TOMATO MINT OLIVE BRUSCHETTA

INGREDIENTS 2 cups cherry tomatoes, halved½ cup kalamata olives, halved2 green onions, finely sliced on a bias½ cup packed fresh mint leaves, very finely sliced2 tablespoons olive oilKosher salt12 slices of baguette2 tablespoons fruity green olive oil1 garlic clove INSTRUCTIONS: Preheat the oven to 350 degrees. Place the crostini slices on a sheet pan and […]

RAINBOW RADISH SALAD

INGREDIENTS 1 lb. mixed radishes, trimmedKosher salt1 lemon, halved3 oz. Parmesan, divided½ cup basil leaves, torn if large2 Tbsp. extra-virgin olive oil, plus more for drizzlingFlaky sea saltFreshly ground black pepper DIRECTIONS: Thinly slice half of radishes on a mandolin and place in a large bowl. Leave remaining radishes whole if small, or slice in […]

LEMON BARS WITH OLIVE OIL AND SEA SALT

INGREDIENTS FOR THE CRUST: 1 ¼ cups all-purpose flour¼ cup granulated sugar3 tablespoons confectioners’ sugar, plus more for sprinkling1 teaspoon finely grated lemon zest¼ teaspoon fine sea salt10 tablespoons cold unsalted butter, cut into cubes FOR THE CURD:4 to 6 lemons1 ½ cups sugar2 large eggs plus 3 yolks1 ½ teaspoons cornstarchPinch of fine sea salt4 tablespoons butter¼ cup fruity extra-virgin olive oilConfectioners’ sugarFlaky sea salt, for sprinkling […]

Blueberry, Pineapple, Mint Mojito

INGREDIENTS: BlueberriesPineappleMintRum DIRECTIONS: To two highball glasses, add fresh pineapple chunks, fresh blueberries, mint syrup and mint leaves. Muddle until pineapple chunks, blueberries and mint are broken down. Add in crushed ice, lime juice, rum and top with club soda. Garnish with skewers of blueberries and sprigs of fresh mint. Drink. Repeat. Serves: 2 Credits: […]

Baked Asparagus Fries

INGREDIENTS 1 cup Panko1/2 cup grated Parmesan cheeseKosher salt and freshly ground black pepper, to taste1 pound asparagus, trimmed1/4 cup all-purpose flour2 large eggs, beaten INSTRUCTIONS: Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, combine Panko and Parmesan; season with salt and pepper […]

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, […]