Avanti Cafe Musings: avocados

Showing posts with label avocados. Show all posts

Friday, January 13, 2017

Frozen Avocado HACK

For One Dozen Avocados

Amount	Measure	Ingredient	Prep Method
1	Tablespoon	White miso
2	Tablespoons	Cider vinegar
1/4	Cup	Lime juice

EVOO or Coconut Oil Spray

Optional Additions: Favorite Spice Blends. I use Avanti’s La Boca Es Un Carnival Mexican oregano spice blend, but try Italian, Thai, Mexi seasonings or Herbs de Provence.

The natural probiotics in the miso and vinegar seem to keep the texture and color better.

Directions:

Mash the avocados with the flavoring ingredients. Use a 1/4 c scoop onto oil sprayed parchment on a sheet pan. Press into a disk, spray the top lightly. Freeze. Put into freezer bags once frozen.

Use to make guac, dressings, salads, etc.

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Monday, May 2, 2016

Harvest Yam Hash :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 15 mins

Servings: 1 1/2 quarts

Simply delicious & very adaptable. Most veggies go great w/ yams. The sweet crunch of the snap peas blends well w/ the crispy yams & caramelized shallots. I like my shallots a dark golden brown, but taste as you go & have it y’alls way.

Amount	Measure	Ingredient	Prep Method
1/2	Cup	Shallot	Rings
2 1/2	Cups	Yam	Grated
1	Cup	Grape tomatoes	Halved
2	Cups	Sugar snap peas	Sliced or whole
1	Bunch	Spinach	Rough chop
1	Large	Mineoloa tangerine	Juice & zest
1	Large	Navel orange	Juice & zest
1	Large	Avocado	Sliced

I like to use a ribbon zester for this. The longer, wider strips have more pizzazz.

Prep out all the veggies.

I scrub but do not peel my organic yams. You can leave the snap peas whole to save time. Heat the butter & evoo over medium high heat and sauté the shallot with optional garlic & chili & black pepper. They should be well caramelized in 2 or 3 mins.

1`2	Cloves	Garlic	Sliced
1	Medium	Chili pepper	Sliced
1	Teaspoon	Sea salt	Avanti Fenugreek Salt
1/2	Teaspoon	Black pepper
2	Tablespoons	Evoo
2	Tablespoons	Butter	Or coconut oil
2	Teaspoons	Herbs de Provance	Opt
2	Tablespoons	Pepitas	Opt

Add the yams & the salt and sauté for about 5 mins until the yams are tender & starting to crisp up. Stir often, but not constantly. Letting the yams fry in between stir gives them a nice color.

When the yams are done, stir in the opt Herbs de Provance.

Stir in all the other veggies & the citrus juice & continue to sauté on high heat, about 3 mins more. You can hold back the spinach until the end if you want it less cooked.

When the veggies are tender & most of the juice is absorbed stir in the citrus zest.

2-4	Large	Organic eggs	Optional
1-2	Tablespoons	Evoo	Or butter
1	Pinch	Sea salt & black pepper

If you plan to serve it w/ fried or scrambled eggs, start them in a small skillet over medium heat just before you add the veggies to the hash. Everything will be ready at the same time. Garnish your plate w/ sliced avocado. I like black pepper & pepitas on my avos.

Yams, eggs, spinach, tomatoes & avocados are so satisfying together. The crunch of the snaps & zing of two citrus flavors makes this hash extra special. This dish makes for great lettuce & collard wraps later in the week. Also great burrito filling. Show us your versions all over Hungry Harvest social media

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Saturday, March 12, 2016

Polynesian Collard Stew :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Intermediate

Time: 1 ½ hours

Servings: 4 as side dish

This savory sweet stew envelops collards, zukes & yams in a Polynesian coconut flavor balm of umami goodness.

For The Broth

Amount	Measure	Ingredient	Prep Method
1	Bunch	Collard stems	Stems only
3	Whole	Star anise	Optional, sub 1/8 teaspoon 5 spice powder
1	Tablespoon	Soy sauce
3	Tablespoons	Sweet marsala
1	Small	Citrus peel	Tangerine, blood orange, navel, lime etc.
1	3” piece	Lemon grass	Smashed, optional

Bring to a boil covered. Reduce heat to med, set timer for 10 mins. Cool slightly, strain, return broth to the pot and add

For The Sauce

1	Tablespoon	Onion flakes
½	Teaspoon	Garlic powder/granules
2	Teaspoons	Fresh or pickled ginger	Minced
2	Tablespoons	Coconut nectar	Or agave, honey or 1 ½ T brown sugar
¼	Teaspoon	Black pepper
		Fresh or dried HOT chili	To taste

Bring to a boil and add

1 ½

Cups

Peeled fresh coconut meat

Thinly sliced, or 1 cup dried flake coconut, largest size available

Cover, reduce heat to med low, simmer 10 mins, then add

Bunch

Collard greens

1 inch dice

Cover again and simmer over med low heat for 20 mins while you prep out the rest of the dish.

In a wok or deep skillet set over med high heat melt

Tablespoons

Coconut oil

Then add

1 ½

Cup

Yam

Diced

Sauté until it just begins to color, then to the yams add

Cups

Zucchini

Half moon slices

Repeat, as soon as the zukes begin to color add

1	Small	Red onion	Diced, a generous cup
1	Pinch	Salt & pepper

Saute for 2 mins, then add the collards and their sauce. Cover and simmer on med low for 15 mins more.

Garnish w/ your choice of the following: Kiwi, Avocado, Fresh citrus juice wedge, Cilantro, Cherry tomatoes, Parsley, Favorite fresh herbs

HINTS: It’s quick to prep collard greens, the leaves pull off from the stems easily and since the leaves are flat, just stack them up and cut into 1” squares. You can prep out the rest of this dish after you put the broth on. Vary your dice shape. Not everything need be square. Rectangles are cool too and pleasant on the tongue. Peeled fresh coconuts are available readily in most produce markets, Asian markets, Trader Joes and online. Make sure to drain and drink the fine fresh coconut water from the inside before you slice up the meat.