Harvest Hack: Savory Oatmeal :: Chef Mark Cleveland @ Hungry Harvest ::

I cook steel cut oats or mixed grain cereal then add rolled oats at the end to insure a nice thick porridge.  Keep some leftovers in the fridge or freezer for a quick dinner in minutes.  Serve it w/ any Harvest veggies.  I made a quite fruit salsa & served it w/ our Tomato Confit too. 

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.

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 Matcha Aoli

Piquant Matcha Aoli Festoons 10+ Grain Gluten Free Polenta & Avanti Summer Gardener's Salsa

Amount	Measure	Ingredient	Prep Method
14	Ounces	Organic firm tofu	Light poach
1	2” x 3” piece	Kombu seaweed	wiped
1	Whole	Meyer Lemon	Seeds removed
¼	Cup	Red wine vinegar
¼	Cup	Honey Dijon mustard
¼	Cup	Evoo
3 ~ 5	Cloves	Garlic
2	Teaspoons	Matcha
3	Tablespoons	Gin
½	Teaspoon	Black pepper
1 ½	Teaspoons	Sea salt
2	Tablespoons	Flax seed
½	Cup	water

Click the links for tofu, kombu and matcha to learn more about the health benefits of these power foods, and google the rest to see the power in all ingredients.  Eat Well // Live Well

Directions:

Bring 2 quarts water to a boil in a wide sauce pan.  Wipe the kombu seaweed w/ a damp cloth.  Rinse the tofu.  When the water boils, turn off the heat and gently lower in the kombu and tofu.  Cover and let poach for 10 mins.  You can use this water to begin a great broth.  Or if you are already making a Summer Garden Broth poach your tofu and kombu in the flavor mix.

Using a slotted spoon or spider, transfer the tofu and kombu to the Vitamix.  Add the rest of the ingredients and blend to a smooth texture.  Store in the fridge.  This piquant and rather bitter rouille is a great garnish to any and all rich foods.  Try it on Avanti Garden Gazpacho.  It pairs well w/ the fresh garden vegetable flavors of Avanti Summer Gardener's Salsa too.  

You may wonder why there's gin in this sauce.  The aromatic, bitter & unctuous flavor of gin pairs well w/ the matcha and full bodied Meyer Lemon botanical flavors.  This aoli is not for everyone.  Foodies tantalized by exciting tongue tinglers will adore it!

NOTE:  Add 2 cups of the poaching liquid to the blender jar and whiz to clean out the sides.  Combine that w/ the remaining poaching liquid, and you have a flavorful light broth to use for making miso soup, or as a flavoring for cooking rice, beans or grains. 

Here it adorns the dish it was designed for, Avanti Garden Gazpacho

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, YouTube 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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Avanti Summer Gardener's Salsa :: Do It All In The Food Processor ::

In the heat of the summer every year we find out which of our crops are producers and which are duds.  This year I had to hand pollinate all of my eggplants, and the tomatoes, exotic heirloom varieties were dismal, yielding not much more than a crop of leaves and fungus.  The chili peppers, on the other hand, are fully cooperative.  I choose ‘prolific’ varietals which are mostly late season, so it’s gonna be HOT for the holidays in my kitchen.   This salsa responds to what ever is going gangbusters in your garden and can be fleshed out at the farmer’s market w/ those items that aren’t producing for you.  And if you’re not a gardener, no worries, the recipe is scaled to the way you find fresh organic summer produce at the green grocer or farm stand

Here's the completed Avanti Gardener's Salsa served w/ roasted multigrain polenta nuggets w/ quinoa, millet  & amaranth, fresh arugula & oregano & Meyer lemon garlic rouille

All ya need for this garden gem is a food processor.  Follow the steps below.  Adding the ingredients in the proper order is the key to texture success.

Amount	Measure	Ingredient	Prep Method
1 ~ 2	Tablespoons	Fresh ginger	organic
1	Whole	Meyer lemon	Seeds removed
3 ~ 5	Cloves	Garlic	As you like it

Add to the food processor and mince them down.

1

Bunch

Radish

Or a cucumber, whatever you fancy, whatever you’ve grown.

1

Bunch

Parsley

Or cilantro or both

2 ~ 3

Whole

Colorful sweet bell peppers

Stems & seeds removed

I like using a red and a green and then either a yellow or an orange one, depending upon the harvest.  Eat the rainbow.

1	Large	Red onion
2	Tablespoons	Miso
1 ~ 5	Medium	Hot chili peppers	Optional

I used a wee but powerful pequin pepper from Guadalajara.  It packs a strong bite, but the slap fades quickly, leaving you wanting more real soon.

1	Pound	Organic roma tomatoes	Ripe
2	Teaspoons	Sea salt
1	Teaspoon	Black pepper
¼	Cup	Evoo
1/3	Cup	Red wine vinegar

Process all to a finely minced texture.  Turn out into a bowl and add

3

Ears

Corn kernels

Fresh and raw

Stir well, add more salt and vinegar if needed.  Pack into clean glass wide mouth pint jars.  Makes about 5 pints. 

Follow the recipe for Avanti Gardener's Gazpacho and turn one pint of this salsa into a cool Spanish summer time cold appetizing soup.  

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, YouTube and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

Avantinatural.com

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