Avanti Cafe Musings: quinoa

Sunday, May 15, 2016

Red Lentil Quinoa Burgers :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 35 mins prep + 30 mins oven

Servings: 18 to 20 burgers

Why not make Harvest Burgers & Harvest CatchUP the same week. Sets us up for weekend & mid week meals & some left over for the freezer too. Freeze on a sheet pan, then bag. Today I used Herbs de Provance as my Favorite Spice Blend.

Amount	Measure	Ingredient	Prep Method
3/4	Cup	red lentils
3/4	Cup	Quinoa	I like rainbow quinoa

Soak red lentils & quinoa in warm water in a strainer set into a deep bowl while you prep out the burgers. They don’t need to soak very long, we want them to absorb the liquid from the veggies for a tight burger.

1	Medium	Eggplant	Rough chop
2	Medium	Parsnips	Peeled, rough chop
1	Large	Onion	Rough chop
2	Tablespoons	Flax meal
2	Tablespoons	Miso
1	Teaspoon	Black pepper
1/2	Cup	Evoo

Grind the eggplant, 2 parsnips, onion w/ flax meal, miso & black pepper in a food processor.

Saute over medium high heat for 7 mins in the evoo. Stir occasionally while you prep the next step. Heat the oven to 325

1	Large head	Broccoli
1	Large	Red peppers
2/3	Cup	Cherry tomatoes
1	Teaspoon	Sea salt
2	Tablespoons	Favorite spice blend	Chile powder, curry, 5 Spice, garam masala, Italian seasoning, Herbs de Provance, Thai seasoning, etc

Grind the broccoli, red pepper, cherry tomatoes and 1 tsp salt. Drain the lentils & add to the cooking eggplant parsnip mix

along w/ the broccoli mix and 2 Tbs favorite spice blend.

Saute for another 7 mins until you begin to scrape up golden brown goodness.

1 1/2	Cups	Instant potato flakes	100% potato, no additives
1/3	Cup	Rolled oats

Remove from heat, stir in potato flakes & rolled oats & cool until you can handle it, about 15 mins. Transfer to a cool bowl if you want to speed the process.

Large

Organic eggs

Opt

If you want to add the eggs do so when cool. Scoop out burgers by the 1/2 cup measure and form into burgers about 3/4” thick & 3 1/2” in diameter. Set onto a well oiled parchment lined baking sheet. Bake at 325 for 10 mins, the roate the pans & turn the oven to 375 for 20 more mins. Serve w/ Harvest CatchUP, toasted buns & lettuce, tomato, onion, avo & more.

I made half batch eggless & the other half w/ one egg. Both taste great & hold together well.

These make wonderful cheese burgers. Grill them to reheat for great BBQ flavor & crispy grill marks. Crumble them on top of salad or veggie sauté for a filling high protein entrée.

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.

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!

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://avantinatural.com/blog.html

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

Saturday, April 2, 2016

Quinoa Granola Crisp :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 15 mins prep, 35 mins bake

Servings: 6 to 8 servings

For thems that love to cook, the smell of a sweet crisp baking wakens the spirit. For Hungry Harvesters new to the joys of culinary creations, expect a revelation. Keep some add on granola in your pantry for when the fruits demand attention. This hearty no fuss crisp is made and baked in a 10 inch cast iron skillet. Serve hot with your favorite ice cream.

Amount	Measure	Ingredient	Prep Method
3	Tablespoons	Butter	Or coconut oil
1 ½	Cups	Flavorite granola
1	Tablespoon	Brown sugar	Or date molasses
1	Tablespoon	Quinoa flour	Or AP or whole wheat
1	Teaspoon	Vanilla	Optional

Set the oven to 350. Melt the butter in a 10 inch cast iron skillet or oven proof baking dish. Add in the granola, 1 T brown sugar (I used date molasses), 1 T quinoa flour or AP flour and warm to combine.

Put the granola mix in a small bowl and mix in the vanilla if using. Set aside. In the same skillet add

1	Pound	Apples	Fuji this week
1	Medium	Grapefruit	Juice & zest
¼	Cup	Quinoa
¼	Cup	Organic sugar	Or coconut nectar
1	Pinch	Sea salt	optional

Simmer over medium high heat, until the apples are tender, about 5 to 7 mins. I don’t peel my organic apples. Add

½	Pound	Black plums	Diced
2	Tablespoons	Quinoa flour	Or AP or whole wheat

Stir over heat, then add

Pound

Strawberries

Whole or cut in half

Stir well, then top w/ the granola mix. Bake for 30 to 35 mins & serve w/ a nice scoop of your favorite ice cream or sorbet.

I’m a low sugar chef, so bump up the sweetness a lil if your family has a sweet tooth. But also, trust me, as you get used to lowering the sugar incrementally, you’ll find that the taste of the fruit comes through more. And remember, you’ve got ice cream to sweeten the dish too.