Desserts
Vegetarian
Winter| Number of Servings: 6 | |||||||||
| Serving Size 241 grams | |||||||||
| Calories | 80 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3.5g | 4% | ||||||||
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| Cholesterol 0g | 2% | ||||||||
| Sodium 120g | 5% | ||||||||
| Total Carbohydrate 11g | 4% | ||||||||
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| Protein 1g | |||||||||
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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.
6 T unsalted butter
1 C sugar
1 1/2 tsp. kosher salt
1 T Ready-Set-Serve Lemon Juice
2 tsp. vanilla
1 tsp. cinnamon
2 lb. Kabocha squash, peeled and sliced thinly
1 pie crust round
Preheat oven to 350 degrees F.
Using one tablespoon of butter, grease an eight-inch springform pan with parchment paper lining the bottom; set aside.
Toss squash slices with 1 tablespoon butter (melted), 1/4 cup sugar, cinnamon and 1 teaspoon salt. Roast on a baking sheet until tender, approximately 20-25 minutes.
Increase oven heat to 375 degrees F.
Heat lemon juice, remaining sugar, and 1/4 cup water in a saucepan. Swirl pan while boiling (don’t stir) until liquid deepens to a golden-brown color (for approximately 5-10 minutes). Remove from heat and add remaining four tablespoons of butter, whisking until fully incorporated. Add vanilla and remaining salt; whisk until smooth.
Pour caramel into the prepared springform pan, coating entire bottom surface. Arrange squash slices in a decorative pattern at the bottom of pan/on top of caramel. Fit pastry round on top of all, tucking edges under on all sides.
Bake for 15 minutes, then reduce heat to 350 degrees F and continue baking for another 45 minutes. Cool, then remove springform ring and carefully flip onto wire rack. Slice 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.
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