Sunday, April 24, 2016

BeetZoto :: Chef Mark Cleveland @ Hungry Harvest ::



Difficulty: Easy

Time: 25 mins,

Servings: 2 1/2 quarts



This dish is stunningly beautiful.  Jewel tones plated.  This is fancy food for festive occasions or foodie fun on a normal day.  Take some to work & wow the gang.  Electric colors, intense flavors – a true super food meal.



Amount
Measure
Ingredient
Prep Method
1
Medium
Onion
Half moon slices
2
Tablespoons
Organic unsalted butter
Or coconut oil
1/2
Cup
Cream sherry
Or brewed black currant tea
1/2
Teaspoon
Black pepper




Saute the onions in the butter & sherry w/ black pepper over med high until lightly caramelized & the sherry is fully reduced.  The onions will be golden and fragrant. 


For my favorite way to cook beets see the hungry harvest recipe blog, Gimme A Beet!    I cook them the morning or night before I want to use them.  You can microwave them, steam them or oven roast them as you wish.



1
Bunch
Beets
Roots, stems, leaves
1
Medium
Golden apple

1
Medium
Yellow mango

1
Medium
Black plum

1
Medium
Grapefruit
Juice & zest
1
Medium
Fennel
optional



Meanwhile prep out everything else.  Rub the skins off the cooled beets & grate them.  I ended up w/ 2 cups grated beet.   


Dice the fruit. Very thinly slice the beet stems for the best texture.  Julienne the leaves, supreme the grapefruit if you want to be fancy.  Or just juice & zest it.  The only fruit I peeled for this dish was the mango. 



1
Can
Coconut milk

1/2
Cup
Water

1
Quart
Cooked organic brown rice

1/2
Teaspoon
Sea salt
Avanti Lavender Sea Salt




Add the opt fennel, beet stems, coconut milk & cooked brown rice.  See how we make Avanti Savory Flavored Brown Rice.  But for this risotto leave out the garlic & spices.  Keep it on the plain side.  I used a 60/40 mix of short grain & sweet brown rice with a small handful of wild rice thrown in.  Use your fav rice blend or buy precooked organic brown rice.  Rinse out the can w/ the water, add that and the salt.  I used Lavender Sea Salt.  Simmer until fennel is tender and rice is creamy, then stir in all the remaining ingredients for 5 mins more. 



GARNISHES:

Black berries, Aged organic Balsamic, Finest Parmesan, Fresh herbs, Edible petals. 




I garnished this dish w/ fennel fronds, fresh dill, basil blossoms, nasturtiums & some black berries from last week’s Hungry Harvest.  Everything green, purple & colorful I could find.  Also a wee drizzle of the finest Balsamic you can find adds an additional element of elegance to this tantalizing dish



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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!



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Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


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Harvest Chili + Fresh Tomato Salsa :: Chef Mark Cleveland @ Hungry Harvest ::


Difficulty: Easy

Time: 35 mins,

Servings: 6 quarts



There are a lot of great organic, Healthy AND Delicious prepared foods on the market these days.  We utilize them to make a veggie loaded big batch of chili quickly.  It’s great the day you make it and even better later in the week. 



Make your harvest broth while you prep out the vegetables.   



Add the peels & tough stems to a covered saucepan.  Add in a quart of water (or 2 quarts if you don’t plan on using the beer), salt & pepper, cover & set over high heat for 10 mins.  When it boils, remove cover & reduce heat to med high. 



Amount
Measure
Ingredient
Prep Method
2 ~ 3
Medium
Onions
Large dice
3 ~ 5
Cloves
Garlic
Sliced
1/3
Cup
Evoo

1/2
Teaspoon
Black pepper




Saute onions in evoo w/ black pepper for about 5 mins, add the garlic & toss for 2 more mins. 



1 1/2
Tablespoons
Chili powder
Optional



Add in the chili powder & bloom the spices in the oil.



1
Medium
Eggplant
Diced
12
Ounces
Favorite beer
Or broth



Add the eggplant & sautĂ© turning to coat w/ the spices.  Add in the beer, or strain in the 1/2 the veggie broth.  Cook for 5 mins over a high flame to tenderize the eggplant & reduce the liquid.  Eggplant is a vegetable that is not good al dente.  So we like to give it a head start. 



1
Head
Cauliflower
Diced florets
1
Head
Cabbage
Cored & diced
2
Cans
Favorite chili
Organic
1
Can
Favorite beans
Organic
1
Jar
Favorite prepared salsa
Red or green






Add in the cabbage & cauliflower, the chili, beans & the jar of salsa & the broth if you haven’t strained it in yet.  Cover and cook over high heat for 10 mins.  Then remove the lid for 6 mins more. 



1
Head
Broccoli
Florets & peeled stems
1
Bunch
Kale
1” pieces



Add the broccoli & kale and cook 5 mins more.  Serve with a dollop of organic brown rice if you wish & top w/ Harvest Fresh Tomato & Pepita Salsa. 



1
Quart
Cooked organic brown rice
Optional



Brown rice & beans combine to make a full spectrum protein.  See how we make AvantiSavory Brown Rice loaded up w/ other grains & legumes & a ton of flavor spices.  Both rice & beans are loaded w/ healthy fiber, vitamins & minerals.  Make a big batch of this crowd pleaser on the weekend and take it with you for a lunch, you’ll really look forward to.  This is power on a plate.  It makes superb nachos.  Show us yours on Hungry Harvest Social Media.



HARVEST FRESH TOMATO SALSA GARNISH



While the chili cooks combine all the Harvest Fresh Tomato Salsa ingredients in a small bowl or jar. 



Amount
Measure
Ingredient
Prep Method
3 ~ 4
Medium
Tomatoes
Diced
1
Medium
Lime
Juice & zest
1/4
Cup
Pepitas

1/4
Cup
Evoo

1
Large clove
Garlic
Minced
1
Cup
Cilantro
Minced, leaves & stems
1
Small
Chili pepper
Thin slice, optional





I like to make it right in a wide mouthed quart sized mason jar.  Shake it up.  No fuss, no muss.  And any leftovers are great w/ avocado as a very quick guacamole. 


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