Desserts
Gluten Free
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 130 grams | |||||||||
| Calories | 25 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 0g | 0% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 0g | 0% | ||||||||
| Total Carbohydrate 6g | 2% | ||||||||
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| Protein 0g | |||||||||
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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.
1 cup fresh blackberries
2 cups fresh mango, diced
4 sprigs Markon First Crop Mint
1/4 vanilla bean, fresh
2 Tbsp. honey
Place blackberries, mango, vanilla bean (scrape vanilla from pod before incorporating; discard pod), and honey in a small mixing bowl. Toss until all pieces are coated. Arrange in small dessert dish (see photo). Garnish with sprig of fresh mint.
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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