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 July, Chefs made Al Pastor BBQ Wraps with Pineapple Pico, Pineapple Pico de Gallo, and Pavlova at their Summer Festival.
Again in August, Chefs made Caramelized Watermelon and Mixed Greens with Shallot-Citrus Dressing for their annual Watermelon Festival.
Next up is the Fall Ball, Y'all festival, on Saturday, September 27th from 10am - 2pm.
Nossi Culinary Students and our Chefs will be hosting demos at 11am and again at 1pm. From our Chefs: you can't miss these easy to replicate recipes at home!
RECIPES
Baked Butternut Squash Cumin Yogurt and Pine Nuts
Yield 16 oz
Serving Size 4 oz
Number of Servings 4
Ingredients:
Squash butternut (peeled) 8 oz
Olive oil (or vegetable oil) .5‚ fl oz
Pepper black to taste
SAUCE:
Salt to taste
Yogurt plain 8oz
Cumin ground ½ t
Salt 1/2 t
Cilantro fresh 2 T
Pine nuts (toasted) 2T
Aleppo pepper (or Spanish paprika) as needed for garnish
Directions:
Wash and peel butternut squash.
Toast pine nuts.
1. Cut the peeled squash into ½-inch- (1.2-centimeter-) thick slices. Toss the
slices in the oil. Place them in a single layer on a half-sheet pan. Season with salt
and pepper.
2. Bake uncovered in a 350°F (180°C) oven until tender for approximately 40
minutes.
3. While the squash bakes prepare the sauce. Stir together the yogurt, cumin,
and salt.
4. Drizzle with the sauce and garnish with cilantro, Aleppo pepper, and pine nuts.
Serve as a first course or side dish.
Pumpkin and White Bean Hummus
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: (1/4-cup servings)
Ingredients:
DIP
1 15-ounce can white beans
2/3 cup pureed (unsweetened) pumpkin (fresh roasted or canned)
2 Tbsp lemon juice
2 Tbsp tahini
1/2 tsp sea salt (plus more to taste)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 pinch nutmeg
1 pinch cinnamon
1 pinch cayenne pepper (optional)
FOR SERVING (optional)
Pita chips
Fresh Parsley
Fluffy Pita Bread
Fresh vegetables (like carrots and beets)
Directions:
1. Rinse and drain white beans in a fine mesh strainer. Then add to a food
processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked
paprika, nutmeg, cinnamon, and cayenne (optional). Purée until creamy and smooth,
scraping down sides as needed.
2. Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for
acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, olive
oil (or water) for creaminess, or cayenne for heat.
3. Serve immediately with pita chips and vegetables of choice (see notes for pita
chips). Alternatively, refrigerate until chilled – about 3-4 hours – for a thicker, creamier
dip. Store leftovers covered in the refrigerator for up to 5-7 days.
Nashville Farmers Market's Fall Ball, Y'all Festival is a free to attend festival for all ages that will be held this Saturday, September 27th from 10 am til 2pm. Visit the Nashville Farmers' Market website for more info here!