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
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
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