Ingredients

• 1 rack of lamb
• 1½ tablespoons olive oil
• Kosher salt & freshly ground black pepper
• ½ cup panko breadcrumbs
• ¼ cup grated Pecorino Romano cheese
• 1 tablespoon chopped flat leaf parsley
• 1 teaspoon chopped fresh thyme leaves
• ½ teaspoon chopped fresh rosemary leaves
• 2 tablespoons Dijon mustard

Preparation

Heat a heavy skillet over high heat. While it’s heating, rub rack of lamb with 1 tablespoon of olive oil and season generously with salt and pepper. When the pan is sizzling hot, sear lamb until golden brown on all sides, about 6 minutes total. Place browned lamb on a cutting board to rest until completely cool, about 30 minutes.

Preheat oven to 450 degrees F.

In a small bowl, stir together breadcrumbs, cheese, parsley, thyme, rosemary, and remaining ½ tablespoon olive oil; mix well. Spread mixture on a plate. Coat cooled lamb with Dijon mustard then roll in seasoned bread crumbs. Press crumbs evenly into lamb, creating a nice, thick coating.

Place lamb on a rimmed baking sheet, and roast until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees F, approximately 20 to 30 minutes. If the crust looks like it’s getting too dark toward the end of cooking, loosely tent with foil.

Remove lamb from oven and rest on a cutting board for 10 minutes before carving into chops and serving.

D’Artagnan

Ingredients

• 2 tablespoons curry powder
• 1 ½ teaspoons garam masala
• ¼ cup vegetable oil
• 2 c. chopped onion
• 3/4 lb. potatoes, cut into 1/2" pieces
• 3 cloves garlic, pressed
• 1 tbsp. grated fresh ginger
• 1 - 1 ½ serrano chiles, minced
• 1 tbsp. tomato paste
• ½ head cauliflower, florets (4 c.)
• 1 (14.5oz) can diced tomatoes, blended until nearly smooth
• 1 ¼ cups water
• 1 (15oz) can chickpeas, drained and rinsed
• 8 oz. frozen peas (about 1 1/2 cups)
• ¼ cup heavy cream or coconut milk

Preparation

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tbsp. oil in pot over medium-high heat. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes start to brown. Reduce heat to medium. Add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook 30 seconds. Add toasted spices and cook 1 minute longer. Add cauliflower cook until well coated, about 2 minutes.

Add tomatoes, water, chickpeas, and 1 tsp. salt; increase heat to medium-high and bring mixture to boil. Cover and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.

Ingredients

• 1 lb. lentils
• 1 onion
• 5 tbsp. extra-virgin olive oil
• 1 ½ lb. Spanish chorizo
• 3 carrots, peeled and cut into 1/4-inch pieces
• 3 tbsp. parsley
• 7 c. water
• 3 tbsp. sherry vinegar
• 2 bay leaves
• ⅛ tsp. ground cloves
• 2 tbsp. smoked paprika
• 3 garlic cloves, minced
• 1 tbsp. all-purpose flour

Preparation

Place lentils and 2 teaspoons salt in pot. Cover with 4 cups boiling water and let soak for 30 minutes. Drain.

Finely chop three-quarters of onion and grate remaining quarter. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and brown, 6-8 minutes. Transfer chorizo to plate. Reduce heat to low and add chopped onion, carrots, 1 tbsp. parsley, and 1 tsp. salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add water.

Add lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3 to 4 minutes. Add 7 cups water, chorizo, bay leaves, and cloves; bring to simmer. Reduce heat to low; cover; and cook until lentils are tender, about 30 minutes.

Heat remaining 3 tbsp. oil in small saucepan over medium heat. Add paprika, grated onion, garlic, and ½ tsp. pepper; cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer. Remove chorizo and bay leaves from lentils. Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes. When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into ¼-inch-thick slices. Return chorizo to soup along with remaining 2 tablespoons parsley and heat through, about 1 minute. Season with salt, pepper, and up to 2 teaspoons sherry vinegar to taste, and serve.

Ingredients

• 1 tsp. vegetable oil
• 3 stalks lemon grass, sliced thin
• 3 large shallots, chopped
• 8 sprigs fresh cilantro leaves, chopped
• 3 tbsp. fish sauce
• 4 c. chicken broth
• 2 14 oz. cans coconut milk
• 1 tbsp. sugar
• ½ lb. white mushrooms, cut into 1/4" slices
• 1 lb. pork tenderloin, halved lengthwise, sliced into 1/8" thick pieces
• 3 tbsp. fresh lime juice
• 2 tsp. red curry paste

Preparation

Heat oil in large saucepan over medium heat. Add lemon grass, shallots, cilantro, and 1 tbsp. fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes. Stir in chicken broth and 1 can coconut milk; bring to simmer. Cover, reduce heat to low, and simmer 10 minutes. Strain broth, return to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add pork and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.

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

PIPERADE PEPPER STEW

• 4 red bell peppers
• 3 green bell peppers
• 1 yellow pepper
• 2 tablespoons canned chipotle peppers in adobo sauce
• 1 jalapeño, seeded and diced

CHICKEN TINGA

• 1 chicken breast
• 1/2 onion
• 1 garlic clove
• Bay leaves
• 8 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 large yellow onion, julienned
• 1 (16-ounce) can diced tomatoes
• fresh thyme
• salt and pepper

Preparation

Pre-heat oven to 425F. Cut peppers in half, place on foil lined baking sheet. Roast until blackened, about 15 minutes. Wrap up in foil and lets steam for 15 minutes. Peel and slice.

Bring water to a boil, add chicken breast, ½ onion, 1 garlic clove & couple bay leafs. Cook 15 minutes or until chicken is done. Cool and shred. Add olive oil to a large skillet. Add yellow onions & garlic let it slowly sweat for 20 minutes. Add peppers, canned tomatoes, thyme, bay leaves & chipotle pepper (to taste). Add chicken, jalapeno and salt and pepper. Serve as taco filling.

Edible Nashville

Ingredients

Pumpkin Quinoa Cakes

• 1 cup pumpkin, cooked
• 1 1/2 cups quinoa, cooked
• 1/2 cup sautéed onion
• 1 teaspoon red pepper flakes
• 1 teaspoon salt (to taste)
• 1 tablespoon fresh chopped thyme
• 1/2 cup buttered breadcrumbs

Lamb

• 4 lamb chops
• 1 tablespoon dark chocolate powder
• 1 tablespoon onion powder
• 1 tablespoon white pepper
• 2 tablespoons kosher salt
• 1/2 cup olive oil
• 1 tablespoon smoked paprika

Preparation

Pumpkin Quinoa Cakes: Combine all ingredients in a bowl and mix thoroughly. Pat out 1/4 cup of mixture into a patty and dear on both sides in about two tablespoons of oils until seated & heated through on both sides.

Lamb: Combine all ingredients in a bowl and mix until combined. Add chops to the mixture and let marinate overnight. Roast in the oven until desired internal temperature is reached (about 120 degrees because of thinness).

Edible Nashville

Ingredients

• 1 pint shucked oysters with their liquor
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup chicken stock or milk
• 1/2 cup cream
• Salt and ground black pepper
• Hot sauce
• Pinch of freshly grated nutmeg
• 1/2 cup extra-virgin olive oil
• 1 small eggplant, peeled and diced (about 2 cups)
• 1 medium onion, chopped
• 2 ounces finely chopped tasso (about 3 tablespoons)
• 1 garlic clove, minced
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1/2 cup dry bread crumbs
• 2 tablespoons chopped parsley
• 1 tablespoon butter, melted
• 2 tablespoons olive oil
• 2 ounces Grana Padano or Parmesan cheese, grated (1⁄4 cup)

Preparation

Preheat the oven to 400°F. Butter a 2-quart baking dish and set aside. Pour the oysters into a bowl and check for bits of shell. Strain the oyster liquor through a fine sieve into a small bowl and set aside. Set drained oysters aside in a small bowl.

Melt the butter in a small saucepan over low heat and whisk in the flour. Whisk in the reserved oyster liquor and stock. Increase the heat to medium-high and bring the mixture to a boil, whisking constantly. Whisk in the cream. Reduce the heat to medium-low and simmer gently, stirring from time to time, until the sauce thickens, about 10 minutes. Season the sauce with salt, pepper, hot sauce, and nutmeg. Remove the pan from the heat and cover to keep the sauce warm.

Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the eggplant and cook, stirring often, until lightly browned, about 5 minutes. Stir in the onion, tasso, garlic, sage, and rosemary. Cook until the eggplant is tender, 5 to 7 minutes. Season with salt and pepper. Transfer the eggplant mixture into a colander to drain for 5 minutes. Stir together the crumbs, parsley, melted butter, oil, and cheese in a small bowl and set aside.

To assemble the gratin, spread about one-third of the oyster liquor sauce in the bottom of the prepared baking dish. Spoon the eggplant mixture into the dish. Arrange the oysters in a single layer over the eggplant mixture and drizzle with the remaining sauce. Sprinkle the crumb topping over the entire dish. Bake until golden brown and bubbly, 10 to 15 minutes. Serve hot.

Epicurious

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 tablespoons olive oil
• 1 1/2 tablespoons mustard seed
• 2 medium potatoes, diced
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string
• 2 tomatoes, diced
• 1 teaspoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoons coriander powder
• 1/2 teaspoons red pepper flakes

Preparation

In a large skillet or Dutch Oven, heat the oil. Add the mustard seeds, and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and allow to cok until potatoes are tender and beans still partially firm. Check often to make sure dish is not sticking. Serves 6.

Edible Nashville