Four Seasons. One Lifestyle.
Here is some delicious risotto made with butternut squash and a nifty sage-cashew pesto. This peasant food classic is amazing in fall when squash are plentiful. It’s hearty and filling and super delicious.
Created By: Chef Keith Snow
Active Time 55 minutes
Total Time: 1 hour-15 minutes
Beverage Recommendation: Chiant
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Created By: Chef Keith Snow
Description:
This fall inspired dish is a classic in Italian culture. The simplicity and lack of a red sauce bedazzles many Americans. The addition of the brown butter sage sauce is sinful and unique. Try it today.
Ingredients:
1 package of Organic Butternut Squash ravioli ( or make your own)
1 stick organic butter (unsalted)
zest of one organic lemon (if available)
3 or 4 sage leaves chopped up or chiffonade
a few tbs fresh parmigiana reggiano cheese
salt and pepper to taste
Directions:
1. In a skillet over medium low heat melt butter. Continue to cook into it starts to brown and smell nutty and toasted.
2. Remove from heat, add zest, sage salt & pepper.
3. Toss in precooked ravioli, toss in butter sauce.
4. Plate up and add the cheese on top and some left over sage for garnish.
Breakfast sausage patties are easy to make and much better when done yourself. Learn how to make your own in less than 10 minutes and then you control what is in it, store bought sausage contains lots of “stuff”….
Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Gris
Description:
This old world classic is an easy dinner to have in your arsenal. The fresh sage is what does it, sage is easy to grow and have at your disposal at all times. Just like the fresh sage is key so to is a good proscuitto ham. Buy the best you can find and you’ll be rewarded. Try this today!
Ingredients:
2 1/2 lbs chicken breast pounded 1/4 inch
4 ounces Proscuitto sliced paper thin
6 slices sliced Provolone cheese
6 large sage leaves fresh
1/2 cup a/p flour
1/4 cup olive oil
2 medium shallot chopped
1 clove garlic chopped
1/3 cup fresh parsley chopped
1 cup white wine
4 tbs unsalted butter
1 large lemon juiced
Directions:
1. Pound chicken beasts until 1/4 inch thick.
2. Place sage leaves in the center of the chicken breasts. Top leaves with slices of provolone.
3. Wrap each chicken breast trying to completely cover the provolone with prosciutto.
4. Place on a sheet pan, place in refrigerator and allow to firm, about 30 minutes.
5. Remove chicken from refrigerator. Lightly dust each breast with flour.
6. Heat olive oil in a large pan over medium heat. Sear chicken breasts about 5 minutes on each side.
7. Remove chicken from pan and set aside on a serving platter.
8. In your pan add shallots and garlic cooking until soft. Next, add white wine and reduce by 1/2.
9. Slowly whisk in butter and finish with lemon juice and parsley.
10. Pour sauce over chicken breast and serve.
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Gris
Description:
Try this tasty low fat version of an American classic. We use lean ground turkey instead of the dried beef of more traditional recipes. Fresh herbs and a hearth baked bread make it irresistible.
Ingredients:
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2 lbs lean ground turkey
3 tbs olive oil
1 pint heavy cream
3 tbs worchestershire sauce
1 medium onion chopped
1 tsp fresh sage chopped
1 tsp fresh thyme chopped
1/4 cup Italian parsley chopped
1 tbs hot sauce
3 cloves garlic chopped
6 slices thick hearth baked bread
salt and pepper to taste
Directions:
1. In a large pan heat olive oil to medium. Evenly brown the ground turkey.
2. Add the onion and garlic and cook until soft about 5 minutes.
3. Add white wine, Worcestershire sauce and salt and pepper to taste. Allow to cook until reduced by 1/2.
4. Now add cream and reduce again by 1/2 . Season with hot sauce, sage, thyme and Italian parsley.
5. Toast bread and top with creamed turkey. Serve.
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Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hr 15 minutes
Servings: 6
Recommended Beverage: Pinot Noir
Description:
Bring meatloaf to a new level and have your family asking for more of it. Tastes wonderful but uses lean ground turkey as the base. Using fresh herbs and freshly ground spices is the trick. Only you need know that it’s good for you.!
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
2 lbs lean ground turkey
1 medium onion chopped
2 clove garlic chopped
2 tbs Worchestershire sauce
2 tbs olive oil
1/2 cup chicken broth
1/4 cup tomato paste
1 tbs black pepper fresh ground
1 tsp fresh thyme chopped
1 tsp fresh sage chopped
1/4 cup milk
6 slices white bread crusts removed
1 tbs salt
1 tsp ground fennel seed
2 large eggs
3/4 cup ketchup
Directions:
1. In a pan combine olive oil, onions and garlic and cook over medium heat until soft.
2. Add Worcestershire sauce, chicken stock, spices and tomato paste.
3. Cook for 1 – 2 minutes over medium heat or until thickened. Set aside to cool.
4. In a small bowl combine milk, eggs and bread. Stir into a thick paste.
5. Now, in a large bowl combine ground turkey, egg / milk mixture and tomato paste / spice mixture. Mix well.
6. Form ground meat mixture into a rectangular shape about 9 inches in length.
7. Top with ketchup.
8. Place in a bread loaf pan and bake on a sheet pan in a 350 degree preheated oven for about 1 hour.
9. Check the temperature using a meat thermometer. Thermometer should read 160 degrees.
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Created by: Chef Keith Snow
Active Time: 1 hour
Total Time: 3 hours 15 minutes
Servings: 8
Recommended Beverage: beer
Description:
The stuffed cabbage is a celebratory dish in some homes on the east coast and this recipe should be celebrated for it’s taste and low fat ingredients like lean ground turkey and green cabbage. Taking the time to make this dish will certainly be a rewarding experience. Try this one today.
Ingredients: ย [private Monthly Premium Member|Annual Premium Member|Lifetime]
1 large head green cabbage whole cored
1 cup white onions chopped
4 cloves garlic chopped
1/2 cup ketchup
3 large eggs
3 tbs worchestershire sauce
1 cup white rice uncooked
1/4 cup paprika
1 tsp fresh thyme chopped
1 tsp fresh sage chopped
1 seeds tbs carraway whole
2 qts Low sodium tomato juice
salt and pepper to taste
Directions:
1. In a large pot of boiling water place the whole head of cored cabbage. Remove the outer leaves as they begin to cook and place in a colander. Repeat as necessary and set aside for later use.
2. In a large bowl combine white onion, garlic, ketchup, eggs, Worcestershire sauce, white rice, paprika, thyme, sage, caraway and salt and pepper. Mix thoroughly. Add ground turkey and mix just until all ingredients are incorporated. Do not over mix. Cook a small amount and adjust the seasoning.
3. Stuff cabbage leaves with 2 – 3 tablespoons of turkey mixture. Place into a baking dish. Repeat until all cabbage and turkey is used.
4. Top dish of stuffed cabbage with tomato juice. Cover with parchment and foil and bake at 350 degree pre-heated oven for 2 hours and 15 minutes.
5. Remove from oven and serve.
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