Harvest Eating

Four Seasons. One Lifestyle.

Local Green Beans

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These beans come from 2 hours away and are very fresh. These will be on our Thanksgiving table.  My kids go wild for these when cooked with shallots and cream. They go fast. This year, I plan on filling a warming tray with them as I bought 4 pounds.

One of the benefit of buying local seasonal foods is cost. These green beans are very abundant during harvest so they are very inexpensive and very fresh.

This year we have about 4-5 local produce items ready to be cooked for 2009 turkey day. I did not get a local turkey this year. Maybe for Christmas dinner.

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]

Orange Rosemary Roasted Organic Butternut Squash

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[private]Created By: Chef Keith Snow
Active Time: 15 minutes
Total Time: 60

Description:

Look like a rock star with this dish…soooooo easy and flavorful. Orange zest, rosemary and extra virgin olive oil help the squash roast to perfection. A simple and rustic side dish…try it today!

Ingredients:

1 organic butternut squash, peeled, cut up into similar sized pieces.
1/4 cup extra virgin olive oil
1 bunch rosemary
zest of one orange
salt and pepper taste

Directions:

1. Place peeled and cut up squash (or sweet potatoes!) in a oven proof dish.
2. Drizzle some of the scented oil over squash, mix it to combine.
3. Place herbs from the oil pot (see below) on top.
4. Season with salt and pepper, roast at 375 for 35-40 minutes.

MAKE INFUSED OIL

1. Place oil, orange zest and rosemary bunch together in a small sauce pot.
2. Bring the oil to a “sizzle” then turn off heat and let it infuse the flavors.
3. Use this mixture to drizzle on the squash. Can be used for pasta or even in mashed potatoes or mashed butternut squash.[/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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Sesame Chive Vinaigrette

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Created by: Chef Keith Snow
Active Time: 3
Total Time: 3 minutes
Servings: 4-6

Description:

Abundant chives and toasty sesame oil make up the flavors of this wonderful vinaigrette. This can be used as a sauce on grilled fish or vegetables.

Ingredients:

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1/8 bunch fresh chive
1/8 cup cilantro 1
1 tsp fresh ginger chopped
1 clove garlic chopped
1 tsp fish sauce
1 tbs toasted sesame oil
3/4 cup olive oil
3 tbs seasoned rice wine vinegar
1 tbs low sodium soy sauce
1/4 tsp black pepper
salt to taste

Directions:

1. Place all ingredients blender or food processor.
2. Blend well to emulsify.

Chef’s Note: An immersion blender works well here too.[/private]

Curried Sweet Pea Saute

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 4

Description:
Try this tasty fresh pea recipe using just picked fresh peas so the starch doesn’t have time to develop.

Ingredients:
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1 1/4 cups fresh peas
2 tbs shallot minced
1 tbs extra virgin olive oil
1 clove garlic minced
1 tbs heavy cream
1 tbs butter
1 tsp curry powder
salt and pepper

Directions:

1. Blanch peas in salted boiling water for 8-10 minutes. Shock in ice water bath.
2. In a saute pan over medium heat add butter then shallots, garlic curry, cream, cook for 2 minutes.
3. Add peas and toss to warm them through.
4. Season with salt and pepper.

Chef’s Note: Frozen peas can be used when fresh are not in season. This same recipe can be made all summer long with snap beans or broccoli.[/private]