Harvest Eating

Plant Based Vegan Recipes

Chicken Salad Finger Sandwiches

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Chef’s Note: The tarragon in this chicken salad really makes the difference. If you are looking to cut calories you might consider using plain yogurt instead.

 

Chicken Salad Finger Sandwiches
 
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Recipe type: lunch
Cuisine: American
Ingredients
  • 5 cups cooked, cooled and shredded chicken breast
  • ¼ cup creme fraiche
  • 1 tablespoon fresh minced tarragon
  • 2 tablespoon celery, minced
  • 1 tablespoon shallot, minced
  • 2 thin whole wheat bread slices
  • kosher salt to taste
  • black pepper to taste
Method
  1. Mix all ingredients together until well combined.
  2. Place roughly ½ cup of the chicken salad on the bread, cut in half and serve.

White Bean Soup

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Created By: Chef Keith Snow

Description:

This simple and tasty white bean soup recipe can easily be made as a vegan or vegetarian soup. Loaded with vegetables and protein filled white beans this delicious soup is perfect for lunch or dinner.

Ingredients:
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1 tablespoon extra virgin olive oil
1 tablespoon bacon fat
1/4 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/2 cup diced tomato and juice
1/2 tablespoon rosemary, chopped
1/2 tablespoon thyme, chopped
4 cups chicken broth
2 cups white beans, cooked

Directions:

1. In a large pot, heat the fat and olive oil over medium heat.
2. Cook the onions, carrots and celery for about two minutes or until the vegetables start to become tender.
3. Now add the beans, chopped herbs and broth. Bring this to a simmer slowly and cover.
4. After about 15 minutes plate and serve, garnishing with Reggiano Parmesan and extra virgin olive oil.

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Creamy Potato Soup Recipe

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Created By: Chef Keith Snow

Description:

This simple creamy potato soup recipe is sure to please.

Ingredients:

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4-5 potatoes
1 onion
1-2 celery stalks
4 tbs butter
4 tbs flour
1 cup organic milk
1 cup organic cream
2 cup shredded white cheddar cheese

Directions:

1. Cut potatoes, onions and celery into small chunks.
2. Place in pot; cover with water and boil 7-8 minutes.
3. While potatoes are cooking melt butter, add flour to make a paste. Whisk into milk and bring to boil.

Drain water from potatoes and add potatoes, celery, onion to milk mix. Put on low heat. Add shredded cheese, salt and pepper to taste. Stir until cheese is melted.

Chef’s Note: Soup can be pureed or blended for a creamier consistency.
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Harvest Eating Chicken Pot Pie

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Chef Keith Snow creates a comfort-food classic with seasonal vegetables and homemade pie crust. You’ve never had a pot pie like this one. Harvest Eating principles on display for certain with this amazing dish….

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Chicken Salad-Stuffed Avocado

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Created By: Chef Keith Snow

Description:

This is a delicious and healthy twist on the classic chicken salad.

Ingredients:

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1 Hass Avocado
1 cup diced Poached Chicken
2 tbs minced celery
1/2 Shallot, minced
1/2 teaspoon Dijon Mustard
3 tbs Creme Fraiche (as a substitute for Mayonnaise)
2 tbs Sliced almonds
pinch Harvest Eating House Seasoning (to taste)

Directions:

1. Cut Avocado in half. Remove pit and discard. Scoop out each half and chop into small pieces. As seen in the video, cut a small slice off the back of each half of the avocado, so they will sit in place and be used as little “bowls”.
2. Combine all ingredients in a mixing bowl. Fold carefully to incorporate but not mash all ingredients.

To serve: scoop large portions into each empty avocado half.
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Tuna Melt

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Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 3
Recommended Beverage: Iced Tea

Description:

Learn how to make a tuna melt on pita bread with creme fraiche and gouda cheese. A very interesting method for making tuna salad with the wonderful texture of melted Gouda. Very tasty with some Cape Cod potato chips!

Ingredients:

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2 cans Albacore tuna drained
1 1/2 tbs shallots chopped
1 rib celery chopped fine
2 tbs fresh Tarragon or 1/4 tsp dried
1 tbs lemon juice
1/3 cup creme fraiche homemade
1/2 large avocado sliced
1 loaf Pita bread halved
2 slices Swiss cheese

Directions:

1. Mix together the tuna, shallots, celery, tarragon, and creme fraiche and
season with salt and pepper.
2. Spoon the tuna into the pita along with the avocado. Melt the cheese in
the broiler if desired. [/private]

Brown Sauce

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 5 hour
Servings: 2 cups

Description:

One of the 5 mother sauces, this basic sauce can be used in so many dishes to add consistency or flavor.

Ingredients:

3 lbs veal or beef bones
1/4 cup tomato paste
1 large onion quartered
1 large garlic bulb halved
2 ribs celery cut in 1 inch chunks
2 medium carrots cut in 1 inch chunks
1 bunch fresh thyme
1 cup red wine
2 1/2 quarts water
2 whole bay leaves
10 whole black peppercorn
3 tbs butter softened
3 tbs flour

Directions:

1. In a roasting pan in a 350 degree oven. Cook the bones for about 1 hour or until brown.
2. Add the tomato paste and vegetables and continue to cook for an additional ten minutes. Deglaze the pan with the wine.
3. Transfer the mixture to a large stock pot and add the water, peppercorns, bay leaf and thyme.
4. Bring the stock to a simmer slowly over low heat. Cook for about 4 hours or until the flavor is desirable.
5. In a bowl mix the butter and flour until smooth. Add this to the stock while whisking.
6. Cook the sauce for an additional 10 minutes. Strain and serve.
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Grilled Salmon with Stewed Lentils

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Active Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Merlot
Created by: Chef Keith Snow

Description:

Stewed lentils pack a punch when it comes to nutritious and delicious foods. They are a perfect match for the equally delicious and nutritious wild-caught salmon. All of those flavors combined with fresh herbs and a touch of fennel, will have you going back for seconds.

Ingredients:

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2 lbs wild-caught salmon
1/2 cup olive oil
2 cups French lentils
2 medium carrots chopped
2 ribs celery chopped
2 small onions chopped
4 cloves garlic chopped
3 sprigs fresh thyme
3 sprigs fresh tarragon
6 cups chicken broth low sodium
3 whole bay leaves
1/4 cup tomato paste
salt and pepper to taste
1 recipe remoulade sauce optional

Directions:

1. Rub the salmon with some of the oil and season with salt and pepper.
2. Heat the remaining oil in a large pot over medium heat. Add all of the vegetables to the oil and cook for about 10-15 minutes, stirring occasionally.
3. When the vegetables have softened add the lentils, tomato paste, tarragon, bay leaf and thyme. Cook all of this for about five minutes and then add the broth. (Cooking the lentils in the butter first helps them not break down and turn mushy)
4. Bring the lentils to a low simmer and cook for about 20-30 minutes. Season to taste
5. Grill the salmon over medium high heat for about 3-4 minutes per side, some nice coloring will result in more flavor so don’t turn the fish until a good color is achieved.
6. Serve on top of the lentils with remoulade sauce.

Chef’s Notes: I am a HUGE proponent of wild-caught salmon, I know it costs more but eating fish that has been in a natural environment is a key principle of Harvest Eating.[/private]