Avanti Cafe Musings: avocado

Showing posts with label avocado. Show all posts

Saturday, September 24, 2016

Santa Fe Yam & Bean Bowl :: Chef Mark Cleveland @ Hungry Harvest ::

Harvest Hero Laura Jauregui posted an enticing veggie laden yam taco photo in the Facebook Harvest Recipe Club. It inspired the easy side dishes & the savory Santa Fe Yam & Bean Bowl recipes we feature this week. This is one of the most beautiful & easy buffets to layout for friends & family. We used both our Summer Squash & Salsa & Easiest Pickled Onions in this layered flavor bowl.

Leftovers can be rolled into enchiladas, quesadillas or simply served w/ warm soft tortillas as a fast and easy taco. Cook up a good half of your harvest early in the week, and spoon out flavor for days to come.

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!

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Sunday, August 21, 2016

Harvest Hack: Avocado Chocolate Truffles :: Chef Mark Cleveland @ Hungry Harvest ::

Many people don’t know about this great Avo hack. Fun family project w/ kids, scrumptious, nutritious & craveable.

If you’re learning to love the taste and texture of avocados this is a great preparation to try. If you’d like to mask the taste of the avocado completely, add in 1 Tbs coconut oil to the chocolate chip mix. I used 63% dark chocolate chips. Semi sweet chips make for a sweeter truffle.

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/

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Avanti Natural

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Avanti Café

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Saturday, May 28, 2016

Harvest Miso Ramen :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 35 mins,

Servings: 4 Quarts Soup // 4 Bowls Ramen

Celery & Brussels sprouts add a Harvest twist on what’s typically in a miso ramen bowl. Vegetables & broth are the stars of this dish & the noodles complete the meal. You can find all sorts of great organic, even gluten free ramen now.

Amount	Measure	Ingredient	Prep Method
3	Quarts	Broth or water
1/2	Cup	Sake	Opt
3	Cubes	Frozen Broth	Opt
1	Medium	Sweet onion	Pie slice
1	Head	Celery	Sliced
1	Pound	Brussels sprouts	Quartered
3	Medium	Yellow carrots	Sliced

Combine broth, optional sake & frozen broth cubes with the onion, celery, Brussels sprouts & carrots. Cover & set over high heat for 25 mins. Taste, if using water, you may need to add a little salt. Prep out the other vegetables while the soup cooks.

1	Large	Red pepper	Diced
1	Large	Golden beet	Precooked, peeled, sliced
1	Large	Orange	Juice & zest, opt

Add in the peppers, beets, kale & orange juice & zest. Let sit covered off heat until you’re ready to make your miso ramen bowls.

FOR EACH BOWL OF RAMEN

1 1/2	Tablespoons	Miso	Steeped in
1/2	Cup	Water

For each bowl of ramen you plan to make, steep 1 1/2 Tbs miso in 1/2 cup water. It will dissolve in about 10 mins. Prepare the garnish while you cook the ramen.

RAMEN GARNISH

1/2	Small	Avocado	Diced
2	Tablespoons	Sweet onion	Thin slice
1	Tablespoon	Kiwi	Diced, opt
1	Teaspoon	Toasted sesame oil
1-2	Tablespoons	Nori seaweed	Slivers

Prepare the garnish with avocado, onion, celery leaves & optional kiwi. Use a scissors to finely julienne some toasted nori.

1	Whole	Ramen cake
1	Teaspoon	Fresh ginger	Minced or microplaned, opt
1	Tablespoon	Sesame seeds	Opt
1	Large	Egg	Opt

For each bowl of ramen, use 1 quart of soup w/ vegetables. Add 1 ramen cake, optional ginger & sesame seeds. Boil over high heat until ramen is almost tender, about 3 mins. Crack in eggs as desired & stir until cooked. Add in the dissolved miso & bring back just to the simmer. Don’t boil the miso. Garnish w/ the avocado mix, nori slivers & toasted sesame oil.

Miso is a nutritious and ancient fermented Japanese soybean paste. It’s loaded with healthy probiotics. That’s why we don’t want to over boil it. I make the soup all at once, and then cook each bowl of ramen as I want throughout the week. FLAVOR HACK:> Avocado, sesame oil & ramen are a delish threesome.