Creative Mornings Fall Cookbook: Farm to Plate
Last Updated October 29, 2020
20 seasonal recipes for the folks at Creative Mornings, Nashville's most inspiring creative group that is open to all.
Distance may make the heart grow fonder, but it doesn't make our food taste better. Butying local seaosonal produce, meats, chicken and milk taste worlds better than that trucked in from thousands of miles away. Eat local and seasonal, you'll be glad you did. These recipes are based on ingredients in season in middle Tennessee Oct-December.
Roasted Pumpkin Seeds
Pumpkin seeds. Pepitas. Whatever you call 'em, we have three interesting ways to make 'em. Include these festive snacks on a cheese platter at your next dinner party or gift to friends throughout the...
Rigatoni with Ricotta Cheese, Squash and Bacon
This warm and coy casserole has all the right flavors for fall. Salty bacon, sweet butternut squash cooked and tossed with pasta, then dolloped with creamy ricotta for a satisfying dinner for friends...
Pumpkin Stuffed with French Onion Soup
You can vary this recipe infinitely. Add more broth to make it soupier. Vary the cheese. Make this in individual pumpkins or a larger one to share.
Sweet Potato, Kale, and Red Lentil Soup
Melissa Haithcock of the blog ahappyhealthyheart.com cooked up this hearty vegetarian soup at The Edible Kitchen in November.
Kale Walnut Pesto
Most any green can be whirled up in a pesto, particularly spring kale, when it is abundant and endless.
Fresh Grapefruit Yogurt Cake
Winter is citrus time. This low fat grapefruit cake is a nice change from the traditional lemon. And a beauty at that.
Foil Roasted Beets and Vidalia Onions With Butter, Lime, and Sea Salt
I like to roast beets at the same time as onions and serve them together so that their sweetness complements each other. Georgia’s naturally sweet Vidalias don’t need much sugar—but a...
Maple Mustard Brussels Sprouts Hash with Eggs
We debuted this recipe at The Gospel Bruch at the Music City Food and Wine Festival in 2019. It was the hit and so good we featured it in the Nov/Dec 2019 issue. Make it as a side for dinner or with...
Lasting Impression
The air was hot but the drinks were cool this past Saturday at our first Mini Farm Dinner at The Farm & Fiddle in Fly, Tennessee. Our friends at Uncle Nearest never fail to serve up tasty...
Pimento Cheese Tartlets
These southern-inspired tarts by Registered Dietitian and chef Whitney Reist are the perfect starter for any holiday dinner or party. Recipe by Whitney Reist of Sweet Cayenne.
Deep Dark Chocolate Almond Pear Tart
A delicious dessert, perfect served with whipped cream or simply on its own.
Roasted Cauliflower with Sorghum Vinaigrette
This sorghum-infused vinaigrette is delicious over greens, pork, and vegetables. Here we've taken Silo restaurant signature dressing and tossed it with earthy roasted cauliflower.
Molly Martin's Cauliflower Slaw with Sherry Citrus Vinaigrette
A delicious seasonal salad from Molly Martin, chef and owner of Junper Green, that makes perfect use of the winter bounty. Juniper Green is now located at Old School Farm in Bells Bend.
Dinner Tonight: Coq au Vin
Coq au vin, or chicken with wine, is commonly made with red wine. This one is made with white wine and a splash of cream at the end for an indulgent chicken dinner. Serve over brown rice and with our...
Roasted Cauliflower Proscuitto Cheese Frittata
Frittatas are genius and a great use for leftovers. This one utilizes leftover spaghetti, veggies and cheese, all held together by 2 eggs and milk. A great way to reduce food waste.&...
Sorghum Bourbon Pecan Pie
The slightly mineral taste of sorghum syrup, made from sorghum cane, pairs well with the salt and butter of biscuits—and pie dough. Using sorghum rather than cane syrup for pecan pie makes the sweet...
Blood Orange & Bourbon Chipotle BBQ Roasted Chicken
This time of year, we focus on the big day (Thanksgiving), followed immediately by holiday baking and gift giving—leaving little time for feeding oneself the other 50 days of the holiday season....
Salami Swiss Strata
Use ingredients left over from your holiday party in this savory strata. The cheese and meats are interchangeable.
Fall Galette
When the weather cools down, I welcome a warm oven in my kitchen. Sweet potato, onion, and kale (Tuscan variety used here) join chicken sausage and are tucked into a whole grain crust that's both...
