Learn how to make a delicious comfort food soup loaded with health promoted kale, filling potatoes and spices with chorizo sausage….
Chicken Piccata is a simple recipe with chicken breasts in a delicate sauce of butter, parsley, lemon and capers….
Created by: Chef Keith Snow
this simple stir-fry is perfect for late spring when local asparagus are plentiful. Very easy to prepare and delicious to eat.
1 lb. boneless chicken breasts, cut in thin strips
1 Tbs. oil
1 tsp. ginger
1/4 cup blanched almonds
2 cups frozen mixed vegetables, thawed
1/2 cup chicken stock
1 Tsp. sherry
3 Tbs. soy sauce
1 Tbs. cornstarch
3/4 lb. fresh asparagus pieces
1. Heat oil in a heavy nonstick skillet or wok over medium high heat. Sauté chicken 3-5 minutes until golden.
2. Stir in ginger, almonds and vegetables and stir fry another 3-4 minutes.
3. Combine stock, sherry, soy sauce and cornstarch in a bowl. Stir into skillet until mixture thickens. Fold in asparagus, serve.
Created By: Chef Keith Snow
Enjoy this tasty side dish recipe of fresh asparagus and new potatoes. This vegetable recipe also uses pear tomatoes, organic goat cheese, green olives, minced garlic and coconut oil as ingredients.
2 tablespoons White Onion, chopped
8 each Pear or Grape Tomato
8 each Asparagus Spear, 1/2 inch cuts
4 each Green Olive, Pitted and Diced
1 each Clove Garlic, Minced Fine
1/2 cup Chicken Stock, Homemade or Store Bought
1 tablespoon Organic Butter
1 ounce Local Fresh Goat Cheese
1/2 tablespoon Coconut Oil
3 each New Potatoes, Cooked, Drained and Diced
Salt and Pepper, to Taste
1. In a large saute pan over medium heat, place the coconut oil, let it get hot.
2. In the oil add the onions and garlic cook these for about three minutes or until the onions just start to turn to a golden brown.
3. Add the green olive, asparagus and the potatoes cook these for about three minutes or until you see the asparagus turn bright green.
4. Add the tomatoes, chicken stock and butter cook this for about two minutes constantly stirring.
5. Add the goat cheese and season with salt and pepper to taste.
6. Plate and serve (Serve With Lemon Thyme Chicken breast)
Chef Keith Snow creates a comfort-food classic with seasonal vegetables and homemade pie crust. You’ve never had a pot pie like this one. Harvest Eating principles on display for certain with this amazing dish….
Created By: Chef Keith Snow
When making this satisfying fall soup, feel free to substitute ingredients according to what looks best in the market: Use the white and light-green parts of two leeks in place of the onion; try a cup of cubed butternut squash instead of the parsnips.
1 tbs butter
1 large onion
1 clove garlic
1 tbs fresh thyme leaves or 1/4 tsp dried thyme
2 small carrots
2 small parsnips
1 cup French green lentils
1 small ripe tomato
1 1/2 tsp kosher salt
freshly ground black pepper
6 cups water or low sodium chicken stock
1 small bunch Swiss chard
Extra-virgin olive oil
1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; saute, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender, about 40 minutes.
2. Add chard to soup and cook until leaves are wilted and tender, about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.