Category: Side Dish
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Tomato Head’s Marinated Zucchini and Mint Pasta
The redeeming grace of summers in the South boils into just a few fine points that prove enough to justify intensely hot summer days. For me, these points can be counted on one hand. Largely, this period of late spring summer multiplies our vegetation options, meaning we have so many delicious options to choose from!…
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Tomato Head’s Spinach Salad with Fennel, Candied Walnuts and Pomegranate Vinaigrette
For Candied Walnuts: 1/3 cup Light Brown Sugar, packed ¼ cup water 2 Tbl butter ½ tsp salt ½ tsp cinnamon ¼ tsp allspice 1 ½ cups Walnuts Place brown sugar, water, butter, salt and spices in a medium saucepan. Bring mixture to boil and boil for 1 minute. Add walnuts, and reduce heat to…
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Tomato Head’s Pozole Verde
Mahasti’s variation on pozole verde is a great excuse to visit some of Knoxville’s Mexican and Latin American markets for the tomatillos and poblano peppers called for in this recipe. Share your version with us on Instagram, Twitter and Facebook. Ingredients 9 cups Water 3 Chicken Breast, bone in with skin 2 Bay Leaves 2…
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Tomato Head’s Rye Berry and Winter Greens Salad
December is a wonderful month for using those late-season greens from your CSA, like Swiss chard, mustard greens, arugula and kale. Inspired by our first craft beer dinner, Mahasti visited one of our favorite local farms, Hines Valley Farm, to see what seasonal greens were available and what would pair best with a selection of…
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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…
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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…
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Tomato Head’s Okra Fritters
Good morning! We’re sharing the recipe for the okra fritter brunch special we had over the weekend. It’s a delicious idea for any okra you might have from this year’s CSA. Be sure to catch Mahasti every first and third Saturday morning on WBIR for more great recipes using seasonal ingredients. Here’s the link to last weekend’s…
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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,…
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Tomato Head’s Spicy Vietnamese Chicken Sandwiches with Carrot Slaw and Spicy Mayo
If you aren’t familiar with Sriracha hot chile sauce, where have you been hiding? “The Rooster” is perfect when mixed with hummus, used as a substitute for ketchup, or added to BBQ sauce to give it an extra punch. Mahasti has mixed Sriracha with mayo and soy sauce to create an extra spicy condiment that…
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The Tomato Head’s Fried Green Tomatoes
The South in the summer? Friend green tomatoes. The two things are synonymous and equally loved. Mahasti’s sharing The Tomato Head’s recipe for fried green tomatoes and both the Maryville and Knoxville restaurants will be serving them today as an appetizer accompanied by a honey mustard dressing. Tomato Head’s Fried Green Tomatoes 1.5 pounds green…