Avanti Cafe Musings: snow peas

Thursday, May 5, 2016

Harvest Savory Matzo Brei :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 30 mins

Servings: 4

We often find good prices on Passover matzo after the holiday. So let’s make Savory Harvest Matzo Brei. If you haven’t tried this amazing & versatile dish give it a shot. You can make it w/ tortilla chips too if you want.

Amount	Measure	Ingredient	Prep Method
2/3	Cup	Mango	Diamond dice
1/2	Cup	Bosc pear	Fine dice
1	Tablespoon	Fresh dill	Minced
1	Medium	Tangerine	Juice & zest
1	Teaspoon	Fresh ginger	Minced or microplaned
1	Cup	Greek yogurt	Organic

Prep out the veggies & make the yogurt sauce.

In a small bowl combine the mango, pear, dill, tangerine juice & zest, minced ginger & Greek yogurt. Stir.

2	Small	Potatoes	Or 3 fingerlings
2	Tablespoons	Butter	Organic
2	Tablespoons	Evoo
1	Teaspoon	Sea salt
1/2	Teaspoon	Black pepper
1/3	Cup	Sherry	Or broth
2	Teaspoons	Fresh ginger	Minced

Meanwhile, over med high heat sauté the fingerlings in the oil, butter, salt & pepper, sherry, 2 tsp minced ginger until the potatoes are done, about 7 mins.

Large

Green pepper

Diced

Add the peppers for 2 more mins

2-3	Sheets	Matzo	Large crumble
3	Large	Eggs	Organic

Break the matzo into large pieces, put into a colander in a large bowl and cover w/ hottest tap water for just 30 seconds.

Drain & combine w/ the eggs.

Spoon the matzo mix on top of the potatoes & peppers, stir lightly and fry for 2 mins. Use a spatula to turn the mix over in large chunks.

1	Bunch	Spinach	Rough chop
1	Cup	Snow peas
1/2	Cup	Corn kernels
10	Large	Cherry tomatoes	halved

Load on the spinach, then the snow peas, corn & tomatoes and cook for 2 more mins until the bottom has a little color.

Slide out onto a large serving platter & serve w/ the Greek yogurt sauce on the side. If you like your veggies more cooked, reduce the heat to medium low & cover the skillet for 3 to 5 mins.

Matzo Brei is real Ashkenazi comfort food. It can be made savory or sweet. Check out the Hungry Harvest Recipe Page this weekend for an Organic Golden Peach sweet version. It’s so easy to make, very adaptable & tasty, keep some matzo on hand for quick Harvest deliciousness.

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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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Tzatziki Salad :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Very Easy

Time: 25 mins

Servings: 1 quart dressing for several salads

We used every single item in your Harvest box with this recipe. And you’ll find this dressing so yummy, you can use it on a host of meals throughout the week. It’s definitely not just for salad. Use it on hot food main dishes too!

Amount	Measure	Ingredient	Prep Method
5-7	Medium	Fingerlings	Or baby potatoes
1	Cup	Snow peas
1	Cup	Corn kernels	Fresh

Put the fingerlings into a small covered saucepan with 1 tsp salt & water to cover. Set over high heat & boil until tender, about 10 mins. They are done when a pairing knife pierces them easily. Add in the snow peas & corn kernels (I like mine raw) for 30 seconds, drain, then refresh in ice water.

1	Large	Cucumber
1	Tablespoon	Fresh ginger
2-3	Tablespoons	Fresh dill
1-3	Cloves	Garlic
1	Large	Tangerine	Juice & zest
1	Cup	Greek yogurt
1/4	Cup	Evoo
1	Teaspoon	Sea salt	Avanti Rosemary Coriander Sea Salt
1	Medium	Chili pepper	Optional
1-2	Cooked	Fingerlings
1/4	Cup	Garbanzos
1/2	Cup	Water	To rinse blender jar

While the fingerlings are cooking, prep out the dressing & all the veggies & fruits you plan to use in the salad.

I partially peel the cucumber, adding the peel strips to my ice water or ice tea. I leave the seeds in the dressing. Combine the cucumber, ginger, dill, garlic, tangerine juice & zest, yogurt, evoo, salt, black pepper, opt chili pepper & one or two cooked fingerlings & a 1/4 cup garbanzos in the blender jar & emulsify. Pour into a quart jar. Rinse the blender w/ 1/2 cup water & add that to the dressing.

1	Bunch	Spinach	Rough chop
1	Pint	Cherry tomatoes	Halved
1	Medium	Favorite bell pepper	Thin strips
1	Medium	Mango	Diced
1	Medium	Favorite pear	Sliced
1 1/2	Cups	Garbanzo beans

Toss the spinach w/ enough dressing to coat the leaves.

Then compose your salad on plates. Start w/ a mound of dressed spinach. And not necessary in the middle of the plate. Get everyone involved. Consider each plate a canvas & layer in your favorite flavors.

If you follow the culinary artful on Instagram you’ll be inspired. Drizzle more dressing on top of your creation, Dot w/ more garbanzos

Greek yogurt is quite tart, but Tzatziki usually uses lemons. We used sweeter honey tangerine this week. So taste your dressing & add a little lemon juice or vinegar if desired. I added a red jalapeño to mine, so it needed no extra acid to brighten its flavor. Share your food pix on Hungry Harvest social media!