Avanti Cafe Musings: February 2016

Saturday, February 27, 2016

Pico de Plums :: Chef Mark Cleveland @ Hungry Harvest ::

Amount	Measure	Ingredient	Prep Method
2	Medium	Black plums
2	Medium	Nectarines
½	Cup	Sweet onion	Half moon sliced
1	Clove	Garlic	Minced
1	Teaspoon	Fresh ginger	Optional, minced
1	Teaspoon	Fresh turmeric	Optional, minced
1	Small	Hot chili pepper	Optional, minced
½	Teaspoon	Sea salt
1	Tablespoon	Favorite preserves
1	Tablespoon	Toasted nut oil	Walnut, pepita, hazelnut, or evoo
1/3	Cup	Italian parsley	Rough chop
¼	Cup	Chives or scallion greens	Optional, thinly sliced
1	Medium	Lime	Juice and zest

I don’t peel the fruit, but feel free to do so if you like. Slice the plums and nectarines, discarding the pits.

Combine all. Allow to macerate at room temp for an hour or so, then chill. I used two daggerpod chilies from my garden for this batch.

This is great made w/ under ripe, ripe or over ripe fruit.

If you make it w/ very ripe fruit it will be more like a salsa, with under ripe fruit, more like a salad.

Either way, it makes terrific tacos! I like to use all fruit organic preserves.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

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Rutabagas & Spuds :: Chef Mark Cleveland @ Hungry Harvest ::

Amount	Measure	Ingredient	Prep Method
2	Medium	Rutabagas	Peeled, 1 inch dice
¼	Teaspoon each	Sea salt & black pepper
1	Small	Citrus peel	Optional
2	Medium	Bay leaves	Optional

This is a very open ended recipe. If you love rutabagas already, use fewer spuds. If you’re getting used to their unique flavor add a bit more potato to soften the earthiness.

I do not peel the potatoes, but do so if you wish. Peel the rutabaga, cut into one inch dice and put into a sauce pan w/ water to just cover and the salt and pepper and the citrus and bay leaves if using.

Cover and set over medium high heat while you prep the spuds. Set a timer for 20 mins. Scrub and trim the potatoes, cut into one inch dice. Once the rutabagas are almost tender, add

3 to 6

Medium

Golden potatoes

1 inch dice

Cover again for 20 more mins. When everything is tender remove the bay leaves and citrus peel. You should have just a little bit of water left in the pot. Drain off any excess. You should have a about a 1/3 cup cooking liquid left to help in the mashing. Add:

1 to 2

Tablespoons

Butter

Unsalted, organic

Mash with a potato masher until as smooth as you desire. I like it rather chunky. Add more salt and pepper to taste. This is delicious served right away as a side dish, or roasted w/ your favorite sausages! Put it on the To Do List ::> Learn to Love the Mighty Rutabaga!!

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Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

www.avantinatural.com

www.hungryharvest.net/recipes/

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

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Avanti Natural

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Spuds Greens & Onions :: Chef Mark Cleveland @ Hungry Harvest ::

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Amount	Measure	Ingredient	Prep Method
2	Medium	Onions	Half moon slices
2	Tablespoons	Dry marsala	Or water or broth
1	Tablespoon	Butter
2	Tablespoons	Evoo
½	Teaspoon each	Sea salt & black pepper

Caramelize the onions over medium heat in a good heavy bottomed skillet. Stir often, it takes about 30 mins, You’ll have a good fond on the bottom of the pan.

Set the pan aside. You’ll add the greens and potatoes to the onions later. Meanwhile Cook:

3	Bunches	Greens
1 ½	Cups	Greens cooking liquid

In a large pot w/ a splash of water and a pinch of salt and pepper. My favorite mix is mustard, chard and kale. Cook them covered over med high heat. Once they wilt, turn off the heat and remove the cover and let them cool. Rough chop, save the broth.

Add them back to the caramelized onion pan w/

Quart

Cooked yellow potatoes

Broken

If you find mustard greens too strong, add in a diced or grated apple

Medium

Apple

Optional, diced or grated

Set over medium low heat. Scrape up fond for flavor. Warm potatoes through.

Serve w/ squeeze of fresh lemon or lime.