Thursday, May 5, 2016

Harvest Stroganoff :: Chef Mark Cleveland @ Hungry Harvest ::



Difficulty: Easy
Time: 30 mins, (Cook beets ahead)
Servings: 4 to 6

Colorful rainbow carrot ribbons create the long ‘noodles’ for this veggie rich stroganoff.  It’s hearty & satisfying, but still light.  Cook the beets in advance & make your own easy broth using my techniques from previous HH recipe.


Amount
Measure
Ingredient
Prep Method
1
Bunch
Beets
Reserve greens
2-3
Medium
Heirloom tomatoes
Fine dice
1
Small
Grapefruit
Juice & zest
1
Small
Shallot
Rings
1
Teaspoon
Sea salt
Avanti Lavender Sea Salt
1/2
Teaspoon
Black pepper

1
Tablespoon
Evoo

1 1/2
Tablespoons
Sweet marsala
Or grape juice, opt

I cook the beets in advance so they can cool in their liquid.  See how we do it here at Hungry Harvest Gimme A Beet.  Planning ahead saves time.  Rub off the skins, slice into 1/4 moons, combine w/ the shallot, diced tomato, grapefruit juice & zest & all the other GARNISH flavorings.  Stir & chill.  This can all be made well it advance to let the flavors marry.  Start the broth.  prep out all the vegetables.  See how we do it here at Hungry Harvest Corn & Sweet Pepper Stew.  Prep out all the vegetables.   



The carrots ribbons & beet stained shallots & tomatoes are stars in this dish!

1
Large
Onion
Half moon slice
1
Large
Yellow squash
Large trapezoidal dice
1/4
Cup
Evoo

1/2
Teaspoon
Black pepper




Saute the onions & yellow squash in 1/4 cup evoo w/ black pepper over high heat until they begin to brown, about 5 mins. 

2
Cloves
Garlic
Sliced
1
Teaspoon
Sea salt
Avanti Anise Fenugreek Sea Salt Blend

Add garlic & salt and toss for a minute. 

1
Quart
Harvest broth

3
Large
Rainbow carrots
Ribbon & core
1
Bunch
Broccoli
Florets & peeled diced stems
1
Bunch
Red kale
Chiffonade
1
Bunch
Beet greens
Chiffonade



Add broth, carrot diced carrot cores & broc stems.  Bring to a boil.  



Add the broccoli florets, kale & beet greens & boil until tender. 



Reduce the heat to a simmer, 



add in the carrot ribbons and cook for just a few mins longer.  They should have the al dente resistance we all so like in pasta.  Mound high on serving plates w/ pasta ribbons aloft.  Arrange the electric beet garnish around the side.  This dish is a looker!



For a hearty main entrée, I served mine w/ meatless Kamut meatballs.  Sear off some organic grass fed beef chunks, your favorite meatballs, sausages or lamb.  Or add garbanzos, quinoa, brown rice.  Garnish w/ the traditional sour cream or Bulgarian or Greek yogurt.  Share your versions on HH social media.


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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