Appetizers| Number of Servings: 4 | |||||||||
| Serving Size 176 grams | |||||||||
| Calories | 460 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 28g | 36% | ||||||||
|
|||||||||
| Cholesterol 25g | 8% | ||||||||
| Sodium 360g | 16% | ||||||||
| Total Carbohydrate 56g | 20% | ||||||||
|
|||||||||
| Protein 12g | |||||||||
|
|||||||||
*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 sheet pastry dough, cut into 12/2-inch rounds
4 oz. ground beef or meat-free alternative, cooked
1/2 cup Butternut squash, peeled and cut into small squares
1/4 cup Markon First Crop Red and Yellow Bell Peppers, roasted and chopped
1/2 cup corn
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
Salt and pepper, to taste
Mix beef, squash, peppers, corn, and cilantro in a bowl; season with salt and pepper. Fold each pastry round in half and place a small amount of filling in center. Seal and bake at 375 degrees for 15-20 minutes (until browned).
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.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.