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

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.

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Cabbage and Carrot Slaw

Main Ingredients: cabbage, carrots, green onions, white wine vinegar, garlic, cumin, oregano, dry mustard,

2 cups finely shredded cabbage (mixture of red and green)
1 cup shredded carrots
1 cup sliced green onions
1/3 cup white wine vinegar
3 tablespoons sugar
1 clove garlic, finely chopped
1/8-teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
sea salt and pepper to taste

Combine cabbage, carrots and green onions in a large bowl. In a small bowl, mix together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Pour over the vegetables and chill for at least 4 hours before serving. Garnish with toasted sesame seeds or chopped roasted peanuts. Or, toss with shredded roasted chicken and serve it as the main course.

Roben Mounger, Columbia, 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

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

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

Goat Cheese Stuffed Chicken Thighs

Main Ingredients: soft goat cheese, raisins, dry breadcrumbs, fresh chives, fresh oregano, black pepper, olive oil, mixed dried Italian herbs, salt, chicken thighs

Chevre (Goat Cheese) Stuffed
4 ounces soft goat cheese
1/3 cup raisins
2 tablespoons dry breadcrumbs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon mixed dried Italian herbs
1/2 teaspoon salt
8 chicken thighs

Preheat oven to 400 degrees.
In a small bowl, combine the cheese, raisins, breadcrumbs, chives, oregano and pepper.
In another small bowl, combine the oil, Italian herbs and salt.
Place the chicken on a rack in a roasting pan.
Lift the skin of each thigh and place one-eighth of the cheese mixture under the skin. Brush the skin with the oil mixture.
Roast for 30 minutes or more until the juices run clear.

Roben Mounger, Columbia, TN

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

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

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.

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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

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