See Doe Run Farms Photo GallerySee the Doe Run Farms BlogRegister Now!

Tennessee & Alabama CSA


A collection of our favorite entree recipes.

Spicy Sausage and Pepper Pasta from Two Peas and Their Pod

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6-8


12 ounces Penne pasta (we use whole wheat)
2 tablespoons olive oil
1/2 red onion, sliced
2 cloves garlic, minced
1/2 red bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1 package Butterball Turkey Sausage (13 oz), cut into 1/2 inch rounds
Crushed red pepper, to taste
1 1/2 cups grape tomatoes, halved
1 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
Salt and black pepper, to taste


    1. In a large pot of boiling salted water, cook pasta until al dente.
    2. While the pasta is cooking, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, garlic, peppers, and sausage. Cook for about 5 minutes, stirring occasionally.
    3. Drain the pasta and pour into a large serving bowl. Stir in the onions, peppers, and sausage. Add the tomatoes, Parmesan cheese, and basil. Season with salt and black pepper, to taste. Serve immediately.

Source: Spicy Sausage and Pepper Pasta from Two Peas and Their Pod

Summer Vegetable Black Bean Chili from Some the Wiser

Prep time: 15 minutes
Cook time: 1 hour
Servings: 8


1 small eggplant, cut into ½ inch cubes and salted
2 cups diced zucchini and summer squash, baby varieties work well
1 large onion, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
3 cloves of garlic, minced
approximately ½ cup extra virgin olive oil, divided
2 cups chicken or vegetable broth
1 can diced tomatoes, with juice
1 small bunch of fresh basil leaves, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 cups cooked black beans
2 cups fresh corn kernels
½ cup fresh cilantro, for garnish
1 cup grated Monterey Jack cheese, for garnish
1 cup sour cream, plain yogurt, or creme fraiche, for garnish


  1. In a large pot, heat 2 tablespoons olive oil. Add the eggplant and squash in batches and saute for about 5 to 6 minutes, or until lightly browned and softened, adding olive oil as needed. Using a slotted spoon, remove cooked squash/eggplant to a separate bowl and set aside.
  2. Add a couple more tablespoons olive oil and saute the onion, peppers, jalapeno, and garlic for about 5 minutes, or until softened.
  3. Add the broth, tomatoes, and spices to the pan with onion mixture. Bring to a boil then reduce heat and simmer for 20 minutes.
  4. Add beans and corn kernels and simmer for an additional 20 minutes. Stir in the cooked squash and eggplant and simmer for 10 minutes more. Adjust seasonings to taste.
  5. Serve with garnishes.

Source: Summer Vegetable Black Bean Chili from Some the Wiser

Potato Leek Soup

Yield: 8 servings (about 2 quarts) Good the next day too, if there’s any left over!
Prep time: 30 minutes • Cook time: 20 minutes


1-1/2 cups sliced leeks (white portion only)
1/2 cup butter, divided
4 cups cubed peeled potatoes
3/4 cup chopped celery
1-1/3 cups cubed carrots
1 teaspoon salt, divided
2 cups water
4 tablespoons all-purpose flour
1/4 teaspoon pepper
4 cups milk
2 chicken bouillon cubes


  1. In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, celery, carrots, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. Meanwhile, in a medium saucepan, melt remaining butter. Stir in flour, pepper and remaining salt until smooth; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetables. Simmer, stirring occasionally, until heated through. OPTIONAL: Before serving add a sprinkling of freshly grated nutmeg and stir well!

Source: Potato Leek Soup from –

Leek Quiche from Martha Rose Shulman (NYT)


3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
Salt to taste
1 garlic clove, minced (optional)
2 egg yolks
1 whole egg
1 Mediterranean pie crust [ed: please link] or whole wheat yeasted olive oil crust
Freshly ground pepper to taste
¾ cup milk (2% or regular)
3 ounces Gruyère, grated (3/4 cup tightly packed)


  1. Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
  2. Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
  3. Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
  4. Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
  5. Remove from the oven and allow to sit for at least 15 minutes before serving.

Advance preparation: The crust will keep for a few days in the refrigerator and freezes well. The finished quiche will keep for two2 or 3 three days. Warm in a low oven or serve at room temperature.

Source: Leek Quiche from Martha Rose Shulman (NYT)

Zucchini Chickpea Quinoa Salad from A Cedar Spoon


½ cup quinoa
½ of a 15oz can of chickpeas, drained and rinsed
1 medium zucchini, chopped into small chunks
2 green onions, white and green parts chopped
¼ cup fresh parsley, chopped
3 Tablespoons olive oil
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon paprika
Salt and pepper to taste


  1. Cook quinoa according to package and set aside to cool.
  2. In a large mixing bowl mix chickpeas, zucchini, green onions and parsley together.
  3. In a small mixing bowl whisk together the olive oil, tumeric, cumin and paprika for the dressing.
  4. Add the quinoa to the zucchini and chickpea mixture and combine.
  5. Mix in dressing and salt and pepper to taste. Cover and refrigerate until ready to serve.
  6. Garnish with fresh parsley.

Source: Zucchini Chickpea Quinoa Salad from A Cedar Spoon