Health & Wellness Festival
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Main Ingredients: snapper, cilantro, Belgian endive, spinach,
3 tablespoons olive oil, divided
4 6-ounce Louisiana snapper fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves Louisiana garlic, crushed
1 teaspoon fresh Louisiana ginger, peeled and grated
1/2 cup diced Louisiana onion, divided
1 cup canned coconut milk
2 tablespoons fresh Louisiana lime juice
1 teaspoon soy sauce
1/4 teaspoon hot sauce
1/2 cup fresh Louisiana cilantro, chopped
1 head Belgian endive, thin sliced
1 bag (10 ounces) Louisiana spinach, washed
Season fillets with salt and pepper. In large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Cook fillets 3 to 4 minutes per side until cooked through. Remove fish from skillet and keep warm. For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil. Lower heat and add cilantro; simmer for 5 minutes. In a separate, large skillet, heat the remaining oil over medium-high heat. Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted. Serve fillets with sauce over sautéed vegetables.

Louisiana Seafood Company

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

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.
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

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

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

Greens and Beans
Main Ingredients: bunch of greens, bok choy, spinach, olive oil, garlic, rosemary, wine, white beans, kale, feta cheese, onion,
bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
2 tablespoons of olive oil.
2 cloves of chopped garlic.
one chopped onion
fresh chopped rosemary.
1 1/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.
Gather a bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
Wash thoroughly.
Strip leaves from the stem of kale and cook in a small amount of salted water until tender.
Strip radish tops and arugula from their stem and chop.
Chop bok choy and spinach.
Heat 2 tablespoons of olive oil. Add 2 cloves of chopped garlic. Add one chopped onion and some fresh chopped rosemary.
Saute for a bit and then add about ½ cup wine to simmer.
Add 11/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Add all chopped greens including cooked kale.
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.

roben Mounger, Columbia, TN

Sauteed Spinach
Main Ingredients: Spinach, garlic, olive oil
3 bags of spinach
4 sliced garlic cloves
2 tsps olive oil
4 sliced cloves of garlic, 2 teaspoons of olive oil and the equivalent of 3 bags of spinach which can be added to the garlic oil by the handful until all is wilted, takes about 3 minutes. Adding a bit of lemon zest and some salt and chili flakes are complementary, but before serving - place all into a colander for draining because about 90 percent of spinach is water.

Roben Mounger, Columbia, TN

Sauteed Spinach & Garlic
Main Ingredients: fresh spinach, Olive oil, cloves garlic, Salt to taste
2 large bunches of spinach, about 1 lb

•Olive oil, extra virgin

•3 cloves garlic, sliced

•Salt to taste
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

Franklin Farmers Market

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

Spinach Cheddar Quiche w/Potato Crust
Main Ingredients: Russet potatoes, onion, eggs, unsalted butter, frozen chopped spinach, garlic cloves, grated nutmeg, milk, Dijon mustard, black pepper, Cheddar,
2 Large Russet potatoes
1 small onion
5 large eggs, room temperature
1 tablespoon unsalted butter, plus additional for greasing the baking dish
1 10-ounce package frozen chopped spinach
2 garlic cloves, minced
1/4 teaspoon grated nutmeg
1 1/2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
8 ounces Cheddar, grated
Position the rack in the middle of the oven and preheat the oven to 400.
Lightly butter a 9-inch pie plate.
Grate the potatoes. Squeeze them by handfuls over the sink of any excess moisture.
Grate the onion into the potatoes.
Stir in 1 egg and the salt.
Press the mixture into the prepared pie plate.
Bake until lightly browned, about 35 minutes.
Remove from the oven and cool on a wire rack for at least 10 minutes, but once it is cooled it can be cover with plastic wrap and stored at room temperature for up to 1 day.
Reduce the oven temperature to 375 degrees.
Melt the butter in a large skillet and sauté the frozen chopped spinach and garlic until hot and aromatic, about 2 minutes.
Sprinkle on the nutmeg.
Whisk the remaining 4 eggs, milk, mustard and pepper in bowl until fairly smooth.
Sprinkle half the grated cheese over the potato crust.
Pour the contents of the skillet over the cheese, and then top with the remaining cheese.
Pour the prepared egg mixture over the cheese, evenly coating it.

Roben Mounger

Spinach Salad
Main Ingredients: Spinach, Egg, olive Oil, Lemon Juice
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

Spinach, Watercress & Fennel Loaf
Main Ingredients: watercress, spinach, butter, fennel, eggs, flour, baking powder, sunflower oil milk, Gruyere cheese,
1 bunch watercress, stems trimmed - CSA
1-pound spinach - CSA
4 tablespoons salted butter
Freshly ground pepper
Freshly grated nutmeg
1 medium fennel, bulb, trimmed and diced large - CSA
1 teaspoons sesame seeds
3 large eggs- Mr. Malugin
1 cup plus 2 tablespoons all-purpose flour, sifted
1 ¾ teaspoons baking powder
1/3 cup sunflower oil
1/3-cup milk, hot
1-¼ cups grated Gruyere cheese
1. Bring a casserole of salted water to a boil over high heat, add the watercress and the spinach, and blanch for 1 minute. Drain, and then blot well with tea towel. In a large skillet, melt 2 tablespoons of the butter, add the spinach and watercress, and stir to coat. Add 2 pinches each of salt and pepper and 1 pinch of nutmeg and stir. Cook, stirring for 4 minutes. Transfer to bowl and set aside.
2. Bring a saucepan of salted water to a boil over high heat. Add the fennel and cook for 5 minutes. Drain, refresh with cold water and blot well with tea towel. In the skillet used for the spinach mixture, melt the remaining 2 tablespoons butter, add the fennel, stir to coat, then add 2 pinches each of salt and pepper, and the sesame seeds and stir. Reduce the heat to low and cook, stirring, for fifteen minutes, then drain.
3. Preheat the oven to 350 degrees. In the bowl of an electric mixer, combine the eggs, flour, and baking powder and beat until well blended. Gradually add the oil, beating constantly to blend. Gradually add the milk, beating constantly to blend, then add the cheese and stir with a wooden spoon to incorporate. Add the spinach mixture and the fennel and stir gently to combine.
4. Scrape the batter into an ungreased 8 /12 by 4-½ inch loaf pan. Bake in the center of the oven for 45 to 55 minutes, until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for at least 15 minutes, then slide a knife around the load and remove from the pan. Serve warm or at room temperature.

Roben Mounger, Columbia, TN adapted from Ms Dudemaine's Sophie’s Sweet and Savory Loaves

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