Avanti Cafe Musings: carrots

Showing posts with label carrots. Show all posts

Wednesday, February 1, 2017

Brown Sugar BBQ Salmon :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Brown Sugar BBQ Salmon

Chef Mark Cleveland

450 Oven or Open BBQ Grill

2 Servings in one BBQ Grilling Bag

6 to 8 Ounces Salmon Fillet

1 1/2 to 2 Tbs Brown Sugar

1 Tbs Chili Powder or Favorite Spice Blend

Salt & Pepper

1 Tbs EVOO

1/2 Pound Green Beans, trimmed

1 Cup Carrots, sliced

1/3 Cup Italian Dressing

Citrus & Fresh Herbs for garnish

Mix the sugar & spice together & season w/ salt & pepper to taste. Rub the salmon w/ a little EVOO & mix the spice blend w/ the sugar & salt & pepper to taste. Press the sugar blend into the top side of the salmon & set aside. Load the veggies, Italian dressing & remaining EVOO into the bag & shake to combine. Top with brown sugar salmon & seal the bag.

REHEATING INSTRUCTIONS: BBQ on an open grill foil side down, or roast in a 450 oven for 15 mins. Let rest for 6 mins before opening the bag. Garnish w/ fresh citrus & herbs. Follow all instructions printed on the Ready.Chef.GO! BBQ bag.

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. Use any seasonal vegetables. You can use fresh, frozen, canned or blanched vegetables depending on your customer base & their preferences for al dente or soft cooked veggies. Use more or less sugar depending on your customer preferences. If using Everson spices try Cajun Seasoning, Asian BBQ Rub, Herb Crusted Seasoning or Mr. Pig BBQ Spice.

POINT OF SALE DISPLAY: Build your display with fresh citrus & herbs & a sign saying, “Garnish your Scallops w/ a Squeeze of Fresh Citrus & Herbs” Add every BBQ side dish, potatoes, pasta salads, cole slaw, fresh fruits, salads, rolls, appetizers, beer, wine, sodas, punch, tailgate favorites, etc. BBQ condiments, mustard, BBQ sauce, ranch, etc. Add Italian dressings w/ precut green & vegetable salads & salad & vegetable platters. Desserts, ice creams, popsicles, ice cream sammies, etc.

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.

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Monday, July 4, 2016

Harvest Cheesy Spread :: Chef Mark Cleveland @ Hungry Harvest ::

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

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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

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Saturday, April 16, 2016

Roasted Carrots & Celery :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 10 mins prep, 30 ~ 40 oven

Servings: 4 to 6

This week we’re doing pesto & high heat roasting. The pure flavor from the veggies is complemented by the umami flavors of roasted fruit & spinach pesto. Serve w/ your favorite protein. This one goes gangbusters w/ roasted salmon.

Amount	Measure	Ingredient	Prep Method
1	Head	Celery	Large dice
1	Medium	Onion	Large dice
1	Pound	Rainbow carrots	Roll cut or large dice
1	Large	Lemon	Juice & zest
1	Large	Navel orange	Juice & zest
1	Pound	Yellow summer squash	Large dice, optional
¼ ~ 1/3	Cup	Garlic cloves	Whole, peeled, about 1 head garlic
¼	Cup	Evoo	Butter, or coconut oil
½	Teaspoon each	Sea salt & black pepper	I love flavored sea salts. More flavors in every shaker

Set the oven to 550. Cut the vegetables into large dice. I like a hearty chunky vegetable roast. You can find peeled garlic cloves at your local market.

Squeeze in the lemon juice, add the zest, salt & pepper and evoo. You can use butter or coconut oil or coconut milk if you’d like. If you choose coconut milk, use about 2/3 cup. If you’re not using the orange juice and zest, add a little water, broth or dry vermouth or sherry.

If you are using the orange and the yellow squash, add them in. Stir well. You don’t need any extra liquid if using both the orange and the lemon since the veggies will create their own simmering liquid w/ the salt and citrus. I used lavender sea salt in this. Tuck in any favorite flavorings like bay leaves, hot chili, thyme, sage, cloves, etc. I kept it simple. I like the clean flavor of the fresh veggies in citrus marinade.

Stir well and pop into the hot oven, uncovered, on a rack in the upper 2/3 for the most heat. Set a timer for 20 mins. Stir well and taste. Set a timer for another 10 mins. Stir and taste again. When the veggies are almost as tender as you’d like them, remove from the oven. Remember they will continue to cook in the hot dish.

GARNISH

½	Cup	Watermelon or favorite radish	Thinly sliced
		Gala Spinach Pesto
		Edible petals	Garden herbs

Serve in a large dish garnished w/ Gala Spinach Pesto, sliced watermelon radish, edible petals.

To serve w/ wild caught Alaskan salmon, cut the salmon into single serving sizes, rub it w/ evoo, or coconut oil, sprinkle w/ salt and pepper & put into the extra HOT oven either skin side up or down. I put a lettuce leaf under the salmon skin side up. Roast 5 mins, turn off oven, set timer for 5 ~ 8 mins more.

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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.

www.avantinatural.com

www.hungryharvest.net/recipes/

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

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Roasted Brussels Sprouts :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 10 mins prep, 25 ~ 35 oven

Servings: 4 to 6

Satisfying HOT roasted Brussels are tamed by the sweetness of carrots, apples & white onions. Served w/ a Roma Tomato Pesto

Amount	Measure	Ingredient	Prep Method
1	Pound	Brussels sprouts	Cut in half
1	Pound	Carrots	Roll cut or 1” dice
1	Medium	Fuji apple	Diced
1 ~ 2	Medium	Limes
1	Head	Garlic cloves	Peeled
½	Teaspoon each	Sea salt & black pepper
¼	Cup	Sweet marsala	Or OJ or broth
1	Sprig	Rosemary	optional

Set the oven to 550. Get the Brussels sprout, carrots, onions, apple & whole garlic cloves into the oven right away.

Add in salt & pepper, evoo, lime juice, marsala (or oj), rosemary if using and put into the top 2/3 of the hot oven uncovered.

Set a timer for 25 mins while you prep the pesto. When the timer goes off, stir and taste, add another 10 mins or so if you like your veggies more tender.

1 ~ 2

Medium

Avocados

Fine dice

While the Brussels finish cooking dice the avocadoes & embellish w/ any flavors you like. I added some smoked paprika, pepitas & black sesame seeds. When the Brussels & carrots are crisp tender remove from the oven. Serve topped w/ the pesto & the avocado garnish. The three components are so tasty together.

Naturally sweet & savory ingredients are well matched with each other on the same plate. If an ingredient is something you don’t like just yet due to its natural bitterness, add less at the beginning and pair it w/ sweeter ingredients like we did here. Tell us about your Hungry Harvest creations on social media.