Entrees
Gluten Free
Spring
Summer
Vegan
Vegetarian
Winter| Number of Servings: 2 | |||||||||
| Serving Size 423 grams | |||||||||
| Calories | 280 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 22g | 28% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 1220g | 53% | ||||||||
| Total Carbohydrate 19g | 7% | ||||||||
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| Protein 9g | |||||||||
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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.
3 Tbsp. canola oil
1 head Markon Essentials Cauliflower
3/4 cup radicchio, chopped
6 oz. Markon First Crop Mushrooms, sliced
1 Ready-Set-Serve Shallot, sliced into rings
Salt and pepper, to taste
Markon First Crop Thyme, to garnish
Slice head of cauliflower lengthwise to get a thin slab, a.k.a. steak. Heat 1 Tbsp. oil in large skillet; add cauliflower and season with salt and pepper. When seared on both sides, remove from pan.
Heat remaining 2 Tbsp. oil in skillet. Add mushrooms and saute until browned; season with salt and pepper.
Add shallot rings to remaining oil in pan and cook until golden brown.
Arrange plate with cauliflower steak at bottom, topped with sauteed mushrooms, chopped radicchio, shallot rings, and fresh thyme garnish.
Serve immediately.
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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