Looking for the perfect side dish to accompany an entree? Or perhaps you need a tasty appetizer to kick off the meal. We asked some of Nashville’s top chefs to share their recipes for starters and sides, and we bet you’re going to love what they offered up.

Local Chefs’ Recipes for Starters and Sides

Avocado Hummus

Chef Julia Jaksic, Cafe Roze

This wonderful avocado hummus, paired with grilled bread, is a light starter that satisfies the palate. It’s also easy to make and perfect for a mid-day snack. “I love my avocado hummus because it’s an easy dip to make in the food processor and a way to use avocados that are starting to turn,” says Chef Julia.

Cafe Roze Avocado Hummus from Nashville chef Julia Jaksic

Swing by Cafe Roze to try their yummy avocado hummus — or whip up a batch at home! Image: Cafe Roze

Cafe Roze Avocado Hummus

Chef Julia Jaksic, Cafe Roze
This creamy avocado hummus makes for the perfect mid-day snack.
5 from 1 vote
Course Side Dish

Ingredients
  

  • 4 ripe avocados
  • 1/2 cup navy beans or cannellini beans cooked or canned
  • ½ teaspoon garlic finely chopped
  • 2 Tbsp tahini
  • Zest of half a Lemon
  • 3 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Salt to taste

Instructions
 

  • Slice the avocados in half, remove pits and skins and scoop them into a food processor.
  • Add the beans (drain and rinse if using canned), garlic, tahini, lemon juice and zest.
  • Blend all ingredients until smooth, and slowly add the olive oil and salt to taste.
  • Serve with pita or your favorite toasted bread.
Tried this recipe?Rate it above to let us know how it was!

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Parmesan Dressing

Pastry Chef Jennifer Coins, Miel

This recipe is a delightful way to top a salad to start off a meal. Created by Miel’s pastry chef, Jennifer Coins, the recipe is measured in grams rather than standard measurements. “Using grams is highly accurate so a recipe can be replicated exactly,” shares Miel owner Seema Prasad. She recommends this online conversion guide to assist you with making this dressing, also noting it will last in the fridge for at least a month.

Parmesan Dressing

Pastry Chef Jennifer Coins, Miel
This creamy and flavorful parmesan dressing is a delightful way to top a salad to start off a meal.
No ratings yet
Course Salad Dressing
Servings 1 quart

Ingredients
  

  • Anchovy 50 grams
  • Garlic 40 grams
  • Black peppercorns 5 grams
  • Ginger 60 grams
  • Parmesan 160 grams
  • Dijon 30 grams
  • Lemon juice 185 grams
  • Salt 5 grams
  • Honey 50 grams
  • Yolks 135 grams
  • Olive oil 155 grams
  • Blended oil 215 grams

Instructions
 

  • In a blender, add anchovy, garlic, black peppercorns, ginger, parmesan, Dijon, lemon juice, salt, honey, egg yolks.
  • Blend until smooth.
  • On medium-high speed, slowly drizzle in olive oil and blended oil.
  • Check for seasoning.
Tried this recipe?Rate it above to let us know how it was!

 

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Pantry Butters on Toast

Chef Deb Paquette, etc. & Etch

Chef Deb Paquette is all about using what you have on hand to create something even more elevated. She tells us, “If you have some extra butter in your freezer, break it out and get it to room temperature. Find a condiment in your fridge or pantry to make a special butter for your bagel or toast … or maybe to top a sweet potato or chicken breast. There’s almost always half-empty jars of mustards, jams and other mix-ins you can put together to spruce it up. I always like going for a sweet and savory combination, but have fun with it!”

She recommends testing flavors and even considering outside-of-the-box combinations such as Hershey’s chocolate sauce with instant coffee, Indian chutney with toasted coconut, or jam and Sriracha. “The options are endless, but be sure just to add little bits of the condiments, taste, and then add more if need be,” she says. Here, she shares the recipes for a couple of her favorites to have on toast.

Nashville chef Deb Paquette with her pantry butter

Chef Deb Paquette, of etc. and Etch, offers her “Pantry Butters,” the perfect toast topping. Image: etc.

Pantry Butters

Chef Deb Paquette, etc.
If you have some extra butter in your freezer, break it out and get it to room temperature. Find a condiment in your fridge or pantry, combine the two, and you have the perfect topping for toast!
No ratings yet
Course Side Dishes

Ingredients
  

Strawberry Chipotle Butter

  • 1 stick butter softened
  • 1/2 cup strawberry jam
  • 2 tsp chipotle peppers

Dijon Butter

  • 1 stick butter softened
  • 1/4 cup creole mustard
  • 2 Tbsp Dijon mustard
  • 1/2 of a small apple diced

Instructions
 

Strawberry Chipotle Butter

  • In a medium-sized bowl, mash the butter in a bowl to soften.
  • Use a spoon or whisk to incorporate your condiments.

Dijon Butter

  • Heat the diced apple in the microwave for 20 seconds to soften up.
  • In a medium-sized bowl, mash the butter to soften.
  • Use a spoon or whisk to add the apple and mustards.
Tried this recipe?Rate it above to let us know how it was!

 

Garlic Bread Soup

Chef Brian Landry, Marsh House

This easy (not to mention, heavenly!) garlic bread soup is beyond comforting. It’s also sophisticated enough to impress your family. Even better, you’ll likely find all of the ingredients in your pantry. “This is my spin on a traditional Spanish garlic soup,” says Chef Brian. “I love the simplicity of this dish. There is something so comforting about the taste of roasted garlic, especially when paired with caramelized onions, rich chicken broth and a touch of cream. I love to roast whole heads of garlic while I am roasting a chicken just so I can make this soup the next day.”

Garlic bread soup from Nashville chef, Brian Landry of Marsh House

Chef Brian Landry, of Marsh House, is helping us get cozy with his Garlic Bread Soup. Image: Randy Schmidt

Garlic Bread Soup

Chef Brian Landry, Marsh House
This simple and satisfying garlic bread soup is beyond comforting.
No ratings yet

Ingredients
  

  • 3 Tbsp extra virgin olive oil
  • 1 yellow onion diced
  • 1 head of roasted garlic peeled and chopped
  • ½ cup white wine
  • 1 ½ quart chicken stock
  • 2 cups heavy cream
  • 3 ounces stale bread croutons large chop
  • 1 stem thyme sachet
  • 1 bay leaves sachet
  • 5 stems parsley sachet
  • Salt to taste
  • White pepper to taste

Instructions
 

  • Caramelize onions in a heavy-bottomed soup pot.
  • Add roasted garlic and deglaze with white wine. Reduce wine by half.
  • Add stock, heavy cream and herb sachet. Bring to a boil. Reduce heat, and simmer for 15 minutes.
  • Add bread and simmer for additional 10 minutes.
  • Puree in small batches in a blender on high.
  • Season with salt and white pepper.
Tried this recipe?Rate it above to let us know how it was!

 

Bon appétit!

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