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CELERIAC SALAD

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6-8 ounces Celeriac, about 1 medium 1 medium Carrot, peeled & trimmed 4 or 5 Cornichon 2 teaspoons whole grain Mustard ½ teaspoon Paprika 1 Tablespoon Lime Juice 1 teaspoon Sherry Vinegar ¼ Cup Mayonnaise ¼ Sour Cream ½ teaspoon Salt Freshly ground Black Pepper Use a sharp utility knife to remove the outer skin and roots of celeriac, cut into...

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CHILLED PEACH-A-RITA SOUP

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4 large Peaches, about 2 ½ pounds 2 Tablespoons Lime juice ¼ Cup Tequila ½ teaspoon Hepp’s Vanilla Salt 2 Tablespoons Honey, or more Mint or Basil, for garnish Peel peaches and remove stones before roughly chopping- do this over a bowl and retain all of the juices for blending the soup. (click here to see...

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HEIRLOOM SQUASH & TOMATO GRATINÉE

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1 large Yellow Zucchini 2 medium heirloom Tomato 1 small onion, about 3 ounces 1 Cup breadcrumbs ¼ Cup Parmesan Cheese 1 ounce Butter ½ teaspoon Italian Seasoning, or dried mixed herbs 1 large clove Garlic, minced Salt & Pepper Oven 375F Prepare a 2 quart baking dish with a light coating of panspray. Slice zucchini & tomatoes into about...

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SAUTEÉD CUCUMBER with CORN & DILL

Corn etc

2 large Cucumber 1 ear of Corn, shucked and free of silk 2 cloves Garlic 6 ounces Cherry Tomato, about 1 ½ Cups 1 Tablespoon Grapeseed Oil 2 Tablespoons Butter ¼ Cup loosely packed chopped fresh Dill Salt & Pepper Use a sharp knife to remove corn kernels and set aside. Peel cucumbers and remove ends, then cut...

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“GRATE” CARROT SALAD!

carrot stuff

  A super easy side dish that is quite versatile- use other nuts such as walnuts or almonds, and dried fruit like figs or a tropical medley- garnish with coconut flakes and use coconut nectar instead of hickory bark syrup to dress the salad! Mix leftovers into a batter for Carrot...

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ROASTED MOROCCAN CARROT STACK

bacon fries

 1 pound Carrots, peeled and ends removed, about 8 medium 1 Tablespoon blended oil 1 – 2 teaspoons Berber Curry powder ½ teaspoon salt 2 Tablespoons Eli Mason’s Mint Julep syrup ¼ Cup loosely packed sliced fresh mint Oven 420F Line a baking sheet with parchment paper and lightly grease. Cut carrots in half if they are...

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PURPLE PERUVIAN GNOCCHI with AMANA ORANGE TOMATO SAUCE

Final Gnocchi

This recipe requires the use of a food mill that “rices” the baked potato into very fine pieces so that there are no lumps and a smooth consistency with the added flour. For a richer purple color, allow the potato to sit overnight so that the skin color can deepen...

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Zebra and Peach Tomato Recipes

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Zebra and Peach Tomatoes ZEBRA TOMATO & LEMON CUCUMBER SALAD 1 pound Zebra Tomato, about 5 medium 8 ounces Lemon Cucumber, about 3 medium 3 ounces Yellow Onion, about ½ medium size ½ teaspoon chopped Garlic 1 Tablespoon GDG Moonshine Hot Sauce 2 Tablespoons Rice Wine Vinegar 2 Tablespoons Blended Oil 1 teaspoon Salt Slice tomatoes down the middle from...

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PETITE POTATO & CELERY LEAF SALAD

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1 ½ pounds petite new potatoes, about 24 each 2 Tablespoons Whole Grain Mustard 2 Tablespoons Sherry Vinegar 2 Tablespoons Extra Virgin Olive Oil 2 – 3 rashes of Bacon, cooked & chopped 1 small Onion, sliced, about ¼ Cup ½ Cup Tango Celery Leaves, finely chopped, about 1/3 bunch Cook potatoes in well-salted water until tender...

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CURRIED CHICKEN & CELERY SALAD

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1 pound cooked & pulled Chicken ½ Cup Sour Cream ½ Cup Mayonnaise 1 - 2 teaspoons Curry Powder 1 Tablespoon Honey 1/3 Cup mixed dried fruit or Raisins 1 bunch Tango Celery, stems only ½ teaspoon Salt ¼ teaspoon Black Pepper Slice celery stems crosswise into fine pieces. Bring a small saucepan of water to a boil and...

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