Harvest’s healthy squash
Q. Over the weekend I was at Harvest Seasonal Grill & Wine Bar in Delray Beach and ate the warm butternut squash dip. It was amazing. Is it possible for you to get the recipe or something similar? — Shari Silver, Delray Beach A. Thanks for following, Shari. And thank you to Corporate Executive Chef Joshua Short at Harvest Seasonal Grill & Wine Bar (1841 S. Federal Highway #402, Delray Beach, harvestseasonalgrill.com, 561-266-3239) for sharing the warm butternut squash dip recipe, a unique spin on what’s too often the same ho-hum menu offering.
Harvest took root in Glen Mills, Pa., in 2011. Seven locations followed and Delray launched in 2016, the first southern outpost for CEO Dave Magrogan’s restaurant group. Execs are now scouting Miami and Lancaster, Pa., sites. Short grew up in Lancaster in his family’s restaurant business. “Life in the kitchen was the norm for me, it felt comfortable,” he said. Prior to joining Harvest in 2014, he was a food operations specialist in the Army Reserve, before working for the Hershey company and an international catering design firm.
Harvest Seasonal Grill and Wine Bar’s concept is steeped in the “know your farmer, know your food” ethos. Magrogan sought to create a culinary experience that embraces sustainable, health-conscious and locally sourced ingredients. His philosophy isn’t limited to the kitchen. Bar offerings also change, with seasonally inspired cocktails and a rotation of local craft beers. The green concept is also reflected in repurposed glass counter tops, recycled paper menus and the use of organic cleaning products. Most of Harvest’s menu items are 500 calories or less, and are denoted with options catering to vegetarian, gluten-free and vegan diners.
Now with a year under his belt, Short has adapted to the “seasons’ of Florida. According to Short, what sets Harvest apart isn’t the recipes. “That’s not the magic,” he said.”It’s sourcing the best products and quality ingredients that take you to the next level. Mother nature is the true artist here. We’re just the cooks putting her work together.”
Short has devoted the past few weeks to developing a new spring menu that launches today. Expect to see a new “Bowls” menu section with temptations such as Middle Eastern inspired super grains with farro and freekeh, sweet and sour chilled soba noodles, and toasted quinoa and cauliflower rice with harissa.
He’s also excited about rolling out Harvest’s Impossible Burger. The meatless, plant-based product mimics a bleeding, medium-rare beef burger sizzling on the grill. It’s made from wheat protein, coconut
oil, potato protein and heme, the ingredient that makes it feel, smell and taste like meat. Because it’s derived from plants, the environmental footprint from emissions and land use is reduced. Based in Silicon Valley, Impossible Foods, the company that developed the burger, has been all the buzz since debuting the product last year.
Q. The low-fat chicken noodle soup at Panera is the best I’ve ever had, so light, fresh and flavorful. Any chance you can get me the recipe? — Roselle Orlando, Coconut Creek
A. Getting the corporate recipe from Panera Bread (panerabread.com) wasn’t an option, it’s proprietary. But there are plenty of copycat recipes simmering on the internet that get high marks, as well as the actual label listing ingredients.
After picking apart the best of the best, I rolled them into one and added my own flavors and technique. I think you’ll appreciate how quickly this soup comes together, Roselle. And the elimination of any preservatives or flavorings is always a plus. If you’re really pressed for time, throw everything, except the pasta, into a slow cooker on low for 6 hours and add cooked noodles before serving.