Harvest Eating

Plant Based Vegan Recipes

  • Home
  • about
    • About Chef Keith Snow
    • Contact Us
    • Sponsors
    • Work With Us
    • The Harvest Eating Cookbook
    • TV
    • Radio
    • Press-Events
    • FTC Disclosure, Ads, Affiliate Links
  • Recipes/Videos
    • By Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Type
      • Appetizers
      • Soups, Stews & Chili
      • Baking
      • Spreads & Dips
      • Culinary Tips
      • Sauces & Stocks
      • Beverages
      • Desserts
      • Salad
      • Entree
      • Soup
    • Articles
      • Canning and Preserving
      • Farmers Market News
      • Gardening
      • Harvest Eating 101
  • Podcast
    • Radio Recipes
  • Shopping

Moist Banana Nut Bread Recipe

March 1, 2010 By keith Leave a Comment

Moist Banana Nut Bread Recipe

This simple and easy banana walnut bread recipe is moist and delicious with plenty of banana and butter flavor. Make this today….

Read More »

Filed Under: Baking, Budget Friendly, Cookonomics, Desserts, Holiday Recipes, Vegetarian Tagged With: bananas, brown sugar, eggs, organic butter, pecans, vanilla, walnuts

Butternut Squash Ravioli

February 10, 2010 By keith 1 Comment

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.

Filed Under: Budget Friendly, Ethnic Recipes, Pasta Recipes, Sauces & Stocks, Spring, Vegetarian, Winter Tagged With: butternut, butternut squash ravioli, lemon, organic butter, Parmigiana Reggiano cheese, ravioli, sage, video

Asparagus and New Potato Hash

January 26, 2010 By keith Leave a Comment

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:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

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)

[/private]

Filed Under: 30 Minute Meals, Budget Friendly, Side dishes, Spring, Summer, Vegan, Vegetarian Tagged With: asparagus spear, chicken stock, coconut oil, garlic, goat cheese, grape tomato, green olive, onion, organic butter, pear, potatoes

Lyonnaise Potatoes

January 26, 2010 By keith Leave a Comment

[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.

[/private]

Filed Under: Fall, Side dishes, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: onion, organic butter, parmesan cheese, parsley, potatoes, thyme

Southwestern Breakfast Potatoes

January 26, 2010 By keith Leave a Comment

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:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

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.
[/private]

Filed Under: 30 Minute Meals, Budget Friendly, Entree, Ethnic Recipes, Fall, Side dishes, Spring, Vegetarian, Winter Tagged With: breakfast, cilantro, garlic, green pepper, jalapeno chile pepper, lime, onion, organic butter, paprika, potatoes, red pepper

Twice Baked Potatoes

January 22, 2010 By keith Leave a Comment

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:

[private Monthly Premium Member|Annual Premium Member|Lifetime]

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.
[/private]

Filed Under: Budget Friendly, Holiday Recipes, Seafood Recipes, Side dishes Tagged With: chives, comte cheese, crab meat, greek yogurt, gruyere, organic butter, russet potatoes

Vsit Food Storage Feast

Shop Xtrema Ceramic Cookware

Load More...
Follow on Instagram
WELCOME-START HERE

Can Eat Dairy but Love Cheese?

Ultimate Paleo Beef

Check Out The Coolbot-Awesome Device

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Join thousands of my subscribers who cook with local and seasonal foods. Browse hundreds of recipes, videos and radio episodes. I'm glad you're here! ~Keith

Listen To Chef Snow On The Survival Podcast

Browse Recipes By Category

Very Popular Recipes Below !

Chopped Oriental Salad

Beef Tacos

Flank Steak Tacos

Salmon Wrapped in Banana Leaves

287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI

Sausage & Pepper Calzone

Chicken Piccata

Tags

basil Beef Recipes chicken fajitas chicken parmesan Chicken Recipes chives Christmas cilantro Curried Chicken Salad Recipes Desserts eggs garlic ginger gruyere cheese heavy cream Martha Stewart Show mushrooms olive oil onion onions oregano parmesan parmesan cheese parsley potatoes Press-Events prevention magazine rosemary Salad Seafood Recipes Soup soy sauce spinach tarragon Thanksgiving thyme Tomatoes Vegan Recipes Vegetable Recipes Vegetarian Recipes video Vinaigrettes white wine whole milk zucchini

Copyright © 2018 · Foodie Pro Theme On Genesis Framework · WordPress · Log in