Avanti Cafe Musings: meatless meatballs

Thursday, April 13, 2017

Sweet & Sour Vegetables w/ Meatless Meatballs :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Sweet & SourVegetables with Meatless Meatballs

Chef Mark Cleveland

Microwave high for 3 mins or 450 oven or 20 to 30 mins

2 servings in each bag

3 Cups Favorite Fresh Veg Medley, bite sized pieces (I used sweet bell peppers, baby broccoli, cooked golden beets, scallions & radicchio)

3/4 Cup Favorite Sweet Sour Sauce

6 Meatless Meatballs

Fresh herbs & scallions for garnish

Add the cut vegetables to the bag along with the sweet and sour sauce. Shake to combine. Load in the meatless balls and seal the bag

REHEATING INSTRUCTIONS: Microwave high for 3 mins or 450 oven or 20 to 30 mins. Let rest for 2 mins before opening the bag. Garnish w/ fresh herbs & scallions

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. This is another great opportunity to work with your produce buyers to showcase seasonal vegetables on a weekly basis. Meatless meatballs are available nationwide & cater to a market looking for meatless options. This is a terrific opportunity to showcase, sample & sell everything related to the natural product sales explosion. Do this recipe with various all natural organic meatballs such as pasture raised beef, lamb, pork, chicken and turkey. Use fully cooked meatballs.

POINT OF SALE DISPLAY: Display all of your organic, vegetarian, gluten free, vegan & meatless products here. Place signage with all of those key words at the display. Use as part of a hot food sampling event. Add garnishes of fresh herbs, scallions, citrus and more.

-->

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!

Full Portfolio

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

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

http://www.hungryharvest.net/recipes/

https://readychefgobags.com/recipes-home/

Youtube

Avanti Natural

https://www.youtube.com/channel/UC8Q6ljhrJ56QXRF3vR4snMQ

Avanti Café

https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

https://www.facebook.com/avanti.natural?ref=hl

https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

https://www.facebook.com/pages/Avanti-Culinary-Consulting/166822256677277?ref=hl

https://www.facebook.com/pages/Chefs-Mark-Cleveland-Tanya-Fuqua/296158060441737?ref=hl

Twitter

https://twitter.com/AvantiNatural

Instagram

https://instagram.com/avantinatural/

Avanti Natural Website & Blog

http://avantinatural.com

http://avantinatural.com/blog.html

http://avanticafe-events.blogspot.com

https://www.linkedin.com/pub/mark-cleveland/b9/a1/823

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

Thursday, May 5, 2016

Harvest Stroganoff :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 30 mins, (Cook beets ahead)

Servings: 4 to 6

Colorful rainbow carrot ribbons create the long ‘noodles’ for this veggie rich stroganoff. It’s hearty & satisfying, but still light. Cook the beets in advance & make your own easy broth using my techniques from previous HH recipe.

Amount	Measure	Ingredient	Prep Method
1	Bunch	Beets	Reserve greens
2-3	Medium	Heirloom tomatoes	Fine dice
1	Small	Grapefruit	Juice & zest
1	Small	Shallot	Rings
1	Teaspoon	Sea salt	Avanti Lavender Sea Salt
1/2	Teaspoon	Black pepper
1	Tablespoon	Evoo
1 1/2	Tablespoons	Sweet marsala	Or grape juice, opt

I cook the beets in advance so they can cool in their liquid. See how we do it here at Hungry Harvest Gimme A Beet. Planning ahead saves time. Rub off the skins, slice into 1/4 moons, combine w/ the shallot, diced tomato, grapefruit juice & zest & all the other GARNISH flavorings. Stir & chill. This can all be made well it advance to let the flavors marry. Start the broth. prep out all the vegetables. See how we do it here at Hungry Harvest Corn & Sweet Pepper Stew. Prep out all the vegetables.

The carrots ribbons & beet stained shallots & tomatoes are stars in this dish!

1	Large	Onion	Half moon slice
1	Large	Yellow squash	Large trapezoidal dice
1/4	Cup	Evoo
1/2	Teaspoon	Black pepper

Saute the onions & yellow squash in 1/4 cup evoo w/ black pepper over high heat until they begin to brown, about 5 mins.

2	Cloves	Garlic	Sliced
1	Teaspoon	Sea salt	Avanti Anise Fenugreek Sea Salt Blend

Add garlic & salt and toss for a minute.

1	Quart	Harvest broth
3	Large	Rainbow carrots	Ribbon & core
1	Bunch	Broccoli	Florets & peeled diced stems
1	Bunch	Red kale	Chiffonade
1	Bunch	Beet greens	Chiffonade

Add broth, carrot diced carrot cores & broc stems. Bring to a boil.

Add the broccoli florets, kale & beet greens & boil until tender.

Reduce the heat to a simmer,

add in the carrot ribbons and cook for just a few mins longer. They should have the al dente resistance we all so like in pasta. Mound high on serving plates w/ pasta ribbons aloft. Arrange the electric beet garnish around the side. This dish is a looker!

For a hearty main entrée, I served mine w/ meatless Kamut meatballs. Sear off some organic grass fed beef chunks, your favorite meatballs, sausages or lamb. Or add garbanzos, quinoa, brown rice. Garnish w/ the traditional sour cream or Bulgarian or Greek yogurt. Share your versions on HH social media.

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.