Avanti Cafe Musings: mason jars

Friday, June 17, 2016

Salads in Jars :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 15 mins,

Servings: 1 1/3 Cups Dressing Base

This week we start w/ a base recipe & morph it into 3 separate flavor profiles. Let’s start w/ salads in jars. Make up a bunch at once for weekly lunches of crunches.

DRESSING BASE

Amount	Measure	Ingredient	Prep Method
1/2	Cup	Evoo
3/4	Cup	Mixed citrus juice
		Salt & pepper	To taste
1	Tablespoon	Miso	Opt, or mayo, yogurt, Dijon
1	Teaspoon	Garlic, scallions, chives, ginger, herbs	Opt, minced

Whisk the basic dressing together. Add salt & pepper to taste. Use a mixture of citrus. If you use only lemons & limes, you’ll have to add more oil to balance the tartness. I used blood orange, grapefruit & lemon today. HARVEST HACKS:> Make the dressing in a measuring cup. Just fill to the lines.

Whisk in the optional emulsifier. I usually choose miso for the complex salty flavor & added probiotics. Divide base dressing among pint or quart mason jars. Add about 1/3 cup dressing per pint. Add any additional flavors to create Greek, Italian or Asian salads.

GREEK

Add more yogurt, fresh & dried oregano, lemon zest

ITALIAN

Fresh basil, Italian herbs, Parmesan

ASIAN

Soy sauce, ponzu, fresh ginger, chili, sesame seeds, sesame oil

Favorite Harvest Vegetables & Fruits

Load in your favorite fruits & veggies being mindful to put the most crunchy veggies in first. They will begin to pickle a bit making for an extra delicious salad when you serve it. I usually put onions, cukes, sweet peppers & radish in the bottom. Top w/ your favorite veggies, fruits & salad greens. Put on the lids & store unshaken in the fridge until ready to eat. Shake well & serve.

You’ll be ready for a superb Harvest lunch anywhere, anytime. Add beans, nuts, olives, HB eggs, proteins etc as you wish. Pint size makes for a light lunch. Quart size is a full meal. Bring extra. You’ll be asked to share.

Eating Healthy & Delicious is a Win Win Win Situation!

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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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Smoothies In Jars :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 20 mins,

Servings: As Much As You Want

Making pureed fruit & vegetable drinks in mason jars is a great way create ready meals on the go for breakfast or to take to work for lunch or a mid afternoon snack to revive your energy for the rest of the day.

SMOOTHIE ADDITIONS

Ingredient	Prep Method
Favorite Harvest Fruits & Veggies	Plenty of citrus too
Frozen Harvest Fruit & Veggie Cubes
Seeds, spices, nuts, brewed tea, protein powders, coconut water, coconut milk, kefir, yogurt, diary or plant based milks, etc

I build my smoothies right in the jar. I sort of go by color. Get the kids involved w/ this too.

Remember that a bit of citrus in each smoothie creates that craveability we all love. HARVEST HACKS:> If you have a back up of ripe fruits & veggies blend them up and freeze them in ice cube trays. Add a few of those to each smoothie for added flavor & nutrition

Add in any healthful ingredients you’ve heard about and want to get more of in your diet. This is a good place for those things we all see on Dr. Oz. Today I used turmeric & ginger, dark blue algae, beet powder, hemp seeds & matcha green tea, spread out between three separate smoothies.

Blend up the smoothies one at a time for a different flavor in each jar. Add about 3/4 cup of water, brewed tea, coconut water, plant based or dairy milks, etc. Pour into jar, then use about 1/3 cup water on high speed to rinse out the jar. Add that to the smoothie. Chill well & shake when you’re ready to eat.

You’ll find your own fresh creations more tantalizing & much cheaper than juice bar offerings. And using blended whole fruits and veggies retains all the nutritional fiber that keeps our gut healthy. I like high protein versions for breakfast & lighter veggie & fruit juices for afternoons.