Avanti Cafe Musings: salsa

Showing posts with label salsa. Show all posts

Thursday, April 13, 2017

Easy & Fresh Jicama Pico de Gallo :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO!

BONUS FRESH PACK RECIPE

Easy Fresh Jicama Pico de Gallo

Chef Mark Cleveland

Yield Approx 2 Quarts

DRESSING

1 Large Tangerine, juice

2 Organic Lemons, juice & zest

1 Organic Lime, juice & zest

1 Large Organic Orange, juice & zest

1 Clove Garlic (I used Pickled Garlic)

1 Tbs Fresh or Pickled Ginger

2 Tbs White Miso

1 1/2 Tsp Sea Salt (I used HOT Carolina Reaper Sea Salt Blend)

1/2 Tsp Black Pepper

JICAMA PICO DE GALLO

1 Tomato (about 12 oz), diced

3 Scallion, thin slice

1 Anaheim Chili, diced

1 Medium Shallot, thinnest slice

1 Small Cucumber (about 8 oz) peeled, seeded & grated

1 Small Jicama (about 14 oz) peeled, seeded & grated

1 Medium Asian Pear (about 12 oz) peeled, seeded & grated

2 Cups Mixed Seasonal Vegetables, thinly sliced, chiffonade or diced (I used chard, golden beet & red kale stems & radicchio)

(Opt) 1 Golden Beet, boiled, peeled, diced

(Opt) 1 1/2 Cup Fresh Cilantro leaves, rough chop

Blend the dressing in a blender, Robot Coupe or food processor & pour over all the Pico de Gallo fruits & vegetables and stir well.

NOTE: This BONUS recipe makes for a great presentation & garnish for this month’s recipes including Sausage Scramble Stack and Salmon Tender BBQ. Great for sampling events & for sale w/ any Ready.Chef.GO! bagged product it would compliment. Sell with prepared sauces, condiments, salsas & other pico de gallo for big point of sale impact.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

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Saturday, September 24, 2016

Summer Squash & Salsa Hack :: Chef Mark Cleveland @ Hungry Harvest ::

Summer squashes simmered in your favorite salsas yield a satisfying side dish. But that’s just the start. They make a great base for a wide variety of main dishes for lunch, brunch & dinner. Try it w/ our Huevos Rancheros & our upcoming Shakshuka recipe

This recipe is so easy, fire up two skillets at once & make two batches. They are super good w/ scramble or fried eggs in the am for breakfast. This recipe actually works better w/ jarred salsa, so keep a few jars in the pantry ready for when the squash arrives.

Eating Healthy & Delicious is a Win Win Win Situation!

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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

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Sunday, July 31, 2016

Lettuce Wraps // Spicy or Not :: Chef Mark Cleveland @ Hungry Harvest ::

Use mild, medium or hot salsa as you wish. If you want to serve the heat on the side, put out several good hot sauces like Sriracha, Thai chili paste, chili flakes, etc. Or make a hot sauce rouille w/ yogurt or mayo or a combo of both. Coconut yogurt & Sriracha is a Winner! I used vegan chicken in my version.

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!

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/

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Saturday, June 4, 2016

Peach Mango Sauce Honey :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 20 mins,

Servings: 1 Generous Pint

This easy fruity sauce is ambidextrous, accentuating both savory & dessert dishes. It cooks up in no time & if there is any left, it’ll last in the fridge for a couple of weeks. Share your creations on Hungry Harvest social media.

Amount	Measure	Ingredient	Prep Method
2	Large	White peaches	Peeled
2	Large	Yellow peaches	Peeled
1	Medium	Yellow mango	Peeled
1	Medium	Lemon	Juice & zest

Peel the peaches & mango. Cut around the mango pits & put into the blender jar w/ the lemon juice & peel.

Cut around the peach pits, just like coring an apple. Then use your pairing knife to cut away as much flesh as you can.

Blend on high until nicely smooth.

1/2	Cup	Water	To rinse out blender jar
1/3	Cup	Honey
1	Pinch	Sea salt	Opt

Transfer to a saucepan, set over med high heat. Use the water to rinse out the jar. Add that and the honey to the sauce, along w/ a pinch of salt. Cook for 10 to 12 mins, until nicely bubbly.

Teaspoon

Orange blossom water

Or rose water

Add optional rose or orange blossom water. Honey & lemon combine w/ the fresh fruit flavors to create a sweet & tangy sauce.

Served 3 ways on my buffet: As a dessert w/ fresh fruit & vanilla ice cream, brushed on cooked corncobs w/ grated Mexican white cheese & smoked paprika, and over blanched asparagus w/ toasted almonds & evoo drizzle. This makes a great BBQ & wing sauce too.