Harvest Eating

Four Seasons. One Lifestyle.

Sesame Grilled Tuna and Arugula Salad

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Noir

Description:

Grilled tuna is delicious when its marinated in sesame and soy and serving the tuna over a bed of arugula and vegetables is a very healthy and quick weeknight dinner.

Ingredients:

2 1/2 lbs fresh tuna
3 tbs seasame oil
1/3 cup seasame seeds
2 tbs soy sauce
6 cups arugula washed
1 pint cherry toatoes cut in half
1 medium red onion julienned
1 medium cucumber sliced
1 recipe peanut-soy vinaigrette

Directions:

1. In a pie pan, combine soy sauce and sesame oil. Add tuna steaks and marinate for 30 minutes turning once halfway.
2. Place sesame seeds on a plate. Coat tuna with sesame seeds on both sides and place on a medium hot grill.
3. Grill for 2 minutes on each side, remove and let rest.
4. In a large bowl combine arugula, tomatoes, red onion and cucumber.
5. Pour peanut soy vinaigrette over salad to coat.
6. Divide salad over 6 plates, top with grilled tuna and serve.[/private]

Spinach Ravioli

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Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 1 hour
Servings: 6
Recommended Beverage: Riesling

Description:

Making ravioli at home can be fun for the whole family. Using Fresh organic spinach in the pasta and the filling wallops a powerful nutrient punch. Great with just a little brown butter and Parmesan cheese.

Ingredients:

1 recipe spinach pasta
1 lb ricotta cheese
1 1/2 lbs spinach steamed, cooled and chopped
1/2 cup Parmesan cheese grated fine
1/2 tsp nutmeg fresh grated
1 medium shallot chopped
1 pinch crushed red pepper
1 large egg beaten
salt and pepper to taste

Directions:

1. In a large bowl combine the ricotta, spinach, Parmesan, nutmeg, shallot, pepper flakes, salt, pepper and 2 of the eggs, mix this well and season to taste.
2. Roll out your pasta sheets using a pasta machine or a rolling pin if you have no machine.
3. To assemble: Place one tablespoons of the filling in a 3×3 inch square piece of spinach pasta and brush edges with egg wash. Top with another 3×3 inch square of pasta. Make sure to purge the ravioli of air by placing it between your hands and gently compress the air out. Crimp the edges using a fork.
4. Now the ravioli are ready to cook. Place a few of the ravioli in a large pot of boiling salted water. Cook for about three minutes and remove. Place them in a bowl of ice water. Repeat this process. Tip: Do not place too many ravioli in the water at one time. The water should never stop boiling.
5. The ravioli can now be reheated quickly in some water or baked with a sauce and topped with cheese.

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Spinach Stuffed Chicken Breast

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Merlot

Description:

This recipe with it’s spinach and cheese filling is sure to be a crowd favorite. Serve it with risotto or just a salad, either way try this one today.

Ingredients:

2 1/2 lbs chicken breast pounded 1/4 inch
1 lb fresh spinach chopped
1 medium white onion chopped
3 cloves garlic chopped
1 medium fennel bulb chopped
1 medium red pepper chopped
4 tbs butter
1/2 cup provolone shredded

Directions:

1. Heat the butter in a large pan over medium heat, add the onion, fennel, garlic and red pepper and allow them to cook for 10 minutes.
2. Add the spinach and continue to cook for 5 more minutes. Add the breadcrumbs, cheese and season to taste.
3. Lightly oil a sheet pan and lay the chicken flat on a work surface. . Place a mound of stuffing in the center of the chicken and fold it around. Place the stuffed chicken with the seam side down on the sheet pan and continue until all of the chicken is done.
4. Place the chicken in a 400-degree oven for 20 minutes or until an internal temperature of 160-degrees is reached. NOTE; Avoid over-stuffing the chicken, as this will inhibit the even cooking of the entire dish.
5. Remove from the oven allow to rest and serve.[/private]

Tomato and Avocado Sandwich

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Recommended Beverage: milk

Description:

A great way to use up the tomatoes from the garden with a southwestern twist.

Ingredients:

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2 pieces good sliced bread slightly toasted
1/2 medium avocado pitted and sliced
1/2 cup organic lettuce mix
3 1/4 inch slices ripe tomato
2 tbs organic butter
1 tbs cilantro chopped
salt and pepper to taste

Directions:

1. Prepare tomato and avocado as per video.
2. Mix cilantro with butter, spread on bread.
3. Top with lettuce.
4. Add tomato and avocado, season with salt and pepper.

Chef’s Note: I can’t stress that this tomato and avocado sandwich needs fresh high quality tomatoes and good ripe avocado.[/private]

Green Leaf Salad

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Recommended Beverage: Chardonnay

Description:

A delicious salad with seasonal mixed baby greens and a lemon-thyme vinaigrette.

Ingredients:
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2 cups green leaf lettuce torn into bite size bits
2 tbs lemon thyme vinaigrette

Directions:

1. Mixed greens with vinaigrette, serve.[/private]

Omi’s Cabbage Slaw

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[private]Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 2 hours
Servings: 4

Description:

This recipe demonstrates an easy German slaw recipe with cabbage.

Ingredients:

1 head cabbage thinly sliced
4 tbs apple cider vinegar
3 tbs pure olive oil
1 tbs Kosher salt
1/2 tsp black pepper

Directions:

1. Place chopped cabbage into a work bowl. Add the kosher salt and toss it through. Add the cider vinegar, olive oil, and black pepper.
2. Allow to marinate for 2 hours, the cabbage will soften in texture.

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Sesame Chive Vinaigrette

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Created by: Chef Keith Snow
Active Time: 3
Total Time: 3 minutes
Servings: 4-6

Description:

Abundant chives and toasty sesame oil make up the flavors of this wonderful vinaigrette. This can be used as a sauce on grilled fish or vegetables.

Ingredients:

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1/8 bunch fresh chive
1/8 cup cilantro 1
1 tsp fresh ginger chopped
1 clove garlic chopped
1 tsp fish sauce
1 tbs toasted sesame oil
3/4 cup olive oil
3 tbs seasoned rice wine vinegar
1 tbs low sodium soy sauce
1/4 tsp black pepper
salt to taste

Directions:

1. Place all ingredients blender or food processor.
2. Blend well to emulsify.

Chef’s Note: An immersion blender works well here too.[/private]