Entrees
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 463 grams | |||||||||
| Calories | 110 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 2g | 3% | ||||||||
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| Cholesterol 0g | 17% | ||||||||
| Sodium 70g | 3% | ||||||||
| Total Carbohydrate 6g | 2% | ||||||||
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| Protein 16g | |||||||||
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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 C (divided) Ready-Set-Serve Pineapple Chunks
1 T soy sauce
1 T honey
2 cloves Ready-Set-Serve Peeled Garlic
1/4 tsp. chili flakes
4 chicken breasts
1 Markon First Crop Red Onion, diced
1 Markon First Crop Red Bell Pepper, diced
Juice of 1 Markon First Crop Lime
1 jalapeno pepper
1 bunch Markon First Crop Cilantro
Steps for Marinade: Blend one cup pineapple in food processor. Add soy sauce, honey, garlic, and chili flakes. Pour over chicken and marinate 4-24 hours.
Steps for Pineapple Salsa:
Pan-fry 24 chunks of pineapple on medium-high heat in a non-stick pan. Toss occasionally; remove from pan when 2-3 sides have picked up some color. Mix fried pineapple with chopped red pepper, red onion, jalapenos, lime juice, and cilantro. Refrigerate for at least one hour.
Preparation:
Preheat oven to 400 degrees F. Remove chicken from marinade and pat dry. Heat one teaspoon olive oil on medium-high heat in an oven-proof skillet or frying pan. Pan-fry chicken for one minute, then flip and immediately put in the oven for 10-15 minutes.
Transfer remaining marinade to a saucepan and boil until reduced by half (5-10 minutes). Remove chicken from oven and pour cooked marinade over all. Serve with salsa.
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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