Saturday, April 16, 2016

Roasted Carrots & Celery :: Chef Mark Cleveland @ Hungry Harvest ::



Difficulty: Easy

Time: 10 mins prep, 30 ~ 40 oven

Servings: 4 to 6



This week we’re doing pesto & high heat roasting.  The pure flavor from the veggies is complemented by the umami flavors of roasted fruit & spinach pesto.  Serve w/ your favorite protein.  This one goes gangbusters w/ roasted salmon. 



Amount
Measure
Ingredient
Prep Method
1
Head
Celery
Large dice
1
Medium
Onion
Large dice
1
Pound
Rainbow carrots
Roll cut or large dice
1
Large
Lemon
Juice & zest
1
Large
Navel orange
Juice & zest
1
Pound
Yellow summer squash
Large dice, optional
¼ ~ 1/3
Cup
Garlic cloves
Whole, peeled, about 1 head garlic
¼
Cup
Evoo
Butter, or coconut oil
½
Teaspoon each
Sea salt & black pepper
I love flavored sea salts.  More flavors in every shaker



Set the oven to 550.  Cut the vegetables into large dice.  I like a hearty chunky vegetable roast.  You can find peeled garlic cloves at your local market.  


Squeeze in the lemon juice, add the zest, salt & pepper and evoo.  You can use butter or coconut oil or coconut milk if you’d like.  If you choose coconut milk, use about 2/3 cup.  If you’re not using the orange juice and zest, add a little water, broth or dry vermouth or sherry.




If you are using the orange and the yellow squash, add them in.  Stir well.  You don’t need any extra liquid if using both the orange and the lemon since the veggies will create their own simmering liquid w/ the salt and citrus.  I used lavender sea salt in this.  Tuck in any favorite flavorings like bay leaves, hot chili, thyme, sage, cloves, etc.  I kept it simple.  I like the clean flavor of the fresh veggies in citrus marinade.




Stir well and pop into the hot oven, uncovered, on a rack in the upper 2/3 for the most heat.  Set a timer for 20 mins.  Stir well and taste.  Set a timer for another 10 mins.  Stir and taste again.  When the veggies are almost as tender as you’d like them, remove from the oven.  Remember they will continue to cook in the hot dish. 




GARNISH

½
Cup
Watermelon or favorite radish
Thinly sliced





Edible petals
Garden herbs



Serve in a large dish garnished w/ Gala Spinach Pesto, sliced watermelon radish, edible petals.



To serve w/ wild caught Alaskan salmon, cut the salmon into single serving sizes, rub it w/ evoo, or coconut oil, sprinkle w/ salt and pepper & put into the extra HOT oven either skin side up or down.  I put a lettuce leaf under the salmon skin side up.  Roast 5 mins, turn off oven, set timer for 5 ~ 8 mins more. 


-->
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

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

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.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!



Pinterest




Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog



linkedin


No comments: