Nashville Farmers' Market

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!

Make Your Own Scented Pinecones!

By NFM House Recipe

Enjoy the aroma of scented pine cones holiday season & all year long! Feel free to vary & blend aromas until you find your favorite!

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 Further Foods, andouille from Louisiana Seafood Co., & tomato juice cocktail 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

Green Beans with Roasted Onions & Garlic

By Chef Laura Wilson at Grow Local Kitchen at NFM

Perfect for game day, holiday or anytime dinners & celebrations!

Roasted Cauliflower with Turmeric, Peanuts, & Raisins

By Chef Laura Wilson at Grow Local Kitchen at NFM

A non-traditional take on roasted cauliflower that can be served as a side or main dish—hearty & filling. Turmeric is known for its warming & healing properties and is a wonderful ingredient to use in the winter months & all year round.

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

By NFM House Recipe

A delish twist on standard boiled shrimp you & your local craft brewers love!

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.

Healing Cabbage Soup

By NFM House Recipe

A delicious soup that helps to nurture immunity & health!

Toasted Pearl Couscous and Tomato Salad with Tahini Dressing

By Lesley Lassiter

Tomato & Jalapeno corn cake Salad with Bacon Dressing—3rd Place Winner Recipe Contest!

By Adrien Good at Tomato Art Festival Recipe Contest Winner

Our third place winner at the Tomato Art Festival Recipe Contest wowed our judges with the rich bacon flavored dressing, quality & beauty of heirloom tomatoes used, & more. The jalapeno corn cake offered a nice flavor play from the bacon and was a unique addition that could be created for other dishes. Enjoy!

Baked Grouper with Chunky Tomato Sauce

By Erin's Food Files/Cooking Light recipe

Easy easy recipe posted by food blogger, Erin of Erin’s Food Files. Terrific with Louisiana Seafood Co. grouper & tomato time. Enjoy!

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 summer flavors with this fish taco recipe with mango-radish salsa. The results are big bold flavors mixed with summer freshness.

Smoked Tomato Grit Fritters

By Joseph Rozario at Rumba

Easy & delicious recipe from local chef extraordinaire, Joseph Rozario.

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

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.”

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.

Red Snapper Baked in Salt

By Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

The salt seals the fish, which preserves its moisture and pure flavors.

Ceviche of Red Snapper

By Chef Tiffani Rozier at Sam and Ralph Culinary Concepts

Other seafood may be used in this dish, including shrimps, tuna, and swordfish. Fish with a relatively firm texture, like that of snapper, is the best choice. Select fish that is perfectly fresh, since the fish is “cooked” only by the acidity of the lime juice. Serve avocado slices as an accompaniment, and garnish the plates or platter with additional sliced tomatoes and sprigs of cilantro.

Contact Doug & Sue Bagwell at 615.374.4575 or dlbagwell@hughes.net

Fresh Cabbage & Tomato Salad

This refreshing, tasty salad is delicious, heart healthy, & high in potassium!

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.

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