Harvest Eating

Four Seasons. One Lifestyle.

011-The Fall/Winter Garden

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In this episode we talk about planting a fall garden that will produce well into the winter. Many crops can be grown including:

  • kale
  • collard greens
  • carrots
  • beets
  • lettuces
  • brussels sprouts
  • cabbage
  • acorn squash
  • butternut squash
  • pumkins

Our fall garden is heavy on lettuces, planted in succession, and greens. for us, the south facing garden is too small for squashes as they creep and need to run which uses too much square footage. There is nothing like Thanksgiving dinner that has vegetables from your ow garden, particularly squash and greens.

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Remember this is not a one way conversation or a speech, it’s just my opinion. I welcome your opinion so be sure to comment and spread this message.

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

Cream of Broccoli Soup

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Created By: Chef Keith Snow

Description:

This simple cream of broccoli soup is rich and delicious.

Ingredients:

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 then reduce 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 of sour cream or a small handful of shredded cheddar cheese.

Tunisian Spinach Salad

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Created By: Chef Keith Snow

Description:

This is yet another tasty way to enjoy spinach. This dish is elevated by getting fresh spinach instead of the bagged stuff if you can get it.

Ingredients:

[private Monthly Premium Member|Annual Premium Member|Lifetime]
1 pound fresh spinach, washed, stems removed
2 fresh tomatoes, or omit if not in season
6 scallions, trimmed and thinly sliced
5 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon dried thyme
Salt and black pepper to taste

Directions:

1. Dry the spinach, tear it into large pieces, and combine it with the tomatoes and scallions in a bowl.
2. Combine the yogurt, olive oil, minced garlic, and thyme, adding salt and pepper to taste.
3. Add the yogurt mixture to the vegetables and mix well. Season to taste with salt and pepper.
[/private]

Black Bean & Spinach Burrito

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Created by: Chef Keith Snow

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1 cup baby spinach leaves (or any other green)
1 egg
1 egg white
1/4 cup tomato, diced
1/4 cup Bush’s black beans (canned – drained and rinsed)
1 tbsp grated cheddar or mozzarella cheese
1 tbsp salsa 1 whole wheat tortilla or lo-carb tortilla

Directions:

1. Pre-heat the oven to 350 degrees.
2. Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients. Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
3. Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through. Serve with a green salad and/or tomatoes tossed in a light vinaigrette. [/private]

Spinach Pasta

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Created by: Chef Keith Snow

Description:

Use this recipe to treat yourself and your family and give them some nutritional spinach at the same time.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

1 3/4 cups – All Purpose Flour
2 Eggs
1/2 cup – Organic Spinach (steamed)
1 teaspoon – Salt
1 tablespoon – Cold Water

Directions:

1. In the bowl of a food processor combine the flour and the salt.
2. Squeeze as much water from the spinach as possible and add to the flour
mixture. Process this until finely chopped
3. Add the egg and some of the water to the flour and spinach mixture to form
a dough adding the water a little at a time. The dough should be smooth
and firm not sticky. (Do not over mix)
4. Wrap the dough in plastic and refrigerate for at least 30 minutes.
5. Remove the dough from the refrigerator and roll to #2 on a pasta roller or
about 1/32 of an inch.
6. Cut into squares for filled pasta or cut into noodles. Freeze unless
using immediately.
[/private]

Sausage Stuffed Chicken Breast

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[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour
Servings: 4
Recommended Beverage: Pinot Noir

Description:

I love this dish for a nice dinner party or a treat for the family. I make the sausage using good naturally raised pork and for the chicken, always free-range. Serve it up how ever you like with a side of grilled asparagus or maybe brussels sprouts. whichever way this will become a favorite of yours.

Ingredients:

1 cup savory pork sausage
3 tbs olive oil
1 cup spinach chopped
1/4 cup roasted red peppers chopped
2 tbs white wine
8 tbs Parmesan cheese grated
1 tbs Northern Italian Seasoning
3/4 cup Pinot Noir
2 tbs butter
salt and pepper to taste

Directions:

1. Heat a large saute pan over medium high heat and cook the sausage, spinach and roasted pepper until the sausage is browned. Break up the sausage into small pieces and then deglaze with the white wine.
2. Pound the chicken until very thin about 1/4 inch thick.
3. Lay chicken on a flat work surface and season them lightly. Sprinkle the Parmesan cheese onto the chicken and then top with 2 tbs of the sausage filling.
4. Roll the chicken around the filling and place them in an oiled oven proof pan with the seam side down.
5. Bake in a preheated 350-degree oven for 20-25 minutes. Check the internal temperature it should read 160-degrees.
6. Remove the chicken from the pan and place the pan on a burner over medium heat. Deglaze the pan with the Pinot Noir and while scraping the bottom of the pan, reduce the wine until it starts to thicken slightly.
7. Whisk in the butter to the red wine and cook for another minute.
8. Slice the chicken and serve with the red wine sauce.[/private]

Seafood Cannelloni

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Recommended Beverage: Sauvignon Blanc.

Description:

This recipe can be made for any occasion and you can substitute what ever seafood is freshest. The creamy filling and the smoky sauce are a great pairing with a crisp South American white wine like Sauvignon Blanc.

Ingredients:

1 lbs shrimp peeled and deviened
1 lb blue crab shells removed
1 lb salmon
2 tbs olive oil
2 tbs garlic chopped
2 tbs shallot chopped
1 cup white wine
2 cups heavy cream
2 tbs fresh dill chopped
1 recipe spinach pasta
1 recipe smoked tomato cream
salt and pepper to taste

Directions:

1. Clean and devein the shrimp and cut into small piece, about 4 pieces per shrimp.
2. Cut salmon into small pieces.
3. Heat olive oil in a skillet over medium high heat. Add shrimp and salmon and saute for about 3 minutes.
4. Add crab to the seafood mix and remove the mix from the pan. In the same pan add garlic and shallots. Cook on low heat for about 3 minutes. Add wine and reduce by 1/2.
5. Add cream and reduce by 1/2 again or until thick enough to coat a spoon.
6. Add dill and mix with seafood and let cool. Season to taste.
7. To assemble; roll three tablespoons of the filling in 4×4 inch squares of spinach pasta and brush with olive oil. Place the rolled pasta in a stove top steamer and steam them for 10 minutes. (optionally add bay leaf and whole allspice to the steaming water)
8. Place the pasta rolls in a baking dish. Spoon sauce over the top of the pasta.
9. Bake covered in a preheated 450 degree oven for 15 minutes.

Chef’s Notes: A pre-made pasta can be substituted as well as your favorite sauce.[/private]