Archives for July 2014

On today’s show I discuss making a Thai Red Curry w Beef that so many of you have asked for. This Thai red curry recipe episode is a one-pot meal that is inexpensive, satisfying, full of flavor and just plain awesome. You will need a few ingredients like lemongrass, white pepper, fish sauce etc. that might not yet be a part of your pantry….never fear…easily remedied on Amazon or your local Asian Market. 

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Thai Food Pantry List

As always, your support of Harvest Eating is greatly appreciated…If you like the show why not subscribe and leave a review in ITunes and be sure to visit our Facebook page.

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

 

Many people are searching for zucchini recipes this time of year. In this episode I discuss using those summer zucchini in a simple stew with tomatoes, onions, garlic, herbs…lovely stuff. Makes a perfect side dish or bed for other items. We often make this in summer and it can be used in many ways such as a pizza topping, mixed into a simple pasta dish. I hope you enjoy these zucchini recipes and ideas.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store

As always, your support of Harvest Eating is greatly appreciated…If you like the show why not subscribe and leave a review in ITunes and be sure to visit our Facebook page.

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

ANNUAL SUPPORTING MEMBERS GET…..

• 15% discount for all store purchases (coupon code provided after checkout complete)
• Access To All recipes videos and site features
• Members only videos and special content like e-books
• Exclusive access to printable recipes mentioned on the radio show

$49 per year-recurring

On today’s show I discuss a simple potato salad recipe with green onions, celery and mayo, super easy but SOOOOO much better then store bought trash. Many people look for simple potato salad recipes during the summer months, give this one a try.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store

As always, your support of Harvest Eating is greatly appreciated…If you like the show why not subscribe and leave a review in ITunes and be sure to visit our Facebook page.

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

On today’s show I will use the D word. The low carb diet to be exact. I’ll discuss a diet strategy or lifestyle strategy called Low Carb High Fat. A low carb diet is basically limiting the carbohydrate intake to less then 60 grams per day, with no gluten, and eating copious amounts of fats. I choose butter, coconut oil, coconut milk, ample nuts like walnuts, almonds, pecans. Also, meat like chicken, beef etc.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Grain Brain Book-Get A Copy!

As always, your support of Harvest Eating is greatly appreciated…If you like the show why not subscribe and leave a review in ITunes and be sure to visit our Facebook page.

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Grilled Vegetables Video
5. Maldon Sea Salt
6. Baby Back Ribs On Big Green Egg
7. Bacon Poblano Cheese burgers
8. Homemade Lemonade
9. Red Wine Butter Sauce

As always, your support of Harvest Eating is greatly appreciated…If you like the show why not subscribe and leave a review in ITunes and be sure to visit our Facebook page.

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.

On today’s show I discuss making grits n greens casserole; the components, the method, some history and some inspiration. This is classic Southern food, and if done right can be an amazing taste sensation. I think it could be the perfect dish to bring to your next picnic. 

If you’re a supporting member of Harvest Eating be sure to log in and print the recipes mentioned on today’s show.

Linkage

1. Support the show by becoming a Member
2. These are the products I use in my kitchen
3. Visit The Harvest Eating store
4. Anson Mills

***NOTE:  Sadly, Emile Defelice of Caw Caw Creek has called it quits, he is active in the food community in SC still.

As always, your support of Harvest Eating is greatly appreciated…If you like the show why not subscribe and leave a review in ITunes and be sure to visit our Facebook page.

Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can call in your questions and comments to 864-492-1499 or by email and your question might be the subject of an upcoming episode.