Breakfast
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 215 grams | |||||||||
| Calories | 390 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 18g | 23% | ||||||||
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| Cholesterol 95g | 32% | ||||||||
| Sodium 1060g | 46% | ||||||||
| Total Carbohydrate 44g | 16% | ||||||||
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| Protein 6g | |||||||||
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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.
2 small beets, roasted and peeled
2 eggs
1 1/3 C low fat buttermilk
1 tsp. vanilla
1 1/2 C all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 Tbsp. sugar
1/4 tsp. salt
1/4 C canola oil (as needed for frying)
Puree beets in a food processor. Add eggs, buttermilk, and vanilla and blend until just mixed.
Sift together flour, baking powder, baking soda, sugar, and salt. Add to the food processor with beet mixture and blend until just mixed (lumps are ok).
Heat a large skillet and brush with oil. Scoop small rounds of batter onto the hot surface and cook until bubbles burst through the top of the pancakes (one to two minutes). Flip and cook another minute.
Garnish with fresh fruits and edible flowers as desired.
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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