This simple and easy banana walnut bread recipe is moist and delicious with plenty of banana and butter flavor. Make this today….
Butternut Squash Ravioli
Created By: Chef Keith Snow
Description:
This fall inspired dish is a classic in Italian culture. The simplicity and lack of a red sauce bedazzles many Americans. The addition of the brown butter sage sauce is sinful and unique. Try it today.
Ingredients:
1 package of Organic Butternut Squash ravioli ( or make your own)
1 stick organic butter (unsalted)
zest of one organic lemon (if available)
3 or 4 sage leaves chopped up or chiffonade
a few tbs fresh parmigiana reggiano cheese
salt and pepper to taste
Directions:
1. In a skillet over medium low heat melt butter. Continue to cook into it starts to brown and smell nutty and toasted.
2. Remove from heat, add zest, sage salt & pepper.
3. Toss in precooked ravioli, toss in butter sauce.
4. Plate up and add the cheese on top and some left over sage for garnish.
Asparagus and New Potato Hash
Created By: Chef Keith Snow
Description:
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.
Ingredients:
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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
Directions:
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)
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Lyonnaise Potatoes
[private]Created By: Chef Keith Snow
Description:
This lyonnaise potatoes recipe uses new potatoes, is easy to make and tastes great. Parmesan cheese, sea salt and black pepper make this a a wonderful side for any protein dish.
Ingredients:
4 medium New Potato, cooked drained and sliced 1/4 inch thick
1 cup large white onion, julienned 1/4 inch
2 tablespoons Organic Butter
1/2 teaspoon minced fresh thyme
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
1/3 cup Parmesan cheese, cut in shards with a peeler
1 tablespoon flat leaf parsley, chopped
Directions:
1. In large saute pan over medium-low heat. Melt the butter and add the potatoes.
2. Cook the potatoes for about fifteen minutes. Or until nicely browned. Season with half of the salt and pepper.
3. Remove the potatoes and set aside.
4. In the same pan with more butter if needed. Cook the onions for an additional ten minutes.
5. After ten minutes, add the thyme, Parmesan cheese, reserved potatoes and the remaining salt and pepper stir a few times just until mixed.
6. Plate and serve.
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Southwestern Breakfast Potatoes
Created By: Chef Keith Snow
Description:
If you are looking for different ways to cook potatoes for breakfast this recipe is for you. It combines new potatoes, jalapeno chile peepers, green and red peppers, white onions and cilantro to form a zesty morning meal.
Ingredients:
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6 large New potatoes, diced
1 each Jalapeno Chile pepper, diced
1 clove Garlic, chopped
1/2 cup Green and red peppers, diced
1/2 cup White onion, diced
1/3 cup Cilantro, chopped
1 teaspoon Lime zest
1 teaspoon Smoked paprika
2 tablespoons Organic Butter
1/2 cup water
Salt and Pepper, to taste
Directions:
1. Pour the water into a large saute pan. Add the potatoes, cover and cook at medium heat for about 7-10 minutes or when potatoes flesh gives in.
2. Add the butter (don’t worry if there is still water in the pan), onions, garlic and peppers.
3. While stirring occasionally, let this cook for about ten minutes covered remove the lid and continue to cook until the potatoes become crusty and brown.
4. It’s time now to add the cilantro, lime zest, and smoked paprika. Season with salt and pepper.
5. Stir for a few minutes and take off of the heat.
6. Plate and serve.
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Twice Baked Potatoes
Created By: Chef Keith Snow
Description:
Simple twice baked potatoes with Comte or Gruyere cheese, jumbo lump crab and Greek yogurt. Simple to make and it presents very well at the table.
Ingredients:
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4 whole russet potatoes
1 pounds jumbo lump crab meat
3/4 cups Gruyère or Comte cheese
4 tablespoons chives (minced)
3/4 cups Greek yogurt
5 tablespoons organic butter (melted)
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
1. Baked potatoes for 40 minutes.
2. Remove flesh from potatoes being careful not to break them. Add to large work bowl.
3. Add in all ingredients except crab and mix well. Taste for seasoning to make sure it is well seasoned.
4. Gently fold in crab and stuff in potato shells (after seasoning potato shells with salt and pepper).
5. Place in preheated 325 degree oven until they begin to brown.
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