Appetizers
Gluten Free
Salads
Spring
Summer
Vegan
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 298 grams | |||||||||
| Calories | 100 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 0.5g | 1% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 105g | 5% | ||||||||
| Total Carbohydrate 22g | 8% | ||||||||
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| Protein 3g | |||||||||
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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 Markon First Crop European Cucumbers
12 baby golden beets, roasted, peeled, and cut in half
1/4 cup pomegranate seeds
1 cup microgreens
1/4 cup balsamic glaze
Cut each cucumber in half, creating four equal-size pieces. Slice each piece down the center, creating eight wedges. Using a melon baller, scoop out seed.
Arrange equal portions of microgreens in each “boat”. Top with three beet halves and pomegranate seeds.
Decoratively squirt balsamic glaze on serving plates and garnish with more pomegranate seeds.
Two per 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.
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.