We are thrilled to partner up with Nashville Farmers Market for some of their summer and fall market events this year. Chef Russell and Chef Zac along with a handful of culinary student volunteers are hosting cooking demonstrations and tastings at these free market days! Back in May, Chefs made a Welsh Strawberry Napoleon dessert and a Strawberry Salad for the Strawberry Jubilee

Last weekend was the Tomat-O-Rama festival and Chefs demonstrated how to make Tomato Bacon Jam and a Summer Heirloom Tomato Salad with Grilled Sourdough Croutons.

With demos at 11am and again at 1pm, you can't miss these easy to replicate recipes at home! Stay tuned for more from the Farmers Market Festivals!

RECIPES:

Heirloom Tomato Summer Salad with Grilled Sourdough Croutons

Ingredients:

Heirloom Tomatoes (variety of colors)

Red Onion - 1 each

Cucumber - 1 each

Fresh herbs - basil, oregano, parsley, dill, etc. (as much as you prefer)

Red Wine Vinegar - 1/2 c

Avocado Oil - 1/2 c

Dijon Mustard - 1 tbsp

Salt - to taste

Pepper - to taste

Sourdough Bread - 3 slices

Instructions:

Peel and julienne the red onion.
Place in bowl of ice water and let rest for 10 mins
Core and wedge the heirloom tomatoes in bite sized wedges
Quarter the cucumber length wise, then crosscut into bite sized pieces
Rough chop all herbs
In a non-reactive bowl, add mustard, vinegar, 1/2 herbs, salt and pepper.
Whisk together well, then slowly add the oil while continuing whisking.
Once it comes together as an emulsification, adjust the seasoning.
Remove the onions from the water and pat dry
In a large salad bowl, add the tomato, cucumber, onion, other 1/2 herbs
Toss together with dressing. Adjust seasoning.
Let meld in the refrigerator for 30 mins or more.
Cut bread into slices, brush with a little dressing, and grill on both sides.
Let cool, then cut into 1 inch cubes
Right before serving, add your croutons.

Tomato Bacon Jam

Ingredients:

1 lb thick sliced applewood smoked bacon

1 large can whole tomatoes or 2 lbs ripe tomatoes

1 sweet Vidalia onion, finely diced

2-4 seeded jalapeños (optional)

1 cup white sugar

2 tbsp apple cider vinegar

1 tsp salt

1/4 tsp black pepper

Instructions:

Cook diced bacon in large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 mins. Drain bacon slices on paper towels
Stir tomatoes, sweet onion, jalapeños, sugar, apple cider vinegar, salt, black pepper, together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in the crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and pepper.
Cool and spoon into a clean 1 pint glass jar with lid, store in the refrigerator.