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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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CHILLED GOLDEN BEET & APPLE SOUP with CURRY SPICE

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Beets, apples, celery & curry powder work wonderfully as a dynamic duo, but all combine powers in this recipe to create a soft and seductive Summertime soup. Beets’ distinct earthy flavor is not as pronounced in golden beets, yet here it is tempered by apple and contrasted by curry powder...

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LACINATO & SAVOY SATAY SALAD WITH SAUSAGE & SUNFLOWER SEEDS

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  This dressing is based on the Kale Rage Salad but I have swapped out peanut butter for Tahini and orange juice instead of lemon. The flavor is very savory and satisfying with sweet Savoy cabbage and toothsome Lacinato kale, and combined with pork sausage and crunchy sunflower seeds each mouthful...

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EMU, BEET & FENNEL SHAVED SALAD

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2 Fennel bulbs, washed and trimmed 8 ounces small Beets, about 5 golf ball sized 1 large head Romaine Lettuce 2 Tablespoons Lemon Oil ¼ Cup Tarragon Vinegar 1 pound Amaroo Hills Emu Flat Fillet 4 ounces Blue Cheese, crumbled Salt & ground Black Pepper Olive Oil Saba (grape must reduction) or Aged Balsamic Vinegar Peel beets and remove the...

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Why It’s Important to Remember Your Local Farm Box

Volunteer Day

It is hard to believe that 40 percent of the food in our country goes to waste, and that 20 percent of that actually goes into a landfill instead of being composted. This number is close to our hearts here at Green Door Gourmet as we try extremely hard to make...

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SEAFOOD & FENNEL “FARROTTO”

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Fennel has so many uses and the following recipes make use of the varied ways that the plant can be utilized. Infusing spirits or making broth or even as a fresh lift to salads, the fronds can be quite useful yet often discarded- here they are put to use 3...

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FENNEL & ALMOND SLAW

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½ head medium Cabbage, about 10 ounces 1 large Fennel bulb, about 8 ounces 2 medium Carrots, peeled and trimmed ½ Cup sliced Green Onions, about 4 medium each ¼ Cup Honey Cider Vinegar 2 Tablespoons Almond Oil 1 teaspoon Salt 1 teaspoon dry Mustard Powder 1/3 Cup sliced Almonds, toasted Remove core from cabbage and slice into thin...

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ROASTED FENNEL SNACKS with APRICOT JALAPENO MUSTARD

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Roasting fennel is one of the tastiest ways to utilize this sweet  & savory vegetable. When fully roasted, fennel becomes soft and almost buttery yet still retains its form, the anise (licorice) flavor is mellowed, and more savory flavors are present than its natural sweetness when raw. Do not remove...

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CARROT TOP GREMOLATA BAKED TROUT with BUTTERED NOODLES

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When you have super fresh-out of-the-fields carrots with greens that are aromatic and vibrant, make use of them in versions of pesto or herb oils or emulsions. They are best removed from the carrots and used within 48 hours as they will lose their flavor and become bland quickly. If...

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