Your Lil' Summer Cookbook

Photography By Rebecca Denton | Last Updated June 29, 2020

While we hunkered down in isolation living small, our fields and gardens were living large. A glorious spring with cool weather and an abundance of rain and sun brought seeds to life. The Bradleys and Cherokee Purples flowered, Peaches and Cream corn grew tall and cucumber vines climbed. A furious growing season exploded into a glorious harvest. Check out our local farmers markets or produce stand. You'll be living large indeed.

Lady Pea Salad with Pesto

We love to try interesting pastas. Here we used Fergola Sarda from Lazzaroli’s Pasta shop in Germantown. However you can use any small pasta, even Israeli couscous. Serve this alongside grilled or...

Garden Fresh Tomato Sauce

Use the last of the seasons waning tomatoes for this sauce.

Maque Choux

Pronounced mock - shoe, this traditional Cajun dish is delicious when paired with beef, pork, or shrimp. Smoky bacon from Smokin’ Oaks organic farms contrasts the sweet summer corn from Hancock...

Honey Soy Turnip Greens

Smiley’s Farm Produce at The Nashville Framers' Market has bushels and bushels of turnip greens and folks that "cook up a mess of greens" the old-fashioned way seek them out. This recipe may not be...

Watermelon Panzanella Salad

Pananella is a Tuscan bread salad that uses stale bread and juicy tomatoes. Stroll down the aisles of the farmers market in July and you'll find all the ingredients for this salad, including fantastic...

Skylar's Pickled Okra

Try these tangy pickles on bratwurst, cold cut sandwiches, or in a Bloody Mary.

Pistachio Carrot Cake with Toasted Coconut Icing

This fun twist on carrot cake comes to us from Suzanna Stapler, a local Nashville artist, digital illustrator, and self-proclaimed enthusiastic foodie. Check her out on Instagram @bysuzannaquinn or on...