Hours: Tues thru Fri 10am to 6pm
Sat 9am to 4pm, Sun 11am to 4pm

We Feed Nashville

Blog

FARM BOX CURRY

photo (70)

As the nights begin to turn cooler in late summer, you may get the feeling for a autumn or winter-style stew that you have been missing from the rotation of meals throughout the heat of summer. A coconut curry is the perfect go-between for a rich & hearty yet cooling...

Continue Reading →

PEACH & ALMOND FLAN

photo (68)

For Almond crust (10-11 inch diameter): 2/3 Cup whole Almonds 1/3 Cup Whole Wheat Flour 1/3 Cup Flour ¼ Cup Sugar 8 ounces Butter, diced & chilled ¼ teaspoon Almond Extract 1 Tablespoon Corsair Vanilla Vodka Pinch of Salt For Peach filling: 3 Pounds fresh Peaches, about 3 large, peeled & pit removed 4 Egg Yolks ½ Cup Half & Half 1 teaspoon...

Continue Reading →

SPICED PEACH PIE

photo (69)

(overnight recipe or several hours minimum) Basic Pie Dough: 1 Cup Flour ½ teaspoon Salt 6 Tablespoons Butter, cold and cubed 2 Tablespoons Water 1 Tablespoon White Vinegar Add flour & salt in a food processor and pulse to combine. Add butter and process until resembling breadcrumbs. Pour in vinegar and water and pulse to combine.  Mixture...

Continue Reading →

Volunteering at Green Door Gourmet

IMG_5308

Time is precious, especially for those who in Nashville.  We are a highly energetic and ambitious crowd, constantly making friends, connections, and finding new ways to enjoy the old classics of good food, music and company.  We’re independent, bright-eyed and interested in what’s new, changing, and beautiful but we’re also...

Continue Reading →

BAKED PEPPER-TOMATOES with BELUGA LENTILS

photo 2 (3)

These tomato hybrids have very little interior ‘meats’ and just a small amount of seeds- perfect for stuffing with a savory filling but better than a whole pepper as the skin is softer and flesh is sweeter. In this recipe I have used black Beluga lentils that contrast beautifully with...

Continue Reading →

CHARRED TOMATO SAUCE

photo 4

2 Pounds San Marzano Tomato, stem end removed 2 or 3 small Onions, peeled and cut in half 2 Jalapenos, stems removed 4 or 6 cloves Garlic, peeled 2 Tablespoon blended oil 2 teaspoons Salt Preheat a large cast iron skillet over medium-high heat and pour in oil. Place tomatoes, onion and pepper in skillet and...

Continue Reading →

PEACH, HABANERO & CORN RELISH

photo 3 (2)

Habanero peppers, although quite hot for most people, have a wonderful flavor & pungency that is reminiscent of melon and pairs well with fruits such as peach, pear or apple. The hottest of the variety are red, but orange & yellow habanero have great taste & aroma without the fiery...

Continue Reading →

SAN MARZANO TOMATO CONFIT

photo (7)

This recipe transforms a perfect paste tomato into a sublime delicacy suitable for pizza or pasta, sandwiches or as a condiment with a platter of antipasto—and it all happens while you sleep! Experiment with other flavors that may pair well with tomato such as basil, lime, cumin or other. Try...

Continue Reading →

CELERIAC & EGGPLANT DIP

photo (5)

Who doesn’t like Artichoke Dip? The cream, the cheese, the “comeback-for-more I can’t quite place it” artichoke flavor, the cheese…well this recipe will have you thinking all of that and snacking & dipping away without all the heavy grease guilt later! 1 large or 2 small Celeriac, about 8 ounces 1 large...

Continue Reading →

WARM PURPLE HULL PEA & CORN SALAD

photo 2 (2)

Removing peas from a pod is referred to in old Southern US vernacular as hulling and widely known as shelling across the globe. Whatever the term, pea shelling should be the next great team sport! Every June the residents of Emerson, Arkansas, vie to make the Pea Shelling Hall...

Continue Reading →
Page 1 of 2612345...1020...Last »