Harvest Eating

Plant Based Vegan Recipes

Fennel & Orange Salad with Toasted Pistachios

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Created by: Chef Keith Snow

Description:

Here is a fennel salad you don’t want to miss that includes oranges and pistachios.

Ingredients:

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2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled
jícama (see Note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped

Directions:

1. Combine orange slices, fennel, radishes (or jícama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.

Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv).

Ingredient note:Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May. [/private]

Mojo Chicken

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Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 1 1/2 hours
Servings: 6
Recommended Beverage: Mojito

Description:

Mojo Marinade is simple and easy to make. There are as many recipes for this dish as there are islands in the Caribbean. It incorporates garlic, citrus juice and soy sauce to make a wonderfully bright flavor hot off the grill. So in the grilling season don’t forget your Mojo.

Ingredients:
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2 lbs chicken breast boneless/skinless
4 medium limes juice
2 zest oranges plus juice
4 cloves garlic chopped
1/4 cup brown sugar
1/4 cup cilantro chopped
1/4 cup soy sauce

Directions:

1 .Combine all ingredients and add chicken.
2. Marinate unrefrigerated for at least 30 minutes and up to 1 hour.
3. Remove chicken from marinade.
4. Grill chicken over medium heat about 5 minutes on each size depending on the size of chicken breasts.
5. Chicken will become very dark in the cooking process due to the high sugarcontent.
6. Adjust grill heat to prevent over caramelizing.
7 .Marinade can be used up to 3 times. [/private]

Poached Pears

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Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Recommended Beverage: Sherry

Description:

Poached pears are so simple to make yet everyone thinks they are amazing and elegant. Give this a try today it has amazing flavor and plate presence.

Ingredients:
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3 cups water
2-3 ripe Bosc pears peeled
1 bay leaf
5 cloves
1/4 cup sugar
1 cup good drinking red wine such as cabernet
1 bay leaf

Method:

1-Cut off bottom of pears so they stand up level. Next peel off skin leaving stem intact.
2-Add water, red wine cloves and bay leaf, bring to simmer and poach until they are tender but not mush. They need to be form enough to remain standing.
4-Remove pears to serving plate, allow them to cool to room temp.
5-Once pears are resting, bring liquid in pot to boil and let it reduce by 75% or until it starts to thicken up.
6-Kill the heat and whisk in 1 tbs of corn starch that was been dissolved in 1 tbs of cold water.
7-Plate up pears and drizzle with wine sauce reduction, add other tasty bits like crushed nuts and maybe a caramel sauce.
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