Prepared Foods

All of our prepared foods are made in house and from scratch. We make our foods in small batches and by hand, with care. We do occasionally run out of something, but you can expect the find the following foods available most all of the time.
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Our Grab & Go foods are a great option for lunch on the go, picking up a bite for later, picnics, and road trips. We offer the following available most every day for you to get in and out quickly, and get on with your day. You can also pair these with our grocery items such as yogurt, fresh fruit, nuts, or crackers to make a more complete meal or snack.

Grab & Go

kale salad $10.99 per pound, packed in a variety of weights – V, GF
fresh kale (frequently local), tossed with diced local apples and sunflower seeds, in an olive oil, lemon, and ginger dressing
curry quinoa salad $7.19 per pound, packed in a variety of weights – V, GF
quinoa with shredded carrots, diced local apple, toasted almonds, red onion, currants, and fresh mint, in a lightly sweet curry dressing (curry powder, salt, pepper, olive oil, lemon juice, honey)
pimento cheese $10.99 per pound, packed in a variety of weights – GF
local cheddars blended with pimentos, vegenaise, local buttermilk, and a touch of black and cayenne peppers
pimento cheese sandwich $5.00
the above pimento cheese with fresh lettuce (frequently local) on housemade bread (white flour, whole spelt flour, honey, salt, yeast)
chickpea salad $7.49 per pound, packed in a variety of weights – V, GF
chickpeas chopped and blended with celery, onion, parsley, dill, lemon, and vegenaise. this is similar to a chicken or tuna salad, but it is made with chickpeas and is a great vegetarian option.
chickpea salad sandwich $4.50 – V
the above chickpea salad with fresh lettuce (frequently local) on housemade bread (white flour, whole spelt flour, honey, salt, yeast)
breakfast burrito $7.00 (described below; best served heated)
verde burrito $7.00 (described below; best served heated)

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Scratch-Made Buttermilk Biscuits – truly a Southern delight
we are known for our biscuits. they are something special.

plain buttermilk biscuit $1.50
add housemade preserves $0.75
add sorghum butter $0.50
country biscuit $4.25
baked egg, local cheddar, and your choice of bacon OR housemade smoky tomato jam sandwiched in a buttermilk biscuit (or have both bacon and jam for $5.00)
dixie biscuit $4.25
local cheddar based housemade pimento cheese, bacon, and housemade pepper jelly sandwiched in a buttermilk biscuit
city biscuit $4.25
our city biscuit selection changes. it usually features some type of delicious jam combined with some type of delicious cheese, often paired with toasted southern pecans. can’t go wrong.

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Satisfying Scratch-Made Soup – often V, GF
cup $2.50  bowl $4.25

a changing selection of scratch-made soup, served with buttermilk cornbread. all soups are vegetarian, many are vegan and gluten-free. our buttermilk cornbread is sometimes gluten-free; please ask.

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Burritos & Sandwiches
hearty hand-held meals

breakfast burrito $7.00 – GF option
scrambled eggs, local cheddar, roasted potatoes & onions, black beans, spinach, and salsa rolled in a flour tortilla and grilled. gluten-free tortilla is available for $1.50 additional. add chips & salsa for $1.50.

verde burrito $7.00 – V option, GF option
brown basmati rice, pinto beans, monterey jack, salsa verde, and ripe avocado rolled in a flour tortilla and grilled. gluten-free tortilla is available for $1.50 additional. add chips & salsa for $1.50.

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Meals from our Bakery

roasted vegetable tart $5.50
a selection of seasonal roasted vegetables and local/regional cheese wrapped in a flaky pastry and baked. selection varies.

seasonal quiche slice $5.00
seasonal vegetable and local/regional cheese baked in a creamy custard in a flaky spelt flour crust. selection varies.

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Goodness from our Bakery – changing availability

scones $2.25 each
tender, moist scones available in the following flavors – cranberry orange, rosemary fig, sweet potato pecan, cheddar herb
fruit & flax muffins $1.75 each
chock-full of apples, carrot, raisins, & pecans – a hearty muffin also rich in oat bran and flaxseed meal
chocolate chip cookies $1.50 each
the classic. soft, chewy, and nostalgic. need a glass of milk?
vegan chocolate chip oat cookies $2.00 each – V
this treat demands not to get short shrift. full of oats and chocolate, sweetened with banana and maple syrup, plumped with pecan meal, and rich with olive oil – this is a (nearly healthy) cookie you can sink your teeth into. and should. wheat free, but not gluten free (made with spelt flour).
chocolate truffle tarts $4.00 each
a crisp and buttery tart shell filled with decadent chocolate. butter, cream, and chocolate, with a hint of bourbon vanilla make this rich chocolate filling. best eaten at cool room temperature so the chocolate is soft (leave out of the refrigerator for 20 minutes before enjoying).
sorghum pecan mini-pies $5.00 each
delicious georgia pecans really shine when paired with sorghum syrup in this adaptation of a southern classic. the sorghum heightens the buttery taste of the pecans and isn’t sticky sweet like what you find in the more typical corn syrup sweetened pecan pies.
seasonal pie option $4.00-5.00 slice
selection changes throughout the year according the season – strawberry rhubarb, peach blackberry, apple, buttermilk, chocolate buttermilk, sweet potato buttermilk – can’t go wrong with any option!

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V = vegan
GF = gluten-free
assume vegetarian unless a meat is listed
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What makes our buttermilk biscuits so special? We can’t take all the credit. Perhaps the most important factor in creating a tender, moist, rich, buttery biscuit is proper buttermilk. We are extremely lucky to have Cruze Dairy Farm right here in Knoxville and they make a cultured buttermilk that is unsurpassed. We wouldn’t dream of using anything else in our buttermilk biscuits (and frankly, we can’t understand why any local restaurant would use anything else either). The other factor is in how you handle your biscuit dough. And that is a technique we’ve perfected in making thousands of small batches of biscuits by hand. Those small batches make a difference, too. It’s much easier to get a delicious result with the tactile experience of working dough by hand.

What is sorghum butter? It is softened butter and sorghum syrup blended together and it is heaven on a warm biscuit. Sorghum syrup is a southern sweetener made from sorghum cane. Sorghum is a grass which is raised for grain and syrup. The cane juice is pressed from the stalks and then boiled down to make sorghum syrup – it takes about 10 gallons of juice to make 1 gallon of syrup. This is similar to the way maple sap is boiled down to make maple syrup. Sorghum is frequently called sorghum molasses, but this is not an accurate name. Molasses is a by-product of distilling sugar cane juice into sugar crystals. Sorghum and Sugar belong to different genus in the same family of plants. Sorghum is rich in minerals. Learn more here.

Here’s a little more information about our cooking. Our foods are vegetarian unless you see a meat listed as a component. We don’t use any meat broths or stocks, or lard or other pork seasoning. We assume (perhaps incorrectly) that many vegans eat honey, so we list items that have honey as vegan if they have no other animal products. We offer a few gluten-free options (as noted above), but we do not have separate facilities or equipment for handling gluten-free products. Therefore, we cannot guarantee a product to be entirely gluten-free due to the environment in which it was created. If you are a severe celiac, our housemade foods may not be appropriate for you. We also use spelt flour instead of wheat flour in some of our products because many people who are gluten-intolerant (rather than allergic) are able to digest the gluten in spelt more easily. Spelt flour behaves very similarly to wheat flour in cooking, so in some cases we are able to use it very successfully instead of wheat flour.

The ingredients we use are important to us. Using quality raw materials as ingredients makes food shine. We use the following staple ingredients from local/regional suppliers almost exclusively: milk, buttermilk, cheese, cornmeal, honey, and sorghum. [A side note: We would love to use local eggs as well, but since the closure of Tennessee Valley Eggs in 2012, there is no one in our area producing enough quantity of eggs for use in foodservice. The small supply of local eggs that are available wholesale in the $4/dozen range, which is about 5 times the price a restaurant is able to pay for eggs from area food distributors. But the supply is so small that farmers generally choose to sell them at retail prices through farmers’ markets rather than wholesale them to foodservice businesses. We happily pay more than $2/dozen (nearly 3 times what we could get cheap eggs for) to get the antibiotic-free, cage-free eggs from family farms that we use, but we are not able to get any local eggs. We’re always hoping someone will start a medium-scale egg production business with humane practices in our area.] Many of our basic ingredients are organic: grains, beans, flour, sugar, butter, cream, and spices. The non-local produce we use is organic. The local produce we use is occasionally organic, but often is not. Not very many local farms are certified organic, though many of them use sustainable practices. We are happy to get great seasonal produce from local farms to use in our foods through much of the year.

We make kind of a big deal about our from-scratch, small-batch cooking, and we’re proud that many of our ingredients are local. The reason for that is that we are proud to offer you the best foods we can. Although these terms have become catch words that you’ll see on many menus, we can tell you for certain that some restaurants use them a little loosely. They may incorporate mixes or sauces that come off of food distribution trucks into their foods and will still claim “scratch-made” at any opportunity. They sometimes pass up the opportunity to incorporate local ingredients in exchange for this convenience. Sometimes “made fresh daily” means water was added to a mix and poured into some machine to process. Some restaurants/cafes/coffee shops just defrost, bake, or fry foods that are ready to sell straight from the food distributors. Some chain foodservice places are making their foods from scratch – somewhere. They truck them in from big commissary kitchens from any part of the country, frozen or otherwise preserved, prepare them to sell to you, and then say they are from scratch. They often are created with all sorts of dough conditioners or preservatives that make this kind of storage and distribution possible for food, which is inherently prone to spoil rather quickly. While they may be technically making them “from scratch” (if you allow all manner of food manufacturing additives into that terminology), this is not what customers generally imagine when provided the term “scratch-made.” What we are hoping to provide you is the highest quality food with convenience for your daily life, which is something rather rare in the world of foodservice. Simple ingredients, prepared fresh, handled honestly and with care, make better food for your life and your body. Forgive us for getting a little preachy.

  • just ripe

    513 Union Avenue
    Knoxville, TN 37902

  • contact us

    865.851.9327
    justripeinfo@gmail.com

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