This is a simple green salsa recipe that brings the flavor of the grill or broiler to the dish. I make this salsa each summer and even water bath can it to store for the winter. This is fabulous on scrambled eggs or in burritos….
Green Beans with Shallots and Cream
Created By: Chef Keith Snow
Description:
Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish. This is a Harvest Eating favorite!
Ingredients:
1 pounds fresh green beans, stems removed
1 half sliced shallots
1 tablespoons organic heavy cream
1 tablespoons extra virgin olive oil
1/4 cups veggie broth or chicken broth
pinch salt
pinch black pepper
Directions:
1. In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
2. In a skillet over medium high heat add oil . Once hot, add shallots, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
3. Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed.
Black Bean & Cilantro Burgers
Easy and delicious vegetarian dish with the added protein punch of black beans. Great summer time burger replacement. Kids love this one too….
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….
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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Corn Chowder
Create a delicious, seasonal chowder with fresh, roasted sweet corn any time of year. Also use up some extra zucchini is this soup too….
Asparagus and New Potato Hash
Created By: Chef Keith Snow
Description:
Enjoy this tasty side dish recipe of fresh asparagus and new potatoes. This vegetable recipe also uses pear tomatoes, organic goat cheese, green olives, minced garlic and coconut oil as ingredients.
Ingredients:
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2 tablespoons White Onion, chopped
8 each Pear or Grape Tomato
8 each Asparagus Spear, 1/2 inch cuts
4 each Green Olive, Pitted and Diced
1 each Clove Garlic, Minced Fine
1/2 cup Chicken Stock, Homemade or Store Bought
1 tablespoon Organic Butter
1 ounce Local Fresh Goat Cheese
1/2 tablespoon Coconut Oil
3 each New Potatoes, Cooked, Drained and Diced
Salt and Pepper, to Taste
Directions:
1. In a large saute pan over medium heat, place the coconut oil, let it get hot.
2. In the oil add the onions and garlic cook these for about three minutes or until the onions just start to turn to a golden brown.
3. Add the green olive, asparagus and the potatoes cook these for about three minutes or until you see the asparagus turn bright green.
4. Add the tomatoes, chicken stock and butter cook this for about two minutes constantly stirring.
5. Add the goat cheese and season with salt and pepper to taste.
6. Plate and serve (Serve With Lemon Thyme Chicken breast)
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Lyonnaise Potatoes
[private]Created By: Chef Keith Snow
Description:
This lyonnaise potatoes recipe uses new potatoes, is easy to make and tastes great. Parmesan cheese, sea salt and black pepper make this a a wonderful side for any protein dish.
Ingredients:
4 medium New Potato, cooked drained and sliced 1/4 inch thick
1 cup large white onion, julienned 1/4 inch
2 tablespoons Organic Butter
1/2 teaspoon minced fresh thyme
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
1/3 cup Parmesan cheese, cut in shards with a peeler
1 tablespoon flat leaf parsley, chopped
Directions:
1. In large saute pan over medium-low heat. Melt the butter and add the potatoes.
2. Cook the potatoes for about fifteen minutes. Or until nicely browned. Season with half of the salt and pepper.
3. Remove the potatoes and set aside.
4. In the same pan with more butter if needed. Cook the onions for an additional ten minutes.
5. After ten minutes, add the thyme, Parmesan cheese, reserved potatoes and the remaining salt and pepper stir a few times just until mixed.
6. Plate and serve.
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