Harvest Eating

Four Seasons. One Lifestyle.

Grilled Salmon with Stewed Lentils

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Active Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Merlot
Created by: Chef Keith Snow

Description:

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.

Ingredients:

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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

Directions:

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]

Turkey Cannelloni

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Active Time: 30 minutes
Total Time: 1 hour
Servings: 8
Recommended Beverage: Chianti
Created by: Chef Keith Snow

Description:

This dish is sure to become a favorite with family and friends. You can make them ahead of time and freeze them for that quick “fancy” dinner. Top them with your own sauce and make them unique. However you want, try this dish today.

Ingredients:

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2 lbs lean ground turkey
1/2 cup white onion chopped
2 cloves garlic chopped
1 cup chopped tomato
1 cup fresh breadcrumb
1/2 cup Parmesan cheese
1 medium bay leaf
1 tsp black pepper freshly ground
1 tbs basil chopped
1 tsp fresh oregano chopped
6 ounces fresh Mozzarella sliced
1 recipe mushroom pink sauce
1 recipe spinach pasta rolled thin cut 4×4 inch squares

Directions:

1. In a large pan, brown the ground turkey over medium low heat and then add the onions, garlic and bay leaf.
2. Allow the onions to cook until soft. Now add the oregano, basil, pepper, Parmesan cheese, and tomato. Adding the bread crumb a small amount at a time to form a loose filling.
3. set this aside to cool.
4. To assemble; roll three tablespoons of the filling in 4×4 squares of spinach pasta and brush with olive oil. place the rolled pasta in a stove top steamer and steam them for ten minutes. (optionally add bay leaf and whole allspice to the steaming water)
5. Place the pasta rolls in a baking dish. Spoon the sauce over the top and cover with the cheese.
6. Bake covered in a preheated 450 degree oven for 15 minutes.
7. As an option, brown the cheese under the broiler for an additional 5 five minutes. Allow the dish to rest for five to ten minutes.

Chef’s Notes: A substitute for the spinach pasta would be no-boil lasagna sheets, look for Barilla, they are quite good.[/private]

Turkey Meatloaf

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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:

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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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Turkey Ravioli

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[private]Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 1 hour
Servings: 6
Recommended Beverage: Merlot

Description:

Lean ground Turkey is a very versatile ingredient and this recipe is just one example. In Italy ground veal is used to make the ravioli. We use lean turkey and the outcome is spectacular. Share the preparing of the ravioli with friends and family and don’t forget to make extra and freeze them.

Ingredients:

2 lbs lean ground turkey
1/2 cup white onions chopped
2 cloves garlic chopped
1 cup fresh tomato chopped
1 cup fresh breadcrumbs
1/2 cup Parmesan cheese grated
1 medium bay leaf
1 tsp fresh ground black pepper
1 tbs fresh basil chopped
1 tsp fresh oregano chopped
1/4 cup olive oil

Directions:

1. In a large pan, Heat the olive oil and brown the ground turkey over medium low heat and then add the onions, garlic and bay leaf.
2. Allow the onions to cook until soft. Add the remaining ingredients adding the bread crumb a small amount at a time to form a loose filling.
3. Set this aside to cool.
4. To assemble: Place one tablespoons of the filling in a 3×3 inch square piece of spinach pasta and brush edges with egg-wash and top with another 3×3 inch square of pasta. Make sure to purge the ravioli of air by placing it between your hands and gently compress the air out.
5. Now the ravels are ready to cook. Place a few of the ravels in a large pot of boiling salted water. Cook for about three minutes and remove and place them in a bowl of ice water. Repeat this process. Tip: Do not place too many ravioli in the water at one time. The water should never stop boiling.
6. Top with tomato sauce and serve.

Chef’s Notes: If you are making some to freeze, omit step #5 and place them on a parchment lined sheet pan in a single layer. Place the pan in the freezer until they are solid. Remove them from the pan and place in airtight freezer bags and cook as in step #5 when ever you like.[/private]

Turkey Stuffed Cabbage

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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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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]

Baked Cannalloni

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Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 1 hour
Servings: 8
Recommended Beverage: Super Tuscan Red

Description:

Cannelloni is an Italian dish that may bring back some memories of being in the kitchen with your grandmother or just that you had it in a great little restaurant. However it might be, I hope this recipe will build memories with your family.

Ingredients:

1 1/2 lbs ground chuck
1 1/2 lbs ground pork
1/2 cup white onion chopped
2 cloves garlic chopped
1 cup fresh tomato chopped
1 cup fresh breadcrumbs
1/2 cup Parmesan cheese grated fine
1 medium bay leaf
1 tsp ground black pepper
1 tbs fresh basil chopped
1 tsp fresh oregano chopped
6 ounces Fresh Mozzarella sliced
1 recipe H.E. tomato sauce
more Parmesan cheese as desired

Directions:

1. In a large pan, brown the meat over medium-low heat and then add the onions, garlic and bay leaf Allow the onions to cook until soft. Now add the remaining ingredients adding the breadcrumb a small amount at a time to form a loose filling. set this aside to cool.
2. To assemble; roll three tablespoons of the filling in 4×4 squares of spinach pasta and brush with olive oil. place the rolled pasta in a stove-top steamer and steam them for ten minutes. (optionally add bay leaf and whole allspice to the steaming water)
3. Place the pasta rolls in a baking dish. Spoon the sauce over the top and cover with the cheese.
4. Bake covered in a preheated 450-degree oven for 15 minutes.
5. As an option, brown the cheese under the broiler for an additional 5 five minutes.
6. Allow the dish to rest for five to ten minutes.

Crock Pot Chicken and Lentils

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[private]Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 7 hours
Servings: 6
Recommended Beverage: Malbec

Description:

This is an easy recipes for those days that you don’t feel like making dinner or there is no time. What could be easier than putting the ingredients in and walking away. Don’t be fooled by the simplicity of this recipe. It packs in a ton of flavor with the slow cooked chicken and vegetables and Earthy lentils.

Ingredients:

2 lbs chicken thighs skinless
2 cups lentils 2
2 medium carrots cut 1 inch thick
4 ribs celery cut 1 inch thick
2 medium onion large dice
1 bulb garlic cut in half
2 whole bay leaves
4 sprigs fresh thyme
4 cup water
2 tbs tomato paste
1/4 cup Italian parsley chopped

Directions:

1. Put the chicken, water, bay leaf, garlic and tomato paste in the crock-pot and cook for 6 hours on low, covered.
2. After 6 hours turn the heat to medium high allow to get hot and add the carrots, celery, onion, thyme and cook for another hour on medium high
3. Add the lentils and cook for another 30 minutes add parsley, season to taste and serve.
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