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

We Feed Nashville



photo 3 (4)

  The mild mustard flavor of Hakurei turnip pairs nicely with pears and Shitake mushrooms providing a sweet & savory combination. The final texture will be slightly soft with little tender pieces of turnip. Serve hot as a side dish with something tat has crunch such as sesame-seared Salmon for contrast. 8...

Continue Reading →


photo 1 (7)

Miso is a salty fermented soybean paste along with other ingredients such as rice or buckwheat that has lots of savory flavor and is commonly used to make Miso soup served at Japanese restaurants. It comes in several different colors from white to red and brown depending on the other...

Continue Reading →

Recipes for Okra

photo 3 (3)

The following recipes for okra all have in common a quick cooking time at high heat that results in the best texture for okra. Overcooking or using too low a heat yields a soft and mushy product that is often not desirable. When shallow frying avoid crowding the pan, and...

Continue Reading →


photo 3 (2)

     Oversized vegetables can be intimidating but can still be put to good use using the right recipes and styles of cooking. Here are a few ideas to get you started: ZUCCHINI FETTUCINE 4 Pounds extra large Zucchini, about 2 each 2 Cups canned diced Tomato 1 medium Onion, sliced into rounds, about 4...

Continue Reading →

TSUKEMONO CUCUMBER (Japanese pickled cucumber)

photo (4)

The Japanese style pickle is a little saltier and not as sour as a Western style pickle, which makes it a more subtle and savory condiment that is perfect with delicate fish and shellfish. If you do not have Coconut nectar, you can substitute Agave nectar or Sorghum. Fumi Furiake...

Continue Reading →


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 →


photo (69)

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 →


photo (68)

(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


Time is precious, especially for those who live 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...

Continue Reading →


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 →
Page 1 of 2712345...1020...Last »