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Recipes

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Soup
A Simple Spinach Soup
Main Ingredients: Spinach, chicken stock, parmesan reggiano rinds, lemon zest, olive oil, sage,
1.5 pounds of spinach
2 quarts of homemade chicken stock
saved pieces of parmesan reggiano rinds
zest of 1 lemon
2 tbls olive oil
1 tbls sage
salt and pepper to taste
“There You Have It” – A Simple Spinach Soup

1. Heat 2 quarts of homemade chicken stock and add saved pieces of Parmesan Reggiano rinds, zest of one lemon, 2 tablespoons of olive oil, 1 tablespoon of sage and salt and pepper to taste.
2. Chop 1.5 pounds of spinach and add to the warmed stock at medium heat for about 15 minutes.
3. Finely chop some almonds and lemon balm and mix in a bowl with 2 tablespoons olive oil and a splash of white wine vinegar. This topping can be served along with a spoonful of cream cheese.
4. Serves 4 people along with some homemade wheat toast for a delicious repast.

Allison Neal, Arugula 's Star of Family Farm


Butternut Soup
Main Ingredients: Butternut, kombucha squash, leeks, carrots, celery,
Cut into chunks:
1 large peeled butternut
1 medium peeled Kombucha squash
3 medium leeks stripped of their outer layer and cleaned and cut til green
6 peeled carrots
2 celery stalks
Bring to a boil with 12 cups of water and 6 cubes of vegetable stock. Salt and pepper to taste. Boil for 45 minutes and turn off stove.

Blend.

Tessa Nathan, Los Angeles, CA


Butternut Squash & Apple Soup
Main Ingredients: butter, olive oil, yellow onions, mild curry powder, butternut squash, sweet apples, kosher salt, black pepper, water, apple cider or juice
2 tablespoons unsalted butter

• 2 tablespoons good olive oil

• 4 cups chopped yellow onions

• 2 tablespoons mild curry powder

• 5 pounds butternut squash (approx. 2 large)

• 1 1/2 pounds sweet apples,(approx.4 apples)

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 cups water

• 2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot!

Franklin Farmers Market


Butternut Squash Soap
Main Ingredients: Butternut squash, onion, garlic, apple, yoghurt,
1 - 2 butternut squashes
yellow onion
2 minced garlic cloves
1 tbsp grated ginger, some cardomon and cumin to taste
apple
salt to taste
lemon juice
I bake the squash first thing during the day. Now all that remains are the following:
*Scrape seeds from interior and spoon meat away from skin.
*Sauté a sliced yellow onion in 1 tablespoon of olive oil for 3 minutes.
*Add 2 minced garlic cloves; 1 tablespoon grated fresh ginger, some cumin and cardamom to taste and continue to cook for another 3 minutes.
*Add an apple, cored and sliced, 4 cups of broth and the prepared squash. Cook for 10 minutes.
*When all is soft, puree with a Cuisinart or hand blender.
*Season with salt and brighten with fresh lemon juice to serve with additional sliced apple and/or nonfat yogurt.




Butternut Squash Soup
Main Ingredients: butternut squash,

6 tablespoons onion, finely chopped
4 tablespoons butter
6 cups Beaverdam Creek Butternut Squash, peeled and cubed
3 cups chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 (8 oz. packages) cream cheese.
Directions

In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Serve with Beaverdam Creek Farm Hot Water Cornbread!


~Trish Lingo, Beaverdam Creek Farm, Centerville, TN


Cameron's Cucumber Soup
Main Ingredients: cucumbers, scallions, butter, chicken broth, wine vinegar, dill weed, quick cream of wheat, Salt and pepper, sour cream,
2 8-inch cucumbers
¼ cup scallions
2 tablespoons butter
4 cups of chicken broth
1 teaspoon wine vinegar
½ teaspoon dill weed (preferably fresh)
3 tablespoons of quick cream of wheat
Salt and pepper to taste
1-cup sour cream

Peel, seed and chop cucumbers.
Sauté scallions in butter.
Add all ingredients except sour cream and cream of wheat.
Bring to a boil. Gradually add in cream of wheat. Boil very slowly uncovered for 20 minutes. Allow to cool and then puree. Return to pan and thin with milk. Season. If serving cold, beat in sour cream. If not, simmer and add sour cream.

Roben Mounger, Columbia, TN


Fall Squash and Sausage Soup
Main Ingredients: butternut squash, hubbard squash, olive oil, butter, onions, garlic, dry red wine, chicken stock, hot sausage, worcestershire sauce, hot sauce, thyme, oregano, black pepper
1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
2 tbsp olive oil, plus 1 tsp
1 tbsp butter
2 large onions, cut into large dice
6 cloves garlic
1 c Tennessee dry red wine
8 cups chicken stock
1 pound Tennessee hot sausage, crumbled
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
salt and freshly ground pepper to taste
Preheat oven to 350 degrees.
Place squash on a roasting pan. Toss to coat with 2 tbsps of olive oil and bake until tender and slightly carmelized (25-30 min). Heat butter in a large stockpot over medium high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes. Meanwhile, heat remaining tsp of olive oil in a sauate pan over medium high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.

PickTn Products


Fall Squash Soup
Main Ingredients: butternut squash, acorn squash,
*1 medium butternut or other winter squash, peeled, seeded, and cut into large dice

*2tbsp olive oil, plus 1 tsp

*1 tbspn butter

*2 large onion,s, cut into large dice

*6 cloves garlic

*1 c TN dry red wine

*8 cups chicken stock

*1 1b TN hot sausage, crumbled

*1 tsbspn Worcestershire sauce

*1 tsp hot sauce

*2 tsp chopped fresh thyme

*2 tsp chopped fresh oregano

*Salt & Pepper to taste
Preheat oven to 350 degrees

Place squash in a roasting pan. Toss to coat with 2tbspns of olive oil and bake until tender and slightly carmelized (25-30 minutes). Heat butter in a large stock-pot over medium high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes. Meanwhile, heat remaining tsp of olive oil in a a saute pan over medium high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture througha fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homeade croutons.

PickTN Products


Garlic Soup
Main Ingredients: garlic, water, parsley, bay leaf, sage, thyme branches, cloves, salt, virgin olive oil, saffron, Parmesan cheese, Eggs
1 large head of garlic or 2 small heads, broken apart
2 quarts of water
8 parsley branches
1 bay leaf
10 large fresh sage leaves or ½ teaspoon dried
6 fresh thyme branches or ¼ teaspoon dried
2 cloves
salt
1 tablespoon virgin olive oil
pinch of saffron
freshly grated Parmesan cheese
finely chopped parsley
Eggs

Break the garlic head or heads apart and rub off most of the paper. Rap the cloves firmly with the flat side of a knife to break the paper; then remove it. Put all the ingredients except the cheese and parsley in a soup pot, bring to a boil, then reduce the heat and boil slowly for 30 minutes, partially covered. Strain, correct the seasoning, and serve with the cheese or parsley.

Before serving, float a poached egg or stir a raw egg into hot broth, forming “rags”.

The tiny star-shaped pasta called pastini is a lovely addition. Cook separately and add before serving.
Break the garlic head or heads apart and rub off most of the paper. Rap the cloves firmly with the flat side of a knife to break the paper; then remove it. Put all the ingredients except the cheese and parsley in a soup pot, bring to a boil, then reduce the heat and boil slowly for 30 minutes, partially covered. Strain, correct the seasoning, and serve with the cheese or parsley.

Before serving, float a poached egg or stir a raw egg into hot broth, forming “rags”.

The tiny star-shaped pasta called pastini is a lovely addition. Cook separately and add before serving.

Roben Mounger, Columbia


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


Healing Cabbage Soup
Main Ingredients: cabbage
*1 box chicken or vegetable stock/broth

*4 stalks of celery

*6 carrots

*1 onion

*3 cloves of garlic (more or less to taste)

*1 medium cabbage
This soup can be made vegan/vegetarian by replacing chicken broth/stock with vegetable.A wonderful soup that provides immune support, cold relief, and simply delicious anytime!

Chop all ingredients to size you like. Add all ingredients to a large pot over high heat. Boil & then reduce temperature to slow simmer for 1 1/2 hours.

Additional options: using oilive oil, salt & pepper, diced tomatoes, reducing the liquid content to make a thicker broth to be served over rice or pasta.

Nashville Farmers Market


Healing Cabbage Soup
Main Ingredients: cabbage

1 box chicken or vegetable stock/broth
4 stalks of celery
6 carrots
1 onion
3 cloves of garlic (more or less to taste)
1 medium cabbage
This soup can be made vegan/vegetarian by replacing chicken broth/stock with vegetable.A wonderful soup that provides immune support, cold relief, and simply delicious anytime!

Chop all ingredients to size you like. Add all ingredients to a large pot over high heat. Boil & then reduce temperature to slow simmer for 1 1/2 hours.

Additional options: using oilive oil, salt & pepper, diced tomatoes, reducing the liquid content to make a thicker broth to be served over rice or pasta.

Nashville Farmers Market


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


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


Sorrel & Lovage Soup
Main Ingredients: chicken or vegetable stock, potatoes, garlic, butternut squash, lovage shoots, sorrel (same as a pound of spinach), salt, pepper, chili flakes
6 cups of chicken or vegetable stock
3 medium potatoes (sweet or regular)
3 cloves of garlic
1 butternut squash
10 to 12 8-inch lovage shoots
1 pound of fresh sorrel (same as a pound of spinach)
salt, pepper and chili flakes
Boil stock along with 3 cups of water
Add chopped potatoes and minced garlic
Peel squash and remove seeds and chop into 1 to 2 inch chunks.
Add squash a few minutes after potatoes.
Simmer for 15 minutes.
Add chopped lovage and cook for 5 minutes.
Stir in chopped sorrel and remove from heat.
Season with salt and pepper and chili flakes.

Shredded chicken may be added for a heartier dish.

Roben Mounger, Columbia, TN


Southwestern White Bean Soup
Main Ingredients: onion, leeks, vegetable sock, tomato, Serrano chili, corn, cannellini beans, cilantro, thyme, garlic, cumin, coriander, turkey sausage, olive oil, salt, pepper, avocado, sour cream
1/4 c finely chopped onion
1/4 c finely chopped leeks
3 cups vegetable stock
1 medium tomato, chopped
1 tbsp diced Serrano chili, no seeds
1/2 cup fresh/frozen corn
1 can cannellini beans (rinsed)
1/2 cup (packed)chopped fresh cilantro
1 tbsp chopped fresh thyme
1/2 tbsp mince garlic
1 tsp ground cumin
1 tsp ground coriander
3/4 ground turkey sausage
2 tbsp olive oil
Kosher salt
fresh black pepper
Diced avocado
1 cup sour cream
Heat a medium/large saucepan, add olive oil. Add onions and garlic with a pinch of salt. Cook until onions are translucent, add leeks continue to cook until tender. Add the ground turkey, cumin, coriander, about a tablespoon of salt and pepper. Cook turkey thoroughly, add tomato, chili, corn, fresh cilantro and vegetable stock. Add cannellini beans last.
Let simmer until all ingredients are heated through, add salt and pepper to taste. Ladle into bowls, top with sour cream and avocado.
Alternatives:
Vegetarian: Use black bean instead of turkey or Morningstar Farms Meal Starters Grillers Recipe Crumbles

Nashville Farmers Market


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


Squash Soup
Main Ingredients: olive oil, onions, carrots, garlic, tomato puree, chicken or vegetable broth, winter squash, oregano, basil
1 tablespoon olive oil
2 medium chopped onions
2 medium chopped carrots
2 minced garlic cloves
1 cup canned tomato puree
5 cups chicken or vegetable broth, low-sodium
4 cups winter squash, cooked
1 1/2 tablespoon dried oregano
1 1/2 tablespoon dried basil
1.In a large saucepan, warm oil over medium heat.
2.Stir in onions, carrot, and garlic.
3.Cook for about 5 minutes, covered.
4.Stir in the tomato puree, chicken broth, cooked squash, and herbs.
5.Bring soup to a simmer and cook, covered, for 30 minutes.

SNAP-Ed Recipe Finder


Sweet Potato, Kale & White Bean Soup
Main Ingredients: onion, carrots, garlic, sweet potato, kale, cannellini beans, chicken or vegetable stock
1 onion, finely diced
2 carrots, diced
2 cloves of garlic, minced
1 sweet potato, cut into cubes
1 bunch of kale with the ribs cut out, torn into bite-size pieces
1 can of cannellini beans, drained and rinsed
1 quart of chicken or vegetable stock

Saute the onion, carrots and garlic in a bit of olive oil for about 5 minutes. Add the broth, sweet potato and kale, bring to a boil then simmer gently for about 10 minutes, or until the sweet potatoes are soft. Add the cannellini beans and heat through. Serve it up and enjoy!

East Nashville Farmers Market


Zesty Chilled Zucchini Soup
Main Ingredients: roasted garlic, zucchini, large onion, salt, black pepper, lemon juice, Worcestershire sauce, ripe avocado, cilantro, parsley
1 head of roasted garlic
4 medium zucchinis, sliced ¼' thick
1 large onion, coarsely chopped
3 cups water
½ teaspoon salt
Freshly ground black pepper to taste
1 teaspoon salt
4 - 5 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce or to taste
1/4 ripe avocado, diced
1 - 2 tablespoons chopped cilantro or parsley
To roast garlic: Peel off outer layers of excess skin leaving only the cloves covered and still attached to the root. Cover with aluminum foil, shiny side inside, and place on a baking dish. Roast at 375 degrees for 1 hour. While the garlic is roasting, prepare remaining ingredients. When the garlic is finished roasting, remove from oven, unwrap carefully, and cool slightly. Set aside.

1.Put zucchini, onion, water, and salt into a 4 - 6 quart saucepan and cover. Bring to a boil over high heat. Turn heat down to medium and cook until soft, about 7 - 8 minutes.

2.Cool slightly and pour into a blender, and blend until smooth.

3.Add pepper, lemon juice, salt, and Worcestershire sauce to blender. Break off individual cloves of roasted garlic, and squeeze out each one into the blender. Blend until smooth, and adjust seasonings to taste. Pour into a refrigerator container or serving bowl. Chill thoroughly.

4.Before serving, garnish each bowl with a few pieces of diced avocado and a pinch or two of chopped cilantro or parsley.

~Dennis Nanni, Tullahoma, TN


Zucchini Summer Soup
Main Ingredients: garlic, zucchini, onion, salt, lemon juice, Worcestershire sauce, avocado, cilantro
1 - 2 cloves garlic
4 medium zucchini, cut in half lengthwise, then into ½ inch slices
1 large onion coarsely cut into chunks
3 cups water
1 ½ teaspoons salt or to taste
5 tablespoons lemon juice or half lemon and half lime juice
½ teaspoon Worcestershire sauce
¼ ripe avocado, diced
1 - 2 tablespoons chopped cilantro
1.Put half the garlic, zucchini, onion, and water into blender and puree completely. Pour into tureen or large bowl.

2.Add remaining ingredients to blender and puree completely. Pour into tureen and adjust seasoning if needed.

3.Chill or enjoy immediately with garnish of avocado and cilantro.

Dennis Nanni, Tullahoma, TN


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