Sunday, April 24, 2016

BeetZoto :: Chef Mark Cleveland @ Hungry Harvest ::



Difficulty: Easy

Time: 25 mins,

Servings: 2 1/2 quarts



This dish is stunningly beautiful.  Jewel tones plated.  This is fancy food for festive occasions or foodie fun on a normal day.  Take some to work & wow the gang.  Electric colors, intense flavors – a true super food meal.



Amount
Measure
Ingredient
Prep Method
1
Medium
Onion
Half moon slices
2
Tablespoons
Organic unsalted butter
Or coconut oil
1/2
Cup
Cream sherry
Or brewed black currant tea
1/2
Teaspoon
Black pepper




Saute the onions in the butter & sherry w/ black pepper over med high until lightly caramelized & the sherry is fully reduced.  The onions will be golden and fragrant. 


For my favorite way to cook beets see the hungry harvest recipe blog, Gimme A Beet!    I cook them the morning or night before I want to use them.  You can microwave them, steam them or oven roast them as you wish.



1
Bunch
Beets
Roots, stems, leaves
1
Medium
Golden apple

1
Medium
Yellow mango

1
Medium
Black plum

1
Medium
Grapefruit
Juice & zest
1
Medium
Fennel
optional



Meanwhile prep out everything else.  Rub the skins off the cooled beets & grate them.  I ended up w/ 2 cups grated beet.   


Dice the fruit. Very thinly slice the beet stems for the best texture.  Julienne the leaves, supreme the grapefruit if you want to be fancy.  Or just juice & zest it.  The only fruit I peeled for this dish was the mango. 



1
Can
Coconut milk

1/2
Cup
Water

1
Quart
Cooked organic brown rice

1/2
Teaspoon
Sea salt
Avanti Lavender Sea Salt




Add the opt fennel, beet stems, coconut milk & cooked brown rice.  See how we make Avanti Savory Flavored Brown Rice.  But for this risotto leave out the garlic & spices.  Keep it on the plain side.  I used a 60/40 mix of short grain & sweet brown rice with a small handful of wild rice thrown in.  Use your fav rice blend or buy precooked organic brown rice.  Rinse out the can w/ the water, add that and the salt.  I used Lavender Sea Salt.  Simmer until fennel is tender and rice is creamy, then stir in all the remaining ingredients for 5 mins more. 



GARNISHES:

Black berries, Aged organic Balsamic, Finest Parmesan, Fresh herbs, Edible petals. 




I garnished this dish w/ fennel fronds, fresh dill, basil blossoms, nasturtiums & some black berries from last week’s Hungry Harvest.  Everything green, purple & colorful I could find.  Also a wee drizzle of the finest Balsamic you can find adds an additional element of elegance to this tantalizing dish



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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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Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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