Here is my amazing 2 onion burger jam. This stuff rocks, makes your burger experience simple amazing. It’s a combo of two types of sweet onions that are cooked low and slow until they caramelize, then some sugar is added along with fresh Thyme and cream….
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. …
This simple concoction of local apples, onions and a touch of curry produces a terrific compliment to roast pork, turkey or even chicken. Great on thanksgiving sandwiches too!!…
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….
Learn how to make a delicious comfort food soup loaded with health promoted kale, filling potatoes and spices with chorizo sausage….
French onion soup is rich and has a fantastic onion flavor with great texture and sweetness. This detailed demonstrates how to make this classic French onion soup, complete with a croûton topped with melted Gruyère cheese….
Created By: Chef Keith Snow
Black beans can be easily made using canned black beans resulting in a quick and great tasting side.
2 cans low sodium black beans
1 small hand full of cilantro with stems… maybe 3 stems worth
1/4 cup onions, minced
1/4 cup tomatoes, chopped
1/4 cup bell peppers, minced
1 chipotle pepper, minced
kosher salt to taste
black pepper to taste
1. Saute onions and peppers for 3 minutes over medium heat, then add beans and tomatoes.
2. Add cilantro and chipotle and cover and cook over low heat for 20 minutes.
Sofrito is a condiment that is made by cooking bell peppers, onions, tomatoes and other spices together in a pot until it is very soft and well broken down. Each Latin cook has their own version of sofrito, I suggest cooking a big batch, then freezing it in small 1 cup portions for later use.
Ever asked, “How can I prepare a healthy zucchini dish for my family get together”? …
Created by: Keith Snow
Active Time: 12
Total Time: 12
Recommended Beverage: Corona
This salsa sings with the zip of poblano peppers and the complex flavors of pan roasted corn. Perfect as a bed for grilled fish, chicken or even as a condiment for tacos and burritos.
1 cup onions minced
2 tbs cilantro minced
2 whole limes squeezed of juice
1 large poblano pepper minced
3 cups roasted local sweet corn kernels
1 pinch kosher salt
black pepper to taste
1/2 tsp olive oil
Mix all well, add to large work bowl, enjoy.[/private]
Active Time: 30 minutes
Total Time: 45 minutes
Recommended Beverage: Merlot
Created by: Chef Keith Snow
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.
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
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]