Avanti Cafe Musings: June 2016

Friday, June 24, 2016

Harvest Huevos Rancheros :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 15 mins,

Servings: Para Todos

Summer arrives w/ a Hungry Harvest Mexican Food Fiesta. And that means lotsa veggies. Mexican food, like so many of the world’s great cuisines is loaded w/ the rainbow colors of the fields. Just add eggs, salsa & cheese!

Amount	Measure	Ingredient	Prep Method
1	Jar	Favorite salsa	12 oz
6	Ounces	Water	To rinse out jar
2	Cup	Favorite veggies	Cooked or raw
3-6	Large	Eggs	Organic
		Grated Cheese

I sauted a bunch of veggies in advance for easy use, but if you’re starting w/ uncooked vegetables sauté them in an oven proof 10” skillet (cast iron is great) until tender, about 5 mins. I used red onion, zucchini & yellow squash, sauted in a little evoo w/ black pepper, but eggplant, greens, peppers, etc would be delish in this. Add the salsa & use the water to rinse out the jar. Bring all to a simmer while you heat the oven to 350.

Crack in the eggs, trying to keep them intact. The added water will allow them to nestle into the salsa nicely.

Top each egg w/ grated cheese. You want enough to protect the top of the egg while it bakes so that you’ll find a creamy poached egg underneath. Bake at 350 for 7 to 15 mins depending on how you like your eggs. You can look under w/ a spoon and make sure the white is set. Once the white is set, the yolk will be runny. If you like a custardy or firm yolk add extra mins.

CUCUMBER & ROMAINE CITRUS GARNISH

Amount	Measure	Ingredient	Prep Method
2	Cups	Romaine	Shredded
2	Cup	Cucumber	Sliced
1	Medium	Orange	Juice & zest
1	Medium	Lime	Juice & zest
		Sea Salt & Black Pepper	To taste

SEA SALT RADISH

Amount	Measure	Ingredient	Prep Method
1	Cup	Radish	Sliced
		Favorite Sea Salt Blend	Avanti Hemp Fennugreek Sea Salt

I served mine w/ a crisp refreshing romaine & cucumber citrus salad & simple sea salted radish slices. On the Mexican Fiesta table I put out warm corn tortillas alongside the Harvest Huevos Rancheros.

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

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Harvest Quesadillas :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 15 mins,

Servings: Each

Quesadillas are a terrific foil for Harvest vegetables. I like to add flavored rice & grains to my quesadillas, but refried beans work well too. Quesadillas love garnishes. I’ve showcased 2 options for our Fiesta

Ingredient	Prep Method
Favorite tortillas	Corn or flour
Favorite vegetables
Brown rice or grain mix	w/ added veggies
Favorite cheese blend

Once you make your fillings, you can whip up mealtime quesadilla for the next couple of days. To cooked brown rice & added some roasted yam, garlic, butter & wilted chard. I used sauted kale & more chard for the vegetable filling. Spoon about a half cup of rice onto one tortilla. I like an organic whole grain flour tortilla about 9 inches in diameter.

Top w/ cheese, then veggies, then more cheese. Heat a scant teaspoon of evoo in a skillet over med heat. Sandwich the second tortilla on top & place into the skillet. Cook for about 5 to 7 mins until golden then flip. While they cook, make your favorite garnishes. Fruity crema pairs so nicely w/ quesadillas.

POMEGRANATE PEACH CREMA

Amount	Measure	Ingredient	Prep Method
1	Medium	Peach	Dice
1/3	Cup	Pomegranate seeds
1/2	Cup	Plain yogurt
1	Teaspoon	Lemon balm or mint	Opt, chiffonade

AVOCADO CUCUMBER GARNISH

Amount	Measure	Ingredient	Prep Method
1	Medium	Avocado
2	Tablespoons	Cucumber	Diced
1	Tablespoon	Shallot	Thin slice
1	Tablespoon	Lime	Juice & zest
		Salt & Pepper	To taste

They flip easily with a pancake turner & gentle pressure from you hand on top. The gooey goodness of the cheese sticks it together. Cook on the second side for about 5 mins. I cut the 9” quesadillas into 6 pieces, the corn ones into 4.

You can make as many at once as you have skillets & burners. They work well on a pancake griddle too.

Any left over quesadillas reheat wonderfully in the toaster oven or stovetop. The texture of crispy tortilla, fresh harvest vegetables & melty cheese is superb.