A Really Good Spiced Peanut

Amount	Measure	Ingredient	Prep Method
1	Pound	Toasted peanuts	No salt
1/2	Cup	Honey
1	Tablespoon	Port

Directions:

Preheat the oven to 300, and prep a sprayed parchment lined sheet. 

Boil the honey & port for 5 mins.  Remove from heat and stir in the peanuts.  In another larger bowl combine

1/2	Cup	Sugar
1 1/2	Teaspoon	Sea salt
1	Teaspoon	Hawaij

Stir the peanuts into the sugar mixture & coat well.  Press the sugar into the nuts as much as possible.  Spread onto the sheet pan.  Slow roast for 30+ mins.  Stir every 7 mins.  They are done when nice and crispy and no longer sticky.  They keep well in an air tight container.  

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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Peach Mango Sauce Honey :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 20 mins,

Servings: 1 Generous Pint

This easy fruity sauce is ambidextrous, accentuating both savory & dessert dishes.  It cooks up in no time & if there is any left, it’ll last in the fridge for a couple of weeks.  Share your creations on Hungry Harvest social media.

Amount	Measure	Ingredient	Prep Method
2	Large	White peaches	Peeled
2	Large	Yellow peaches	Peeled
1	Medium	Yellow mango	Peeled
1	Medium	Lemon	Juice & zest

Peel the peaches & mango.  Cut around the mango pits & put into the blender jar w/ the lemon juice & peel.

Cut around the peach pits, just like coring an apple.  Then use your pairing knife to cut away as much flesh as you can.   

Blend on high until nicely smooth.

1/2	Cup	Water	To rinse out blender jar
1/3	Cup	Honey
1	Pinch	Sea salt	Opt

Transfer to a saucepan, set over med high heat.  Use the water to rinse out the jar.  Add that and the honey to the sauce, along w/ a pinch of salt.  Cook for 10 to 12 mins, until nicely bubbly. 

1

Teaspoon

Orange blossom water

Or rose water

Add optional rose or orange blossom water.  Honey & lemon combine w/ the fresh fruit flavors to create a sweet & tangy sauce.

Served 3 ways on my buffet:  As a dessert w/ fresh fruit & vanilla ice cream, brushed on cooked corncobs w/ grated Mexican white cheese & smoked paprika, and over blanched asparagus w/ toasted almonds & evoo drizzle.  This makes a great BBQ & wing sauce too.

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.

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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Avanti Dank Teriyaki

Avanti Dank Teriyaki medley on Blood Orange Honey Dijon dressed baby kale
w/ teriyaki tofu, haricot verts, carrots & whole garlic cloves. 

This all natural, dark and rich teriyaki is sweetened w/ dried fruit, 100% fruit juices, honey and molasses.  It's loaded w/ trinity roots, spices and healthy oils.  It keeps well in the fridge and freezes perfectly.  Use it on everything you cook in the kitchen and on the grill.  Brush it on for the last few mins of cooking for a lacquer glaze.  Share your culinary photos of your Avanti Dank Teriyaki plated dishes on our Facebook, Twitter and Instagram pages all at AvantiNatural.  

Dank Teriyaki glazed carrots top a spicy miso broth vegetable soup

Amount	Measure	Ingredient	Prep Method
1	Cup	Pineapple juice
3	Cups	oj
2/3	Cup	Sweet marsala
10	Medium	Dried apricots
10	Medium	Dried prunes
1	Tablespoon	Barberries	Optional, sub dried tart cherries if desired

Directions:

Bring to a simmer covered, simmer for 10 mins.  Cool.  In a blender or Vitamix add all the ingredients below. 

10	Cloves	Garlic
1	Cup	Fresh ginger	Peeled, rough dice
1	Large	Shallot
1	Medium	Orange	Peel AND juice
1	Cup	Soy sauce
1 ½	Teaspoons	Black pepper
1	Whole	Japanese chili	Dry or more to taste
2	Tablespoons	Toasted sesame oil
2	Tablespoons	evoo

Blend all of the above until smooth.  Return to the pan and add the following

2	Cups	Pineapple juice
1 ½	Cups	Water

Put the water in the vitamix and turn it on, to rinse out all the goodness from the jar.  Add that to the pot w/ the pineapple juice.  Bring to a simmer, adding in

2	Tablespoons	Molasses
¼	Cup	Honey

Stir to dissolve the sweeteners.  Taste, add a tablespoon more honey if desired. 

All to cool completely.  Store refrigerated.  This is best made several days in advance of your first use.  Allow the flavors to marry for the best tasting Dank Teriyaki

Dank Teriyaki tacos w/ tofu & haricot verts, pickled jalapeños, carrots & garlic

Thin a little teriyaki sauce w/ some sake, vermouth, white wine or apple juice and make roasted teriyaki garlic cloves.  About 30 mins in a 375 oven will do it.  

Here's what they look like heading for the oven, just need to add the sake.  

Give them a quick stir.  Now into that 375 oven for 30 mins.

And they look like this when they are tender, seasoned, dank and done.

More soup this time w/ extra HOT jalapeño & carrot pickles 

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.

Mean

ing '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.

Our successful restaurant Avanti Café was located on 17^th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram 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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Roasted garlic & Avanti Dank Teriyaki tofu, zucchini & dandelion greens