Avanti Cafe Musings

Thursday, April 13, 2017

Hachiya Persimmon Spread

Hachiya Persimmon Photo: Food Blogga

Low sugar & loaded w/ taste. Use this for umami flavorful additions in cooking projects, including Avanti Garden Kimchi.

Amount	Measure	Ingredient	Prep Method
2	Cups	Hachiya persimmon pulp	Very ripe
3/4	Cup	Sucanat
1	Pinch	Citrus sea salt	Optional
1/2	Cup	OJ
2	Tablespoons	Honey
2	Tablespoons	Date molasses
1/4	Cup	Drambui	or cordial, brandy or fruit juice

Directions:

Simmer on med low heat, partially covered for 20 mins. Cool for 10 mins. Add

1	Teaspoon	Orange zest
1/4	Cup	Fresh OJ

Chill, pack into jars & refrigerate.

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 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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https://www.pinterest.com/avantinatural/mark-cleveland-creative/

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http://www.hungryharvest.net/recipes/

https://readychefgobags.com/recipes-home/

Youtube

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https://www.youtube.com/channel/UCYaIGYey-BCf7gIh1-DcSQA

Facebook

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https://www.facebook.com/pages/Avanti-Natural/665626266871334?ref=hl

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http://avantinatural.com/blog.html

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Pasta Fagioli Video https://vimeo.com/133115733

Lentil Stuffed Portobellos :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Lentil StuffedPortobellos

Chef Mark Cleveland

Microwave high for 3 mins or 450 oven or 20 to 30 mins

Per porto recipe. Typically 2 portos per bag

For each porto (remove stems for another use)

1/2 Tsp Soy Sauce

1/8 Tsp Everson California Garlic Medley or Flavored Salt & Spice Blend

1/4 Cup Cooked Lentils or Favorite Grain Medley

1/4 Cup Kale or Greens, chiffonade

3 Cherry Tomato Halves

2 Tbs Feta or Crumbled Cheese

3 Basil Leaves

Scallions, long diagonal sliced

Salsa and marinara, citrus & grated cheese for garnish

Sprinkle the soy sauce and seasoning into the mushroom caps & let marinate at room temp for 30 mins or so. Grill or roast for 6 to 9 mins. Layer in the cooked lentils, kale, cheese, tomatoes, basil & scallions. Load into bags & seal.

REHEATING INSTRUCTIONS: Microwave high for 3 mins or 450 oven or 20 to 30 mins. Let rest for 2 mins before opening the bag. Garnish w/ salsa or marinara sauce, grated cheese & wedges of fresh citrus

NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven. The results are always succulent & tender. You’ll taste the difference. This is a hearty meatless meal option for lent, meatless Mondays, vegetarian displays and more. Fast & easy to assemble. Use a variety of seasonal vegetables & wild mushrooms to showcase specialty produce

POINT OF SALE DISPLAY: Sell with a full variety of Mexican, Italian, Spanish & French red sauces like salsa, marinara, tomato Vodka sauce, romesco & fresh tomato & herb concasse. Pack the display with gourmet lentils as an opportunity to showcase the wide variety of these specialty grocery products. Add gourmet artisan breads, fun appetizers for anti-pasta such as olives, roasted peppers, marinated vegetables & cheeses, & gigantic beans. Add fresh salads, grilled vegetables, fresh salad dressings, drinks & desserts. Display fresh citrus & grated cheeses for additional garnish

LENTIL NOTE: Use canned or frozen cooked lentils or favorite grain medley. Or cook dry lentils using this simple method. Lentils come in many varieties today. I used small black beluga lentils.

EASY COOKED LENTILS

1 Cup Lentils, soaked for several hours or sprouted

1 1/2 Cups Water to cover

(Opt) 1/2 Tsp Salt

Bring to a boil covered. Reduce heat to med high and simmer covered for 15 to 18 mins until most of the water is absorbed. Allow to cool covered until ready to use.

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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.

Full Portfolio

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

http://www.hungryharvest.net/recipes/

https://readychefgobags.com/recipes-home/

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

http://avanticafe-events.blogspot.com

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

Pasta Fagioli Video https://vimeo.com/133115733

Sausage Scramble Stack :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO!

Sausage Scramble Stack

Chef Mark Cleveland

Microwave high for 1 1/2 to 2 mins or toaster oven for about 10 mins

1 serving per bag

2 Sausage Patties, fully cooked

2 Eggs

2/3 Cup Seasonal Vegetables, bite sized (I used baby broccoli, scallion, colorful peppers, radicchio)

1/4 Cup Cheese, diced or grated

1 1/2 Tbs Butter

Pinch each of Salt & Pepper to taste

Salsa, fresh jicama pico de gallo, gourmet ketchups, edible flowers, etc. for garnish

Melt the butter in a skillet & saute the veggies for a minute until crisp tender. Whisk the eggs with a pinch of salt & pepper & add to the veggies. Stir once, add the cheese & cook until the eggs are just set. Stack the egg mix on an angle between the two sausage patties & slide into the bag.

REHEATING INSTRUCTIONS: Microwave high for 1 1/2 to 2 mins or toaster oven for about 10 mins. Let rest for 1 min before opening the bag. Garnish w/ fresh pico de gallo, salsa or gourmet ketchups or any favorite egg compliment.

POINT OF SALE DISPLAY: Add everything related to breakfast to the display, including cartons of gourmet organic, pasture raised and omega three eggs. Add cold brew coffees, bottled artisanal teas, kombucha, smoothies, kefir drinks, etc. Add fresh fruits & prepared cut fruit options, granola, breakfast bars, muesli, trail mixes, etc. Add avocadoes, sour cream, Greek yogurt, fancy ketchups, fresh and jarred pico de gallo, salsa, pesto, bagels, tortillas & everything to accentuate this fast, flavorful & craveable breakfast.

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.

Full Portfolio

https://www.pinterest.com/avantinatural/avanti-natural-lifestyle-media/

https://www.pinterest.com/avantinatural/mark-cleveland-creative/

https://www.pinterest.com/avantinatural/

http://www.hungryharvest.net/recipes/

https://readychefgobags.com/recipes-home/

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

http://avanticafe-events.blogspot.com

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

Pasta Fagioli Video https://vimeo.com/133115733

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.