Avanti Cafe Musings: blood oranges

Thursday, March 16, 2017

Lemon Pepper Grain Stuffed Zucchini :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Lemon Pepper Grain Stuffed Zucchini

Chef Mark Cleveland

Microwave high for 4 mins or 450 oven for 25 to 35 mins

1-2 servings each in 2 bags

3 Medium Zucchini or Yellow Squash

1 1/2 Cup Cooked Mixed Grain Medley

1/2 Cup Favorite Veggies, diced (I used mixed colorful sweet peppers)

2/3 Cup Favorite Greens, chiffonade (I used romaine)

1/4 Cup Scallion, sliced

1 1/2 Tsp Seasoned Lemon Pepper, Everson

2 Tbs EVOO

1 Small Citrus, sliced (I used a small blood orange)

Citrus, avocado & salsa for garnish

Cut the squash in half lengthwise & use a melon baller to scoop out the flesh all the way down the center of each half. Cut a thin strip off the bottom to make them stable to stand up easily. Stir together all the stuffing ingredients and season w/ lemon pepper and EVOO. Load the stuffing into each zucchini half and press in slightly to create a firm squash boat. Put three halves into each bag & garnish w/ citrus slices. Seal bags

REHEATING INSTRUCTIONS: Microwave high for 4 mins or 450 oven for 25 to 35 mins. Let rest for 2 mins before opening the bag. Garnish w/ fresh avocado & salsa.

NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven. The results are always succulent & tender. You’ll taste the difference. Showcase the variety of summer squashes as they come into season in your produce department. Use any variety of grains from high protein blends w/ legumes, all gluten free blends, exotic rice mixes, etc.

POINT OF SALE DISPLAY: Showcase the full range of summer squash in your produce department in this display & add a variety of cooked grain medleys. Add heat & serve main dishes from your deli to sell and promote these bagged squash as a vegan main dish or vegetable side dish. Add grated cheeses, fresh salsas, ripe avocadoes, flavored salt & spice blends, hot & black pepper spice blends & hot sauces to your display. Promote white & rose wines, light fruity beers & gourmet still & sparkling non alcohol beverages. Add hearty desserts with custard or chocolate, or both like Boston cream pie.

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!

Full Portfolio

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

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

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

http://www.hungryharvest.net/recipes/

https://readychefgobags.com/recipes-home/

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

http://avanticafe-events.blogspot.com

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

Pasta Fagioli Video https://vimeo.com/133115733

Sunday, May 15, 2016

Baked Stuffed Acorn Squash :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 45 mins

Servings: 2 1/2 Quarts filling for up to 10 Acorn Squash

This filling comes together in no time, most of the ingredients go into the pan at once. Pre roast the squash as noted in the Apricot Acorn Skillet Bread recipe.

I always hack by pre roasting winter squash. Make a quick miso soup w/ corn cobs

Amount	Measure	Ingredient	Prep Method
1-10	Medium	Acorn squash	Pre roasted

Cut the cool, pre roasted acorn squash in half on an angle for a pretty presentation & scoop out the seeds.

Cut a stable slice off the bottom so they stand secure, as shown.

1	Large	Vidalia onion	Diced
8	Ounce	Baby bella AKA crimini	Sliced
1	Large	Green pepper	Diced
1	Medium	Eggplant	Diced
1	Head	Bok choy	Thin slice
1/3	Cup	Evoo
1	Tablespoon	Mustard seeds	Opt
2-3	Cloves	Garlic	Sliced
1/2	Cup	Dry vermouth	Or broth or brewed green tea
1	Teaspoon	Sea salt
1/2	Teaspoon	Black pepper
1/2	Teaspoon	Chili flakes	Opt
1	Tablespoon	Mushroom soy	Opt

Prep out all the veggies.

Heat the oil & opt mustard seeds over high heat in a deep skillet or wok. When the seeds begin to pop add in the garlic, onions, mushrooms, pepper, bok choy, vermouth, salt, pepper, opt chili & mushroom soy. Cook 10 mins.

1	Ear	Corn kernels	Use the cob for broth
12	Ounces	Campari tomatoes	Diced
2-3	Large	Apricots	Diced
1	Large	Blood orange	Juice & zest

When eggplant is tender & most of the liquid has evaporated add the corn, tomatoes, apricots, orange juice & zest.

Stir to combine then add your grains or beans.

I used a frozen blend of flavored faro & quinoa. Very delish. Keep an eye out for these pre cooked organic ingredient hacks in your local markets & big box stores.

1	Large	Organic eggs	Per squash
3/4	Cup	Favorite cheese	Per squash

For each squash, combine 1 cup harvest filling, 1 large organic egg & 3/4 cup favorite cheese.

Bake in an oven proof serving dish at 375 for 25 to 30 mins or until the cheese is golden and bubbly.

I served mine w/ some of the delicious Tzatziki Dressing from last week’s Hungry Harvest Recipes. The hot serving dish warms the sauce nicely.

Use the extra filling for stuffed eggplant, peppers, portobellos & zucchini. It makes superb burrito & taco filling. Fill omelets or as a lettuce wrap. Building upon last week’s preparations like the Tzatziki Salad Dressing as a sauce this week saves time and enhances flavors. Leftovers are $$$ in the Bank!

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.