Avanti Cafe Musings: superfood

Saturday, March 12, 2016

Easiest Roasted Yams :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easiest

Time: 30 mins

Servings: 4 as appetizer

These roasted yams are so easy to make and yet scrumptious, versatile & elegant. If you have sea salt (preferably sea salt or a good flavorful sea salt blend), black pepper (preferably coarse ground or freshly ground from your own peppermill) and oil (preferably good quality olive oil, safflower, avocado or toasted sesame oil) you’re ready to roll. Preheat the oven to 425.

Amount	Measure	Ingredient	Prep Method
1	Large	Yam	½” bias sliced

On a parchment lined baking sheet put

1 or 2

Teaspoons

Favorite oil

Onto the paper in the center of the baking sheet. Roll the yam slices in the oil to coat. Sprinkle lightly

1	Pinch	Sea salt
1	Pinch	Black pepper

On both sides of each slice. Place into the hot oven and roast for 15 mins. They are done when a knife pierces easily. They will continue to soften after they come out of the oven, so don’t over cook.

I love using flavored sea salts for this, Lavender sea salt. Rosemary, Fennel seed and citrus sea salts all work wonderfully. Let us know what you try and enjoy.

This pairs wonderfully with the Gimme A Beet jam recipe we prepared for your Hungry Harvest this week.. Try making a gorgeous appetizer w/ some beet jam and a little brie, mascarpone or cream cheese and a small leaf and blossom of fresh basil.

These yams would also be great with our Harvest Partner’s pesto, fermented delights, fresh herbs and even granola. Order some up, have them on hand and we’ll make sure to give you tips on how to use them with your harvest bounty.

HINT: Stir a little yogurt with granola, top roasted yam slices and warm in the oven, toaster oven or microwave. Now that’s a power breakfast and pre or post workout nutrition and flavor wave powerhouse.

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.

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Tuesday, October 27, 2015

Avanti Ginger Power Puree

Roasted cauliflower steak & organic vegetable plate is made super food flavorful w/ Avanti Ginger Puree

Organic fresh ginger is becoming more available in bulk. And we cooks, foodies, holistic health proponents should take advantage of the bounty. Ginger is a natural anti-inflammatory, a brain food, immune booster and flavor enhancer. Make this greatly powerful fermented ginger paste, keep it in the fridge and add flavor, zest & healthful

phyto nutrients to your meals by the heaping spoonful.

Amount	Measure	Ingredient	Prep Method
1	Quart	Organic ginger	Peeled & prepped
½	Cup	Organic lime juice & zest
1	Cup	Organic orange juice & zest
2/3	Cup	Miso	Favorite flavor*
1 1/3	Cup	Organic apple cider vinegar
1 ½ to 2	Teaspoons	Sea salt
2	Tablespoons	Honey	Or agave
2	Tablespoons	Avanti Golden Spice	Or 2 t turmeric
¼	Cup	Sesame or hemp seeds	optional

Prep out the ginger. Since it’s organic you don’t have to discard all the peels. You want 1 quart of prepped organic ginger. And scraps can go into the compost, or scattered as mulch in your garden. Use a strong blender to grind all the ingredients well. Don’t over work the blender. You don’t want to create heat that could destroy the active cultures in the miso and vinegar. Leave in the covered blender jar at room temperature for several hours or over night. Blend again. Pack into clean glass jars. Leave at room temp for 2 days. Shake the jars twice daily. Transfer to the fridge. Fermented foods keep in the fridge for quite some time.

*NOTE: use 1/3 cup each white and red miso for a richer flavor

Use as a flavoring agent for almost everything. Soups, stews, braises, sauces, as a rub or to add flavor when cooking rice, beans, grains or vegetables. It’s also a great addition to pickle making since it brings active culture to any mix you’re making. Check out how we used it in Avanti Fermented Giardinera & Avanti Garden Chili HOT Sauce too. Below are serving suggestions.

Watch this Ginger Power Puree risotto wiggle w/ delight. It gets a real kick from garden Pequin chili peppers.

Ginger Power adds hearty zing to this garden vegetable and cherry tomato tostada