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
This is a delicious and healthy twist on the classic chicken salad.
1 Hass Avocado
1 cup diced Poached Chicken
2 tbs minced celery
1/2 Shallot, minced
1/2 teaspoon Dijon Mustard
3 tbs Creme Fraiche (as a substitute for Mayonnaise)
2 tbs Sliced almonds
pinch Harvest Eating House Seasoning (to taste)
1. Cut Avocado in half. Remove pit and discard. Scoop out each half and chop into small pieces. As seen in the video, cut a small slice off the back of each half of the avocado, so they will sit in place and be used as little “bowls”.
2. Combine all ingredients in a mixing bowl. Fold carefully to incorporate but not mash all ingredients.
To serve: scoop large portions into each empty avocado half.
Created By:Chef Keith Snow
Active Time: 15 minutes
Total Time: 15 minutes
Mango salsa with fresh cilantro, shallots chipotle peppers, lime juice and Harvest Eating house seasoning. A fresh, tropical taste for your next Latin inspired meal.
1/2 of one fresh mango, diced
3 tbs fresh Cilantro
pinch of Harvest Eating Seasoning
1/2 of a chiptole pepper or other such as jalapeno or habanero (hot)
juice of 1 lime
1/4 cup diced organic tomato
1/2 of a small shallot, diced up (onion is fine too)
1. Dice up mango as per video instructions..careful…they are slippery suckers!
2. Add the rest of the ingredients, mix well then use…it will go fast!