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Millie Wallace’s Pie Crust from The Peach Truck/Pearson Farm

By Jessica Rose of Pearson's Farm/The Peach Truck's Aunt at The Peach Truck/Pearson Farm

Family pie crust recipe from The Peach Truck/Pearson Farm—a tried & true delicious old family recipe for making the perfect pie crust for peach pie or any kind!

Ava and Zoes Shrimp Tacos—from Nashville Jam Co.  & feat. Sehrt Seafood Shrimp!

By Nashville Jams Company

You will love this simple, flavorful recipe.  Easily customizable with halibut, catfish, or other types of seafood as well!

Meridian Cafe’s Shakshouka

Great dish with an equally great origin. Chef Mike Ross shares that this fave Cafe special was inspired by a CSA box that his restaurant receives weekly through season.  One week, Chef Ross opened his box to discover nice peppers, tomatoes, and other recipe ingredients.  Since his specials are largely dictated by what is fresh and in season—a shakshouka seemed like just the thing.  The dish has North African origins but is popular in Israel as well.  Chef Ross prefers to use duck eggs, but hen’s eggs are great also.  Enjoy!

Lemon Lover’s Pancake Whoopie Pie w/Berry Compote

Wow.  Incredible and surprisingly easy (though it doesn’t taste like it was!).  Highland morning recommends making the pancakes large (c. 8 inches) to serve as the basis for the berry compote and yogurt.  Play and enjoy!

Fig Jam

By Chef Laura Wilson at Grow Local Kitchen

A delicious jam as lovely on cheese plates as your breakfast biscuit or bread. 

Green Beans w/Basil, Olive Oil, & Apple Cider Vinegar

By Hill and Hollow Farm

A simple, flavorful twist on traditional green bean cooking methods.  Enjoy!

Sweet Potato Kale Soup

By Walnut Hills Farm

Enjoy a delicious cup or bowl of hearty fall soup submitted by Walnut Hills Farm in Bethpage, TN.  Doug & Sue Bagwell come each week to NFM to sell their TN Certified Natural beef, chicken, pork, and eggs.  You’ll adore this easy to make seasonal soup!

Roasted Radishes

By HIll & Hollow Farm

Roasted Beet & Goat Cheese Salad

By Local Table Magazine

A delicous & easy salad.  Easy to make vegan by substituting or omitting goat cheese crumbles.  Beets are packed with Vitamin C—an important anti-oxidant.  Enjoy!

Raspberry, Apple, & Hot Pepper Jam

By Carol Batey, Author of, Vibrations Cooking: What's Cooking in Your Soul

A fruity-spicy jam terrific to spread on warm toast ( may add w/a handful of grated soy or goat cheese on top!), eaten with cream cheese, soft tofu, and crackers.  This is also an excellent holiday jam to use during Thanksgiving either on the actual turkey itself, or as a spread. 

Basil Arugula Pesto

By Hill & Hollow Farm

Great pesto for those who don’t love arugula—cutting it with the basil makes for a lovely pesto!

Turnip Greens with Parmesan & Garlic

By NFM House Recipe

Delish & easy greens preparation

Fresh Pasta con Vodka Sauce from Savarino’s Cucina

By Corrado Savarino at Savarino's Cucina Nashville, TN

A lovely local pasta recipe from Savarino’s in Hillsboro Village. Vegetarian & delicious recipe featured on the Food Network!

Ackee & Saltfish from Ouida at Jamaicaway!

By Ouida Bradshaw, Owner & Chef of Jamaicaway at NFM at Jamaicaway

Ackee and saltfish is a traditional Jamaican dish, internationally known as Jamaica’s national dish. The ackee fruit was imported to Jamaica from West Africa. This dish can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.This dish is usually eaten on Sundays in Jamaica, but it can be eaten on any day of the week. Enjoy!

Orange-Rosemary Spatchcocked Chicken

By J.M. Hirsch/AP

Spatchcock is simply an easy, fast way to roast a whole chicken.  This can be done on the grill or in the oven—turns out deliciously either way.  The oven recipe is at the link.  On the grill: cut & season the chicken as directed; lay it cut-side down on several layers of foil; wedge orange quarters around it; top with fresh rosemary; & wrap foil tightly around it. Set one side of your grill to high, the other to low. Set chicken on low side, cover the grill ,& cook for 30 minutes.  Open the foil at the top, then continue cooking covered for another 15-25 minutes or until the meat reaches 165 degrees in its thickest part.  Spatchcock & let us know how it goes!

Andouille & Black Bean Chili

A winter crowd-pleaser with great ingredients sourced from Market. Spices & more can be found at International Market, andouille from Wild & Local or Nooley’s., & tomato juice cocktail from Howell’s Farm replaces the original recipes V-8 to make it deliciously Tennessee.  From a great restaurant in Louisville, KY who knows a thing or two about crowd-pleasing, it’s definitely a “where the locals eat” place.  Enjoy!

Butternut Squash Risotto

By NFM House Recipe

Tasty risotto that works as a main or side dish.  A nice dish for celebrations and potlucks as well!

Fall Squash & Sausage Soup

By TN Department of Agriculture at Pick TN Products

Hearty soup that is a lovely appetizer or main dish showcasing seasonal ingredients & TN flavors

Spaghetti Squash Casserole

By Local Table & Flying S Farms

An easy to make dish with one of winter’s most versatile squashes

Kale Chips

By Chef Laura Wilson at Grow Local Kitchen at NFM

Easy & delicious-kale chips are a real crowd-pleaser.  With kids too!

Beer Boiled Shrimp feat. Sehrt Seafood Shrimp & TN Brew Works Beer!

By NFM House Recipe

A delish twist on standard boiled shrimp you & your local craft brew fans will love!

Healing Cabbage Soup

By NFM House Recipe

A delicious soup that helps to nurture immunity & health!

Fried Rice

By NFM House Recipe

Easy, traditional fried rice is customizable to ingredients you prefer or simply have on hand!

Buttery Cabbage & Carrots

By NFM House Recipe

Healthy & tasty dish that is easily customizable to taste or even what’s available in your fridge. 

Baja Style Fish Tacos w. Spicy Cabbage Slaw & Mango-Radish Salsa

By Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

Discover a great way to celebrate fun flavors with this fish taco recipe with mango-radish salsa. The results are big bold flavors mixed with summer freshness.

How To Make Pickled Red Onions

By MADHU PURI at Courtesy of Food Republic

“There’s something really indulgent about homemade condiments. They certainly impress others and with a shelf life longer than leftovers, condiments are a homemade treat that can be enjoyed over time. Even if you’ve never pickled or preserved a fruit or vegetable in your life, you won’t have any problem making these onions. They taste great in salads and are the perfect topping for burgers, pulled pork sandwiches, hot dogs, tacos and even steak fresh off the grill.”

Poutine Sauce Recipe for French Fries

By Food Republic

Vive Poutine! Quebec’s take on Disco Fries
Thanks to our amis up north in Canada [5], Day 2 here yesterday at Food Republic HQ was filled with fun French comments and lots of pro-Québec feelings. Which reminded us of how much we love poutine, which we actually just had at Mile End [6], where Montréal meets Brooklyn. I mean, let’s face it: gravy, cheese curds and skin-on french fries—what’s not to love?
**Cheese curds can sometimes be found at Trader Joe’s. If you can’t find them there replace with a mild, soft white cheese

Spicy Beef with Tomato and Basil

By From the book Martin Yan’s Asian Favorites by Martin Yan

What’s simpler than tender flank steak, stir-fried with tomato wedges and red chiles, and served over a bed of Chinese broccoli? In my book, simplicity in the cooking is simply good cooking.

Editor’s note: Steam some rice while you’re blanching the broccoli and making the stir-fry, and you’ve got a full meal ready to go.

Char-Grilled Sausages with Onions

This is a great description of char-grilling along with a great recipe!

Sloppy Joe’s

By Aunt Christy recommended this recipe! at Cook's Illustrated

Make big joe’s or get mini-buns and do small sloppy sliders!

Quick Tips for Cooking Grass-finished Steaks from Walnut Hills Farm

By Walnut Hills Farm

Questions or comments?

Contact Doug & Sue Bagwell at 615.374.4575 or

Gorgonzola Buttermilk Pasta with Arugula

By Cindy Delvin at Delvin Farms

“I often serve it with tomatoes that I have cut in half (through the “equator”), then smear some pesto on top and stick under the broiler for just a few minutes until the pesto just starts to brown. It’s a great, quick meal for after work!” - Cindy Delvin, Delvin Farms

Grilled Ribeye with Roasted Garlic Butter

By Chef Jeremy Barlow at Tayst

Make steak more interesting with roast garlic butter.  This delicious recipe first appeared on Slow Food Nashville’s blog.