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All Recipes (11)

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Broiled Flank Steak

Broiled Flank Steak

You will need:

2 pounds flank steak
1/4 teaspoon pepper
1/4 teaspoon dry mustard
2 tablespoons soy sauce
6 tablespoons vegetable oil
2 tablespoons white vinegar or lemon juice
2 cloves crushed garlic
2 ounces Roquefort or other blue cheese, softened
2 tablespoons butter, softened
1-1/2 teaspoons chopped fresh chives

Combine pepper, mustard, soy sauce, oil, vinegar and garlic in a jar with a tight fitting lid and shake well. Pour over steak, cover and allow to marinate overnight in the refrigerator. Remove steak from marinade and discard marinade. Broil or grill for 6 minutes on each side. Meanwhile, combine Roquefort, butter and chives. When meat is done, place on carving board and spread with butter. Slice very thin and serve immediately.

Yield: 4 servings

Source: from Pick Tennessee Products (Entered by Risa Brown)
Servings: serves 4
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Chicken Lettuce Wraps

Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.

Source: Cooking for 2 Spring 2009 (Entered by J.B. Brown)
Servings: 4 wraps
Ingredient keywords: jelly, lettuce
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Easy Arugula Salad

Great Salad using locally grown arugula

Source: All Recipes (Entered by Christy Pillars)
Servings: 4
Ingredient keywords: arugula, tomatoes, pine nuts, oil, vinegar, parmesan, avocado
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Fall Squash & Sausage Soup

You will need:

1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
2 tablespoons olive oil, plus 1 teaspoon
1 tablespoon Purity butter
2 large onions, cut into large dice
6 cloves garlic
1 cup Tennessee dry red wine
8 cups chicken stock
1 pound Odom’s Tennessee Pride hot sausage, crumbled
1 tablespoon Worcestershire sauce
1 tablespoon Big S Farms hot sauce
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
Salt and freshly ground black pepper to taste
Homemade croutons made from Bread for garnish
Preheat oven to 350 degrees. Place squash on a roasting pan. Toss to coat with 2 tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes). Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.

Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.

Serve with a side salad dressed with Johnny’s Gourmet Foods salad dressing and Luzianne iced tea. For dessert, serve Mrs. Sullivan’s miniature pecan pies inverted on the plate and topped with Purity whipped cream.

Source: from Pick Tennessee Products (Entered by Risa Brown)
Servings: serves 6-8
Ingredient keywords: wine
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Italian Roast


1 roast – Grass Fed Beef- any kind of roast
½ package Good Seasons Zesty Italian dressing mix
1 envelope Lipton onion mushroom soup mix
1 can cream of mushroom soup
½ jar pepperoncini peppers (with ½ of the liquid)

Place roast in crock pot. Add all ingredients and cook on low all day.

Source: from (Entered by Risa Brown)
Servings: serves 4-8 depending on size of roast
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Pepper Jelly Party Meatballs

A quick and easy dish for parties or family get togethers! *My favorite is the Cranberry Pepper Jelly, but you can use any flavor. I usually use Mossy Hollow Dipping Sauce for my barbeque sauce.

Source: From the web somewhere (Entered by J.B. Brown)
Servings: 8 to 10 servings
Ingredient keywords: sauce, jelly
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Pork Chops with Apples, Onions, and Sweet Potatoes

This is so easy, so good, and so versatile! You can use pork chops with and without bones, pork loin, and pork roast. You can play around with different spices – Tom’s Naturals has several on the market and you can bake or cook in a crockpot! Easy & great tasting!

Source: (Entered by Christy Pillars)
Servings: 4
Ingredient keywords: pork, onions, sweet, apples, spice, brown
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Sprout Fried Rice

Sprouts were added to our market & felt people might want a simple warm recipe to use them in.

Source: Sprout People Website (Entered by Christy Pillars)
Servings: 2 Servings
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Things To Do with Pepper Jelly

Just a few ideas for using Farmer Brown’s Pepper Jelly, but there are hundreds!

Source: Farmer Brown's (Entered by J.B. Brown)
Servings: Varies with recipe
Ingredient keywords: jelly
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Three-Herb Olive Oil

Makes a great hostess gift!
Farmer Brown’s Windowsill Herbs are the perfect source for fresh herbs!

Source: The Best of Fine Cooking Party Food (Entered by J.B. Brown)
Servings: 24 oz
Ingredient keywords: sage, rosemary, thyme
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Zucchini Cakes (not like a sweet loaf)

This is my all.time.favorite.summer.recipe. Great with sour cream or goat cheese on top. I usually dont measure anything and sometimes have less parmesan or less breadcrumbs than needed but it always turns out great!

Source: From "Nourshing Traditions" by Sally Fallon (Entered by Anson Hohne)
Servings: serves 4?
Ingredient keywords: zucchini, salt, eggs, onion, bread, cayenne, parmesan, butter, olive
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