Salsa verde is a very versatile condiment. Great on eggs, tacos, burritos, grilled chicken and fish, shrimp, chips you name it. One amazing bowl of love. And easy to make….see the gallery of photos below….
On today’s show I discuss making real cheese fondue from scratch. This European classic dish from the 70’s is part meal, part family activity and certainly delicious. …
Lately I have been messing around with meatballs to find a very good, easy way to make them so the thousands of customers who buy our spices can use the spices to make these. Most meatball recipes have breading in them….I have enjoyed meatballs like that in the past but prefer the “all-meat” formulations much more.
Indian food is terrific on so many level. Indian food can vary based on the use of spices and yogurt,how prevalent vegetables are in most dishes as well as the cooking vessel used. …
This is a simple recipe, one that uses a basic fish stock and some aromatics, coconut milk and fresh cilantro. It works with any good firm-fleshed fish or even shrimp or scallops. It’s simple for home cooks and does not require complicated sauce making techniques….
I’ve tried many versions of gluten-free pancakes, most using gluten-free flour which is a combo of starches like tapioca, rice, potato and other ingredients. while they may be gluten-free, they are loaded with carbs. …
A light, flavorful salad of Ahi tuna, organic field greens and wasabi vinaigrette. Coated in sesame seeds the texture is amazing and the vinaigrette really is bold and delicious. This is a great dish for summertime. Simple ingredients and techniques make for a very delicious dish….
On today’s show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception….
Easy tomato soup kids love and tastes great with less sodium than the canned stuff!Can be made in under and hour and with the sophisticated aroma of Tarragon, even adults love this soup…
Created By: Chef Keith Snow
Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish. This is a Harvest Eating favorite!
1 pounds fresh green beans, stems removed
1 half sliced shallots
1 tablespoons organic heavy cream
1 tablespoons extra virgin olive oil
1/4 cups veggie broth or chicken broth
pinch black pepper
1. In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
2. In a skillet over medium high heat add oil . Once hot, add shallots, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
3. Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed.