This is a simple green salsa recipe that brings the flavor of the grill or broiler to the dish. I make this salsa each summer and even water bath can it to store for the winter. This is fabulous on scrambled eggs or in burritos. Created by:

Created By: Chef Keith Snow Description: Easy and delicious vegetarian dish with the added protein punch of black beans. Great summer time burger replacement. Kids love this one too. Ingredients: 1/4 cup finely

Created By: Chef Keith Snow Description: A delicious way to serve grilled chicken. This peanut sauce is awesome for chicken or tofu for vegetarians. The sauce is easy to make, healthy and you can freeze it for use in another recipe.

Created By: Chef Keith Snow Description: This simple dish is a great way to use up abundant summertime vegetables. This detailed video, hosted by Chef Keith Snow, demonstrates how-to make this great summertime dish of bell peppers, zucchini and eggplant.

Created By: Chef Keith Snow Description: Chef Keith Snow demonstrates the proper way to make a perfect seared New York Strip Steak. These are topped with shoe-string sweet potatoes and a homemade steak sauce. Use any sauce you like, these steaks

Created by: Chef Keith Snow Active Time: 15 minutes Total Time: 1 1/2 hours Servings: 6 Recommended Beverage: Mojito Description: Mojo Marinade is simple and easy to make. There are as many recipes for this dish as there

Created by: Keith Snow Active Time: 12 Total Time: 12 Servings: 10 Recommended Beverage: Corona Description: This salsa sings with the zip of poblano peppers and the complex flavors of pan roasted corn. Perfect as a bed for grilled fish,

Created by: Chef Keith Snow Active Time: 30 minutes Total Time: 30 minutes Servings: 6 Recommended Beverage: Sangria Description: Grilled Tuna is a great fish to enjoy with friends and family. The richness of the fish in this dish is

Created by: Chef Keith Snow Active Time: 30 minutes Total Time: 45 minutes Servings: 6 Recommended Beverage: Pinot Noir Description: Mahi-Mahi has great flavor and texture as well as being high on the sustainable fish list. Served with the delicious combination of beans and greens, it’s sure to impress even the meat-eaters in your family. Ingredients: 2 lbs Mahi-Mahi 3 tbs extra virgin olive oil salt and pepper to taste 2 heads escarole rough chopped 4 cloves garlic chopped 2 cups low sodium chicken broth 1 tbs crushed red pepper 1/4 cup shallots chopped Directions: 1. In a large pan heat the oil over medium, add the garlic, shallot and pepper flakes. Cook this for a few minutes and then add the escarole, beans and broth. Season to taste. 2. Next lightly oil and season the Mahi and place it on a hot grill for about 4 minutes on each side. Remove from grill, place atop the beans and greens and serve. Chef’s Notes: As always, when grilling fish, place it on a hot, clean and lubricated grill, the nleave it be, it should not be flipped more than once.

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: 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.