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Recipes

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Entree
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


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


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


Baguette with mushrooms, tomatoes, watercress and herbed ricotta
Main Ingredients: ricotta cheese, watercress
Herbed Ricotta
8 ounces of ricotta cheese
1 minced clove of garlic
2 teaspoons of a combination of fresh herbs such as basil, thyme and oregano
2 teaspoons of grated parmesan cheese
bunch watercress
Mix ricotta spread. Slice baguette open longwise and add herbed ricotta spread and top with sauteed mushrooms, sliced tomatoes and watercress.


Roben Mounger, Columbia, TN


Baja Style Fish Tacos w/Spicy Cabbage Slaw
Main Ingredients: cabbage, radish, garlic, chipotle chili pepper,

1 lb. flaky white fish, such as catfish, halibut, or tilapia
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
3 Tbsp fresh orange juice
FOR SLAW--Betty Jo's Gourmet Slaw in hot or mild or make your own...
2 1/2 cups cabbage
1/4 rice wine vinegar
3 tbsp olive oil
Juice of one lime
1 tsp dijon mustard
1 chipotle chile in adobo, finely chopped
FOR SALSA
1 mango
5 radishes
2 garlic cloves
1 bunch cilantro
1 lime
10 to 12 corn tortillas
Prepare the fish marinade by combining the fresh lime juice, orange juice, salt, and pepper with the vegetable oil in a rectangular glass or ceramic dish.
Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

FOR SLAW--Tiffani recommends using Betty Jo's Slaw (available 7 days/week at Wild & Local inside The Market House) or make your own...
Prepare the slaw sauce by shredding cabbage into a large bowl, then combine, olive oil, lime juice, rice wine vinegar, dijon mustard, salt, pepper, and chipotle chile, in a bowl. Toss ingredients together, cover and leave in the refrigerator allowing the flavors to come together.

FOR SALSA
Combine diced mango, chopped radishes, minced garlic, cilantro, and lime juice in a food processor, pulse until chunky.

Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas (see Note). Set out individual bowls of the sauce, salsa, and shredded cabbage.
For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, top with slaw and mango salsa.

Chef Tiffani Rozier @Sam & Ralph Culinary Concepts


Baked Acorn Squah Rings
Main Ingredients: acorn squash
1 small acorn squash
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Coarse kosher salt and freshly ground black pepper
1/3 cup packed dark brown sugar

Preheat oven to 350 degrees F.

Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard.

Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring.

Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.

from The Martha Stewart Cookbook

Long Hungry Creek Farm CSA


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


Baked Eggplant Parmesan
Main Ingredients: Olive oil, eggs, plain dry breadcrumbs, Parmesan, dried oregano, dried basil, Coarse salt, ground pepper, eggplants, Chunky Tomato Sauce, mozzarella
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce (See recipe below)
1 1/2 cups shredded mozzarella

Place eggplant slices on a cookie sheet lined with foil or parchment paper. Sprinkle each slice with kosher salt. In about 20 minutes, you should see water droplets form on the tops of the slices. Rinse the slices and dry them thoroughly with a paper towel.

Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Dennisons Farm, Elora, TN


Balsamic Chicken and Spinach
Main Ingredients: chicken breasts, balsamic vinegar, garlic, fresh oregano, lovage or Italian parley, ground black pepper, spinach
3/4 pound boneless, skinless chicken breasts cut into strips
1/4 cup balsamic vinegar
4 cloves garlic, minced
1 tablespoon minced fresh oregano
1 tablespoon minced fresh lovage or Italian parley
1/2 teaspoon freshly ground black pepper
5 ounces spinach
Place the chicken, vinegar, garlic and spices in a 4-quart slow cooker.
Stir.
Cook on low for 6 hours.
Stir in the spinach and continue to cook until it starts to wilt, about 15 minutes.
Serve with rice, orzo or couscous.

Roben Mounger, Columbia, TN


Battered Squash Blossoms
Main Ingredients: flour, cornstarch, milk, ricotta, garlic, shiitake mushrooms, squash blossoms
The Batter
1 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 c fat-free milk, beer or water chilled
coconut or canola oil for frying

Cheese-Mushroom stuffing
1/4 c ricotta cheese
1 garlic clove, minced
1/4 tsp salt, pepper
1 shittake mushroom, finely chopped
1 tsp fresh oregano
16 squash blossoms
Prepare the batter first, sift together dry ingredients, then whisk in milk until smooth. cover and set in the refrigerator for 30 minutes.
Prepare the stuffing, with a dab of oil cook the shiitake, garlic til tender, then mix the salt, pepper, ricotta and oregano, open blossoms and spoon in mixture, avoid overfilling. Refrigerate for 15 min. Heat about 1/2 inch oil in skillet. Oil should be hot enough to brown batter with seconds
Dip each blossom into the batter, then place in the skillet, cook on each side until golden, then transfer with a slotted utensil to a paper towel to drain. Eat them HOT!


Jim Day, Timbertop Farm


Beaverdam Creek Country Fried Round Steak
Main Ingredients: Beaverdam Creek Round Steaks, eggs, lard,
* 1 package Beaverdam Creek Round Steaks
* sea salt
* black pepper
* 1 cup all-purpose organic flour
* 2 farm-fresh eggs, lightly beaten
* 1/4 cup lard, peanut oil, bacon grease, coconut oil or palm oil
* 1 onion, sliced thin
* 1/2 cup water
* 1 cup milk

1. Sprinkle both sides of steaks generously with sea salt and pepper; set aside. In a shallow dish, mix flour with about 1 teaspoon of black pepper. Dredge each steak in flour. Dip into beaten egg, then dredge in flour again.
2. Heat fat in a large, heavy skillet (I prefer cast iron) over medium-high heat. Fry steaks 3 to 4 minutes on each side until golden brown.
3. Pour 1/2 cup water over steaks in hot pan. Sprinkle sliced onions on top of steaks. Cover and simmer for about 20 minutes. Remove steaks and onions to platter.
4. Sprinkle 2 tablespoons of the leftover dredging flour into the hot pan. Cook over medium heat for 1 minute, using a sturdy wire whisk to scrape any browned scrumpies* from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently until thickened and bubbly. Add sea salt, black pepper and a dash of Worcestershire sauce to taste.Serve warm gravy over grits, creamed potatoes, or rice.

*Scrumpies (noun;colloquial term in the Lingo household) - small particles of meat and/or batter left over in the pan after frying

Beaverdam Creek Farm


Beer boiled shrimp
Main Ingredients: shrimp,
12oz beer (local craft beer recommended!)*
4 garlic cloves
1 bay leaf
Salt & Pepper to taste
1 pound of shrimp
Melted butter and/or cocktail sauce for dipping
*Note: For your beer-we suggest local brewers like Yazoo, Fat Bottom, or Jackalope!

Instructions:
In a wok or pan, pour beer & all ingredients except for shrimp. Turn to high heat & boil--approximately 5 minutes. Add shrimp. Return to a boil and boil for 3-5 minutes (shrimp should turn pink). Drain. Serve hot or cold. Melted butter, cocktail sauce, or your own special blends for dipping. Enjoy!

Nashville Farmers Market


Best Buttermilk Pancakes Ever
Main Ingredients: flour, eggs, buttermilk, butter,
* 1 3/4 cups flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 2 eggs, well beaten
* 2 cups buttermilk
* 2 to 4 tablespoons butter, melted
1. Sift flour before measuring; then re sift with sugar, salt, baking powder and soda.
2. Mix eggs with buttermilk.
3. Combine the dry and liquid ingredients with a few quick strokes; then add butter.
4. Mix ingredients well but with as few strokes as possible.
5. Batter will be lumpy.
6. Bake on hot griddle until browned on both sides.
7. Yields about 20 4 inch cakes.

Roben Mounger, Columbia, 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 Risotto
Main Ingredients: butternut squash
3 1/2 cups chicken broth
2 1/2 tbspn butter (divided into 2 then 1/2)
1/2 small onion, finely chopped
1 butternut squash, peeled and diced (no need to roast beforehand)
1/2 cup dry white wine
Parmesan to taste
Salt
1 cup rice (arborio preferred)
Heat broth over low heat. Melt 2 tbspn butter, onion, and squash in large saucepan. Cook over medium for about 5 minutes--onion should be translucent. Add rice, cook 2 minutes. Add wine. Stir constantly until completely absorbed. Add ladles of broth to cover rice. Cook on medium until absorbed. Continue to add and stir until rice is tender and firm--approximately 15-20 minutes. The last 5 minutes, add remaining butter & parmesan to a creamy consistency. Add salt and additional parmesan to top if desired.

Nashville Farmers Market


Butternut Squash with Black Beans
Main Ingredients: butternut squash, vegetable oil, onion, garlic powder, red wine vinegar, water, black beans, oregano
1 small butternut squash
1 teaspoon vegetable oil
1 small chopped onion
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans (16 ounces each) rinsed and drained black beans
1/2 teaspoon oregano
1.Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
2.Carefully peel the squash with a vegetable peeler or small knife.
3.Cut the squash into 1/2 inch cubes.
4.Peel and chop the onion.
5.In a large pan, heat the oil. Add the onion, garlic powder, and squash.
6.Cook for 5 minutes on medium heat.
7.Add vinegar and water. Cook on low heat till the squash is tender, about 10 minutes.
8.Add the beans and oregano. Cook until the beans are heated through.

SNAP-Ed Recipe Finder


Carolyn's Summer Pie
Main Ingredients: zucchini, eggs, lemon juice
3 cups cooked zucchini (drained)
1 cup sugar
3 eggs, beaten
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
3 tablespoons cornstarch
Put all ingredients in blender until smooth. Cook in unbaked pie shell at 400 degrees for 15 minutes and then an additional 45 minutes at 350 degrees.

Roben Mounger, Columbia, TN


Chef Ed's Best Baked Chicken
Main Ingredients: Chicken, onion, garlic, carrot, celery, olive oil, sage
1 Peaceful Pastures Whole chicken (if possible brine the chicken first)
1/2 small onion, chopped in half
1 tsp minced garlic
1 small carrot, broken into pieces
1/2 stalk celery, broken in half
olive oil
1 tsp sage (optional)
Preheat oven to 450 degrees. Place all ingredients inside the chicken cavity (remove neck inside the cavity and save for stock making) and place chicken breast side DOWN in oven safe pan. Rub the skin with olive oil and place chicken in hot oven. Drop the oven temperature to 275 degrees and roast until internal temperature at the thickest part of the meat is 160 degrees (use a chef's thermometer - not the kind you put in the meat and leave it). Check temperature after 2 hours, then ever 20-30 minutes until done.

This recipes comes from Peaceful Pastures' Jenny Drake from an adaption of a recipe from Chef Ed of Keeneland Racetrack in Lexington, KY. Chef Ed also prepared meals for Queen Elizabeth when she would visit.

Jenny Drake, Peaceful Pastures, Hickman, TN


Chef Stephen's Farmers Market Pasta
Main Ingredients: grape tomato’s, basil, white wine, red pepper flakes, salt, pepper, butter, fresh spinach, garlic
12 grape tomato’s

1/4 cup chiffonade of basil

1 cup white wine

1 teaspoon of red pepper flakes

1 tablespoon of salt

1 teaspoon of pepper

4 tablespoons of butter

1/2 lb of fresh spinach

1 Tablespoon chopped garlic
Chef Stephen of Amerigo Italian Restaurant says that you will find many of the ingredients for this tasty dish at the Franklin Farmers Market… Enjoy!

In a large saute pan add the white wine, garlic, red pepper flakes, salt, pepper and tomatoes and reduce by one quarter. Then add the fresh basil and Franklin Farmers Market heirloom tomatoes and let come to a simmer. Slowly whisk in the butter to make a emulsified sauce and toss in your favorite pasta and the spinach last second.

Chef Stephen/Amerigo Italian Restaurant


Chicken spaghetti
Main Ingredients: chicken,
2 large chickens
2 large chopped green peppers
2 large chopped onions
1 pound box Velveeta cheese
1 large can of mushrooms
1 stick of butter
1 (7 ounce) package of vermicelli
1 can Rotel tomatoes
2 tablespoons Worcestershire Sauce
1 cup tiny green peas
Boil chicken and save at least 1 1/2 quarts of strained broth.
Cook vermicelli in broth.
Do not drain.
Skin and bone chicken, shred into bite sized pieces.
Saute onions and bell peppers in one stick of butter.
Add Rotel tomatoes, mashed.
Add Worcestershire Sauce and cook 5 minutes.
Add drained peas, mushrooms, onions and peppers.
Add cheese, cut in chunks and stir until cheese is melted.
Add cut up chicken and stir thoroughly.
Cook 45 minutes at 350 degrees.

Mimi, Roben Mounger's Mom


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


Crawfish Boil 101
Main Ingredients: crawfish, potatoes,
Water (to fill large 10-30 gallon stockpot half to 3/4 full)
1 1/2 boxes of salt for boil. 1-2 additional for purge process.
3 lbs onions, quartered.
1 1/2 pods of garlic (whole pod cut in half)
5-6 bags of crab boil, broken open
3/4 cup red pepper
6 lemons halved
20 small new red potatoes
10 ears of fresh corn
30-40lbs of live crawfish
Instructions:

2 hours before cooking, alternate soak crawfish in cold salt water and plain water for 5 minutes & drain. Do this at least twice or until water is clean when drained-will require 1-2 additional boxes of salt.

1. Fill 10-30 gallon pot with water-enough that would submerge crawfish & allow for a good boil without spilling over.
2. When water is at a good, rolling boil-add seasonings, onions, garlic, lemons, and potatoes. Boil for 10 minutes.
3. Add purged crawfish. Bring back to boil. Cook, covered, timing for 8 minutes after reaching full, rolling boil.
4. Turn the fire off. Add corn. Soak for 15-25 minutes.
5. Drain pot & pour contents onto a large newspaper or butcher-covered table. Serve with melted butter or hot sauce if desired. Enjoy your Super feast!

Nashville Farmers Market


Crockpot Sticky Wings
Main Ingredients: garlic cloves, chicken wings,
1 Tablespoon powdered ginger
4 garlic cloves, peeled
1/4 cup packed dark brown sugar
1/4 cup soy sauce (use 1 TBL for rub)
1/2 teaspoon cayenne pepper (divide in half)
5 pounds chicken wings
1/4 cup water
1/4 cup tomato paste
1/2 cup packed dark brown sugar

1. Make Rub: Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixure to slow cooker. Add chicken and toss util combined.

2. Cook and Cool: Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours (do NOT add liquid!). Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. Sauce and Broil: Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, 1/2 cup sugar, remaining soy sauce and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Enjoy!

Peaceful Pastures, Lancaster, TN


Daikon Fettucine With Vegan Alfredo Sauce
Main Ingredients: daikon radishes
* 18 ounces daikon radishes
* olive oil

For the sauce

* 9 ounces firm tofu, drained and broken into rough pieces
* 1 garlic clove, peeled and crushed
* 2 ounces sliced almonds (or cashews)
* 4 sprigs basil
* 2 tablespoons lemon juice
* 3 ½ - 5 fluid ounces water
* salt & freshly ground black pepper
1. Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
2. Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
3. Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato peeler down the length.
4. Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
5. While the daikon is cooking, gently reheat the sauce.
6. To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.

Long Hungry Creek Farm CSA


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