June-2019-Feature

National Fresh Fruit & Vegetable Month

June is National Fresh Fruit & Vegetable Month This is the best month ever!  We get to celebrate all fruits and vegetables and encourage everyone to try something new.  And, we encourage all operators to celebrate the month with an expanded variety of side dishes, vegetable salads and fruit-forward desserts.  And don’t forget the smoothies […]

Green Bean Salad

INGREDIENTS 1 lb. green beans trimmed and cut into 2 inch pieces1 cup baby heirloom tomatoes, halved1/4 cup red onion, thinly sliced1/2 cup feta cheese, crumbled1/3 cup kalamata olives, sliced1/4 cup chopped fresh herbs such as dill, parsley, chives, basil1/4 cup olive oil1 tsp Dijon mustard2 tbs red wine vinegar1 tbs lemon juice1/4 tsp garlic powder1/4 tsp onion powder1/2 tsp dried oreganosalt and pepper to taste DIRECTIONS: Bring a pot of salted water to a boil. Add green beans and cook for 2-3 minutes until just […]

Basil-tomatoes-buratta-new

California Basil Salads for All Seasons

Italian caprese salad with sliced tomatoes, mozzarella cheese, basil, olive oil. Served in vintage metal plate with ingredients above over dark metal background. Top view with space. Rustic style Harvest Sensations is one of the largest grower-direct importers of herbs providing our distributors and their operators fresh conventional and organic herbs consistently all year long. […]

Lemon Bars

When Life Brings You Lemons…

The answer should always be “make lemon bars”. But when its in between seasons, this could be a challenge. But, Harvest Sensations is now importing lemons from Argentina -the world’s largest producer of lemons. So for all your butchers, bakers and flavor-makers, we will have the essential citrus from South America to complement domestic volume […]

Seared Sea Bass with Roasted Fingerling Potatoes and Baby Carrots with Sauteed Balsamic Baby Heirloom Tomato Sauce

INGREDIENTS 1 lb Fingerling potatoes (about 24 total), sliced in half lengthwise1 lb baby peeled carrots (12-16 total)4 6oz portions Seabass, fresh, skinless1-2 shallots, minced2 garlic cloves, thinly sliced2 pints Baby Heirloom Tomatoes1 tbs fresh Thyme, plus more for garnish¼ cup Balsamic vinegar3 tbs Capers, drained2 tbs of cooking oil4 tbs extra virgin olive oil, […]

Spring Vegetable Risotto in Lemon Thyme Broth

INGREDIENTS 1/2 small yellow onion, diced2 cups Arborio rice1 cup white wine8 cups chicken broth, heated to rolling boil, divided2 tbs thyme chopped½ cup fava beans, cleaned, blanched½ cup asparagus, diagonally cut in 1” lengths, blanched½ cup English peas1-2 lemons + zestSalt and pepper to taste1/2 lb butter, divided3/4 cup grated Pecorino Romano plus shaved […]

May-2019-Feature

Asparagus Month

The origins of asparagus date back to ancient times and is cited in Greek and Egyptian literature.  Aside from its delicious taste, asparagus was also used as an aphrodisiac and to cure certain aliments.  During the Roman empire it was solely consumed by the royals. Traditionally, asparagus is considered a Spring vegetable as local seasons […]