Entrees
Gluten Free
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 680 grams | |||||||||
| Calories | 600 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 29g | 37% | ||||||||
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| Cholesterol 130g | 43% | ||||||||
| Sodium 1270g | 55% | ||||||||
| Total Carbohydrate 45g | 16% | ||||||||
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| Protein 49g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1 Tbsp. garam masala, toasted
2 tsp. kosher salt
1 tsp. black pepper
1/4 cup olive oil
8 baby lamb chops, Frenched
2 lbs. fingerling potatoes
2 Tbsp. Ready-Set-Serve Washed & Trimmed Parsley, chopped
1 Tbsp. canola oil
2 lbs. Ready-Set-Serve Green Beans
Heat oven to 400 degrees F.
Mix together garam masala, 1/2 teaspoon salt, 1/2 teaspoon of pepper, and oil; brush on chops. Toss potatoes with the remaining spice-oil mixture. Let chops marinate while potatoes roast.
Roast potatoes on baking sheet until tender and slightly browned (35 minutes). Smash some of the potatoes with a fork, making sure to leave some whole pieces. Stir in parsley plus one teaspoon salt and 1/4 teaspoon pepper.
Heat a cast-iron grill pan. When hot, sear chops and cook until medium rare (2-3 minutes per side). Set aside to rest.
Heat saute pan with one tablespoon canola oil; add green beans and remaining 1/2 teaspoon of salt and 1/4 teaspoon pepper. Cook one high heat until slightly charred.
Serve two lamb chops each with equal portions of potatoes and green beans.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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