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 Local Food, Fun & Finds!

The growing season has started, and farmers markets and CSA baskets will be filled with… what ARE those veggies, anyhow?! They’re delicious, that’s what, and here are some great recipes to help you enjoy a wider variety of vegetables in your diet.  Find farmers markets and CSAs Here.

Orange Fennel Salad with Citrus Vinaigrette

You will need:

  • 1 fennel bulb, cut in thin wedges with the tops reserved
  • 1/3 cup orange juice concentrate, thawed
  • 1 large garlic clove, peeled and minced
  • 2 tablespoons white wine or champagne vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons water
  • 1/4 teaspoon black pepper
  • 4 cups shredded romaine
  • 1 (15-ounce) can mandarin oranges, drained
  • 3 green onions, sliced
  • 2 tablespoons chopped toasted pecans

Place a steamer basket in a saucepan and add just enough water to cover the bottom. Place over high heat and bring to a boil. Add the fennel, cover and reduce heat to low. Steam for 4 minutes or until crisp-tender. Drain, cover and chill. Meanwhile, in a jar with a tight-fitting lid, combine the orange juice concentrate, garlic, vinegar, oil, water, and pepper. Shake to emulsify and set aside. When ready to serve, place the romaine in a serving bowl and add the fennel, oranges, onions and pecans. Toss well and drizzle with the dressings, garnishing with the reserved fennel tops. Serve immediately.

Yield: 8 servings

Sauteed Leeks with Herbs & Honey

Yield: 4 servings

  • 12 slender leeks, trimmed (if only regular are available, cut in half or quarters after blanching)
  • 2 tablespoons canola oil
  • 1 small shallot, peeled and chopped
  • 1 tablespoon tarragon vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 hard cooked egg, peeled and mashed through a sieve
  • 2 sprigs fresh tarragon leaves, chopped

Bring a large pot of water to a boil over high heat. Add the leeks and blanch for 8 minutes. Drain and rinse under cold water. Place on a paper towel to drain. Place the oil in a large skillet over medium heat. When hot, add the leeks and shallots, cooking and stirring until golden brown. Remove from the heat and drizzle with the vinegar and honey. Sprinkle with the salt and pepper and transfer to a serving plate. Top with the egg and garnish with the tarragon. Serve slightly warm.

Kohlrabi Cakes

Yield: 4 servings

  • 4 bulbs kohlrabi, peeled and shredded
  • 2 green onions, chopped
  • 2 eggs, beaten
  • 2 bacon slices, cooked and crumbled
  • 2 small garlic cloves, peeled and minced
  • 2 tablespoons dried seasoned bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup canola oil
  • 2 tablespoons sour cream or crème fraiche Dill sprigs for garnish

Place the kohlrabi on several thicknesses of paper towels and squeeze to remove any moisture. Place in a mixing bowl and add the green onions, eggs, bacon, garlic, bread crumbs, salt, black pepper and crushed red pepper. Blend thoroughly and form into patties. Place on a waxed paper lined baking sheet and refrigerate for at least 30 minutes to set. Place the oil in a large skillet over medium-high heat. Add the patties and saute until golden brown on both sides, about 5 minutes per side. Turn only once. Drain on paper towels and serve with a dollop of sour cream and a garnish of fresh dill.

Stir Fried Bok Choy

Yield: 4 servings

  • 1 pound bok choy, separated, washed and trimmed
  • 2 tablespoons chicken stock
  • 1 tablespoon oyster sauce
  • 1-1/2 teaspoons soy sauce
  • 1-1/2 teaspoons cornstarch
  • 1/2 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 2 fresh ginger slices
  • 2 garlic cloves, peeled and minced

Cut each bok choy stalk in half lengthwise and slice into 2 inch pieces. Set aside. In a small bowl, whisk together the stock, oyster sauce, soy sauce, cornstarch and sugar. Set aside. Place the oil in a wok or large skillet over high heat. When hot, add the ginger and stir fry for 10 seconds. Add the bok choy and garlic and stir fry 2 minutes, stirring constantly. Whisk the sauce again and add to the wok. Stir fry 1 minute longer, tossing to evenly coat the bok choy. Serve warm.

Apple Jicama Slaw

Yield: 4 servings

  • 2 jicama, peeled and chopped or shredded
  • 1 small Granny Smith apple, cored and chopped or shredded
  • 2-4 tablespoons chopped fresh cilantro
  • 3 tablespoons mayonnaise
  • 4 teaspoons lime juice
  • 2 teaspoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Place the jicama and apples in a serving bowl. In a small bowl, whisk together the cilantro, mayonnaise, lime juice, oil, salt and pepper. Add to the jicama mixture and toss to evenly coat. Let stand at room temperature for 30 minutes before serving.

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