Tomato Head’s Summer Zucchini and Poblano Soup

If you’ve spent anytime at the Market Square Farmers’ Market over the past few weekends, you’ve noticed an abundance of summer squash. This simple recipe for Mahasti’s Summer Zucchini & Poblano Soup is a great alternative to preparing zucchini the traditional summer way – standing over a hot grill.

Incorporating poblano peppers adds a slightly sweet and earthy flavorful without overwhelming your taste buds with lots of heat. In case you missed her cooking segment on WBIR last Saturday, we’ve shared Mahasti’s on our blog so grab some local homegrown squash on your next shopping trip and give this recipe a spin in the comfort of your kitchen.

Enjoy!

¼ cup olive oil

1 medium onion, peeled and diced

2 large garlic cloves

1 large poblano pepper, cored, seeded and sliced

5 medium zucchini, ends removed

4 cups water

1 bunch cilantro

2 tsp salt

Peel and dice onion and set aside. Peel garlic, roughly chop and set aside. Rinse pepper, cut down the middle, remove stem and seeds, and cut into 1inch strips and set aside. Remove the ends off all of the zucchini. Cut 4 of the zucchini into 1inch rounds and set aside. Shred the remaining zucchini and set aside separately.

Remove about 1/2 inch off the bottom of the cilantro stems. Place the cilantro in a large bowl of cold water, swish around, and then lift the cilantro out of the water. Repeat the wash process with fresh water until there is no dirt left in the bottom of your bowl when you remove the cilantro. Roughly chop the cilantro and set aside.

Heat oil in a large pot over medium heat. Add onion and garlic and sauté until onions are translucent. Add zucchini, pepper and water. Bring the soup to boil, and cook for 15 minutes. Remove from heat. Add cilantro and salt and blend with an immersion blender until soup is smooth. If using an upright blender, wait for soup to come to room temperature before blending to avoid burning yourself.

After soup is blended add the shredded zucchini. If you used an immersion blender soup will be ready to serve immediately. If you cooled your soup in order to use an upright blender, the soup can be re-heated after you add the shredded zucchini.

Serve with Flour Head Bakery bread and enjoy.

Serves 8- 10

WBIR Tomato Head Summer Zucchini Pablano Soup Recipe

Tomato Head’s Honey Glazed Turnips and Greens

Mahasti’s most recent appearance on WBIR had her using a seasonal vegetable widely available at most Knoxville area farmers’ markets – turnips. For this recipe, Mahasti bought her turnips from Mountain Meadows Farm in Norris, TN. (Be sure to stop by their booth at the Market Square Farmers’ Market before it closes for the season on November 23.)

The popular root vegetable is a good source of calcium, vitamin C and potassium while being very low in saturated fat and cholesterol. By keeping the greens, you’ll retain the nutrition found in them such as vitamin A, vitamin K and beta carotene.

While popular in many fall soups and crock pots, Mahasti decided to create an enjoyable side dish that might accompany a grilled cheese sandwich and a cup of soup on a cold day. The next time your family needs an excellent side dish, think TURNIPS!

4 cups turnip root, diced

4-6 cups turnip greens and stems, cut into ½ inch strips

¾ cup onion, diced

¼ cup oil

¼ cup honey

4 Tbl cider vinegar

1 tsp salt

¼ tsp black pepper

Turnips usually come in a bunch of 3 or 4 turnips with greens attached – one bunch should yield the above measurements.

Cut turnip greens from bulbs, keeping the stems. Cut the greens from the stems. Wash the stems, and roots under running cold water. Wash the greens by submerging them in a large bowl of water, removing to a colander and repeating as necessary until no sand or dirt remains in your bowl after lifting the greens out.

Heat the oil in a large cast iron skillet over medium heat. Add onions and sauté for 2 minutes. Add diced turnip root and stems. Stir the vegetables, then pat them into a single layer and cover the skillet with a large lid. Turn the heat down to medium low and leave the turnips undisturbed and covered for 5 minutes. Remove the lid, stir and repeat the process above leaving the turnips covered for another 5 minutes.

Remove lid, add honey, vinegar, salt and black pepper. Increase heat to high – stirring only once or twice. Cook turnips for another 5 minutes. Add the greens, stirring to wilt the greens then leave turnips undisturbed until all of the moisture has evaporated and been absorbed into the vegetables.

Serve hot or at room temperature as a side dish.

Mahasti's Fall Turnip Recipe

Turnips found at the Market Square Farmers’ Market from Mountain Meadows Farm and Colvin Family Farm.

Tomato Head’s Collard Greens with Spiced Bosc Pears.

Good afternoon! Mahasti would like us to share the recipe from the most recent appearance on her twice monthly cooking segment, hosted by WBIR every first and third Saturday of each month. We think this is the perfect recipe for the beginning of fall.

The onions and pears in this dish lend a sweetness to your plate that balances the savoriness of the collard greens. You’ll also notice the arrival of those popular fall spices – cinnamon, clove and allspice. Besides being delicious, those three spices offer a few health benefits as well. Cinnamon helps prevent inflammation and regulates blood sugar; Cloves contain antioxidants; and allspice has anti-inflammatory properties.

Try this recipe at home and share your successes with us on Instagram. Use the hashtag #tomatohead so we can find you.

3 pears, peeled, cored and sliced

¼ tsp black pepper

½ tsp ground cinnamon

¼ tsp ground clove

¼ tsp ground allspice

1 tsp sugar

¼ cup onion, diced

¼ cup oil

8 cups packed, Collard Greens

½ tsp salt

1 Tbl Balsamic Vinegar

In a medium bowl toss pears with black pepper, cinnamon, clove, allspice, and sugar. Heat oil a large

skillet over high heat. When oil is shimmering add onions and pears and sauté for 3-4 minutes until

pears are soft. Add Collards and sauté for 1-2 minutes until the greens begin to soften. Add salt and

balsamic vinegar. Continue to sauté until collards are soft – approximately another 3 minutes.

Serve immediately as a side with Chicken or steak.

Hot or Not Dogs with spicy mayo, Asian slaw and fried egg on a Flour Head Bakery hot dog bun

Mahasti’s Hot or Not Dog recipe adds a sweet and tasty crunch that you typically don’t find with a grilled frankfurter. Plus, any reason to find another use for Sriracha is alright in our book. Flour Head Bakery’s hot dog buns will be for sale on Wednesday (and only Wednesday) at four Kroger locations (Farragut, Cedar Bluff, Bearden and Northshore), Three Rivers Market in Happy Holler and Butler & Bailey Market in Rocky Hill. Go get you some.

Be safe and enjoy our National Independence Day.

For the Slaw:

1 cup shredded Carrots

1 cup Daikon Radish

½ cup sliced Onion

1 Tbl Rice Vinegar

2 tsp Sesame Oil

¼ tsp Salt

Mix the ingredients together in a small bowl, until well combined.

For the Spicy Mayo :

½ cup Mayo or Veganaise

1 Tbl Sriracha Sauce

1 Tbl Soy Sauce

Mix the ingredients together in a small bowl, until well combined.

To assemble:

Spread spicy mayo on bun. Top with dog of choice, followed by slaw and an over easy egg (optional).

Hot Dog Buns

 

 

Tomato Head’s Sweetwater Valley Smoked Cheddar and Onion Pie

The fourth annual International Biscuit Festival was held a few weeks ago in downtown Knoxville. Over 20,000 folks meandered around Market Street and Krutch Park sampling twenty varieties of biscuits from participants such as Southern Living and Rel Maples Institute of Culinary Arts to Pillsbury. There were many types of biscuits ranging from the deep fried to smothered in gravy.

This year’s event marked the first time we entered the festival. Flour Head Bakery made a Sweetwater Valley Farm Smoked Cheddar and Onion Biscuit Pie. And, we’re proud to say Mahasti took second place in this year’s competition for her creation. The response was overwhelmingly positive and many of you have asked for the recipe. We’re happy to now share our winning recipe with you.

As always, share your results with us on Twitter and Facebook. Enjoy!

For the biscuit:

1.5 cups all purpose flour

1 tbl sugar

¼ tsp. Salt

¼ tsp baking soda

1 ½ tsp baking powder

½ stick unsalted butter

¾ cup buttermilk

In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms. Pat dough down into a greased 11 inch pie dish. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.

For the topping:

2 cups sliced onion

½ tsp salt

¼ tsp black pepper

1 ½ cup heavy cream

1 cup bread crumbs

¼ cup unsalted butter, melted

1 cup Sweetwater Valley smoked cheddar cheese, shredded.

Cook onions in ¼ cup of vegetable oil over medium heat stirring occasionally until caramelized about 8- 10 minutes. Add heavy cream to pan and cook until cream thickens. Remove from heat and set aside.

Melt ¼ cup butter over low heat. Mix bread crumbs with melted butter. Set aside.

To assemble pie:

Spread onion mixture over biscuit. Cover with shredded cheese followed by bread crumbs. Bake in a 400 degree oven for 10 – 12 minutes, until golden brown and cheese has melted. Serve with a side salad as a meal, or as a side dish with chicken or steak.

Serves 6 – 8

(Photo courtesy of Kara and Remington Brown from http://www.kandradventures.com/)

International Biscuit Festival entry from The Tomato Head

 

Tomato Head’s Tuna Salad

Our menu experienced some changes last fall. The tuna salad is no longer available but that doesn’t mean you still can’t enjoy this classic lunchtime sandwich. A few of our customers have since asked for the tuna salad recipe and today’s the day we share it with everyone. In Mahasti’s simple to follow recipe, she’s substituted sour cream for mayonnaise, thus lowering the calorie count. The addition of Sriracha lends some tanginess, while chipotle sauce adds a smoky profile. The bells peppers, relish and onion add a nice crunch.

Enjoy!

1 – 12 oz Can Tuna in water

2 Tbl Onion, chopped

¼ cup Red Bell Pepper, diced

2 Tbl Cider Vinegar

1 tsp Fresh Lemon Juice

2  heaping Tbl sweet pickle relish

2 heaping Tbl Dill Pickle, chopped

Scant ¼ cup sour cream

1/8 tsp Sriracha Sauce

1 tsp chipotle sauce (from a can of chipotle en adobo)

1/8 tsp garlic powder

1/8 tsp plus a pinch salt

Drain Tuna and squeeze out all of the water.  Transfer Tuna to a large bowl, add remaining ingredients and toss well with a spoon till everything is well distributed.

Serve on Flour Head Bakery Every Day White sliced sandwich bread.

© 2016 The Tomato Head Site by: Robin Easter Design