Avanti Cafe Musings: lunch

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

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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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Friday, November 20, 2015

Manassero Farms :: Breakfast In The Barn

Manassero Farms

We've loved Manassero Farms for years, growing goodness next to Irvine Valley College off of Jeffery & at several other OC locations. And when Phyllis Ann Marshall of FoodPower invited us to enjoy Breakfast in the Barn w/ "The Farmer's Wife & The French Chef" we jumped in w/ verve.

And Invitation to beauty in the barn

Anne Manassero & Chef Pascal Olhats created a Saturday morning dining event that delivered both flavor and ambiance, with farmer Dan Manassero manning the BBQ. The barn is a charmingly executed puzzle of vintage doors and windows (and even a giant working fan), arranged to take advantage of the morning sun and cool breezes as well as protecting from the heat of the day and renegade winds.

The barn all ready for guests

We learned that the barn came together in its autumnal glory just the day before and that we were among the first group to dine al fresco-ish in the expanded & artfully appointed space.

Chef Pascal & Anne Manaserro enlightening the crowd

As we chose our seats and met our new neighbors in an impromptu barn meet and greet we treated ourselves to sweet pound cakes, hot coffee & Anne's butternut squash butter. We watched as the first course was plated & garnished w/ its fine French finishing touches and Anne & Pascal began to give us a tutorial of the entire menu prepared for us that morning.

Light & rich salmon terrine

And then w/ warm hearted precision meal service began.

A perfectly paired entree of gentle crustless quiche, mushrooms, watercress & farm sausage

Flavors, colors & textures, Oh My! We knew room must be saved for dessert.

Wee sugar pumpkins filled w/ sweet creme brulee, cranberry compote &

crisp cookie & crumbs

All eyes twinkled as we lingered over dessert, looked out onto the farm on that perfect So Cal autumn Saturday morning and counted our blessings. A beautiful breakfast, out of doors, at a farm, are among the sublime pleasures of life.

Chef Pascal Olhats shows Chef Mark Cleveland the bounty in his

heirloom vegetable jardin

But there was more to come, Phyllis, always the conversationalist encouraged Anne to catch us up on the upcoming holiday events at Manaserro Farms and Pascal took us on a tour of Pascal's Jardin, a collaborative garden where much of the produce served at his restaurants is grown.

Sweet, savory, charming and fresh in the gift shop & farm stand

We made sure to tour the farm stand and gift shop too. They have an eye for charming decor.

The vegetable bounty of Manassero Farms

And we took advantage of the 10% discount on our farm purchases that came w/ our ticket to The Breakfast In The Barn. Avanti salutes The Farmer's Wife & The French Chef. There is an amazing community of environmentalists, real food foodies & folks that value a great clean & welcoming outdoors for us to enjoy and preserve.

Fun under the So Cali autumn sun w/ Phyllis, Mark, Nollie, Anne, Pascal &

all the other guests & visitors

Make sure to visit Manassero Farms soon, shop for produce & gifts and make a reservation for an upcoming breakfast or lunch. You can also book the entire tent for your private events & make a date to have Pascal & Anne come to your house and cook up a French affair in your own kitchen. C'est un fete incroyable!

He's not the only one crowing w/ delight at Manassero Farms