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Recipes

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Salad
Asian Salad
Main Ingredients: chicken breasts, sliced water chestnuts, bean sprouts, sesame seeds, snow peas, Tennessee Gourmet Sensual Salad Dressing, scallions, Salt and pepper, celery
4 cooked boneless skinless chicken breasts, diced
1 (8-ounce) can sliced water chestnuts, drained
1¼ cups bean sprouts
¼ cup sesame seeds, toasted (optional)
1½ cups snow peas
⅓ cup TNG® Sensual Salad Dressing
¼ cup scallions, diced
Salt and pepper to taste
¼ cup celery, diced
Combine all ingredients with the exception of the sesame seeds and toss with salad dressing. Refrigerate for 30 minutes; remove from refrigerator, sprinkle the sesame seeds on top and serve.

Tennessee Gourmet


Beets on Toast w/Feta Cheese
Main Ingredients: beets, thyme, rosemary, goat cheese
3 beets ( 3/4 pound)
4 thyme sprigs
1 teaspoon black peppercorns
1 tablespoon red wine vinegar
1/2 cup sherry vinegar
2 tablespoons sugar
1 rosemary sprig
salt
twelve 4 by 2 inch slices of dense whole grain bread, brushed with olive oil and toasted
goat cheese
12 sprigs of parsley
extra-virgin olive oil for drizzling
In a medium saucepan, cover the beets with cold water.
Add the thyme springs, black peppercorns and red wine vinegar and bring to a boil.
Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing with water if necessary.
Drain the beets, then peel and cut them into 1/4 inch dice.
Return the diced beets to the saucepan.
Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil.
Cook over moderately high heat until a syrupy glaze forms, about 12 minutes.
Discard the rosemary sprig and season the beets with salt.
Top each whole-grain toast with a spoonful of the glazed beets, sprinkle with goat cheese.
Top with a sprig of fresh parsley and drizzle with extra virgin olive oil

Roben Mounger, Columbia, TN


Belle Meade Spinach Salad
Main Ingredients: Mandarin oranges, Tennessee Gourmet Sassy Apricot & Spice, balsamic vinegar, spanish onion, eggs, baby spinach,
1 11 oz can Mandarin oranges
1/2 c Tennessee Gourmet sassy Apricot & Spice (your choice of flavor)
1/3 c aged Balsamic vinegar
1 red Spanish onion, thinly sliced
2 egs, hard-boiled
1 bunch pre washed fresh baby spinach
Drain oranges, reserving 1/2 of the liquid. Dry orange sections on paper towels. In a small saucepan, add Sassy Apricot & Spice, balsamic vinegar, and the reserved orange liquid. Bring to a full boil for 1 minutes. Remove from stove and cool. Combine spinach, onion, and orange slices. Toss with salad dressing mixture. Finely dice or grate hard boiled eggs and spinkle on salad.

Tennessee Gourmet Products


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


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


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


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


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


Parsley Pesto
Main Ingredients: fresh flat-leaf parsley leaves, pine nuts, fresh Parmigiano-Reggiano cheese, extra-virgin olive oil, salt
· 2 cups fresh flat-leaf parsley leaves
· 2 tablespoons toasted pine nuts
· 1 ½ tablespoons grated fresh Parmigiano-Reggiano cheese
· 1 teaspoon extra-virgin olive oil
· ¼ teaspoon salt
Combine all ingredients in a food processor; process until smooth.

Long Hungry Creek Farm


Radish Salad
Main Ingredients: radishes, chives, pumpkin, sunflower seeds, olive oil, parmigiano-Reggiano, ½ cup dried fruit, Salt and freshly ground pepper, Arugula, radish greens, variety of lettuces
2 bunches of radishes, a variety if possible (guaranteed by a CSA)

2 tablespoons thinly sliced chives

Pumpkin or sunflower seeds to suit yourself

olive oil

4 ounces of a Parmigiano-Reggiano or (my favorite, Bonnie
Blue Parker)

½ cup dried fruit (my favorite, cherries – raisins or cranberries will also be delicious)

Salt and freshly ground pepper

Arugula and radish greens or a variety of lettuces
Set aside the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, and then slice thinly, either lengthwise or crosswise. Put them in a bowl and toss with the chives, dried fruit, seeds, radish greens, and enough oil to coat lightly.

Place the radishes on a platter, shave the cheese over them, and then add salt and pepper and the greens. Toss. Yum.

Roben Mounger, Columbia, TN


Spinach Salad
Main Ingredients: Spinach, Egg, olive Oil, Lemon Juice
Spinach
1 Egg
olive Oil
Lemon Juice
salt and pepper
Wash spinach (small leaves) really well.

Boil eggs, when hard slice egg white into thin slices -discard egg yolk, add to spinach, toss with olive oil, lemon juice salt and pepper

Adapted by Tessa Nathan from Fred Segal's lunch counter


Strawberries au Poivre Salad
Main Ingredients: butterhead lettuce, olive or salad oil, whole fresh ripe strawberries, orange chunks, small red onion, red wine vinegar, salt (or seasoned salt) to taste, tarragon leaves, cracked pepper
2 small heads butterhead (or other soft) lettuce

2 tablespoons olive or salad oil (25 ml)

1/2 cup each: small whole fresh ripe strawberries and dices eating orange chunks (125 ml ea.)

1/2 small read onion, thinly sliced

1 tablespoon red wine vinegar (15 ml)

Optional: salt (or seasoned salt) to taste

1 teaspoon fresh (or pinch of dried) tarragon leaves (5 ml)

1/4 teaspoon coarsely cracked pepper (1 ml)

Wash, drain and separate lettuce leaves; toss lightly with the oil, then stir in remaining ingredients. Add the tarragon and coarsely cracked pepper last. Makes 4 servings; 95 calories each.
Wash, drain and separate lettuce leaves; toss lightly with the oil, then stir in remaining ingredients. Add the tarragon and coarsely cracked pepper last. Makes 4 servings; 95 calories each.

Franklin Farmers Market


Strawberry Poppyseed Dressing
Main Ingredients: sugar, raspberry vinegar, onion juice, dry mustard, vegetable oil (not olive oil), fresh strawberries, poppy seeds,
3/4 cup sugar (200 ml)

1/2 cup raspberry vinegar (125 ml)

1 tablespoon onion juice (15 ml)

1 teaspoon dry mustard (5 ml)

1 cup vegetable oil (not olive oil) (250 ml)

1 cup pureed fresh strawberries (250 ml)

1 tablespoon poppy seeds (15 ml)

In food processor or blender, combine and blend sugar, vinegar, onion juice and mustard. Add the oil gradually and continue blending until smooth. Beat in pureed berries. Pour into a bowl and stir in the poppy seeds. Cover and shill. Serve with fresh fruit.

Yields: about 2 2/3 cups
In food processor or blender, combine and blend sugar, vinegar, onion juice and mustard. Add the oil gradually and continue blending until smooth. Beat in pureed berries. Pour into a bowl and stir in the poppy seeds. Cover and shill. Serve with fresh fruit.

Yields: about 2 2/3 cups

Franklin Farmers Market


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


Sweet Strawberry Salad
Main Ingredients: spinach, butter, head lettuce, celery, Wine Vinaigrette Dressing, strawberries, almonds
4 cups fresh spinach and butter head lettuce
1/2 cup chopped celery
Bottled Blush Wine Vinaigrette Dressing
1 pint fresh strawberries, halved
1/4 cup toasted or sugared almonds
Wash and dry spinach and lettuce. Tear lettuce into bite sized pieces. Remove stems from spinach and tear into pieces. Chop celery and add to lettuce and spinach. Toss with dressing. Top with strawberries and almonds.

Valley Home Farm


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


Watermelon salad
Main Ingredients: watermelon


1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
3 cups 2-inch cubes watermelon
1 cup crumbled feta cheese
1/2 red onion, sliced very thin
coarsely ground black pepper to taste

Direction Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use. Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.

East Nashville Farmers Market


Winter Squash Salad w/Butternut Squash Puree
Main Ingredients: acorn squash, olive oil, salt, butternut squash, vanilla extract, quinoa, onion, chicken stock, carrots, celery, vegetable stock, butter
3 lbs. acorn squash (1 large of 2 small)
2 tbsp extra virgin olive oil
2 tsp extra virgin olive oil
1/8 tsp salt, or more to taste
1 small/medium butternut squash(diced)
1/2 tbsp vanilla extract
1-2 cups vegetable stock
3 tbsp unsalted butter
1 cup quinoa
1/3 cup diced onion
1/3 cup diced carrots
1/3 cup diced celery
2 cups chicken stock
Gorgonzola cheese
With a sharp vegetable peeler or paring knife, strip off the peel from the protruding ridges of the squash. You don't need to peel more than this: leaving the rest of the peel will help the squash to retain its shape and looks nice too. With a sharp heavy knife, cut the squash in half length wise and scoop out all the seeds and fibers. Place each half cut side down; trim the ends, then cut semicircular slices of squash, all about 1 inch thick.
Put all the pices in a pile on a large baking sheet, preferably nonstick or lined with parchment. Drizzle the oil over the squash, sprinkle on the salt, and toss to coat with the seasonings, spread the pieces out to lie flat, not touching. Bake about 20 minutes, then flip the pieces over. Bake another 15 minutes or so, until the squash is just tender all the way through and nicely carmelized on the edges.
Dice on small medium butternut squash into small pieces. In a medium saucepan, heat butter until foamy and add squash and vanilla, cook until tender. In a blender mix squash and stock, until smooth.
Quinoa - bring two cups to a boil, add quinoa. Cook until tender. In a separate pan cook diced vegetables until tender. Combine quinoa and vegetables.
Let the squash pieces cool on the pan until you're ready to serve. Spoon a bit on the puree on to the plate, followed by quinoa. Arrange them - in a symmetrical design or in a casual pile - on a large serving platter on a bed of quinoa. Refresh them with drizzles of olive oil, sprinkles of sea salt and top with gorgonzola cheese.

Nashville Farmers Market


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