Avanti Cafe Musings: dinner

Showing posts with label dinner. Show all posts

Saturday, September 10, 2016

Apple Cheddar Omelette :: Chef Mark Cleveland @ Hungry Harvest ::

A beautiful presentation & the perfect combo of savory & sweet, this elegant omelette is easy to make. Cheddar cheese isn’t as yellow as it once was, so add a pinch of curry powder for flavor & color

I garnished mine w/ mascarpone & pomegranate molasses. I used some left over omelette to stuff mini zsa zsa peppers for a delectable & beautiful appetizer, garnished w/ mascarpone & fresh thyme.

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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Friday, May 20, 2016

Bestghetti Dinner :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 25 mins + Pre Roast

Servings: 4 to 6

The best kitchen hacks are all about preparation & using time wisely. We roast spaghetti squash & yam in the oven hours before needed, so when it comes time to prep them out they are cool & easy to handle. If you made Harvest CatchUP, use it.

Amount	Measure	Ingredient	Prep Method
1	Medium	Spaghetti squash	Pre-roasted
1	Small	Yam	Pre-roasted

WINTER SQUASH HACK:> Put spaghetti squash on a baking sheet & into a cold oven. Set temp to 400 & set timer for 30 mins. When timer goes off add the yam to the baking sheet, set timer for 20 mins more. Turn off oven & allow to cool in the oven. I do this the night before or in the morning before I head out. Cut the squash open, pull out the seeds & rake the flesh w/ a fork to create the spaghetti.

1	Bunch	Collard greens
		Yam	sliced
1/2	Cup	Harvest CatchUP	Or Fav BBQ, Sweet & sour sauce, Tangy salsa, etc.
1/2	Teaspoon	Sea salt
1/4	Teaspoon	Black pepper
2	Cups	Water

Chiffonade the collards & add to a deep skillet w/ peeled sliced yam, CatchUP, salt, pepper & 2 cups water. Cover & cook over high heat for 12 to 15 mins.

Bunch

Asparagus

Remove lid, stir in the asparagus & cook for a few more mins until the asparagus is crisp tender.

2	Tablespoons	Organic butter	Or evoo or coconut oil
1	Tablespoon	Soy sauce	Or GF Tamari
1/4	Teaspoon	Caraway seed	Opt, or fav herbs & spices
1	Tablespoon	Water
		Spaghetti squash
1	Medium	Spring onion	Sliced
1-2	Medium	Tomatoes	Diced

Melt the butter w/ the soy sauce, caraway & 1 Tbs water over high heat. When the butter is melted add in the spring onion, tomato & squash & cook till heated through. Don’t overcook the tomatoes.

Large

Navel orange

Serve family style side by side on a large platter w/ wedges of orange. Squeeze the fresh oj all over the collards just before serving. Butter & soy sauce is a classic umami combo known as Shoyu Butter.

Remarkably satisfying, spaghetti squash should be plated more often. It’s clean flavor & appealing texture goes well w/ the earthy chew of the collards, the sweet creamy yam & the fresh asparagus. If you like mushrooms try it w/ Portobello & shiitake. A fresh squeeze of citrus isn’t limited to just lemons anymore!

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.

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www.hungryharvest.net/recipes/

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

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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