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3 Summer Recipes from Nashville Chefs

3 Summer Recipes from Nashville Chefs
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Some people tend to think of healthy dishes as boring, but we’re here to say – that’s not always the case. These three dishes from Nashville chefs are perfect for summer weather and far from flavorless! From a bold and bright salad to a traditional Italian seafood dish, these are three deceptively simple dishes you’ll want to add to your summer variety.

Pumpkin hummus from Miel

Hummus is one of those light snacks we crave, and it turns out it’s more versatile than we may have called it. Not that we’re leaving the old standby made with garbanzo beans, but it turns out it’s pretty easy to color and flavor traditional hummus by mixing up the ingredient list.

This vibrant version of Chef Jason Laiacona at Miel restaurant stems from what he calls ‘a childlike curiosity mixed with an open-minded approach with respect for technology’. In other words, he took a simple dish and added some flair.

“This hummus is seasonal and trial-and-error,” he tells WebMD. “I wanted to make a unique hummus; it started with white beans, then we asked, ‘Are there any non-legume vegetables that might work?'” The result is a wonderful fiery orange hummus that pairs easily with everything from classic crostini or grilled bread to farm-fresh veggies — the perfect companion for a summer picnic Click HERE for the full recipe.

Pumpkin hummus from Miel, a healthy summer recipe

This vibrant hummus from Miel restaurant can be paired with equally vibrant vegetables for an eye-catching presentation. View the full recipe HERE. Image: Jenn McDonald

Beets with Labneh and Pistachio Crumble from The Dutch

This salad is as delicious as it is stunning, but anything but ordinary. Created by Chef Andreas Carmelini, the culinary guru behind 15 restaurants, including New York’s Locanda Verde and that of Nashville The Dutch and Carne Marethis dish is a sweet and savory combination of citrus and the earthy, nutty of beets.

“Everyone loves beets,” says Chef Andrew, “and the combination of smoke and sweetness makes them something uniquely American.” Fresh mint and parsley add a spice component, while crunchy pistachios provide texture, and a champagne vinaigrette provides just the right spicy contrast to finish.

If you are not familiar with labneh, don’t be put off by the sound of something exotic. It’s not as “out there” as you might think, and you can pick it up at Whole Foods or local spots like Sulav . International Market on Nolensville Pike or the nearby Azadi International Food Market and Bakery. Similar to Greek yogurt, only thicker, labneh is made from cow’s milk and has a creamy texture similar to super soft cream cheese. Unlike Greek yogurt, which is often combined with sweet ingredients, it is meant to be served with savory items.

Combine all the beautiful ingredients in the same dish and you can look forward to the perfect mix of taste and texture with every bite! Click HERE for the full recipe.

A beet-orange salad from The Dutch, with mint, olives and cheese.A beet-orange salad from The Dutch, with mint, olives and cheese.

Served at The Dutchthis smoked beet salad is a variation of the recipe Chef gave us Andrew Carmellinic† Click HERE for the recipe. Image: Noah Fecks

Halibut with Fava Risotto from Yolan

Yolan recently rolled out its spring menu and you can prepare to be amazed. While you’ll no doubt need to make plans to dine here so you can experience the incredible offerings first hand (we’re just over the moon with the olive caramel risotto and the morel ravioli), here’s a taste of the wonderful roasted halibut dish you’ll find can also be found on the new menu.

An elevated dish, to be sure — but still totally doable for a home cook — it features fava beans and the bitter bite of chicory greens. Get ready to impress your dinner guests!

“This dish is a take on Fave e Cicoria (fava beans and chicory), one of Puglia’s most famous dishes,” said Joey Fecci, Yolan’s Chef de Cuisine at the Joseph, a Luxury Collection Hotel, Nashville. “Traditionally it’s a puree of dried fava beans with sautéed wilted chicory vegetables and a healthy drizzle of Apulian olive oil.” Instead, Chef Joey’s twist turns fava beans into a risotto-esque base for the gorgeous piece of fish.

Although the restaurant serves the dish with pea and fumet butter sauce, Chef Joey offers us a slightly modified (and healthier) version HERE.

Roasted halibut with chicory and fava 'risotto' from Yolan, a healthy summer recipeRoasted halibut with chicory and fava 'risotto' from Yolan, a healthy summer recipe

This roasted halibut with broad bean ‘risotto’ and wilted chicory vegetables from YolanChef Joey Fecci’s is nothing short of delicious. Find the recipe HERE. Image: the Josepha Luxury Collection Hotel, Nashville

SB Tip: You can purchase a 3.4-ounce can or 16.9-ounce bottle of Yolan’s Custom Extra Virgin Olive Oil for a truly authentic addition to your dish.

Enjoy your meal!

For more delicious ways to enjoy Nashville’s culinary scene, click here!

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