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Recipes

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


Lebanon Chicken Salad
Main Ingredients: chicken breast, green onions, celery, lemon juice, mayonnaise, Tennessee Gourmet Apricot & Spice, sour cream, pine nuts, salt and pepper, salad greens,
1 13 oz can flaked chicken breast or left over chicken diced
1/3 c diced green onions
1/2 cu diced celery
1 tbsp fresh squeezed lemon juice
1/3 c mayonnaise
1/4 c Tennessee Gourmet Apricot & Spice (your choice of flavor)
1 tbsp sour cream
1/3 cup toasted pine nuts
salt and pepper to taste
salad greens
Combine chicken, onion, celery and lemon juice in a bowl. Set aside for 30 minutes. Prepare dressing by blending together; mayonnaise, Apricot & Spice and sour cream. Combine the dressing with the chicken, sprinkle the pine nuts and place on top of salad greens.

Note: This recipe can also be used as an appetizer by serving in phyllo or other small pastry cups.

Tennessee Gourmet Products


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


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


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


Secret Herb Butter
Main Ingredients: celery, sage, thyme, parsley, green onions, sweet marjoram,
¾ cup butter, softened
1/3 cup cut celery leaves packed
1 tbsp. fresh sage
1 tbsp. fresh thyme
1/3 cup chopped fresh parsley
1/3 cup green onions, including tops
1 tbsp. fresh sweet marjoram
¼ tsp. freshly ground black pepper
Blend or process all ingredients until well blended. May be stored in the refrigerator for 1 week.

Mary Nell Jackson, North & Central Texas Unit, Herb Soc of America


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


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