Harvest Eating

Four Seasons One Lifestyle

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]

Roasted Red Pepper Hummus Wrap

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Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Recommended Beverage: Chai tea

Description:

This recipe video demonstrates a delicious and healthy vegan wrap with hummus and dates.

Ingredients:

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1 large whole wheat wrap
1/2 cup roasted red pepper hummus
1 large dates pitted
1 large handful organic leaf lettuce torn
4 large avocado slices
1 tsp herb vinaigrette

Directions:

1. Add all ingredients except lettuce to the wrap.
2. Toss lettuce in the 4-herb vinaigrette , add to wrap, carefully roll and cut in half.

Chef’s Notes: In place of the tortilla wrap a lavash will do the trick.[/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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Green Leaf Salad

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Recommended Beverage: Chardonnay

Description:

A delicious salad with seasonal mixed baby greens and a lemon-thyme vinaigrette.

Ingredients:
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2 cups green leaf lettuce torn into bite size bits
2 tbs lemon thyme vinaigrette

Directions:

1. Mixed greens with vinaigrette, serve.[/private]

Lemon Thyme Vinaigrette

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes

Description:

Learn how to make a refreshing lemon vinaigrette dressing with seasonal thyme. Perfect for your seasonal salad.

Ingredients:

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1/2 cup olive oil
2 1/2 tbs extra virgin olive oil
1 clove garlic minced
1 tbs lemon juice
2 tbs champagne vinegar
1 tbs Dijon mustard
1 tsp fresh thyme chopped
salt and pepper to taste

Directions:

1. Add all ingredients to bowl except oil, salt and pepper. Whisk well to incorporate.
2. Slowly whisk in oils, then season with salt and pepper to taste.

Chef’s Notes: Lemon thyme vinaigrette is simple to make and can be adjusted with other herbs such as basil, tarragon or chives.[/private]

Omi’s Cabbage Slaw

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[private]Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 2 hours
Servings: 4

Description:

This recipe demonstrates an easy German slaw recipe with cabbage.

Ingredients:

1 head cabbage thinly sliced
4 tbs apple cider vinegar
3 tbs pure olive oil
1 tbs Kosher salt
1/2 tsp black pepper

Directions:

1. Place chopped cabbage into a work bowl. Add the kosher salt and toss it through. Add the cider vinegar, olive oil, and black pepper.
2. Allow to marinate for 2 hours, the cabbage will soften in texture.

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Orange Herb Vinaigrette

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Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 5

Description:

A very simple orange herb vinaigrette recipe made using four different herbs and juice from Noble honey oranges from Florida.

Ingredients:

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1/2 tsp chives minced
1/2 tsp oregano minced
1/2 tsp basil minced
1/2 tsp thyme minced
1 large orange juiced
1/4 cup pure olive oil
2 tbs extra virgin olive oil
1 tbs Dijon mustard
2 tbs rice wine vinegar
kosher salt to taste
black pepper to taste

Directions:

1. Combine all ingredients except olive oils, salt, and pepper.
2. Whisk while adding olive oils to emulsify.
3. Season with salt and pepper.

Chef’s Notes: You can omit any herbs you do not like and get similar results. Also, try different vinegars like white champagne vinegar.
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