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

Cajun Oso Sweet Onion Relish

Main Ingredients: Green stuffed olives, black olives, OSO Sweet Onion, Garlic, Capers, celery, Carrots, Olive oil, vinegar (red wine or Balsamic), Oregano, Sweet basil, Thyme, Cajun seasonings,

1 Cup green stuffed olives, sliced
1 Cup black olives, sliced
1 OSO sweet Onion
1/4 Cup garlic
1/4 Cup capers
1/4 Cup celery, finely sliced
1/4 Cup carrots, shredded,
1-1/4 Cups olive oil
1/4 Cup vinegar (red wine or Balsamic)
1 Tblspns oregano
1 Tblspns sweet basil
1 Tblspns thyme
1 Tblspns cajun seasonings
S&P to taste

Mix this all together and enjoy on sandwiches, great as a dip over crusty bread or with grilled fish or chicken dishes. One taste and you'll say Oh So good!

Long Hungry Creek Farm

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

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

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

Herbed Butter

Main Ingredients: Italian parsley, tarragon, basil, fresh chives, unsalted butter, softened, lemon juice, freshly ground pepper, salt, garlic, tabasco,

Even a single herb can be used to produce memorable results.

½ cup Italian parsley
2 tablespoons fresh tarragon
2 tablespoons fresh basil
2 tablespoons fresh chives
8 tablespoons, (1 stick) unsalted butter, softened
2 teaspoons fresh lemon juice
1 teaspoon freshly ground pepper
½ teaspoon salt
1 finely chopped clove of garlic
Tabasco to taste

Place parsley, tarragon, basil and chives in a food processor or finely chop by hand. Add the butter, lemon juice, pepper and salt, and Tabasco to taste until well mixed. Cover and place in refrigerator for 30 minutes. Form into a log about 1 inch in diameter. Wrap in wax paper, twist ends of paper and chill several hours before serving on anything and everything – delicious. Refrigerate or freeze for up to six months. Slice as needed.

Roben Mounger, Columbia, TN

Pesto

Main Ingredients: garlic, pine nuts, basil, parsley, olive oil, parmesan cheese, lemon juice

8 cloves garlic
½ cup pine nuts
4 cups of loosely packed basil leaves
1 cup flat parsley
1 ¼ cut good olive oil
1 ½ cup romano and/or parmesan cheese
salt and pepper to taste
squeeze of lemon juice

(can also use parsley or parsley/basil combo)

In a food processor blend garlic and pine nuts. Blend to a paste. Add basil and/or parsley. Process until well blended. Add cheese and blend well. Slowly add oil. Depending on your taste y ou may not need to use all of the oil. Season with salt and pepper and squeeze of lemon.
Can also be frozen to be used later or will store in the fridge for several weeks. Add extra oil if needed.

Donna, CSA Member Long Hungry Creek Farm

Pesto Grilled Chicken

Main Ingredients: fresh basil, garlic cloves, olive oil Parmesan or pecorino romano, walnuts or pine nuts, kosher salt, ground pepper, whole chicken,

4 cups (tightly packed) fresh basil leaves
2 garlic cloves, minced
¾ cup olive oil
½ cup grated Parmesan or pecorino romano
½ cup walnuts or pine nuts
kosher salt and freshly ground pepper
1 chicken, about 3 ½ pounds or equivalent pieces

Adapted by Recipes from Home by David Page and Barbara Shinn

Pesto
4 cups (tightly packed) fresh basil leaves
2 garlic cloves, minced
¾ cup olive oil
½ cup grated Parmesan or pecorino romano
½ cup walnuts or pine nuts
kosher salt and freshly ground pepper
1 chicken, about 3 ½ pounds or equivalent pieces

For the pesto, place the basil and garlic in a food processor or blender and process to a puree. With the machine running, slowly add the olive oil, processing until it is incorporated. Add the cheese and nuts and process to a puree. Season with salt and pepper.
Prepare a charcoal grill.
Meanwhile cut up the chicken into 8 pieces – 2 breasts, 2 thighs, 2 drumsticks and 2 wings. In a large bowl, toss the chicken pieces with the pesto until evenly coated. Season with salt and pepper. Let marinate at room temperature for 20 minutes.
Grill the chicken over a medium-hot fire, turning occasionally, until the skin is crispy and slightly charred and the juices run clear when the thigh is pierced with a knife, 20 to 25 minutes.

Roben Mounger, Columbia, Tn

Ring True Pasta

Main Ingredients: mushrooms, basil, thyme, parsley

1/2 cup unsalted butter
1 pound fresh mushrooms, sliced
3 pounds, large, raw, peeled shrimp
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1 1/2 teaspoon black pepper
1 tablespoon parsley flakes
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 cup unsalted butter, melted
12 ounces spaghetti
8 ounces Parmesan cheese

Preheat oven to 350 degrees.
In a large skillet over medium heat, melt butter and saute mushrooms.
Add shrimp and saute just until pink.
Place shrimp mixture in a 3 quart casserole and sprinkle with salt, basil, thyme, garlic powder, pepper, parsley, lemon juice, Worcestershire and butter.
Bake uncovered for 25 minutes, stirring occasionally.
While shrimp is cooking, boil the spaghetti until al dente and drain.
Stir the Parmesan into hot spaghetti.
Add spaghetti mixture to casserole and stir to combine.
Return to oven and bake 5 to 10 minutes until heated.

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

Squash Frittata

Main Ingredients: zucchini, onion, parsley, basil, olive oil, eggs, parmesan

1 lb. zucchini
1/2 onion, sliced
3 tbls minced fresh parsley or whole
fresh basil
2 tbls olive oil
6 large eggs, beaten
2 ounces parmesan

Shred the zucchini with a course grater, salt and drain briefly. Cook the onion, parsley, olive oil over medium heat until the onions soften but not brown. Add the zucchini to the skillet and cook briefly, stirring. Add the eggs to the skillet and stir with the vegetables. Cook until the top just begins to set.
Grate the cheese over the top and place under the broiler. Cook 4-5 minutes until the top cheese is set.

Let stand for 5 minutes, cut into wedges and serve.

East Nashville Farmers Market

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

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

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

Zucchini Frittata

Main Ingredients: zucchini, onion, parsley, basil, olive oil, eggs, parmesan,

1 lb. zucchini
1/2 onion, sliced
3 tbls minced fresh parsley or whole fresh basil
2 tbls olive oil
6 large eggs, beaten
2 ounces parmesan

Shred the zucchini with a course grater, salt and drain briefly. Cook the onion, parsley, olive oil over medium heat until the onions soften but not brown. Add the zucchini to the skillet and cook briefly, stirring. Add the eggs to the skillet and stir with the vegetables. Cook until the top just begins to set.

Grate the cheese over the top and place under the broiler. Cook 4-5 minutes until the top cheese is set.

Let stand for 5 minutes, cut into wedges and serve.

East Nashville Farmers Market

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'

Zucchini/Yellow Squash Pizza

Main Ingredients: Zucchini, yellow squash, parsley, oregano, basil, olives, onion, mushrooms, green peppers, red peppers, jalapeno, parmesan cheese, feta cheese

Homemade or store bought pizza dough
one or two summer squashes, sliced thin
your choice of herbs and spices
grated cheese, parmesan or feta

Start out with homemade pizza dough or pizza dough pre-made from the grocery store. There are several choices of frozen or pre-packaged dough, including whole wheat or gluten-free. If using a wheat crust, whole wheat is the healthiest. The taste is full and bold.

According to the size of your crust, slice one or two squash into thin slices (you can mix it up with a green and a yellow for color). If the squash are wider then ½ inch, cut in half first, then make your slices. Add other toppings to taste: fresh herbs parsley, oregano, basil, olives, onion, mushrooms, and your choice of peppers, such as red, green, and jalapeno. And of course, 2 - 4 cups of grated Italian pizza cheese, plus ½ cup of parmesan cheese. For a lighter, more delicate pizza, use feta cheese. If you're lactose intolerant you can use goat cheese.

I always put the fresh herbs on the crust first, then about ¾ of the cheese, reserving the rest to sprinkle between the layers of vegetables. Lay the slices of squash on top of the cheese, add the onions and mushrooms, then a thin sprinkle of cheese. Next, add the peppers you have chosen and the olives. If you like, you can also add some more fresh herbs, then top off with another sprinkle of cheese.

Bake in a pre-heated oven between 415 degrees - 425 degrees for approximately 15 minutes (according to how well done you like your pizza). I always remove mine from the oven when the cheese is golden brown around the edges. One extra benefit to this type of pizza-it's a great way to get the kids to eat their vegetables!

Dennis Nanni, Tullahoma, TN