Created By: Chef Keith Snow Description: Classic Standing Rib Roast is a bone-in roast that is usually served during the holidays. Very tender and delicious. Chef Keith Snow demonstrates how to cook one in this detailed how to cooking video.

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 Description: Beef kabaobs with yogurt and spices. Ingredients: 1/2 cup low-fat plain yogurt 1 tablespoon soy sauce 1 tablespoon lemon juice 1 teaspoon

Created By: Chef Keith Snow Description: Empanadas are a delicious stuffed Latin-style pastry. This empanada is made with chorizo and black beans. This is a great recipe for a fabulous historical food product. Empanadas have been made for centuries.

Created by: Chef Keith Snow Ingredients: 1 whole onion 1 bunch cilantro 4 pieces cloves 1 tablespoons cumin seeds 1 piece chipotle pepper 3 pounds chuck roast, cut into large chunks or left whole 2 large

Created By: Chef Keith Snow Description: A popular deli sandwich perfect for using up left-over corned beef from St. Patrick’s Day. First an easy recipe for Russian style dressing… Ingredients 1/4 cup granulated sugar

Created by: Chef Keith Snow Active Time: 15 minutes Total Time: 5 hour Servings: 2 cups Description: One of the 5 mother sauces, this basic sauce can be used in so many dishes to add consistency or flavor. Ingredients: 3 lbs veal or beef bones 1/4 cup tomato paste 1 large onion quartered 1 large garlic bulb halved 2 ribs celery cut in 1 inch chunks 2 medium carrots cut in 1 inch chunks 1 bunch fresh thyme 1 cup red wine 2 1/2 quarts water 2 whole bay leaves 10 whole black peppercorn 3 tbs butter softened 3 tbs flour Directions: 1. In a roasting pan in a 350 degree oven. Cook the bones for about 1 hour or until brown. 2. Add the tomato paste and vegetables and continue to cook for an additional ten minutes. Deglaze the pan with the wine. 3. Transfer the mixture to a large stock pot and add the water, peppercorns, bay leaf and thyme. 4. Bring the stock to a simmer slowly over low heat. Cook for about 4 hours or until the flavor is desirable. 5. In a bowl mix the butter and flour until smooth. Add this to the stock while whisking. 6. Cook the sauce for an additional 10 minutes. Strain and serve.

Created by: Chef Keith Snow Active Time: 30 minutes Total Time: 1 hour Servings: 6 Recommended Beverage: Pinot Noir Description: Swedish Meatballs and Beef Stroganoff are two recipes that were meant to be together. Tiny meatballs with lots of parsley and dill in a rich gravy finished with sour-cream. This is a great dinner or just make the meatballs for a cocktail party’s finger food. Ingredients: 1 lbs ground chuck 1 lb ground pork 1 large white onion chopped 3 cloves garlic chopped 2 tsp fresh dill chopped 1 tsp oregano chopped 3 tbs fresh parsley chopped 2 tbs Worchestershire sauce 1 cup breadcrumbs 1/2 cup whole milk 2 large eggs beaten salt and pepper to taste FOR THE SAUCE: 1 recipe brown sauce 1 cup sour cream 1 pt button mushrooms sliced 2 tbs olive oil 1/4 cup sherry 2 tbs parsley chopped 1 lbs egg noodles cooked Directions: 1. In a small saute pan over medium heat, cook the onions and garlic in the olive oil until soft about 7-10 minutes. 2. In a large bowl combine ground pork and ground beef, milk, eggs, breadcrumbs, Worcestershire, salt, pepper and chopped herbs. Add cooked garlic and onions. 3. Using your hands, mix to combine. Do not over mix. Form uniform balls, about 2 ounces each. Set the meatballs on baking sheet. 4. Bake in a 350 degree pre-heated oven for 15 minutes. 5. Remove from oven and set aside. 6. In a large sized pot, heat the olive oil over medium heat and cook the mushrooms until soft, about 5 minutes. 7. Add the brown sauce, sour cream and parsley and bring to a simmer. 8. Add egg noodles and meatballs. Stir to combine. 9. Plate and top with diced red roasted red peppers. Chef’s Notes: Over mixing the mixture will result in tough meatballs.

Created by: Chef Keith Snow Active Time: 45 minutes Total Time: 4 hours Servings: 5 Recommended Beverage: California Chardonnay Description: Stuffed cabbage, slow braised in a rich tomato broth, stuffed with grass fed beef and rice. With so much flavor you won’t be able to stop eating them. Ingredients: 1 head green cabbage 2 1/2 lbs ground chuck 1 cup white onion chopped 4 cloves garlic chopped 1/2 cup ketchup 3 large eggs beaten 3 tbs worchestershire sauce 1 cup white rice 1/8 cup paprika 1 tbs carraway seeds 1 qt tomato juice low sodium salt and pepper to taste Directions: 1. In a large pot of boiling water place 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, caraway and salt and pepper. Mix thoroughly. 3. Add ground chuck and mix just until all ingredients are incorporated. Do not over mix. 4. Stuff cabbage leaves with 2 – 3 tablespoons of beef mixture. Place into a baking dish. Repeat until all cabbage and beef is used. 5. Top dish of stuffed cabbage with tomato juice. Cover with parchment and foil and bake at 350 degree pre-heated oven for 2 hour and 15 minutes. 6. Remove from oven and serve.

Created by: Chef Keith Snow Active Time: 30 minutes Total Time: 1 hour Servings: 6-8 Recommended Beverage: California Chardonnay Description: Try this dish which is an interesting take on classic Shepards pie which has lamb or beef. This one uses lean ground turkey. Ingredients: 1 1/2 lbs all white meat ground turkey 2 tbs olive oil 2 tsp Harvest Eating Seasoning optional 1 lb kale chopped and steamed 1 cup butternut squash diced 2 cups grits cooked in milk 1 cup sharp cheddar shredded Directions: 1. In a large pot over medium heat cook the turkey in the olive oil for about ten minutes drain and set aside. 2. In a two quart casserole pan place the cooked turkey in an even layer and season with Harvest Eating seasoning then place the chopped cooked kale on top of the turkey. 3. Then sprinkle the butternut squash on top. then with the back of a spoon spread the cooked grits to cover the turkey and vegetables sprinkle the top with cheddar cheese and bake in a 350 degree oven for 40 minutes or until cheese is browned slightly. Chef’s Notes: This dish is totally different than shepards pie but I think you will like it, especially if you are looking for a lower fat dish.