Saturday, May 28, 2016

Green Soup w/ Roasted Vegetables :: Chef Mark Cleveland @ Hungry Harvest ::



Difficulty: Easy

Time: 50 mins,

Servings: 5 quarts



Tasty & pretty, soup w/ two garnishes makes a full meal in one bowl.  Start w/ this base then add tomatoes, beans, grains, chicken, sausage, bacon, seafood & more during the week!  I served mine w/ a simple avocado grilled cheese.



Amount
Measure
Ingredient
Prep Method
1
Bunch
Kale
Rough chop
1
Bunch
Broccoli, stems
Stems peeled, rough chop
2
Medium
Yellow squash
Rough chop
2
Cloves
Garlic

4
Medium
Rainbow carrots
Or other Harvest veggies, rough chop
3
Cubes
Harvest broth
Or fav soup base
2
Tablespoons
Miso
Or DoenJang, Chinese fermented bean paste, Soy sauce, or 1 1/2 Teaspoons sea salt
1/2
Teaspoon
Black pepper

2-5
Sprigs
Favorite herbs
Bay, rosemary, oregano, thyme, etc
3 1/2 – 4
Quarts
Water

3/4
Cup
Dry vermouth
Or wine, broth, brewed green tea







Combine everything for the soup except the broccoli heads & scallion in a large covered soup pot.  Heat on high for 20 mins, then 15 mins on med. 



1
Head
Broccoli, head
Rough chop
1-2
Bunches
Scallions
Green trimmings




Add the broc heads & scallions, replace the cover and boil for 10 mins longer.  Cool uncovered while you prep the roasted veg.  HARVEST HACKS:> Raid the fridge for veggies left from previous boxes & remember any cubes of Harvest broth you have in the freezer.



1/2
Pound
Yams
Large batonnet
1
Large
Parsnip
Peeled, batonnet
1/2
Cup
Stock
From the soup pot
1/4
Cup
Balsamic
Organic
1/2
Teaspoon
Sea salt




Heat oven to 475.  Combine the yam & parsnip w/ 1/2 Tsp salt, balsamic & broth in a covered skillet.  Heat over high heat for 6 mins until most of the liquid is gone & yams are tender. 



1
Head
Cauliflower
1/2” slice
1/2
Teaspoon each
Sea salt & black pepper

2
Tablespoons
Evoo

1
Teaspoon
Favorite spice
Opt




Combine w/ sliced cauliflower, remaining 1/2 Tsp salt, black pepper, evoo & any favorite spices.  I used anise seed.  Toss all together on a sprayed baking sheet & roasted for 20 mins, stirring half way through. 



1
Tablespoon
Grapefruit zest




Sprinkle on grapefruit zest when done.  



While the oven is hot, roast up a simple avocado grilled cheese Sammie to serve on the side.  I used homemade ancient grain bread



OVEN GRILLED CHEESE SAMMIE



2
Large
Slices
Favorite bread, whole grain
2-4
Slices
Favorite cheese

1 1/2
Teaspoons
Dijon
Opt
1
Medium
Avocado
sliced
1
Teaspoon
Butter
Or evoo


Fresh basil leaves




Spread butter on the outsides of two slices of bread & Dijon mustard on the inside.  Load on the cheese & put into the hot oven, when the cheese melts, take out of the oven, add in the avo & basil leaves.  Close up the Sammie & cut into 2 or 3 pieces. 



KUMQUAT SCALLION GARNISH



1-2
Bunches
Scallions
White stems, thick slice
10-14
Medium
Kumquats
Sliced
1/4
Cup
Grapefruit juice

1/2
Teaspoon each
Sea salt & black pepper

1/2
Teaspoon
Chili flakes
Opt
1
Tablespoon
Evoo
Opt




While the veggies are roasting, combine all the garnish ingredients.  Stir & add more juice & salt & pepper to taste.  Blend the soup well.  Warm the portion you’ll use now.  It thickens in the reheat.  Garnish w/ roasted vegetables & kumquat scallion garnish.  Freeze some of the soup, or use it as a base & morph it into several lunches & dinners all week long. 




Do add Japanese miso or other fermented bean pastes, such as Korean DoenJang or Chinese fermented bean pastes to your fridge.  They add a ton of flavor & healthy salt & minerals to your dishes.  Loaded w/ probiotics they keep in the fridge for months.  Kumquats are among the most versatile citrus.  You can eat the skin & seeds, or pull out the seeds when you slice them. 



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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