Saturday, February 27, 2016

Pico de Plums :: Chef Mark Cleveland @ Hungry Harvest ::




Amount
Measure
Ingredient
Prep Method
2
Medium
Black plums

2
Medium
Nectarines

½
Cup
Sweet onion
Half moon sliced
1
Clove
Garlic
Minced
1
Teaspoon
Fresh ginger
Optional, minced
1
Teaspoon
Fresh turmeric
Optional, minced
1
Small
Hot chili pepper
Optional, minced
½
Teaspoon
Sea salt

1
Tablespoon
Favorite preserves

1
Tablespoon
Toasted nut oil
Walnut, pepita, hazelnut, or evoo
1/3
Cup
Italian parsley
Rough chop
¼
Cup
Chives or scallion greens
Optional, thinly sliced
1
Medium
Lime
Juice and zest


I don’t peel the fruit, but feel free to do so if you like.  Slice the plums and nectarines, discarding the pits.  



 Combine all.  Allow to macerate at room temp for an hour or so, then chill.  I used two daggerpod chilies from my garden for this batch.


 This is great made w/ under ripe, ripe or over ripe fruit.  


 If you make it w/ very ripe fruit it will be more like a salsa, with under ripe fruit, more like a salad.  


 Either way, it makes terrific tacos!  I like to use all fruit organic preserves.  

 
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!



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Rutabagas & Spuds :: Chef Mark Cleveland @ Hungry Harvest ::




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


Amount
Measure
Ingredient
Prep Method
2
Medium
Rutabagas
Peeled, 1 inch dice
¼
Teaspoon each
Sea salt & black pepper

1
Small
Citrus peel
Optional
2
Medium
Bay leaves
Optional



This is a very open ended recipe.  If you love rutabagas already, use fewer spuds.  If you’re getting used to their unique flavor add a bit more potato to soften the earthiness.  



 I do not peel the potatoes, but do so if you wish.  Peel the rutabaga, cut into one inch dice and put into a sauce pan w/ water to just cover and the salt and pepper and the citrus and bay leaves if using.   



Cover and set over medium high heat while you prep the spuds.  Set a timer for 20 mins.  Scrub and trim the potatoes, cut into one inch dice.  Once the rutabagas are almost tender, add



3 to 6
Medium
Golden potatoes
1 inch dice



Cover again for 20 more mins.  When everything is tender remove the bay leaves and citrus peel.  You should have just a little bit of water left in the pot.  Drain off any excess.  You should have a about a 1/3 cup cooking liquid left to help in the mashing.  Add:



1 to 2
Tablespoons
Butter
Unsalted, organic



Mash with a potato masher until as smooth as you desire.  I like it rather chunky.  Add more salt and pepper to taste.  This is delicious served right away as a side dish, or roasted w/ your favorite sausages!  Put it on the To Do List ::> Learn to Love the Mighty Rutabaga!!

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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





Spuds Greens & Onions :: Chef Mark Cleveland @ Hungry Harvest ::





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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Amount
Measure
Ingredient
Prep Method
2
Medium
Onions
Half moon slices
2
Tablespoons
Dry marsala
Or water or broth
1
Tablespoon
Butter

2
Tablespoons
Evoo

½
Teaspoon each
Sea salt & black pepper





Caramelize the onions over medium heat in a good heavy bottomed skillet.  Stir often, it takes about 30 mins,  You’ll have a good fond on the bottom of the pan.  


 Set the pan aside.  You’ll add the greens and potatoes to the onions later.  Meanwhile Cook:



3
Bunches
Greens

1 ½
Cups
Greens cooking liquid




In a large pot w/ a splash of water and a pinch of salt and pepper.  My favorite mix is mustard, chard and kale.  Cook them covered over med high heat.  Once they wilt, turn off the heat and remove the cover and let them cool.  Rough chop, save the broth. 



Add them back to the caramelized onion pan w/



1
Quart
Cooked yellow potatoes
Broken



If you find mustard greens too strong, add in a diced or grated apple



1
Medium
Apple
Optional, diced or grated



Set over medium low heat.  Scrape up fond for flavor.  Warm potatoes through.



Serve w/ squeeze of fresh lemon or lime.



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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