Gluten Free
Sides
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 479 grams | |||||||||
| Calories | 220 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 14g | 18% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 620g | 27% | ||||||||
| Total Carbohydrate 24g | 9% | ||||||||
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| Protein 2g | |||||||||
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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 small red onion peeled and sliced in thick circles
1 small rutabaga peeled and sliced in 6-8 wedges, depending on size
3 rainbow carrots (various colors), peeled and sliced length-wise
Sea salt
Fresh ground black pepper
Extra virgin olive oil
1 blood orange, peeled, pith removed and separated into segments (discarding the membrane)
1 blood orange, zested and freshly squeezed for juice
1 Tbsp.maple syrup
1 Tbsp. chopped parsley
Preheat oven to 375 degrees F.
Mix together the onion, rutabaga, and carrots. Season with salt and pepper.
Dress liberally with olive oil and place in a roasting pan; roast in a pre-heated oven for 30-35 minutes until the vegetables start to get tender.
Add the orange juice, zest, orange segments, and maple syrup; combine well. Continue to bake until vegetables are fork tender, and the juices have reduced and coated the vegetables.
Sprinkle with chopped parsley before serving.
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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