Roasted Spaghetti Squash with Herbs and Parmesan

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1 medium spaghetti squash

3 tablespoons extra virgin olive oil

1 tablespoon mixed fresh herbs (I used sage, rosemary, and oregano), finely chopped

1/4 cup grated parmesan

kosher salt

black pepper

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Preheat oven to 400 degrees.

Cut the stem end off the squash and slice it in half lengthwise. Scoop out the seeds with a spoon and brush with one tablespoon of olive oil and season with salt and pepper. Place squash cut side down on a baking sheet and roast for 45 minutes or until tender.

Remove from the oven and allow to cool for 10 minutes. Using a fork, scrape the squash to remove the flesh in long strands. Place the squash in a large bowl. Add olive oil, herbs, and parmesan and toss to combine. Adjust salt and pepper to taste. Serve immediately.

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Roasted Tomato Soup

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8 large tomatoes

1 head garlic

2 cups chicken stock

1 tablespoon fresh thyme, finely chopped

2 tablespoons balsamic vinegar

Olive oil

Salt and pepper


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Serves 6.

Pre-heat oven to 425 degrees.

Core the tomatoes and slice them in half crosswise. Place on a parchment or foil lined sheet pan. Drizzle with olive oil and season with salt and pepper. Cut the top off the head of garlic, wrap it tightly in aluminum foil and place on the baking sheet.

Roast tomatoes for 25-35 minutes or until soft and brown around the edges. Remove from the oven and allow to cool for 10 - 15 minutes.

Place the roasted tomatoes in a blender or food processor. Unwrap the garlic and add to the tomatoes. You can easily remove the roasted garlic from its skin by pressing gently on the skins.  Pulse the tomatoes and garlic until almost smooth. Transfer to a medium saucepan. Add the chicken broth, thyme, and balsamic vinegar and stir to combine. Bring to a simmer over medium heat. Simmer for 10 minutes. Season to taste with additional salt and pepper if needed. Serve immediately.

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Soul Food Long Beans


Towards the end of the fall season beans and greens can sometimes have a more fibrous texture as the plants respond to the change in weather. Comfort-food cooking methods that have more liquid and a longer cooking time are great for late-season vegetables like these. It may not be trendy to boil vegetables, but some of the traditional methods of braising or simmering greens and beans come from centuries of eating seasonally and finding ways to enjoy everything the crops have to offer. Braising or boiling does not have to be bland. If you are looking for the right spice blend to give some kick to your late season greens and beans, the ladies at Seasonest in Atlanta have developed a line of seasoning blends made from fresh, organic, non-GMO, gluten-free ingredients. The Soul Food blend was perfected by their father who wanted more of the traditional flavors without the additives, preservatives, and sodium commonly found in seasoning blends.  Their line of all-natural seasoning and spice blends are available at many Whole Foods and Fresh Market locations in Georgia and South Carolina, as well as the Chattanooga Market, or online through the Seasonest website.

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1 lb Asian long green beans

1/4 lb bacon

1 Tbs Seasonest Soul Food seasoning

2 cups water

Pickled banana peppers and soft boiled or poached eggs for garnish (optional)


Trim the long beans to your desired length, then set aside. Cut the bacon into 1 inch pieces then fry it in a heavy bottomed braising skillet or saucepan large enough to hold the volume of the beans. When the bacon is cooked, drain off any excess fat (but leave enough for sauteing the beans). Then add the beans and seasoning and saute for a few minutes. Add the water and cover the pan with a lid. Let the liquid come to a boil, then reduce heat and simmer until the beans are as tender as you like them.

Add more seasoning and salt to taste, then serve with pickled banana peppers and a soft boiled egg.



Chattanooga Style Pizza

Western Civilization's Favorite Food: (Chattanooga Style)

Making local, farm-to-table pizza with a year's-worth of CSA bounty.

Italy of course, but also New York has it, Chicago has it, San Francisco has it, and many other locations around the world have claims to pizza flavors that are worth travelling for the experience. So what is the "Chattanooga Style Pizza?" We aren't big-time yet, but let's suppose we have some potential for developing a "worth-the-travel" flavor as well. There are some fabulous pizza's on Chattanooga's restaurant menus, many of whom source locally produced ingredients. And with regional agriculture growing and developing, even Chattanoogans who don't own restaurants have enough access to the best quality local produce, meats, cheeses, and grains to fill our pantries, refrigerators and freezers with prime ingredients.

Pizza is (essentially) whatever you like to eat served open on bread, and even the bread part is open for interpretation. Nevertheless, the basic components of the popular comfort food we call pizza are: crust, sauce, and toppings. Arguably, the type of oven and temperature in which a pizza bakes could also be at the top of the list for basic components of good pizza. So if you can, bake on a hot pizza stone in a very hot oven (around 500 degrees), or in a wood-fired oven. If you don't have access to this sort of heat power, any oven will do; you just may need to play with ingredients and temperatures to suit your oven, or pre-bake your crust to avoid sogginess.

And here are a few ideas for building your own perfect Chattanooga Style Pizza:

Fresh pizza crust is essential.  Store-bought pizza crusts are tough and flavorless, so if you are serious about making good pizza it's a great idea to start with a good recipe for yeast or sour-dough pizza crust. For a soft, thicker crust try this one: Quick Pizza Dough

If you like a thin, crispy crust and have a sour-dough starter, try this sourdough pizza crust recipe, with more on how to make the pizza here.


A great party idea, or to get kids involved, is to use cake tins for personal pizzas. This is also a great way to make several different pizzas. Most ovens will hold around six 9-inch tins.


The sauce is often regarded as a compulsory ingredient on pizza, with jars of "everything-tastes-the-same" blindly opened and spread without any further thought. But freshly made marinara from whole tomatoes can add transforming flavor. Here's an easy recipe:

1) Quarter several whole tomatoes, discarding cores, and place in a blender or food processor. Pulse until they are like a textured sauce, but not pureed.

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2) Place the tomatoes in a heavy stew pot or in a slow cooker. Add a generous amount of crushed or minced fresh garlic (about 1-2 cloves per tomato), some dried herbs (like herbs de Provence), a bay leaf, a generous splash of red wine, olive oil, and season to taste with kosher salt and pepper. Add fresh or dried cayenne pepper if you want a little heat in the sauce.

3) Let the sauce simmer for several hours with the lid of the pan tilted to allow the steam to release. Stir occasionally. The water in the sauce will reduce and the flavors will become more concentrated the longer it cooks.

photo 1 (12)Pizza toppings can include all-local ingredients from your CSA share and other vendors from your farmer's market.  All your hard work putting away extras will bear fruit as you use them to make the perfect pizza. Caramelized onions, pickled corn, roasted peppers, frozen beet greens, pickled banana peppers, pesto, fresh tomato marinara, and local cheeses from Sequatchie Cove Farm are ready to top a truly Chattanoga Style Pizza. Other ingredients like teriyaki marinated chicken, grilled meats, sausage, or local pepperoni from Main Street Meats are delicious proteins to add on top.



Try these combinations, or create your own unique flavors:

1) Marinara, chopped beet greens, roasted sweet peppers, pickled corn, pickled banana peppers, smoked sausage, Sequatchie Cove Farm Coppinger Cheese.

2) Marinara, greens, pickled corn, pesto, Main Street Meats pepperoni, Cheddar Cheese.

3) Pesto, caramelized onions, roasted sweet peppers, grilled teriyaki chicken, beet greens, Sequatchie Cove Farm Yetti Cheese.

4) Pesto, caramelized onions, pickled banana peppers, pickled corn, Sequatchie Cove Farm Yetti Cheese.

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Green "Baked Beans" with Bacon Jam



1-2 lbs of fresh green beans (Thai yard long, runner beans, French green beans, etc.)

Juice from 1/2 lemon or lime

1-2 Tbs olive or canola oil

Kosher salt

2-3 Tbs Bacon Jam*

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Wash green beans and trim stem-end. Cut to desired length, or keep long.  Place on a baking tray and toss with a little canola or olive oil. Squeeze the lime or lemon juice onto the beans, then season with salt and pepper.  Bake at 375 degrees for about 10 or 15 minutes, or until they are tender but still have a little crunch.

Remove from the oven and toss with the bacon jam. Serve immediately.

*You can make your own bacon jam with this great recipe from, or buy it fresh, locally- ready-made from Main Street Meats.

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