Ingredients

• 2/3 c. mayonnaise
• 1/3 c. sour cream
• 1/4 c. cilantro, chopped
• 2 tbsp. milk
• 2 tbsp. lime juice
• 1 jalapeño pepper, seeded and minced
• 1 tsp. salt
• 7 oz bowtie pasta, cooked, rinsed, and drained
• 2 lg. tomatoes, seeded and chopped
• 1 yellow bell pepper, cut into sticks
• 1 zucchini, quartered length-wise and sliced thin
• 3 green onions, thinly sliced
• pine nuts to taste

Preparation

In a large bowl, combine the first seven ingredients and mix. Add the rest of the ingredients, toss, and cover. Chill.

Ingredients

• 500 g dried linguine
• 3 lemons (zest and juice)
• 6 tbsp. extra virgin olive oil
• 100 g. parmesan cheese, grated
• salt and freshly ground black pepper

Preparation

Cook the linguine according to the instructions on the packet - in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the lemon juice and zest with the olive oil, then stir in the parmesan so that it becomes creamy. Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand. Garnish with some herbs to suit yourself.

Nudo

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.]

Ingredients

• 6 large poblanos (about 1 1/2 pounds)
• 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons coarsely chopped thyme
• Salt and freshly ground black pepper
• 1 large white onion, thinly sliced
• 3 large garlic cloves, thinly sliced
• 1 teaspoon coarsely chopped oregano
• 1/2 cup heavy cream
• 3/4 cup crème fraîche or sour cream
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces farmer cheese (crumbling, dry cottage cheese style cheese)
• Toasted pumpkin seeds, for serving

Preparation

Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.

Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.

Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.

Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.

Food & Wine

Ingredients

• 2 pounds young, small to medium okra pods
• 4 small dried chiles, split in 1/2
• 2 teaspoons mustard seeds
• 12 sprigs fresh dill
• 4 cloves garlic, whole
• 1 teaspoon whole peppercorns
• 1/4 cup kosher salt
• 2 cups rice wine vinegar
• 2 cups bottled water

Preparation

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.

Alton Brown

Ingredients

• 1 cup plain whole-milk Greek yogurt
• 3 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 cup flat-leaf parsley leaves
• 1/4 cup finely shredded basil leaves
• Salt and freshly ground pepper
• 1 pound frozen baby peas, thawed
• 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick

Preparation

In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers and serve.

Food & Wine

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tablespoons smoked sweet paprika
• 1 tablespoon ground fennel
• 1 tablespoon ground coriander
• 2 garlic cloves, thinly sliced
• 4 thyme sprigs
• 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
• Salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 2 tablespoons sherry vinegar
• 1 tablespoon water
• 2 tablespoons marcona almonds, plus chopped almonds for garnish
• 5 ounces baby arugula

Preparation

In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.

Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.

Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Food & Wine

Ingredients

• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, quartered
• 1 small carrot, halved
• 1 celery rib, halved
• 12 ounces farro (1 3/4 cups)
• 5 cups water
• Kosher salt
• 3 tablespoons red wine vinegar
• Freshly ground pepper
• 1/2 small red onion, thinly sliced
• 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
• 1 pint grape tomatoes, halved
• 1/4 cup chopped fresh basil

Preparation

In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.

Food & Wine

Ingredients

Puree

• 1 pound cauliflower florets
• 3/4 cup heavy cream, warmed
• 8 ounce goat cheese

Beets

• 2 pounds beets
• 4 parts red wine vinegar
• 3 parts extra virgin olive oil

Carrots

• 1 pound carrots, shaved on a mandolin

Shallots

• 2 shallots, peeled and thinly sliced into rings
• 1/2 cup vegetable oil

Oil

• 2 parts canola oil
• 1 part cumin seeds

Preparation

Cauliflower: Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.

Beets: Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.

Shallots: Slowly fry until golden brown, strain and salt

Cumin oil: Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.

To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots.

Edible Nashville

Ingredients

• 2 cups day-old bread, cut into 1-inch dice
• 1 tablespoon olive oil
• 2 pounds cooked field peas (crowder, black-eye, lady-peas)
• 1 cup thinly sliced green onions
• 1/2 cup thinly sliced red onion
• 1 cup diced tomato
• 1 cup peeled, diced cucumber
• 1/2 cup chopped banana peppers
• 1/4 cup each chopped rosemary and parsley
• 2/3 cup olive oil
• 1/2 cup sherry or balsamic vinegar
• 1 tablespoon local honey
• 1 teaspoon kosher salt

Preparation

Preheat oven to 275 degrees. Spread the diced bread on a sheet pan and bake for 20 to 25 minutes, until very lightly toasted. Set aside to cool. Place the field peas, green and red onions, tomatoes, cucumber and chili peppers in a large mixing bowl. Add the herbs, olive oil, vinegar, honey and salt, toss well. Add the bread and toss everything together. Serve with grilled fish, chicken, pork or as a vegetarian main course.

Edible Nashville

Ingredients

• 3 slices bacon
• 4 tbsp. butter
• 1 cup chopped onion
• 1 head of cabbage, chopped
• seasoning to taste

Preparation

Fry bacon. Remove bacon and add butter. Saute onion. Add a splash of water to deglaze the pan. Add cabbage, season, stir, and simmer for about 30 minutes. (Optional: return bacon to pan, add hamburger meat or sausage.)

Luckett Farms