Mahi Mahi has a delicate flavor so we spice it up then grill to up the yum factor. And top it with a creamy leek sauce. This leek cream is so easy yet very sophisticated…your guests will think your a genius….
Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Recommended Beverage: milk
A great way to use up the tomatoes from the garden with a southwestern twist.
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2 pieces good sliced bread slightly toasted
1/2 medium avocado pitted and sliced
1/2 cup organic lettuce mix
3 1/4 inch slices ripe tomato
2 tbs organic butter
1 tbs cilantro chopped
salt and pepper to taste
1. Prepare tomato and avocado as per video.
2. Mix cilantro with butter, spread on bread.
3. Top with lettuce.
4. Add tomato and avocado, season with salt and pepper.
Chef’s Note: I can’t stress that this tomato and avocado sandwich needs fresh high quality tomatoes and good ripe avocado.[/private]
Fresh vegetables are the foundation to this simple Vegan vegetable wrap yet the tangy and protein rich Meyer lemon hummus give the dish some heft….
[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Recommended Beverage: Chianti
This is a simple dish that packs huge flavors and is so easy to make. Making a chunky tomato sauce to go on top of this yourself is the key. Do not use a cheap store-bought sauce.
2 tbs Greek seasoning Aromatica brand
2 6 ounce chicken breast boneless/skinless
1 28 ounce can San Marzano tomatoes
1/2 cup extra vigin olive oil
1/2 medium shallot chopped
4 cloves garlic chopped
1/2 tsp rosemary chopped
1 tsp oregano chopped
1 tsp thyme chopped
1 tsp kosher salt
1/2 tsp pepper
1/4 cup Asiago cheese shredded
1. Season the chicken breast with the Greek spice and place in a 350-degree oven for 20 minutes. (when done leave the oven on)
2. In a medium sized sauce pan heat the 1/2 cup evoo over low heat, add the garlic and the herbs and cook for about two minutes. add the salt and pepper.
3. Add the tomatoes and let the tomatoes just get warm, do not boil or cook the tomatoes.
4. Top the chicken with about 1/4 cup of the tomato sauce and top the sauce with the Asiago cheese
5. Bake the chicken for two more minutes, remove and serve.
6. Find the Greek Spice Blend here in the store[/private]
Created By: Chef Keith Snow
Active Time: 17
Total Time: 30
A delicious way to prepare the all-American Italian inspired dish. Very tasty, easy and healthy too. Grilled chicken parmesan is a great alternative to traditional breading. The Harvest Eating Northern Italian seasoning blend makes this dish sing with flavor.
1 whole chicken breast, pounded thin
3/4 cup tomato sauce
1 cup whole milk mozzarella
2 tbs Northern Italian seasoning
1. Toss chicken in olive oil and seasoning mix. If you don’t have any mix, just use salt & pepper.
2. Grill until almost cooked through, flipping once.
3. Put a layer of sauce on a baking dish or oven proof casserole.
4. Add chicken, coat with sauce add cheese the bake at 350 until starting to brown.
Chef’s Note: Check out our Northern Italian Seasoning
Name: Garlic Broccoli
Active Time: 7 minutes
Total time: 10 time
A simple and easy way to add tons of flavor to steamed broccoli. This recipe is a great accompaniment to most Italian dishes.
1 head steamed and cooled broccoli pieces
3 cloves sliced garlic
1 tbs butter
3 tbs extra virgin olive oil
salt and pepper to taste
1. In a skillet over medium heat add butter, oil and garlic. Simmer for 30 seconds.
2. Add steamed broccoli, saute for 2 minutes tossing to coat well.
3. Season with salt and pepper.
Options: Add freshly grated Parmesan cheese when complete. The addition of red pepper flakes (for adults) is nice too!
[private]Created By: Chef Keith Snow
Active Time: 15
Total Time: 30
This recipe makes the perfect grilled pork chops and a delicious seasonal confetti rice. Walnut pesto is an interesting garnish for this that is also very rich.
1 naturally raised pork chop
1 tbs olive oil
1 pinch kosher salt
1 pinch black pepper
2 tbs walnut pesto
1 tbs orange juice
1 pinch orange zest
1 tbs spice blend (such as herbs de provence or salt pepper and garlic)
1 cup rice
1-1/2 cup water
1 tbs organic butter
3 tbs red onion, minced
2 tbs zucchini, minced
2 tbs bell peppers, minced
2 tbs organic carrot, minced
1. Season pork chop with salt pepper and olive oil.
2. Place on a medium-hot clean grill, cook for about 6 minutes per side until a thermometer reads 155 degree of internal temperature.
3. Top with basil walnut pesto and a squeeze of orange juice and a little orange zest.
4. Make rice according to video directions. Mold rice for service as per video.
Chef’s Note: Keep in mind grilling uses high heat, these can dry out fast so watch them. I prefer cooking them to medium.[/private]
[private]Making pizza at home is not only easy but also very fun. The pie above has mushrooms, roasted red peppers and rosemary-olive oil & garlic poached onions. It’s topped with fresh mozzarella too..pretty sweet. I make pizza at least once per week and all components are made from scratch. This may sound daunting to some, but trust me, it’s a snap. I make a triple batch of dough in my stand mixer then form it into balls, let them rise in the refrigerator then either use them that day or freeze for later use.
This is pretty much how the pizza shops do it. Each time I form freshly made dough into balls it brings me back to when I was 14-15 years old and working in a Italian restaurant in NJ. At 11pm we would make a BIG batch of dough for the next day’s pizzas.
I really see no reason to order pizza for take in, however I have no problem with going out for pizza as the dining experience makes it pleasurable…that is assuming the pizza is good.
Recently while in NYC for a tv event I ate a pizza from Lombardis, the famous coal-fired pizza joint in the SOHO area. Honestly, I was so excited to actually have their pizza after hearing so much about them on Food Network and in magazines etc…boy was I disappointed….it was average at best. Crust was not good, sauce was way too sweet..just a big let down. My pizza at home blows it away….I will readily admit that many of you may not believe that..and of course this is “my opinion”…. Lombardis has many happy customers and has for generations, they do not need my seal of approval.
In the near future, I plan on shooting a series of new videos that will comprise Harvest Eating Pizza University..admission is for all…..this series will demonstrate everything from equipment (stones, pizza peel, cutters etc..) to sauce, to dough, to toppings….stay tuned for an update..better yet..subscribe to RSS for an automatic update…