Fennel Sake Broccoli & Carrots :: Chef Mark Cleveland @ Hungry Harvest ::

Master the roll cut.  It's easy and fun and with a hard long vegetable like carrots or parsnips it creates a great texture when cooked.  The thin edges are soft and the thick deep center remains al dente.

In a large skillet or wok combine

Amount	Measure	Ingredient	Prep Method
11/2	Tablespoons	Coconut oil
3	Cloves	Garlic sliced

Simmer over med high heat to melt coconut oil and golden up the garlic.   

Then add

1	Large head	Broccoli	Trimed into florets
1	Bunch	Carrots	Scrubbed, roll cut
1 ½	Tablespoons	Pickled ginger	Minced
½	Cup	Sake
½	Teaspoon	Sea salt
¼	Teaspoon	Black pepper
2	Teaspoons	Favorite hot sauce	To taste
2	Teaspoon	Fennel seed

Stir to combine, set heat to high, cover and cook until tender.  

Remember to peel the stems and slice them up.  Broccoli stems are super crunchy and delish.  

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

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!

www.avantinatural.com

www.hungryharvest.net/recipes/

Pinterest

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

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

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

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

linkedin

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

Salt Roasted Organic Carrots :: A Free Style Avanti Recipe ::

These beauties are ready to roast

This open ended recipe needs no precise measurements.  Just the best quality organic heirloom carrots and a few seasonings.  Preheat the oven to 550.

Wash and rub w/ a towel a pound or two of organic heirloom carrots, fresh from the farmers market if possible.  Lay them on a parchment lined baking sheet and top a drizzle of extra virgin olive oil then a sprinkle of a coarse sea or mountain salt.  We use our Avanti pink blend of Himalayan, Bolivian & Hawaiian pink salts.  Add a splash of sake to give a bit of flavorful steam to the roast.  Put the carrots into the hot oven and turn the oven down to 350.  Roast for one hour.

Note that you can use flavored avocado oil, garlic oil, chili oil or toasted sesame oil, depending on your desired flavor results.  Same w/ the booze.  Consider Port, Madeira, Sherrys of any ilk, or even bourbon or scotch.  Just make sure to turn the oven down pronto if using the hard liquor.  No one needs to flambé in an oven. 

Once cool, slice and top with a couple tablespoons of champagne, sherry or balsamic vinegar.

Et Voila >> All Done

Now the fun begins.  Let's create food!

Moroccan carrots w/ organic apple, walnuts, cinnamon, anise & mustard seed & Spanish sherry [Passover] 

Pasta w/ mixed olives, romesco, salsa verde, basil blossoms & salt roasted carrots

Cha soba & quinoa pesto w/ salt carrots & poached organic egg

Korean pumpkin pasta w/ HOT spiced apples, salt roasted carrots & walnuts + edible petals

Noodle soup w/ braised baby eggplants, organic cherry tomatoes & salt roasted carrots 

Sumptuous tostada sliders [Mi Rancho Organic Mini Corn Tortillas] w/ Chinese chive shiitake baked eggs
& salt roasted carrots

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.

Our successful restaurant Avanti Café was located on 17^th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

www.avantinatural.com

Facebook  https://www.facebook.com/pages/Avanti-Cafe/166822256677277?ref=hl

Twitter  https://twitter.com/AvantiNatural

Pinterest  http://www.pinterest.com/avantinatural/boards/

Instagram http://instagram.com/avantinatural