Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.
Vegan Paella: Estia’s Earth Day Dinner
Serves 4 people as a main dish
Ingredients:
- 1 large artichoke – heart removed, sliced into 8 sections
- 1 cup sugar snap peas – chopped
- 1 small fennel bulb – sliced thin
- 1 cup sweet corn
- 1 carrot – peeled and diced
- 2 celery stalks – diced
- 1 cup zucchini – sliced
- 1 small Spanish onion – diced
- 4 garlic cloves – diced
- 4 tomatoes – canned, cut into ¼ pieces
- 10 green olives – sliced
- 4 cups vegetable stock
- 6 tablespoons olive oil
- 1 teaspoon of saffron threads
- ½ teaspoon paprika
- 1.5 teaspoons sea salt
- 1 large orange – juiced
- 1.5 cups jasmine rice
Preheat oven to 400° degrees.
Start by stirring saffron, salt and paprika into the vegetable stock, set aside for a few hours.
