Harvest Eating

Plant Based Vegan Recipes

Basil Vinaigrette

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Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 7
Recommended Beverage: pino grigio

Description:

This is a delicious and refreshing summer vinaigrette. Use Fresh Basil – grown in your garden is best. Use this vinaigrette not only on salads, also on tomatoes, chicken, and other grilled items.

Ingredients:

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1/2 small shallott sliced roughly
1 small garlic clove
1 1/2 cup fresh basil leaves
1 tbs Dijon mustard I use Maille
3 tbs red wine vinegar
9 tbs pure olive oil
salt & pepper to taste

Directions:

1-Peel and coarsely chop the shallot and garlic. Add all ingredients into a mason jar and blend with an immersion blender until creamy. A blender could be used in the absence of an immersion blender. Add more vinegar if the mixture is too thick.

Chef’s Notes: A blender could be used in the absence of an immersion blender. Add more vinegar or even cold water if the mixture is too thick. Other optional additions are Parmesan cheese or Romano cheese.[/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]

Curried Chicken Salad

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[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Australian Chenin Blanc

Description:

A good Madras Curry powder and free-range chicken are the keys to this wonderfully easy and versatile salad. Toasting the curry powder adds a special nutty flavor and wakes-up all of the essential oils in the spices. This salad is great either on a toasted baguette or on a bed of freshly picked greens, it’s your choice.

Ingredients:

2 lbs chicken breast Roasted and diced
2 tbs Madras Curry Powder Toasted
1/2 cup mayonnaise
1/4 cup Greek Yogurt
1/2 lb red seedless grapes
1 cup walnuts toasted and crushed
salt and pepper to taste

Directions:

1. Place all of the ingredients in a large bowl and stir to combine. Season to taste.
2. Use in a sandwich or atop a bed of mixed greens.

Chef’s Notes: Try to combine all of the ingredients while the chicken is still warm. This will help the flavors sink in to the meat and keep it moist.[/private]

Grilled Vegetable Salad

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

Description:

Grilling vegetables is easy and a tasty way to prepare them. Any vegetables you have can be grilled even broccoli. So next trip to the garden can mean it’s time to start the grill.

Ingredients:
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1 large zucchini sliced lengthwise
1 large summer squash sliced lengthwise
1 large eggplant sliced 1/2 thick
2 whole red bell peppers seeds removed
2 whole yellow peppers seeds removed
2 medium red onion 1/2 inch slice
1 pint cherry tomatoes
2 heads romaine lettuce cut in half lengthwise
2 heads radicchio cut in half
1/4 cup olive oil
1 recipe pesto
1 recipe French vinaigrette
salt and pepper to taste

Directions:

1. Place the cut vegetables and lettuces on a sheet pan and brush with olive oil, season with salt and pepper.
2. Grill them over a medium hot grill turning only once about 3 minutes for the lettuce and 5 for the veggies.
3. Remove from the grill and brush with the Pesto. Arrange on a platter, top with goat cheese and serve with french vinaigrette.[/private]

Grilled Vegetables with Basil Pesto

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Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Spanish Rose wine

Description:

There’s nothing like a bounty of fresh vegetables, grilled and coated with homemade basil pesto. This recipe screams summer time with a nice garden salad and a glass of chilled Spanish rose wine, it’s a perfect dinner for a week night on the patio.

Ingredients:

1 large eggplant sliced 1/2 inch thick
1 large zucchini sliced 1/2 inch thick
1 large summer squash sliced 1/2 inch thick
3 large ripe tomatoes sliced 1/2 inch thick
1 medium green bell pepper quartered and seeded
1 medium red bell pepper quartered and seeded
1 medium yellow bell pepper quartered and seeded
3 large portobello mushroom
1/2 cup extra virgin olive oil
1 recipe basil pesto
salt and pepper to taste

Directions:

1. Oil and season all of the vegetables. Grill them over a medium hot grill for about 2 minutes on each side (depending on the vegetable).
2. Place the grilled vegetables, a few at time in a bowl with some of the pesto. Toss to coat and arrange on the plate or serving platter.

Chef’s Notes: Select what is in season in your area and try grilling those vegetables that you have in the garden.

Sesame Ginger Vinaigrette

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Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 10

Description:

Chef Keith Snow demonstrates how-to make this sesame ginger vinaigrette. Perfect on salads, grilled tuna or even as a marinade for seafood and chicken….

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Sesame Grilled Tuna and Arugula 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:

Grilled tuna is delicious when its marinated in sesame and soy and serving the tuna over a bed of arugula and vegetables is a very healthy and quick weeknight dinner.

Ingredients:

2 1/2 lbs fresh tuna
3 tbs seasame oil
1/3 cup seasame seeds
2 tbs soy sauce
6 cups arugula washed
1 pint cherry toatoes cut in half
1 medium red onion julienned
1 medium cucumber sliced
1 recipe peanut-soy vinaigrette

Directions:

1. In a pie pan, combine soy sauce and sesame oil. Add tuna steaks and marinate for 30 minutes turning once halfway.
2. Place sesame seeds on a plate. Coat tuna with sesame seeds on both sides and place on a medium hot grill.
3. Grill for 2 minutes on each side, remove and let rest.
4. In a large bowl combine arugula, tomatoes, red onion and cucumber.
5. Pour peanut soy vinaigrette over salad to coat.
6. Divide salad over 6 plates, top with grilled tuna and serve.[/private]