Avanti Cafe Musings: nori

Friday, June 17, 2016

Harvest Taco Trio Mio :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 25 mins,

Servings: As Many As Y’all Want

You can make tacos every which way and loose from your Hungry Harvest Box. We did three very different versions today. One traditional, one Asian fusion in lettuce & seaweed wraps & a hearty flatbread version the kids will love.

BASIC TACO FARE

Ingredient	Prep Method
Favorite Harvest Vegetables & Fruits	Cooked and raw
Extra Harvest Salads in Jars
Extra Sriracha Cashew Broccoli

Let’s start w/ a trad taco. I used corn tortillas grilled over an open flame to crisp them up. Then I added one of my pint salads making sure not to soggy it up w/ too much dressing, next simple white beans, chili flakes & Harvest radish & mango. HARVEST HACKS:> If you’re trying to learn to like a new fruit or vegetable, just add a slice or two of each, as I did w/ the radish & mango.

TACO WRAPPERS

Ingredient

Corn or flour tortillas

Romaine or butter lettuce leaves

Pita or favorite flatbreads

Asian fusion tacos are all veg. On top of Harvest romaine leaves I layered on nori seaweed, then red kale & orange peppers marinated in a fresh squeeze of Harvest lemon juice, sesame seeds, soy sauce & toasted sesame oil. Served w/ roasted chicken, fish or meatless meat as you wish. Crisp & tasty!

TACO ADDITIONS

Ingredient

Beans

Seeds & nuts

Proteins (sausage, chicken, fish & seafood, meats, carnitas, meatless meats, etc.)

Salsa

Guacamole

Cilantro

Olives

Scallions or raw sliced onion

Flatbread tacos are good for the whole family & make a filling dinner meal. I topped a flatbread w/ tomato slices, Mexi cheese blend, then Sriracha Cashew Broccoli from last week’s Harvest recipes. Put it on a pizza pan in a 400 oven for about 7 mins, just to melt the cheese. Arrange on a plate & garnish w/ yogurt, pepitas, beans & chopped fresh tomatoes (the end bits from my slices). Fold up taco style.

Everything tastes good in tacos. And almost all tacos are mostly veggies. So this is a terrific platform for expanding our veggie preferences. I like a mixture of cooked & raw veggies, hot and cold garnishes.

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

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Saturday, May 28, 2016

Harvest Miso Ramen :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 35 mins,

Servings: 4 Quarts Soup // 4 Bowls Ramen

Celery & Brussels sprouts add a Harvest twist on what’s typically in a miso ramen bowl. Vegetables & broth are the stars of this dish & the noodles complete the meal. You can find all sorts of great organic, even gluten free ramen now.

Amount	Measure	Ingredient	Prep Method
3	Quarts	Broth or water
1/2	Cup	Sake	Opt
3	Cubes	Frozen Broth	Opt
1	Medium	Sweet onion	Pie slice
1	Head	Celery	Sliced
1	Pound	Brussels sprouts	Quartered
3	Medium	Yellow carrots	Sliced

Combine broth, optional sake & frozen broth cubes with the onion, celery, Brussels sprouts & carrots. Cover & set over high heat for 25 mins. Taste, if using water, you may need to add a little salt. Prep out the other vegetables while the soup cooks.

1	Large	Red pepper	Diced
1	Large	Golden beet	Precooked, peeled, sliced
1	Large	Orange	Juice & zest, opt

Add in the peppers, beets, kale & orange juice & zest. Let sit covered off heat until you’re ready to make your miso ramen bowls.

FOR EACH BOWL OF RAMEN

1 1/2	Tablespoons	Miso	Steeped in
1/2	Cup	Water

For each bowl of ramen you plan to make, steep 1 1/2 Tbs miso in 1/2 cup water. It will dissolve in about 10 mins. Prepare the garnish while you cook the ramen.

RAMEN GARNISH

1/2	Small	Avocado	Diced
2	Tablespoons	Sweet onion	Thin slice
1	Tablespoon	Kiwi	Diced, opt
1	Teaspoon	Toasted sesame oil
1-2	Tablespoons	Nori seaweed	Slivers

Prepare the garnish with avocado, onion, celery leaves & optional kiwi. Use a scissors to finely julienne some toasted nori.

1	Whole	Ramen cake
1	Teaspoon	Fresh ginger	Minced or microplaned, opt
1	Tablespoon	Sesame seeds	Opt
1	Large	Egg	Opt

For each bowl of ramen, use 1 quart of soup w/ vegetables. Add 1 ramen cake, optional ginger & sesame seeds. Boil over high heat until ramen is almost tender, about 3 mins. Crack in eggs as desired & stir until cooked. Add in the dissolved miso & bring back just to the simmer. Don’t boil the miso. Garnish w/ the avocado mix, nori slivers & toasted sesame oil.

Miso is a nutritious and ancient fermented Japanese soybean paste. It’s loaded with healthy probiotics. That’s why we don’t want to over boil it. I make the soup all at once, and then cook each bowl of ramen as I want throughout the week. FLAVOR HACK:> Avocado, sesame oil & ramen are a delish threesome.