Ratatouille the summer classic from the south of France is a rich vegetable stew made with seasonal produce. In most versions you will see eggplant, tomatoes, zucchini, bell pepper, onion, garlic fresh herbs etc. …
Bacon, Roasted Red Pepper & Cheese Stuffed Zucchini
This zucchini recipe is easy to make and has bacon, cheese and roasted red peppers. Stuffed zucchini recipes are helpful to have when summer gardens are full of this wonderful vegetable….
Portuguese Kale & Potato Soup
Learn how to make a delicious comfort food soup loaded with health promoted kale, filling potatoes and spices with chorizo sausage….
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….
Artichoke Tapenade
Easy artichoke tapenade. Great with pita chips, on grilled fish or chicken or melted with gooey cheese. A good baguette with this tapenade and some soft camenbert cheese..can you say amazing ?…
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….
Butternut Squash Casserole
Creamed Spinach
Created By: Chef Keith Snow
Description:
In this short video, Chef Keith Snow demonstrates how-to make creamed spinach using organic frozen spinach.
Ingredients:
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2 package organic frozen spinach
1/2 cups organic heavy cream
1/2 pounds organic cream cheese
1/8 teaspoons fresh nutmeg
1/2 cups minced onion
2 whole garlic cloves, minced
1/8 teaspoons salt
1/8 teaspoons black pepper
Directions:
1. In a sauce pan over medium heat, add 2 tbs of butter or olive oil, saute onions for 2 minutes. Add garlic, cook for 1 minute.
2. Add spinach and the rest of the ingredients, stir well, reduce heat and cook for 20 minutes.
3. Keep warm until service.
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Cream of Broccoli Soup
Created By: Chef Keith Snow
Description:
This simple cream of broccoli soup is rich and delicious.
Ingredients:
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2 tablespoon olive oil
1 small white onion
2 cloves garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 whole head broccoli and stems about 5 cups
5 cups veggie broth
3/4 cup frozen drained spinach
1 cup organic heavy cream
Directions:
1. In a heavy pot over medium heat add olive oil, onions and garlic, cook for 2 minutes.
2. Add broccoli, veggie broth, spinach and cream, bring to simmer the nreduce heat to low, cover and cook 25 minutes.
3. Puree soup with immersion blender or food processor until desired consistency is reached.
4. Adjust seasoning with salt and pepper to taste.
Chef’s Note: Finished soup can be garnished with Parmesan cheese as in video or a dollop or sour cream or a small handful of shredded cheddar cheese.
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