Avanti Cafe Musings: green beans

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.

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

Friday, February 12, 2016

Roasted Elephant Garlic Green Dip


Served as a appetizer dip w/ Avanti flax crackers & organic romaine, garnished w/ grated cheese, sesame seeds & pineapple sage blossoms

Once you’ve made up a batch of Avanti Roasted Elephant Garlic Butter, you can transform some basic ingredients into this flavorful dip and spread. In the greater scheme of culinary creations, this green dip is quite a healthful concoction. It’s loaded w/ veggies and the dairy fat content is comparatively low. Since it is nice and cheesy and good for nachos and other bubbling creations, most kids will like it.

Make those old fashioned classic nachos turn green w/ flavor envy

It’s a good starter recipe to introduce the wee ones to the taste sensations of all those good greens. You can use frozen spinach, kale, chard or a combo as well as green beans in this dish. Just make sure to squeeze out any extra liquid. You can also you baby bagged greens & zap them in the microwave, or sauté them with a splash of water, salt and pepper.

Amount	Measure	Ingredient	Prep Method
2 ½	Cups	Cooked spinach or mixed greens	Well drained
1	Cup	Cooked green beans
2	Cups	Cream cheese
1	Cup	Cottage cheese

Add all of the above to the food processor and blend to smooth. Meanwhile in a skillet simmer the following ingredients:

2/3	Cup	Roasted Elephant Garlic Butter
1	Tablespoon	Madeira	Optional
1	Cup	Onion	Minced
2	Cups	Cooked and peeled russet tater	Organic

Once onion is tender, after about 10 mins, add to food processor and blend well. Then add:

Cups

Favorite grated cheese blend

I like a Mexi or Italian blend. Or use a mix of Parmesan and Romano, Jack Cheddar, etc.

If desired add:

1 ½

Tablespoons

Citrus zest

Avanti green dip served pesto style atop romesco cauliflower & sprouted garbanzo linguine

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