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Tuesday, October 25, 2016

Granola Baked Apples :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Granola Baked Apples

Chef Mark Cleveland

3 Mins Microwave High Power

Two to four servings

2 Medium Apples (I used organic pink lady)

1/3+ Cup Favorite Granola (I used honey multi grain)

1/4+ Cup Favorite Dried Fruit (I used golden raisins)

1/4+ Cup Favorite Nuts or Seeds (I used pepitas)

1/4+ Cup Sweetened condensed coconut milk

1 Small Citrus, juice & zest (I used Meyer lemon)

Shaved chocolate for garnish

Cut and core apples. A melon baller works great to remove just the center core. Arrange the 4 halves in a small baking dish & sprinkle with citrus zest. Top lightly w/ nuts or seeds & dried fruit. You can either top the apples as I did, or add more of the flavor toppings & create an apple crisp if you’d like. Add granola, then more seeds & fruit, drizzle w/ condensed milk & squeeze the citrus juice over top. Place the dish into a Ready.Chef.GO! bag and microwave on high for 3 mins. Let cool in bag for about 30 seconds to reduce steam. Served garnished w/ shaved chocolate if desired. These are also great w/ sorbet, ice creams of all kinds and whipped coconut milk or cream.

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, October 14, 2016

Pineapple Guava & Carolina Reaper Pickles :: Chef Mark Cleveland ::

Hot chilies & guavas ripen at about the same time. Add in the autumn bounty of Dr. Baba's Fallbrook farm & it's time to make pomegranate & oro blanco grapefruit infused Carolina Reaper & Pineapple Guava Pickles.

Not a true guava, pineapple guavas grow readily in temperate climes, have beautiful edible blossoms in the spring & are prolific producers.

Carolina Reaper is currently one of the hottest chilies. It's in the habanero family.

Juicing fresh pomegranates is neither hard nor messy. Quarter them & squeeze over a large bowl. I put the squeezed rinds in a colander to drain out more juice. Compost what's left over. You can also juice pomegranates in a blender, but I don't think you get all that much more juice, especially if they are ripe.

Amount	Measure	Ingredient	Prep Method
2	Cups	Pomegranate Juice
3	Tablespoons	Sea salt
1/3	Cup	Sucanat	Or sugar
4	Quarts	Pineapple guavas	Halved
3	Cups	Water

Cover & bring to a boil. Stir well, then add

1	Cup	Grapefruit rind	Rough chop
1	Branch	Lemon verbena leaves	Optional

Remove from heat and cool uncovered. Remove lemon verbena and add

Cups

Grapefruit juice

I used Oro Blanco

Into 7 clean pint jars, add

Whole Pierced

Carolina Reaper Chili

PER JAR

Pierce the chilis w/ the tip of a paring knife two or three times before adding to the jars. You can make some without chilies for the timid.

Divide the pickle mix with its liquid among the jars. Top each jar off w/

2-3

Tablespoons

Apple Cider Vinegar

With the mother

Fill each jar w/ enough cider vinegar to come up just to the rim. Cover and shake the jars. Leave on the counter for 3 or 4 days, shaking twice each day, then refrigerate.

Important Chef Mark Cleveland // Avanti Natural Links

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

Saturday, September 24, 2016

Sweet Pepper And/Or HOT Chili Martoonis :: Chef Mark Cleveland @ Hungry Harvest ::

When peppers are plentiful in the late summer, preserve them in voddy or gin w/ a float of frenet or other amaro. You’ll taste the summer all winter long w/ these tasty Martoonis

Gin is making a come back these days. There are so many flavors. Traditional gin had a strong juniper berry taste. Not so anymore. Talk to your local experts and taste the new herbs & spices that perfume the wide variety of blends available now.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

All New Blog Post Format ::> Direct from the Hungry Harvest Recipe Page. Full Layout + Recipe Card ++ Extra Photos!

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.

www.avantinatural.com

www.hungryharvest.net/recipes/

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

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

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

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://avanticafe-events.blogspot.com

http://avantinatural.com/blog.html

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

Santa Fe Yam & Bean Bowl :: Chef Mark Cleveland @ Hungry Harvest ::

Harvest Hero Laura Jauregui posted an enticing veggie laden yam taco photo in the Facebook Harvest Recipe Club. It inspired the easy side dishes & the savory Santa Fe Yam & Bean Bowl recipes we feature this week. This is one of the most beautiful & easy buffets to layout for friends & family. We used both our Summer Squash & Salsa & Easiest Pickled Onions in this layered flavor bowl.

Leftovers can be rolled into enchiladas, quesadillas or simply served w/ warm soft tortillas as a fast and easy taco. Cook up a good half of your harvest early in the week, and spoon out flavor for days to come.