Harvest Eating

Plant Based Vegan Recipes

Corn, Tomato and Watercress Salad

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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

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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.

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Bib Lettuce & Arugula Salad

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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]