Harvest Eating

Four Seasons. One Lifestyle.

Green Goddess Salad

by 1 Comment

Created by: Chef Keith Snow

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

1/4 cup low fat cottage cheese

3 Tbs. buttermilk
1 Tbs. parsley, chopped
1/8 tsp. salt (optional)
1-1/2 tsp. cider vinegar
1/8 tsp. hot red pepper sauce
1 clove garlic, minced
1 lb. mixed field greens
1 cup cool herb croutons

Directions:

1. Combine all ingredients, except lettuce and croutons, in a blender
2. Process mixture until smooth
3. Place lettuce in a salad bowl with dressing and toss and serve with croutons.

Chefs Note: add any fresh vegetables to this salad such as grated carrots, cucumbers, green peppers, etc.[/private]

Bulgar Wheat Salad

by Leave a Comment

Created by: Chef Keith Snow

Ingredients:

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

2 cups cooked coarse ground bulgar wheat ( available in health food stores)
1/2 cup extra virgin olive oil
1 cup diced cucumber
1 cup diced tomato
1/2 cup crumbled feta cheese
juice of 1 lemon
kosher salt & pepper to taste

Directions:

1. In a large bowl add cooked bulgar and the rest of the ingredients.
2. Mix well, season to taste with salt and pepper.
3. Serve warm or cold.

Chef’s Note: Bulgar wheat is most famous from a dish called Tabouli which is middle eastern in nature, Bulgar has much more fiber than brown rice and many b-vitamis and minerals. It is a great whole grain, very versatile.[/private]

Corn, Tomato and Watercress Salad

by Leave a Comment

Created by: Chef Keith Snow

Description:

This is a simple yet delicious corn, tomato and watercress salad recipe.

Ingredients:

3 tablespoons Harvest Eating vinaigrette
French grey sea salt & fresh black pepper to taste
your best extra virgin olive oil for drizzling
4 cups loosely packed washed watercress or arugula
2 cups corn kernels (about 4 ears)
20 cherry tomatoes halved or 2 beefsteak tomatoes diced

Directions:

1. Steam corn kernels for 5 minutes, drain and run under cold water to stop cooking and cool off corn.
2. In a large bowl with all ingredients in it, pour on the vinaigrette and season with salt & pepper.
3. Toss well to coat everything.
4. Serve on chilled plates, drizzle with olive oil at last minute, serve.

Arugula Salad with Pine Nuts and Balsamic Vinaigrette

by Leave a Comment

Created By: Chef Keith Snow

Description:

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

This simple Arugula salad recipe is quick and easy. Arugula is a dark green, peppery leaf that works well in salads or as a cooked green. It is available year-round, but is best when the weather is mild during the Spring and Fall.

Ingredients:

2 bunches arugula
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1/4 cup toasted pine nuts
Parmesan cheese

Directions:

1. Wash and spin dry arugula. Reserve in salad bowl.
2. Make the vinaigrette by mixing the vinegars and olive oil. Season the greens directly with salt and pepper and toss gently with the vinaigrette. Add the toasted pine nuts.
3. Divide the salad among four plates. With your vegetable peeler, make long shavings of Parmesan and arrange on top of salad. Drizzle a little extra balsamic vinegar.

[/private]

Romaine Salad with Valdeon Blue Cheese And Pomegranates

by Leave a Comment

Created By: Chef Keith Snow

Description:

A simple recipe that features delightful French blue cheese and pomegranate seeds that goes perfect with crunchy romaine lettuce. In this video, Chef Keith Snow demonstrates how to make this lovely salad.

Ingredients:

[private Monthly Premium Member|Annual Premium Member|Lifetime]
1 ounces Valdeon blue cheese (or similar)
1/2 cups Daisy sour cream
2 tablespoons organic cream
pinch of salt
pinch of black pepper
1 bunch fresh hearts of romaine
2 tablespoons seeds from a pomegranate

Directions:

1. Carefully rinse lettuce under cold water then dry with a kitchen towel, arrange on cold plates.
2. In a work bowl add all ingredients except the pomegranate seeds, mix well. Be sure to retain some chunks in the blue cheese dressing.
3. Dress romaine with blue cheese mixture, top with seeds and enjoy on a cold plate.

[/private]

Croutons

by 1 Comment

Created By: Chef Keith Snow

Description:

Why buy croutons from the store? Learn how to easily create croutons for your fresh salads. Chef Keith Snow shares his recipe for homemade croutons with this informative cooking video.

Ingredients:

3 cups bread, cut in 1″ cubes
1 tablespoon dried oregano
2 cloves garlic, minced
4 ounces butter, melted

Directions:

1. In a large bowl mix all of the ingredients so as to coat each cube of
bread.
2. In a large skillet over low heat brown the croutons for about twenty
minutes stiring occasionally.
[/private]

Crunchy Cabbage Salad

by 4 Comments

Created By: Chef Keith Snow

Description:

Here’s a new twist when you’re looking to fit a green salad into your menu.
Cabbage is inexpensive, healthy, tasty and something that should be in your diet.

Ingredients:

[private Monthly Premium Member|Annual Premium Member|Lifetime]
6 cup cabbage
1 cup seedless red grapes
2 large apples
1 tablespoon pecans
3 tablespoon nonfat plain yogurt
1 tablespoon Helmans mayonnaise
Black pepper (to taste)
pinch curry powder

Directions:

1. Place the cabbage in a large bowl. Add the grapes, apples, and pecans.
2. In a small cup, mix the yogurt, mayonnaise, and pepper. Add to the salad and toss.

Calories: 68
Carbs: 15
Sodium: 26
Fat: 1
Fiber: 3
Protein: 1
Cholesterol: 0
[/private]

Tunisian Spinach Salad

by Leave a Comment

Created By: Chef Keith Snow

Description:

This is yet another tasty way to enjoy spinach. This dish is elevated by getting fresh spinach instead of the bagged stuff if you can get it.

Ingredients:

[private Monthly Premium Member|Annual Premium Member|Lifetime]
1 pound fresh spinach, washed, stems removed
2 fresh tomatoes, or omit if not in season
6 scallions, trimmed and thinly sliced
5 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon dried thyme
Salt and black pepper to taste

Directions:

1. Dry the spinach, tear it into large pieces, and combine it with the tomatoes and scallions in a bowl.
2. Combine the yogurt, olive oil, minced garlic, and thyme, adding salt and pepper to taste.
3. Add the yogurt mixture to the vegetables and mix well. Season to taste with salt and pepper.
[/private]

Blue Cheese Dressing

by Leave a Comment

Created By: Chef Keith Snow

Description:

This is a great dressing for salad greens and the ever popular iceberg wedge salad.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (about 3 ounces), divided
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper

Directions:

1. In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth.
2. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.

[/private]

Bib Lettuce & Arugula Salad

by Leave a Comment

Created By: Chef Keith Snow

Description:

Tasty salad with organic bib lettuce, arugula, walnuts, organic Bosc pears, sun dried cherry vinaigrette finished with a Saga blue cheese shower.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1 cup torn organic bib lettuce
1 cup organic arugula
1/4 cup walnuts
1/2 organic Bosc pear, sliced
3 tbs sun dried cherry vinaigrette
2 tbs grated Saga blue cheese
cracked black pepper to taste

Directions:

1. Add first two ingredients to bowl.
2. Toss well with vinaigrette being careful not to damage the lettuce or arugula.
3. Add walnuts and pears the use a grater to shower the very cold cheese on top.[/private]