Granola Baked Apples :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO!  Granola Baked Apples 

 

Chef Mark Cleveland

3 Mins Microwave High Power

Two to four servings

2 Medium Apples (I used organic pink lady)

1/3+ Cup Favorite Granola (I used honey multi grain)

1/4+ Cup Favorite Dried Fruit (I used golden raisins)

1/4+ Cup Favorite Nuts or Seeds (I used pepitas)

1/4+ Cup Sweetened condensed coconut milk

1 Small Citrus, juice & zest (I used Meyer lemon)

Shaved chocolate for garnish

Cut and core apples.  A melon baller works great to remove just the center core.  Arrange the 4 halves in a small baking dish & sprinkle with citrus zest.  Top lightly w/ nuts or seeds & dried fruit.  You can either top the apples as I did, or add more of the flavor toppings & create an apple crisp if you’d like.  Add granola, then more seeds & fruit, drizzle w/ condensed milk & squeeze the citrus juice over top.  Place the dish into a Ready.Chef.GO! bag and microwave on high for 3 mins.  Let cool in bag for about 30 seconds to reduce steam.  Served garnished w/ shaved chocolate if desired.  These are also great w/ sorbet, ice creams of all kinds and whipped coconut milk or cream.  

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

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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Pineapple Guava & Carolina Reaper Pickles :: Chef Mark Cleveland ::

Hot chilies & guavas ripen at about the same time.  Add in the autumn bounty of Dr. Baba's Fallbrook farm & it's time to make pomegranate & oro blanco grapefruit infused Carolina Reaper & Pineapple Guava Pickles.

Not a true guava, pineapple guavas grow readily in temperate climes, have beautiful edible blossoms in the spring & are prolific producers. 

Carolina Reaper is currently one of the hottest chilies.  It's in the habanero family. 

Juicing fresh pomegranates is neither hard nor messy.  Quarter them & squeeze over a large bowl.  I put the squeezed rinds in a colander to drain out more juice.  Compost what's left over.  You can also juice pomegranates in a blender, but I don't think you get all that much more juice, especially if they are ripe. 

Amount	Measure	Ingredient	Prep Method
2	Cups	Pomegranate Juice
3	Tablespoons	Sea salt
1/3	Cup	Sucanat	Or sugar
4	Quarts	Pineapple guavas	Halved
3	Cups	Water

Cover & bring to a boil.  Stir well, then add

1	Cup	Grapefruit rind	Rough chop
1	Branch	Lemon verbena leaves	Optional

Remove from heat and cool uncovered.  Remove lemon verbena and add

2

Cups

Grapefruit juice

I used Oro Blanco

Into 7 clean pint jars, add

1

Whole Pierced

Carolina Reaper Chili

PER JAR

Pierce the chilis w/ the tip of a paring knife two or three times before adding to the jars.  You can make some without chilies for the timid.

Divide the pickle mix with its liquid among the jars.  Top each jar off w/

2-3

Tablespoons

Apple Cider Vinegar

With the mother

Fill each jar w/ enough cider vinegar to come up just to the rim.  Cover and shake the jars.  Leave on the counter for 3 or 4 days, shaking twice each day, then refrigerate. 

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Harvest Huevos Rancheros :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty:  Easy

Time: 15 mins,

Servings: Para Todos

Summer arrives w/ a Hungry Harvest Mexican Food Fiesta.  And that means lotsa veggies.  Mexican food, like so many of the world’s great cuisines is loaded w/ the rainbow colors of the fields.  Just add eggs, salsa & cheese!

Amount	Measure	Ingredient	Prep Method
1	Jar	Favorite salsa	12 oz
6	Ounces	Water	To rinse out jar
2	Cup	Favorite veggies	Cooked or raw
3-6	Large	Eggs	Organic
		Grated Cheese

I sauted a bunch of veggies in advance for easy use, but if you’re starting w/ uncooked vegetables sauté them in an oven proof 10” skillet (cast iron is great) until tender, about 5 mins.  I used red onion, zucchini & yellow squash, sauted in a little evoo w/ black pepper, but eggplant, greens, peppers, etc would be delish in this.  Add the salsa & use the water to rinse out the jar.  Bring all to a simmer while you heat the oven to 350.

Crack in the eggs, trying to keep them intact.  The added water will allow them to nestle into the salsa nicely. 

Top each egg w/ grated cheese.  You want enough to protect the top of the egg while it bakes so that you’ll find a creamy poached egg underneath.  Bake at 350 for 7 to 15 mins depending on how you like your eggs.  You can look under w/ a spoon and make sure the white is set.  Once the white is set, the yolk will be runny.  If you like a custardy or firm yolk add extra mins. 

CUCUMBER & ROMAINE CITRUS GARNISH

Amount	Measure	Ingredient	Prep Method
2	Cups	Romaine	Shredded
2	Cup	Cucumber	Sliced
1	Medium	Orange	Juice & zest
1	Medium	Lime	Juice & zest
		Sea Salt & Black Pepper	To taste

SEA SALT RADISH

Amount	Measure	Ingredient	Prep Method
1	Cup	Radish	Sliced
		Favorite Sea Salt Blend	Avanti Hemp Fennugreek Sea Salt

I served mine w/ a crisp refreshing romaine & cucumber citrus salad & simple sea salted radish slices.  On the Mexican Fiesta table I put out warm corn tortillas alongside the Harvest Huevos Rancheros.  

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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www.hungryharvest.net/recipes/

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