Gluten Free
Sides
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 400 grams | |||||||||
| Calories | 500 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 23g | 29% | ||||||||
|
|||||||||
| Cholesterol 15g | 5% | ||||||||
| Sodium 750g | 33% | ||||||||
| Total Carbohydrate 68g | 25% | ||||||||
|
|||||||||
| Protein 9g | |||||||||
|
|||||||||
*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.
4 10 oz. Markon First Crop Burbank Potatoes
2 Tbsp. olive oil
2 Tbsp. unsalted butter, melted
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
1/4 cup basil pesto
Wash and scrub each potato. Starting at the end of each, place multiple slices that extend nearly to the bottom of the potato without cutting through (slices should go from one end to the other).
Combine oil and butter; coat each potato with equal parts of this mixture, making sure to brush in between slices.
Bake potatoes at 400 degrees F for 40 minutes or until flesh is tender and skin is crisp. Top each with one tablespoon of pesto and serve.
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.