Recipes | Tumbling Shoals Farm

Squash Ceviche

SQUASH CEVICHE This is a really simple recipe that Maggie made up after having something like it at a friend's house a few years back. 2 Summer squash 1 Sweet white onion or red onion 3 Lemons or 4 limes or some combination of the two Fresh Cilantr

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Kohlrabi and Fennel salad

KOHLRABI AND FENNEL SALAD This is simply the most delicious salad in the world! The following recipe has precise measurements that I have never precisely used. I have, however, made this many times by winging it with delicious results. Enjoy! 2 koh

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Baked Sweet Potato Fries

Ingredients 2 pounds sweet potatoes, about 3 large ones 1/4 cup olive or other vegetable oil 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Caju

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Moroccan-Style Stuffed Peppers

Ingredients 1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice 4 medium-to-large bell peppers, tops cut off and seeded 1 pound lean (90% or leaner) ground beef 4 cloves garlic, minced 1/2 cup currants 2 tea

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Spicy Eggplant and Green Bean Curry

5 tablespoons vegetable oil, divided 4 garlic cloves, chopped 1 tablespoon chopped peeled fresh ginger 1 (14- to 16-ounce) eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks 8 ounces green beans, trimmed, cut into 2-inch pieces 1

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Green Beans with Sweet Onion Vinaigrette

1 cup finely chopped sweet onion 1 tablespoon red-wine vinegar 1 tablespoon grainy Dijon mustard 2 1/2 pounds green beans, trimmed 2 tablespoons extra-virgin olive oil 1/3 cup finely chopped flat-leaf parsley Stir together onion, vinegar,

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Orzo with feta, green beans and tomatoes

10 ounces haricots verts(thin French green beans) or green beans 1 cup orzo (rice-shaped pasta) 1 medium onion 2 garlic cloves 3 medium vine-ripened tomatoes 2 tablespoons olive oil 1 tablespoon white-wine vinegar 1 tablespoon chopped fresh

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Stuffed Red Bell Peppers

1 1/2 pounds sweet Italian sausages, casings removed, or chorizo, for a little spice 1/2 cup finely chopped red onion 1/4 cup fine dry breadcrumbs 1 large egg 1 teaspoon ground black pepper 3/4 teaspoon salt 1/2 teaspoon minced fre

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Heirloom tomato gratin

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Tomato Galette

1 pie crust 1/2 cup ricotta cheese 1/4 cup goat cheese, room temperature 2 TBS pesto 3/4 pounds assorted tomatoes, sliced 1 lg egg, slightly beaten Heat oven to 425 degrees with rack in center position. Unfold dough and roll into

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Eggplant and Tomato Casserole

We former midwesterners sometimes cringe at the word "casserole" but I promise this doesn't involve any cream of mushroom soup!

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grilled hearts of romaine with blue cheese vinaigrette and pickled onions

Onions: 1 1/2 cups white wine vinegar 1/2 cup sugar 1/2 cup water 3 Turkish bay leaves 1/2 teaspoon dried crushed red pepper Coarse kosher salt 1 to 1 1/4 pounds red onions, thinly sliced Salad: 1/4 cup white wine vinegar 1/2 tea

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Collard green, cornmeal and sausage soup (sopa de fuba)

1⁄2 cup yellow cornmeal 2 tbsp. canola oil 6 oz. kielbasa sausage, cut diagonally into 1⁄4"-thick slices 7 cups chicken stock 4 oz. collard greens, stemmed and thinly sliced crosswise 2 eggs, lightly beaten Kos

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Kashmiri Collard Greens (Haak)

2 tbsp. canola oil 1 1⁄2 tsp. ground turmeric 1 tsp. ground coriander 1 tsp. ground fennel seed 1⁄2 tsp. ground cumin 1⁄4 tsp. ground fenugreek 1⁄8 tsp. Kashmiri chile powder 1⁄8 tsp. asafetida (optional) 1 lb. collard

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Indonesian style collard green curry (Gulai Sayur)

1 1⁄2 tsp. ground turmeric 7 shallots, roughly chopped 4 cloves garlic, roughly chopped 2 red or green Thai chiles, minced 1 3" piece ginger, peeled and thinly sliced 2 large fresh stalks lemongrass 3 tbsp. peanut oil 2 tsp. suga

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Ethiopian Collard Greens (Ye'abesha Gomen)

4 tbsp. unsalted butter 1⁄8 tsp. black cardamom seeds 1⁄8 tsp. ground fenugreek 1⁄8 tsp. nigella seeds 1⁄4 cup extra-virgin olive oil 1 large yellow onion, minced 3 cloves garlic, minced 2 Thai chiles, stemmed, s

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Sauteed chicken and radishes with mustard and tarragon

4 skinless boneless chicken breast halves Coarse kosher salt 2 1/2 tablespoons butter, divided 2 tablespoons olive oil, divided 2 tablespoons minced shallot 1/4 cup dry white wine 1 cup low-salt chicken broth 2 teaspoons Dijon mustard 2 tea

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Sliced baguette with radishes and anchovy butter

This isn't the only Bon Appetit recipe for radishes with anchovy butter

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Roasted radishes with brown butter, lemon and radish tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.

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Orecchiette with kale, bacon and sun-dried tomatoes

Ingredients 8 ounces uncooked orecchiette pasta 5 cups bagged prewashed kale 2 slices center-cut bacon 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped 1/2 teaspoon crushed red pepper 3 large g

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kale and smoked bacon salad with zinfandel vinaigrette

6 tablespoons Zinfandel vinegar or other red wine vinegar 1/2 cup chopped shallots (about 2 large) 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil 12 ounces smoked bacon 2 tablespoons coarse kosher salt plus additional (for seasoning)

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Potato and kale cakes with rouille

Rouille: 1/2 cup mayonnaise 1 tablespoon extra-virgin Olive oil 2 garlic cloves, pressed 2 teaspoons tomato paste 1/8 teaspoon smoked paprika Pinch of cayenne pepper Cakes: 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut int

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Swiss Chard Lasagne

Béchamel sauce: 2 1/2 cups whole milk 1 Turkish bay leaf 6 tablespoons (3/4 stick) unsalted butter 1/4 cup all purpose flour 1/2 teaspoon coarse kosher salt 1/2 teaspoon (scant) ground nutmeg Pinch of ground cloves Swiss char

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Beet and Fennel Soup with kefir

2 tablespoons olive oil 1 cup chopped onion 1 cup chopped fennel bulb 1 1/2 teaspoons fennel seeds 2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes 2 cups low-salt chicken broth 1 cup unflavored kefir Ad

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Garlic roasted kale

Roasting kale is amazin-the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. Delicious served hot from the oven--the leaves lose their crisp texture as it stands

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