Avanti Cafe Musings: scallion

Friday, November 18, 2016

Mushroom Garbanzo & Asparagus Stew :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Mushroom, Garbanzo &Asparagus Stew

Chef Mark Cleveland

Microwave. Power 7 for 7 mins

4-6 Servings

3/4 Pound Favorite Mixed Mushrooms, large pieces (I used shimeji, shiitake & maitake)

2 Cups (or 1 Can) Garbanzo Beans

1/2 Pound Fresh Asparagus, 2” pieces

2 Scallions, 2” pieces

1/4 Cup Favorite Tomato Sauce, Romesco, Pesto or Roasted Pepper Sauce (Ajvar)

1 1/2 Tbs Soy Sauce (I use mushroom flavored soy sauce in mushroom dishes)

1/4 Tsp Black Pepper

1 Cup Veg Broth or Water

1 Tbs EVOO

(Opt) 1 1/2 Tbs Dark Sherry

Garnish: Fresh citrus juice & zest, edible petals & herbs. I used Valencia orange, pineapple sage blossoms & fresh blue basil

Load everything into the bag, seal & place on a dish or in a bowl. Microwave on power 7 for 7 mins. Let rest in the bag for 3 mins, then serve.

You’ll find all sorts of great wild mushrooms at your farmers markets or Asian grocery stores. This works well with all shrooms including button, crimini, porcini or enoki mushrooms too. Easily morph this into a pasta or rice entrée or a hearty soup. Ready.Chef.GO! bags cook vegetables crisp tender and retain moisture in the microwave.

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.

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Saturday, February 27, 2016

Pico de Plums :: Chef Mark Cleveland @ Hungry Harvest ::

Amount	Measure	Ingredient	Prep Method
2	Medium	Black plums
2	Medium	Nectarines
½	Cup	Sweet onion	Half moon sliced
1	Clove	Garlic	Minced
1	Teaspoon	Fresh ginger	Optional, minced
1	Teaspoon	Fresh turmeric	Optional, minced
1	Small	Hot chili pepper	Optional, minced
½	Teaspoon	Sea salt
1	Tablespoon	Favorite preserves
1	Tablespoon	Toasted nut oil	Walnut, pepita, hazelnut, or evoo
1/3	Cup	Italian parsley	Rough chop
¼	Cup	Chives or scallion greens	Optional, thinly sliced
1	Medium	Lime	Juice and zest

I don’t peel the fruit, but feel free to do so if you like. Slice the plums and nectarines, discarding the pits.

Combine all. Allow to macerate at room temp for an hour or so, then chill. I used two daggerpod chilies from my garden for this batch.

This is great made w/ under ripe, ripe or over ripe fruit.

If you make it w/ very ripe fruit it will be more like a salsa, with under ripe fruit, more like a salad.

Either way, it makes terrific tacos! I like to use all fruit organic preserves.

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.