Easy tomato soup kids love and tastes great with less sodium than the canned stuff!Can be made in under and hour and with the sophisticated aroma of Tarragon, even adults love this soup…
Crabmeat Stuffed Tomatoes
Simple appetizer that uses delicious Phillips Jumbo Lump Crab meat. Seasonal tomatoes are the perfect nesting spot for this crab meat and some tangy Gruyere’ cheese….
Herb Compound Butter
Description: This is versatile stuff! Great for garlic bread, pasta, mashed potatoes, grilled meats and fish etc. be creative!…
White Fish with Summer Squash
Easy recipe to use summer squash with any white fish such as mahi-mahi, bass, flounder, halibut etc. Creates a terrific and simple dish and can be used with just about any fresh white fish….
Basil Walnut Pesto
A delicious spin on classic pesto where the pine nuts are replaced by walnuts which are high in omega 3’s. Lovely walnut flavor and an improvement over pine nuts….
Tomato Bruschetta
Created By: Chef Keith Snow
Description:
This simple and delicious appetizer is a breeze to make and is a hit at most parties. Perfect when the tomatoes and basil are abundant. In this short video Chef Keith Snow demonstrates how-to make tomato basil bruschetta.
Ingredients:
5 pieces slices of Ciabatta bread
3 whole fresh tomatoes
2 pieces garlic cloves
1/2 cups extra virgin olive oil
1/2 cups Parmigiano Reggiano Cheese
1 bunch fresh basil cut into chiffonade or ribbons
Directions:
1. Toast or grill ciabatta bread until it starts to brown slightly.
2. Rub garlic cloves all over each piece of bread, garlic will break down because the bread surface is abrasive.
3. Cut tomatoes in half, squeeze out as many seeds and liquid as possible. Then smear them all over bread to get the tomato meat on the bread.
4. Add salt and pepper, then basil chiffonade.
5. Drizzle with extra virgin olive oil and add cheese.
Tomato Salad with Olive oil and Vinegar
Created By: Chef Keith Snow
Description:
Learn how to make an easy and delicious seasonal tomato salad with basil, oil & champagne vinegar. When the summer tomatoes are at their peak this salad is the perfect simple way to enjoy them.
Ingredients:
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2 large Heirloom Tomatoes, sliced
4 fresh Basil Leaves
Kosher Salt and Black Pepper
2 tbsp Extra Virgin Olive Oil
1 spritz Citrus-Flavored Champagne Vinegar
Directions:
1. Slice tomatoes with a serrated knife.
2. Season the tomatoes with salt and pepper and then drizzle them with the olive oil and vinegar.
3. Chiffonade the basil leaves into thin ribbons as demonstrated in the video.
4. Sprinkle over the top of the tomatoes.
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Zucchini and Sun-Dried Tomato Pancakes
Created By: Chef Keith Snow
Description:
Ever asked, “How can I prepare a healthy zucchini dish for may family get together”? This delicious appetizer recipe will inspire you to create savory zucchini pancakes that are a crowd pleaser.
Ingredients:
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3 cups Zucchini, shredded
1/2 cup White onions, chopped
4 each Whole farm fresh egg, beaten
1/2 cup Unbleached flour
2 cups Organic whole milk
1/2 teaspoon Baking powder
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1 teaspoon Fresh basil, chopped
1/2 cup Reggiano Parmesan grated
1/2 cup Sun-dried tomatoes, packed in oil chopped
Directions:
1. In a large mixing bowl whisk together; flour, salt, baking powder, Parmesan cheese, and black pepper.
2. In a separate bowl mix the eggs, onions, milk, basil, tomatoes and the shredded zucchini.
3. Mix together the dry and the wet ingredients. Making sure not to over mix. Then rest the batter for ten minutes .This cake will get dried out if it is mixed too much.
4. Fry a small amount and taste. Then you can adjust the seasoning with salt or pepper.
5. Plate and serve with our homemade tomato sauce.
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Ancho Pesto
Ancho pesto is just another example of a non-classic pesto recipe. You can add other chilies to make it unique, but be sure to toast the almonds and sesame seeds to bring out the delicious nutty flavors. This ancho pesto is the perfect topper for a citrus cumin marinated salmon fillet that is grilled….
Chicken and Artichokes
Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Riesling
Description:
Chicken and artichokes go great together, the sour artichoke and the natural sweetness of chicken are easy flavors to pair. This dish gives you those taste sensations in many levels. Carrots, roasted peppers and garlic help to define the dish and make it worthy of a Sunday dinner.
Ingredients:
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2 lbs chicken breast pounded 1/2 inch
3 tbs olive oil
2 cups artichoke hearts quartered
2 medium carrots shredded
1/2 cup onion chopped
4 clove garlic chopped
1 cup flour seasoned w salt & pepper
1 cup roasted red pepper sliced
2 cups chicken broth
3 tbs fresh basil chopped
1/2 cup white wine
salt and pepper to taste
Directions:
1. Pound the chicken to an even thickness, about 1/4 inch.
2. Season the chicken with salt and pepper and dredge lightly in flour. Discard the flour.
3. Heat the oil in a large pan over medium high heat.
4. Brown the chicken on both sides about 3-4 minutes on the first side or until golden brown. Then cook the chicken just 1-2 minutes on the second side. Remove it from the pan and allow it to rest covered.
5. In the same pan with the remaining olive oil sauté the garlic and onions for about 1 minute. Add the carrots, roasted peppers and artichokes and continue to cook for an additional 2-3 minutes
6. Deglaze with white wine and let it reduce to about half. Now add the broth and bring to a simmer then place the chicken back in the sauce and cook for 2 more minutes.
7. Season to taste add basil and serve.
Chef’s Notes: When sauteeing onions & garlic, be sure not to let the garlic brown or it might become bitter.[/private]