pasta with tomato basil mixture, top with 1 c grated mozzarella, and heat in oven for 30 minutes.

Long Hungry Creek Farm, Red Boiling Springs


Tomato Parmesan
Main Ingredients: Tomatoes, Olive Oil, Parmesan Cheese
Thick Slices of Ripe Tomatoes
Olive Oil
Grated Parmesan Cheese

Sprinkle Parmesan Cheese thickly on the tomato slices, drizzle with Olive Oil. Place under broiler until the tops are golden brown.

Dennisons Farm, Elora, TN


Tomato Sauce
Main Ingredients: Tomatoes, water, salt
tomatoes
Salt
water
Cut out core and any brown spots on your tomatoes. No need to peel. Put in a put with just a small amount of water. Cook until tender. Let cool. Then put about in 2 cups at a time in the blender. Grind up peel an all. Put back in the pot and heat. Pack in hot jars with 1 tsp of salt per jar, process 10 minutes in water bath. Makes a great base for soups, chili, pasta sauce and tomato paste.

Annette Cooper, Morrison, TN


Zucchini, Tomatoes and Basil
Main Ingredients: zucchini, tomatoes, basil leaves
zucchini - 5 medium
olive oil - 3 tablespoons
tomatoes - 4 medium to large
basil leaves - a handful, torn
lemon
Cut the zucchini into thick fingers.
They work best about the size of thick, homemade French fries.
Warm the oil and let the zucchini cook over medium heat for 8 minutes until they begin to soften.
Chop the tomatoes roughly and add to the zucchini with the torn-up basil leaves, salt , pepper and a good squeeze of lemon.
Stir, cover with a loose-fitting lid, and let simmer for 10 minutes, until the zucchini are tender and the tomatoes have cooked down to a basil-scented saucy dish.
“Sponge up the sunny-tasting juices with bread.”

Roben Mounger, Columbia, TN adapted from Nigel Slater's 'Tender'


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