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Recipes

Carolyn's Summer Pie
Main Ingredients: zucchini, eggs, lemon juice
3 cups cooked zucchini (drained)
1 cup sugar
3 eggs, beaten
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
3 tablespoons cornstarch
Put all ingredients in blender until smooth. Cook in unbaked pie shell at 400 degrees for 15 minutes and then an additional 45 minutes at 350 degrees.

Roben Mounger, Columbia, TN


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


No Sauce Vegetable Pizza
Main Ingredients: herbs, squash, zucchini, red onion, green or red pepper, black olives, mushrooms, tomatoes, mozzarella cheese, provolone cheese, jalapeno pepper, banana pepper,
Pizza Dough:
1 package of Dry yeast
4 cups of flour unbleached wheat, whole wheat or rice (for those who can’t tolerate wheat)
2 tablespoons Olive oil
2 teaspoons sea salt

Pizza toppings
Fresh herbs basil, oregano, parsley approximately 1 ounce total
1 small squash & zucchini, sliced; you can use 1 large of either if no small sizes are available.
½ red or green pepper, chopped
¼ red onion, chopped
1 cup black olives, chopped or sliced
½ cup fresh mushrooms, chopped
2 medium tomatoes, sliced
2-3 cups of Italian shredded cheese (mozzarella, parmesan, provolone) available in 2-4 cup bags at the supermarket
1 jalapeño or hot banana pepper, chopped, if desired


This is a real summertime pizza it should be made with fresh home grown or farmers market veggies. It’s tasty, quick, easy and healthy; a great way to get the kids to eat vegetables. (I know I used it when my son was growing up.) As always try to use organic ingredients whenever possible.

Pizza dough can be purchased at Whole Foods if one is nearby just go to where they sell fresh pizzas and ask for the dough they have white & whole wheat. Other pizza crust options can be found at any local health food store or supermarket in the form of frozen or prepackaged crust some are even gluten free! For those of you who feel really ambitious here is a simple pizza dough recipe. Again ingredients can be found locally.

Pizza Dough:
Dissolve the yeast in 1/3 cup of warm water (do not take from tap). Add the flour and olive oil, 1 cup warm water and the salt; kneed for 10 minutes. Put in an oiled bowl and cover, when the dough has doubled in bulk approximately 2 hours punch it down and divide in two. Let rest 5 minutes roll out the dough with a rolling pin and stretch with your fists until you have two 12 inch circles. Place on pizza pan, stone or cookie sheet perforate with fork.

Preheat oven to 400-425 degrees

Pizza Topping:
Once you get the hang of making this type of pizza you can vary the veggies according to your taste. Cut the veggies on a cutting board slicing them small and thin enough to bake evenly. Here is my standard recipe for a 12 to 16 inch pizza:

* Fresh herbs basil, oregano, parsley approximately 1 ounce total
* 1 small squash & zucchini, sliced; you can use 1 large of either if no small sizes are available.
* ½ red or green pepper, chopped
* ¼ red onion, chopped
* 1 cup black olives, chopped or sliced
* ½ cup fresh mushrooms, chopped
* 2 medium tomatoes, sliced
* 2-3 cups of Italian shredded cheese (mozzarella, parmesan, provolone) available in 2-4 cup bags at the supermarket
* 1 jalapeño or hot banana pepper, chopped, if desired

After rolling out the crust place the fresh herbs on the crust before adding anything else.

Here is a pizza secret I learned from a pizza parlor at the Jersey shore even if you’re making a traditional sauce pizza; always put the cheese on first!

Next add the squash, peppers and onions

At this point I always sprinkle a bit more cheese just a delicate covering.

Next add the mushrooms and olives

Again sprinkle a bit more cheese.

Add the hot peppers than carefully place the tomato slices in a circle making smaller circles until you reach the center. If you still have some fresh herbs left sprinkle on top.

Place in the oven on the middle rack at the above temperature and bake until cheese bubbles and the crust is slightly too medium brown. This usually is an indication the crust is completely baked. About 20-25 minutes What does it taste like-more!


Dennis Nanni, Tullahoma, TN


Pickled Summer Squash
Main Ingredients: zucchini, yellow squash, onions
10 cups sliced squash, such as zucchini, yellow squash, etc.
2 cups sliced onions
Kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spice
1/2 teaspoon crushed red pepper, optional
Directions
1. In a large pot or bowl, layer sliced squash and sliced onions,
and sprinkle each layer generously with kosher salt. Let sit for 1
hour. Drain well.
2. In a large non-reactive pot, combine vinegar, sugar, pickling
spice, and crushed red pepper. Bring to a boil. Add squash
and onions and return to a boil.
3. Divide vegetables between sterilized jars and ladle enough
pickling liquid over vegetables to come within 1/2 inch from
top of jar. Wipe rims of jars clean, cover with lids and screw
tops in place. Process jars in a hot water bath for 10 minutes.
Remove jars from water bath and cool. Jars should seal as
they cool. Any jars that do not seal should be refrigerated and
consumed within 2 weeks.

PickTN Products


Ratatouille
Main Ingredients: zucchini, eggplant, bell pepper, tomatoes, garlic, onions, thyme
2 zucchini
1 eggplant (European eggplant are skinny like Asian eggplant. Buy a small to
medium one, slim shape)
1 red bell pepper
2 tomatoes
1 clove garlic
2 medium brown or red onions
1 stick of thyme
salt and pepper to taste
Wash the veggies
Cut the zucchini in slices (about 1/2 inch thick) and dice the eggplant in
similar size chunks. Put into deep dish. Salt the vegetables generously and
let them sit and bleed for 30min. Then wipe them off with kitchen paper.

Wash and slice the bell pepper, remove the skin and seeds from inside.

Blanche the tomatoes with boiling water and skin them, then dice the
tomatoes.

Crush the garlic and chop the onions

Heat 2 TBSP olive oil in a deep pan and sautee the zucchini and eggplant on
high. Remove them and put on plate.

Put bell pepper in pan and sautee a couple of minutes. Add a little olive oil, the garlic and onions and simmer for abut 5 min. Add the rest of the vegetables, the diced tomatoes and thyme, salt and pepper. Mix gently, cover with lid half way and cook on low for 35min.

Option: top with fresh basil before serving.

Option 2: You can make it a meat dish by tossing the cooked ratatouille with
brown fried bacon pieces or cold prosciutto slices just before serving.


Marion Renk Rosenthal, Corona del Mar, CA


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


Summer Squash
Main Ingredients: summer squash, zucchini,
Yellow Summer Squash or
Zucchini
Raw:
Cut zucchinis into strips and include them in a platter of crudités.

Shred them into salads.

Prepare a salad from shredded zucchini and shredded carrots; add a dressing and enjoy.

Dice them and add to a chopped salad.

Puree in the blender with a little water, and add seasoning to create a sauce

Mix squashes of various colors for an attractive presentation of bright yellow paired with light and dark green.

Cooked:
Zucchini can be steamed, boiled, baked, fried, and stuffed.

Steamed: With their high water content, they can be cooked without water in a pot with a tight fitting lid. Otherwise, steam them in a small amount of water, about ¼" in the bottom of the pot, for 3 to 5 minutes.

Baked: Slice zucchini, chop onions, shred carrots, chop peppers, chop tomatoes. Layer the vegetables in a casserole with seasonings and herbs. Cover and bake at 350 degrees for about 45 minutes.

Stuffed: Core out the centers of each squash (Middle Eastern delis have a special tool for this or use an apple corer). Chop onions, mushrooms, peppers, tofu, and tomatoes. Add seasonings and stuff. Bake covered in a casserole with tomato sauce at 350 degrees for about 45 to 60 minutes.

Grilled: Zucchinia is great on the grill as a shish-kebab with mushrooms, onions, and peppers. You can add beef, chicken, or fish, if desired. Another delicious way to grill squash is slice them in half, baste with olive oil and sprinkle with fresh herbs such as basil, oregano and parsley. For added zest sprinkle on some chili pepper or finely chopped fresh jalapenos.

Dennis Nanni, Tullahoma, TN


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 Bread
Main Ingredients: flour, eggs, vanilla, zucchini, walnuts
3 cups organic all purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
3 teaspoons organic ground cinnamon
3 organic eggs
1 cup organic vegetable oil
2 ¼ cups organic raw sugar
3 teaspoons organic vanilla extract
2 cups grated zucchini (preferably organic and fresh)
1 cup fresh chopped walnuts
1.Grease and flour two 8" x 4" pans.

2.Pre-heat oven to 325 degrees.

3.Sift flour, baking powder and cinnamon in a bowl.

4.Beat eggs, oil vanilla and sugar together in a large bowl.

5.Add sifted ingredients to the beaten mixture and beat well.

6.Stir in zucchini and nuts until well combined.

7.Pour batter into prepared pans.

8.Bake 40 - 60 minutes or until test toothpick in center comes out clean.

9.Cool in the pan or on rack for 20 minutes.

10.Remove bread from pan and cool.

Dennis Nanni, Tullahoma, TN


Zucchini Chocolate Chip Bread
Main Ingredients: zucchini, eggs, vanilla, flour
2 cups shredded zucchini
½ cup sunflower oil (I also use canola)
2 eggs
2 tsp vanilla

Mix well in a bowl.

Sift together the following:
2 cups flour
¾ cup brown sugar (not packed)
¾ tsp baking soda
½ tsp cinnamon
¼ tsp baking powder
½ cup chopped nuts
¾ cup semi-sweet chocolate chips
Stir together dry mixture with zucchini mix and put in greased bread pan. Bake at 350 for 50-60 minutes.

Adapted by Lisa Shively, Pleasant Shade, TN


Zucchini Fries
Main Ingredients: zucchini, thyme, oregano
For the aioli:
2 large egg yolks (reserve the whites for below)
1 clove garlic
peeled zest and juice of 1 lemon
1 tbsp tomato paste
2 tbsp warm water
1 cup extra-virgin olive oil
salt

For Zucchini fries
Olive oil cooking spray
1 tsp dried thyme, crumbled
1 tsp dried oregano, crumbled
1/2 c all purpose flour
1 tbsp salt
1 1/2 cups panko bread crumbs
3/4 cup freshly grated parmigiano reggiano
3 large egg whites, whipped to very soft peaks
4 medium zucchini, trimmed
Make the Aioli:
Place the egg yolks, garlic, lemon zest and juice, tomato paste, and water in a blender and blend until smooth. With the motor running, drizzle in the oil until a creamy sauce is formed. Season with sale and set aside.
Make the Zucchini fries:
Preheat the ovento 475F. Spray a baking sheet with olive oil cooking spray. In a pie pan or shallow bowl, mix together the thyme, oregano, flour, and salt. Place the panko and parmigiano reggiano in a separate pie pan or shallow bowl and place the whipped egg whites in a third pie pan or shallow bowl. Slice each zucchini in half lengthwise and then each half into 3 pieces lengthwise to create steak fry-shaped pieces.
Dredge the zucchini fries in the flour mixture and then dip them into the egg whites. Finally, dredge them in the panko. Place the coated zucchini on the prepared baking sheet and roast, turning once, until crispy about 12 minutes.
Serve hot, with the aioli on the side.

~Wedge Oak Farm in 'America Farm To Table', by Mario Batali


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 Saute
Main Ingredients: zucchini, olive oil, garlic, thyme,
1 lb. Small zucchini
1 Tbs olive oil
1 onion, cut thin
1 clove garlic, chopped
¼ tsp thyme
salt and pepper to taste
Saute zucchini in olive oil for 3 minutes. Remove from heat and add onion and garlic. Saute 2 minutes. Add zucchini to skillet and season with salt, pepper and thyme. Serve warm.

Lisa Shively, Pleasant Shade, 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


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


Zuccini Pancakes
Main Ingredients: zucchini, ground black pepper, eggs, flour, extra virgin olive oil, crumbled feta cheese, scallions, fresh mint, baking powder, vegetable oil, plain yogurt, garlic, salt
For the pancakes
3 medium zucchini, shredded
Salt and freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, thinly sliced
1-2 tablespoons finely shredded fresh mint
1 teaspoon baking powder (I forgot to add this! And they were fine)
4 to 6 tablespoons vegetable oil, more as needed

For the yogurt sauce
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt
Makes 12 pancakes.

1. Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

2. In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, mint and 1/2 teaspoon black pepper. Mix well, add baking powder, if using, and mix again.

3. Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

4. For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

East Nashville Farmers Market


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