Avanti Cafe Musings: Food

Showing posts with label Food. Show all posts

Saturday, July 16, 2016

Cashew Masala :: Chef Mark Cleveland @ Hungry Harvest ::

Fast & easy, this works with a wide range of Harvest produce throughout the year. You’ll find that a coconut milk based masala is delish w/ fruit as well. Add in an apple or pear. Make it your own. Share your versions on Hungry Harvest social media.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

All New Blog Post Format ::> Direct from the Hungry Harvest Recipe Page. Full Layout + Recipe Card ++ Extra Photos!

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!

www.avantinatural.com

www.hungryharvest.net/recipes/

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Youtube

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Hearty Harvest Curry :: Chef Mark Cleveland @ Hungry Harvest ::

Full flavored and fragrant w/ earthy spices this curry is subtle & crisp. It’s destined to become a Harvest Hero favorite, adaptable to all the veggies of the season. Tag this recipe & keep it handy!

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

All New Blog Post Format ::> Direct from the Hungry Harvest Recipe Page. Full Layout + Recipe Card ++ Extra Photos!

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

www.avantinatural.com

www.hungryharvest.net/recipes/

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

Friday, June 10, 2016

Sriracha Cashew Broccoli :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 30 mins,

Servings: 4 Quarts

Everyone loves the fermented chili garlic flavor of Sriracha. Cook this tasty veggie dish up in no time & enjoy it in all sorts of ways. So good w/ noodles, eggs, everything really. If you don’t like it HOT, sub 1/2 cup favorite BBQ sauce

Amount	Measure	Ingredient	Prep Method
1 1/2	Pounds	Broccoli	Florets & peeled diced stems
2	Pounds	Cauliflower	Florets
1/4	Pound	Kale	3-4 leaves, chiffonade
1-3	Medium	Sweet peppers	Opt, Thin slice

Prep out the veggies. This stir-fry comes together fast, so it’s best to be ready to roll once the fire is lit.

1/2	Cup	Whole garlic cloves
1	Cup	Cashews
1/3	Cup	Evoo
1/2	Teaspoon	Black pepper
1	Teaspoon	Sea salt
1/3	Cup	Dark sherry	Or broth or water
1 1/2	Cups	Water
1	Teaspoon to Tablespoon	Sriracha	Or favorite HOT sauce to taste. Or sub BBQ sauce

Heat the evoo with garlic cloves, cashews, broccoli stems & black pepper over med high heat until garlic & cashews are slightly golden, about 4 mins.

Add cauliflower, salt & sherry, turn heat up to high, cover the pan & cook for about 5 mins longer, until the cauliflower is mostly tender.

Add kale, broccoli florets, peppers, water & Sriracha or BBQ sauce.

Cover & cook for 8 to 12 mins or until as tender as your family enjoys. I under cook it when I make it the first time, knowing that I will reheat it for many uses. Serve w/ a garnish of more Sriracha & a citrus wedge.

Omelets, ramen, fried rice, roasted chicken, wild caught everything, tostadas, nachos, penne, chicken soup. This dish had crave-ability. It keeps well in the fridge all week. Freeze it if you’d like, then puree it for a tasty Sriracha soup. Garnish w/ diced tomato & avocado as desired.

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.

www.avantinatural.com

www.hungryharvest.net/recipes/

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

Saturday, March 12, 2016

Roasted Spring Vegetables a la Francaise :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Intermediate

Time: 20 mins prep time, 1hour 20 mins roasting time

Servings: 4 to 6 as side dish

Oven temp: 375

This dish is lovely and you can take it right from oven to table to serve.

In a blender jar combine. Let the apricots absorb some liquid before you blend. Move on to the other prep for 15 mins or so before blending.

Pour La Sauce

Amount	Measure	Ingredient	Prep Method
½	Cup	Dried apricots
1	Medium	Apple	Peeled & cored
½	Cup	Dry vermouth	Or white wine
1 ½	Tablespoons	Dijon mustard
1 ½	Teaspoons	Herbs de Provance
½	Teaspoon each	Sea salt & black pepper
1	Clove	Garlic
2	Small	Citrus fruits	Juice of both, zest of one. Use tangerines, navels, blood orange, Valencia etc
¼	Cup	Water

After 15 or 20 mins, blend well to emulsify. Pour into a rectangular baking dish. To the blender jar add another

Cup

Water

To rinse out the blender jar on high speed. Add that to the baking dish and stir to combine.

Meanwhile, prep out ¼ pound of each of the following vegetables

¼	Pound	Haricot verts	Petit French green beans
¼	Pound	Carrots	Large julienne, match stick cut
¼	Pound	Zucchini	Large julienne, match stick cut

Lay the vegetables out in a pleasant shape. I like to put them into quadrants. Sprinkle w/

1	Pinch each	Sea salt & pepper
2	Tablespoons	Evoo

Place the baking dish onto a parchment lined baking sheet and cover w/ lid or foil. Roast in a 375 oven for 1 hour. Remove cover and roast 20 mins longer.

Garnish with your favorite flavors and colors for visual interest. Superb garnishes include, Marcona almonds, Parsley, Citrus zest, Kiwi, Chives, Scallions, Fresh herbs, Avocado, Citrus supremes, Poppy seeds, etc.

HINTS: This is a great place to use a French style flavored sea salt like lavender or citrus. Or a more gourmet French sea salt like grey salt or fleur de sel. I prefer a sweet apple such as Fuji, Gala or Pink Lady for this, but a tart apple works well too. I always hold back some liquid so I can use the power of the blender to rinse it out. Why fight a blender jar w/ a rubber spatula.

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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.