Avanti Cafe Musings: Savory

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.

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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Sunday, May 15, 2016

Harvest Catch UP :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 30 mins + Rest Time

Servings: 2 Quarts

You’ll find your Hungrt Harvest box can make some condiments that use up your fruits & veggies & create flavor for weeks to come. Letting the mix pickle & macerate for several hours creates a richer flavor. Makes a great gift. Take some to work!

Amount	Measure	Ingredient	Prep Method
2	Large	Red peppers	Rough chop
2	Medium	Pears	Rough chop
2	Medium	Apples	Rough chop
2	Large	Onions	Rough chop
1/2	Pound	Tomatoes	Rough chop
1-2	Large	Tomatillos	Rough skin removed, rough chop
2	Large	Minneola tangerines	Juice & rind
1	Tablespoons	Dijon
1	Tablespoon	Miso
1	Cup	Apple cider vinegar	More or less to taste
2	Teaspoon	Sea salt
1	Teaspoon	Black pepper
1	Tablespoon	Pickling spice
1	Cup	Water
1/2	Cup	Sweet Marsala	Or cherry juice
3-5	Cloves	Garlic
1/2	Teaspoon	Chili flakes	Opt
1	Teaspoon	Mustard seed	Opt
1	Teaspoon	Fennel seeds	Opt
4-5	Small	Dried shiitake	Opt

If possible, set this up several hours in advance so the veggies can macerate & pickle in the brine before you cook it. I did mine the night before. Load everything but the navel orange into a good sized stockpot. Cover & let sit to pickle.

I put the tangerine rinds in for extra ‘marmalade’ flavor. But if you don’t like the bitter citrus flavor, leave them out. Set the covered pot over high heat & let ‘er rip for 20 mins. Turn off heat.

Remove cover and let cool enough to blend it without explosions, about 30 mins to an hour.

Remove the spent tangerine rinds & discard or compost.

Large

Navel orange

Juice & rind

Add all to your blender jar along w/ the juice and rind of the fresh navel and blend until fully emulsified. Use a spoon or spatula to make sure that all the citrus rind has gotten well blended into this fine CatchUP. You’ll find a million uses for it. And this CatchUP is guilt free for the kids. Go easy on the vinegar & add more water if you feel your tribe doesn’t like a strong tang.

We made Red Lentil Quinoa Harvest Veggie Burgers this week too. So slather on the CatchUP & enjoy. Notice that we’ve added no sugar or funky unhealthful ingredients. It’s 2016! Let’s CatchUP in full on foodie flavors that are Always Both Healthy AND Delicious. This freezes well.