Whole Fermented Pickled Garlic Cloves :: Carolina Reaper Infused ::

Amount	Measure	Ingredient	Prep Method
2	Quarts	Whole garlic cloves	2 generous quarts

Soak the cloves in clean fresh water with a good splash of white vinegar for several hours or overnight.  Drain well, shake off all the excess water & spread out in a colander & dry in the sun for an hour or two.  Stir and shake every 15 mins or so.

Into TWO Quart Jars, fill each jar about 60% full with garlic cloves, then load the following into EACH Jar. 

1	Tablespoon	Miso
1/4	Cup	Lime or Lemon Juice
1	Tablespoon	Sucanat	Or organic cane sugar
1 1/2	Tablespoon	Sea Salt
1	Whole	Carolina Reaper Chili	Pierced w/ a knife
2	Tablespoon	Pomegranate molasses
1 1/4	Cup	Fresh orange juice

Top the flavorings w/ more garlic cloves to the rim.  Line the tops of each jar w/ parchment paper.  Shake the jars twice daily and ferment at room temp in a cool place for one week.  Then refrigerate.  

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Sweet Pepper And/Or HOT Chili Martoonis :: Chef Mark Cleveland @ Hungry Harvest ::

  When peppers are plentiful in the late summer, preserve them in voddy or gin w/ a float of frenet or other amaro.  You’ll taste the summer all winter long w/ these tasty Martoonis  

 

Gin is making a come back these days.  There are so many flavors.  Traditional gin had a strong juniper berry taste.  Not so anymore.  Talk to your local experts and taste the new herbs & spices that perfume the wide variety of blends available now.  

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

All New Blog Post Format ::> Direct from the Hungry Harvest Recipe Page.  Full Layout + Recipe Card ++ Extra Photos!

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.

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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Ice Cube Hacks :: Chef Mark Cleveland @ Hungry Harvest ::

It’s great opening each week’s Harvest box and finding new ways to effectively use the produce at its peak.  From easy fruit, veg & broth cubes to hot sauces & salad dressings, all it takes is a blender & an ice cube tray or two.

Harvest Vegetable & Fruit

Harvest Broth

Homemade Harvest Hot Sauces

Left Over Harvest Salads

 

You don’t need to cook veggies & fruits for smoothie cubes.  Just combine them in flavorful ways.  I typically keep the fruits and veggies separate, but I often add cukes and tomatoes to my fruit mixes (they both are technically fruits anyway).  Your wholesome smoothies will come together in seconds.

 

Use the peels & skins & the tough stems of vegetables for hearty veggie broth cubes.  You do not have to simmer a broth very long.  In fact, think of it more like a tea.  Put the vegetable scraps into a pot, cover with water.  Add favorite herbs, wine, miso, seasonings, etc.  Bring to a boil, simmer 10 mins, cool, strain & freeze. 

No matter how delicious a salad is, there is often just a little wilty bit left in the bowl soaking up all that vinegary goodness.  I blend that up, adding perhaps a little more fruit & veg & adding some citrus juice for extra tartness.  Those frozen cubes become a great salad dressing.  Add olive oil, herbs perhaps, salt & pepper to taste & you’re done.  Harvest Hack: Great for salads in jars too!

 

If you’re a HOT chili fan, you’ll find that whether you grow them in your garden or pick them up at the farmers markets they are seasonal.  Use your summer Harvest produce to make some HOT sauces, freeze in cubes & defrost as needed to keep y’all HOT until the following season.

Printable recipe cards for easy reference. 

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

All New Blog Post Format ::> Direct from the Hungry Harvest Recipe Page.  Full Layout + Recipe Card ++ Extra Photos!

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.

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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Avanti Moroccan Preserved Limes :: Not a lemon in the bunch

Avanti Moroccan Preserved Limes  :: Pickling Salt Blend 2015 ::

This is an open ended recipe.  Not much measuring.  It's more of a process.  

Amount	Measure	Ingredient	Prep Method
2	Cup	Fine salt
½	Cup	Coarse salt
1	Cup	Avanti Natural Pink Salt

I always use sea and mined salt.  I’ve never been a fan of kosher salt.  And the current research seems to back up the wisdom of my taste buds.  Sea & mined salts are rich in trace minerals (that’s what makes them pink, grey or black), they are slow to dissolve and titillate the taste buds without flooding the mouth w/ a flash burst of sodium.  Here’s the blend I crafted for the 2015 pickling season.  I vary the ratio each year, after all cooking is chemistry and all cooks are chemists.  Our Avanti pink salt blend is a mix of Hawaiian, Bolivian & Himalayan sea and mountain mined salt, never to be confused w/ the nefarious PINK SALT laced w/nitrates to keep meat from graying in the curing process.  Avoid this chemical catastrophe always!

I started making these a couple of years ago when gifted with bushels of what turned out to be Bearss limes.  When presented w/ large amounts of citrus in season, one naturally thinks of Moroccan salt cured lemons.  Lemons or limes of several varieties work for this.  What you want is a fruit w/ a rather thick skin, rather thin pith and good juice.  I’ve not had success w/ Meyer lemons, the skin is too thin, and there is too much juice.  But I’d love to hear from other foodies that have preserved a Meyer in this way. 

Wash your fruit of choice and dry well.  I wash them early, put them in a colander in a sunny place in the kitchen and let them air dry while I get everything else ready.  This is an assembly line process.  You’ll need clean, sterilized glass jars w/ tight fitting lids, plenty of citrus fruit and a good sea salt pickling blend.  Other than that, all you need is a cutting board, paring knife and time.

Trim off the stem end and any blemishes and cut into quarters lengthwise.  Remove any seeds.  Push them firmly and w/ strength into the jars.  Top each 6 quarters with 1 Tablespoon of the sea salt blend.  Manhandle as many quarters as you can into each jar.  You’ll be pressing out juice as you go.  The salty juice will start the curing process.  Add in a few hot chilies if you wish.  This is not traditional, but since chilies and citrus often ripen at the same time, I like the added zing.  I used a few Avanti garden pequins this year.  Cover tightly and leave out in a cool place in the kitchen out of direct sunlight.  I put them on a ceramic tray lined w/ a kitchen towel.  Each day, morn and eve, invert the jars to bathe the quarters in the salty brine.  After three days press in more quarters and salt.  6 quarters to 1 T sea salt blend, just as before.  I do this in a mixing bowl, since you may overflow w/ briney juice.  Once the jars can hold no more, return to the kitchen counter and repeat the inversion process twice a day for three more days. 

Save any juice over flow for use as a salt substitute.  It will be very salty, so just add a ½ teaspoon or so to your cooking over the next few days.  It’s delish.  When I have it, I mix a wee bit w/ some golden spice in a glass of soda water each morning as a quick ayurvedic turmeric tonic.  Here's a video tutorial from Avanti Natural Lifestyle Media.  Moroccan Preserved Lemons YouTube

After the final three days of turning the jars twice a day to distribute the salty juice & remove any air bubbles, put the jars in a cool dark place for a month or two.   A lower kitchen or pantry cabinet, the basement or root cellar, even load them into a wine box and put them into a dark closet.  They are done when the skins have become tender and the juice has become gelatinous.  At this point you can put them in the fridge.

Here's the same video, in the blog itself:

Some people suggest washing off the saltiness or cutting out the pulp and only using the skin.  I do not do this.  I use them in their entirety.  But remember that they are very salty, so use as you would olives or capers.  These tangy preserved citrus add a ton of flavor to your dishes, and flavor the dish w/ mineral rich sea salt at the same time. 

You’ll find them called for in many Moroccan and North African recipes, but once you have them around, you’ll find a myriad of ways to add their Mediterranean flavor flair to all sorts of culinary creations.  

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, YouTube and Instagram 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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