Roost of the Week
3904 Pheasant Drive
$99,900
MLS# 1762612
2 Bedrooms, 1 Bath, 1408 SqFt
Lovely all brick one level home in Davidson Co. at incredible price point! Lush green lot with fenced rear. Many original features make this a true find. Hot area 10 minutes from downtown Nashville!
Click on the picture above for more images.
Roost of the Week
4012 Meadow Road
$128,000
3 Bedrooms - 2 Baths - 1961 SqFt
Great location and lot! Half acre lot and only 5 miles to downtown. The inside has a flexible floor plan with many possibilities.
Listed by: Marsha Mauney (615) 406-7196
Co-Listed by: Mike Matwijec (615) 294-2373
Roost of the Week
408 Rudolph Street
$117,500
MLS# 1758220
3 Bedrooms, 2 Full Baths, 1264 SqFt
Lovely all brick home with two car garage in great neighborhood! Rocking chair front porch, spacious floor plan, large lush lot, plenty of space for a growing family. Convenient to schools, restaurants and shops!
Listed by: Marsha Mauney (615) 406-7196
The winning dish from the Tomato Art Festival recipe contest.
The annual Tomato Art Fest recipe contest in East Nashville awarded the big prize to Michael Payne for his Gartland Gazpacho. This year’s theme was chilled and refreshing gazpacho — the dish that highlights peak-of-summer vegetables like Tennessee tomatoes, cucumbers and green peppers. The call for recipes summoned an array of entries from classic gazpacho to fusion-inspired twists.
Recipe contestants managed to navigate the Five Points tomato circus and deliver their entries safely to Margot Café. We joined Nashville Scene writer Dana Kopp Franklin and chefs Margot McCormack and Laura Wilson to judge the entries in the cool, quiet confines of the restaurant.
Loaded with fresh tomato flavor and beautifully presented with chilled shrimp, sliced avocado and a fresh lemon wedge, Gartland Gazpacho immediately caught the judges’ attention. Chef Margot was especially quick to recognize the secret ingredient in the winning dish — pumpernickel bread.
Don’t let the long ingredient list deter you from making a batch. Gazpacho is the ultimate make-ahead dish for entertaining and showcases the bounty of late summer at the farmers market.
Photo courtesy of Thinkstock
Gartland Gazpacho
3 ½ cups seeded and chopped Tennessee tomatoes
2 cups peeled, seeded and chopped cucumber
2 cups chopped celery
2 cups chopped yellow pepper
¼ cup chopped red onion
1 tablespoon chopped fresh garlic
½ cup grated carrot
½ cup chopped pumpernickel bread
2 tablespoons fresh basil leaves
2 tablespoons fresh parsley leaves
1 bottle (46 ounces) V8 juice
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon Tabasco sauce
Salt, to taste
Combine the tomatoes, cucumber, celery, yellow pepper, onion, garlic and carrot in a food processor. Whizz until well blended but still slightly chunky. Pour the mixture into a large bowl. Stir in the remaining ingredients. Cover and chill at least one hour. Makes 12 cups.
Article courtesy of Nfocus
http://www.nfocusnashville.com/food-drink/article/20830758/rb-and-mindy-gartland-gazpacho