Harvest Eating

Plant Based Vegan Recipes

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]

Bird’s Cilantro Chicken Salad

By Leave a Comment

Created By: Chef Keith Snow

Description:

This is a healthy, very light and tasty chicken salad. It is very easy to make (15 minutes) and most people love the flavors.

Ingredients:

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

4 cups shredded lettuce- romaine, iceberg, or a mix of both
1 cup chopped cilantro
1/4 cup Marukan rice wine vinegar
1 tsp sesame oil
1 cup poached, cooled shredded chicken breast
1/2 cup salted whole cashews

Directions:

Place all ingredients in a bowl, mix well. Serve in cold salad bowls.

Chef’s Note: Make sure all ingredients are cold, this is a cooling salad and tastes much more refreshing with crisp lettuce and cold chicken.
[/private]

Roasted Beet Salad With Feta Cheese

By Leave a Comment

Created By: Chef Keith Snow

Description:

Chef Keith Snow creates a delicious vegetarian roasted beet salad with a homemade French Vinaigrette. Tasty organic green leaf lettuce tossed in our own vinaigrette plus the feta cheese make this a very sexy salad.

Ingredients:

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

1 organic red beet, peeled and roasted with olive oil salt and pepper
2 tbs French vinaigrette (see video on how to make)
1 cup green leaf lettuce, washed and spun dry
1/2 ounce of Sheep’s Milk Feta Cheese (bought in liquid whey)
salt ans pepper to taste

Directions:

1. Toss greens in vinaigrette, place in bowl.
2. Cut up roasted beet and toss with 1 teaspoon of vinaigrette then place on top of greens.
3. Crumble feta cheese on top.
[/private]

Chopped Oriental Salad

By Leave a Comment

Created by: Chef Keith Snow

Description:

This crunchy Oriental salad is a sure hit. Crisp lettuces, peppers, asparagus and cabbage combine to make a complete meal with sesame grilled chicken.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1 or 2 hearts of romaine
1 cup carrot julienne
1 cup cabbage
1 bunch asparagus, grilled
1 cup bell pepper
1/2 cup spring onions
2 tbs cilantro, chopped
sesame ginger grilled chicken-see video recipes in related recipes
1/4 cup sesame ginger vinaigrette-see video in related recipes

Directions:

1. Chop up ingredients as per video, place in large work bowl toss with vinaigrette and serve.

Chef’s Note: Be sure to use very fresh ingredients, local if possible, organic if possible.[/private]

Tuna Salad Appetizer

By Leave a Comment

Created By: Keith Snow
Active Time:10 minutes
Total Time: 10 minutes

Description:

This simple tuna salad recipe is quick and easy to make. Tuna salad is an excellent source of protein for meals or appetizers.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces (or broccoli when asparagus is not in season)
1 can white tuna
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon rice wine vinegar

Directions:

1. Mix the romaine, tomato and asparagus.
2. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat.
3. Add the balsamic vinegar and toss again.

Chef’s Note: This dish contains about 3 portions of vegetables – a generous start on the daily recommendation of 5-7 vegetables [/private]