Harvest Eating

Plant Based Vegan Recipes

Salisbury Steak

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[private]Active Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Recommended Beverage: Syrah
Created by: Chef Keith Snow

Description:

Salisbury Steak can have such potential if you use the right ingredients. This isn’t the kind you had in the cafeteria back in high school. This recipe uses fresh herbs, grass fed beef, a rich brown sauce and fresh mushrooms. You owe it to your self to try this again for the first time.

Ingredients:

2 lbs ground chuck
2 tbs olive oil
1/2 cup white onion chopped
3 clove garlic chopped
1/2 cup fresh breadcrumb
1/2 cup whole milk
2 tbs fresh parsly chopped
1 tbs fresh thyme chopped
1/2 tsp fresh rosemary chopped
1/2 lbs mushrooms sliced
1 recipe brown sauce

Directions:

1. In a sauté pan heat the oil over medium heat and cook the onions and garlic until lightly caramelized. Place the in a large bowl to cool. Reserve the pan for latter.
2. In the same bowl mix in the ground chuck, fresh bread crumbs, milk, parsley, thyme, and rosemary do not over mix. Form into 6 oval patties and refrigerate for 30 minutes.
3. In the sauté pan cook the patties over medium heat for about five minute on each side. Remove from heat and set aside to rest.
4. Add the mushrooms to the pan and cook until soft. Add the brown sauce and continue to cook for 2 minutes. Pour sauce over patties and serve.

Chef’s Notes: A substitute for the Brown sauce would be an organic beef broth and a little roux to thicken. [/private]

Grilled Steak Salad

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Noir

Description:

A steak salad is a great way to have a light meal. This recipe has olives, blue cheese, and home made Balsamic vinaigrette for flavor. Topping some fresh greens from the garden and your eating good.

Ingredients:

2 lbs New York Strip
2 tbs olive oil
salt and pepper to taste
2 heads Red Leaf lettuce washed
1 large cucumber peeled, sliced
1/2 cup Kalamata Olives
1 large red onion sliced
1 pint cherry tomatoes halved
2 cups homemade croutons
1 cup blue cheese crumbled
3/4 cup olive oil
1/4 cup balsamic vinegar
1 medium shallot chopped
1 tsp garlic chopped
1 tbs Dijon mustard
2 tbs water
salt and pepper

Directions:

1. Brush the steaks with the 2 tablespoons of olive oil, season with salt and pepper and grill over medium high heat until desired temperature is reached set aside to rest for 10 minutes
2. Meanwhile in a bowl combine the 1/2-cup of olive oil, balsamic, shallot, garlic, mustard and water and whisk to make vinaigrette. Season with salt and pepper to taste.
3. In a large bowl combine the onion, tomato, olives croutons, cucumbers and lettuce coat with the dressing and place on a plate.
4. Now slice the steak and place it on the salad then top with blue cheese and serve.

Chef’s Notes: Here we use red leaf lettuce but any lettuce you have that is locally grown can be used.[/private]

Cilantro Pesto Beef Roulade

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[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Recommended Beverage: Malbec

Description:

This recipe has it all it’s inexpensive, impressive and delicious. Cilantro grows so well in some parts of the country that you’re always trying to come up with recipes that have cilantro. Well this recipe showcases this versatile herb, and if grass fed beef is available your in for a treat, so try this one today.

Ingredients:

1 whole flank steak pounded 1/2 inch thick
2 bunch cilantro
1/4 cup pine nuts toasted
2 cloves garlic chopped
1/4 cup Manchego cheese grated
1/2 cup extra virgin olive oil
1 tbs lemon juice
1/2 tsp chili flakes
4 ounces goat cheese
butchers twine
salt and pepper to taste

Directions:

1. Place all ingredients (except beef) in a food processor and pulse until a smooth consistency is reached.
2. Rub the flank steak with a 1/8 inch layer of pesto leaving a 1/2 inch boarder on the edges
3. Roll tightly and tie with butcher twine. Season with salt and pepper
4. Roast in a 350 degree preheated oven until the internal temperature reaches 140 degrees, about 40 minutes.
5. Remove from the oven and let rest before removing twine and slicing, about 10 minutes.
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