Difficulty: Easy
Time: 20 mins
Servings: about 4 quarts
We travel to Spain to make a
salad of harvest vegetables with toasted pasta & brown rice. Make it gluten free as I did today by
using organic corn & brown rice spaghetti. Or use your favorite long pasta or orzo, semolina, faro or
whole wheat. Scroll all the way down for a BONUS recipe to use any left over salad to make Fideles Latkes!
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
¼
|
Cup
|
Evoo
|
|
1
|
Pound
|
Favorite long pasta
|
Or
orzo
|
2
|
Medium
|
Parsnips
|
About
2 ½ cups
|
2
|
Medium
|
Carrots
|
About
2 cups
|
Add the evoo to a deep
skillet or wok over medium high heat along w/ the peeled & diced parsnips,
carrot if using, and the broken pasta or orzo.
Stir frequently as the pasta toasts & the vegetables
roast as shown, about 6 mins. Add
1 ½
|
Teaspoon
|
Sea salt
|
|
1
|
Teaspoon
|
Black pepper
|
|
2
|
Cloves
|
Garlic
|
Sliced
or minced
|
and sauté for 3
mins more.
Then add
1
|
Quart
|
Water
|
|
1/3
|
Cup
|
Sherry
|
Turn the heat to high and
cook until the pasta is tender & most of the liquid is absorbed.
Add
3
|
Cups
|
Cooked brown rice
|
Organic
medley
|
1
|
Medium
|
Orange
|
Juice
& zest
|
3 or 4
|
Tablespoons
|
Favorite vinegar
|
Today I used sherry
vinegar. Some people like more
vinegar than others. So go easy at
first and add more to taste. When the mix is no longer hot (it cools rapidly when
you add in the cool rice), stir in
1
|
Large
|
Cucumber
|
Half
moon slices, about 2 cups
|
1
|
Bunch
|
Scallions
|
Thick
slice, about 2 cups
|
1
|
Bunch
|
Radish
|
Sliced,
about 1 ½ cups
|
1 ½
|
Cups
|
Tomatoes
|
Diced
|
1
|
Cup
|
Grapes
|
Cut
in half
|
1/3
|
Cup
|
Roasted sunflower seeds
|
Optional
|
I kept the tomatoes &
grapes out of the mix and used as garnish along w/ the sunflower seeds, plus
nasturtium petals & basil blossoms from my garden. You can garnish w/ a drizzle of evoo
too for a rich presentation & sumptuous taste. You can use exotic radish like watermelon, icicle, daikon or
black radish when available or the classic red.
Feel free to use a lot more
veggies as you wish. I added a
little shredded chicken too. If
you have leftovers, stir in an egg or two and make burgers or a scramble. This is also good as a filling for
lettuce wraps, or eaten rice ball style w/ roasted nori seaweed. Precooked brown rice is readily
available.
Fideles Latkes :: BONUS Kitchen Hack Morph Recipe ::
Difficulty: Easy
Time: prep time 5 mins,
resting & cooking about 1 hour
Servings: about 4 quarts
Use up any left over Ensalada
Fideles Tostados with these baked latkes that make really good lettuce wraps,
fritters, dumpling like additions to brothy fare.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Quart
|
Fideles Tosdados
|
|
¾
|
Cup
|
Dry falafel mix
|
|
2
|
Large
|
Eggs
|
Organic
|
1
|
Tablespoon
|
Flax seed meal
|
|
2 to 3
|
Teaspoons
|
Dry herbs
|
Italian
seasoning, chili powder, etc
|
Stir the mix together then
put an empty sheet pan into the oven and preheat to 475. Let the mix rest for about 30 mins
while the oven heats the pan. Stir
the mix, put a piece of parchment on the sheet pan, spray well with oil &
dollop the mixture on in about ¼ cup nuggets. Bake for 35 mins, turn the pan once. Remove from the oven and turn the
nuggets over to brown the top. You
can leave some in the turned off oven to get extra crispy if you want.
Left overs in the fridge are like money in the bank!
Left overs in the fridge are like money in the bank!
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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