Harvest Eating

Plant Based Vegan Recipes

Grilled Vegetable Napoleon

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Created By: Chef Keith Snow

Grilled Vegetable Napoleon
 
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Great way to use abundant summertime vegetables.
Author:
Recipe type: entree
Cuisine: Seasonal -Summer
Ingredients
  • Ingredients:
  • 2 sliced whole bell peppers
  • 1 red onion, sliced
  • 1 zucchini, sliced
  • 1 eggplant, sliced
  • 1 summer squash, sliced
  • ¾ cups olive oil
  • 2 tablespoons harvest eating house seasoning
  • 1 handful fresh mozzarella cheese, sliced
  • 3 pieces portobello mushroom
Method
  1. Place all veggies in a bowl with olive oil, salt, pepper and seasoning mix.
  2. Grill veggies on grill pan or on gas or charcoal grill until nice grill marks appear.
  3. Layer grilled veggies with cheese in a stack and stick a toothpick in it. Place in 350 degree oven to roast for 3 minutes.

This simple dish is a great way to use up abundant summertime vegetables. This detailed video, hosted by Chef Keith Snow, demonstrates how-to make this great summertime dish of bell peppers, zucchini and eggplant….

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Spinach Salad with Mandarin Oranges

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Created by: Chef Keith Snow

Descriptions:

Spinach is a delicious vegetable with many uses, try this recipe.

Ingredients:

1 lb. spinach, torn into bite-sized pieces
1 med. red onion, thinly sliced
1 can mandarin oranges, drained
1/2 cup almonds

Directions:

Combine ingredients and serve with desired dressing, I suggest an Asian style dressing

Broccoli Stuffed Shells

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Created By: Chef Keith Snow

Description:

A great way to get more nutrition by using broccoli in the stuffed shells.

Ingredients:

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16 jumbo pasta shells
2 tablespoon extra-virgin olive oil
1 pound mushrooms
1 red onion
3 clove garlic cloves
1/2 cup red wine or chicken broth
1 large head broccoli
2 teaspoon fresh herbs.
1 1/2 cup (12 ounces) whole milk ricotta cheese
1/2 cup (2 ounces) Romano cheese,. the real stuff
1 1/2 cup tomato sauce

Directions:

1. Cook shells according to package directions. Drain.
2. Preheat the oven to 350°F (180°C).
3. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook 5 minutes, or until mushrooms are tender but not limp. Add wine or broth, broccoli, and Italian seasoning. Simmer 15 minutes, or until broccoli is tender and liquid is absorbed. Remove from heat and stir in ricotta and Romano.
4. Stuff shells with broccoli mixture. Spread a thin layer of sauce over bottom of a 13″ x 9″ (32.5 x 23-cm) baking dish. Arrange shells in dish and top with remaining sauce. Bake 15 minutes, or until heated through.

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Skinny Chicken Quesadilla

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Created By: Chef Keith Snow

Description:

Easy to make healthy Mexican inspired dish. Kids love it too!

Ingredients:

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6 oz white mushrooms, sliced
1 clove garlic, minced
2 whole wheat tortillas (12″ diameter)
4 oz cooked chicken breast, sliced
1/4 red onion, chopped
Lime wedges (garnish)
1 jarred roasted red pepper packed in water, sliced
1/2 c shredded reduced-fat Cheddar cheese
1/2 c salsa
3/4 avocado, sliced and sprinkled with lime juice

Directions:

1. In small nonstick skillet, sauté mushrooms and garlic over medium-high heat, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.
2. Heat sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. Divide mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. When quesadilla is warmed through and cheese is melted, 5 to 7 minutes, remove from heat. Serve hot, with salsa, avocado, and lime wedges on the side.[/private]

Makes 2 Sandwiches

Cooking Time: 14 minutes

Remoulade Sauce

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Created by: Chef Keith Snow

Description:

This sauce is quick and easy and goes great with a nice grilled chicken breast or perhaps a fresh tuna steak.

Ingredients:
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1/2 cup Cornichon — chopped
1/2 each Ancho
1 clove Garlic — minced
1/4 each Red Onion — diced
1/4 bunch Parsley — chopped
1/16 cup Tarragon
1/8 cup Lemon Juice
1/8 cup Mustard
1 1/2 cups Mayonnaise

Directions:

1. Place all ingredients except the mayonnaise in the bowl of a food processor. Pulse until a relish-like consistency develops.

2. Fold mayonnaise into relish.

3. Refrigerate for 30 minutes then serve.
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