Entrees
Gluten Free
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 609 grams | |||||||||
| Calories | 200 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 11g | 14% | ||||||||
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| Cholesterol 0g | 7% | ||||||||
| Sodium 350g | 15% | ||||||||
| Total Carbohydrate 15g | 5% | ||||||||
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| Protein 11g | |||||||||
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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.
Massaman curry paste
4 cloves Ready-Set-Serve Peeled Garlic
2 tsp. coriander
2 tsp. lemongrass paste
1 tsp. kosher salt
1 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cinnamon
Blend all in food processor until smooth or pound with mortar and pestle.
2 T canola oil
1 C Ready-Set-Serve Sliced Yellow Onions
3 Markon First Crop Idaho Russet Potatoes, peeled and chopped
2 C Ready-Set-Serve Carrot Coins
1 C Ready-Set-Serve Sliced Celery
1/4 C peanut butter
2 T brown sugar
2 T Ready-Set-Serve Lime Juice
1 T fish sauce
1 T red curry paste
1/4 C Massaman curry paste (recipe above)
1 can coconut milk, blended
2 C low-sodium vegetable stock
1/2 C peanuts, peeled and chopped
1 lb. chicken breast or plant-based chicken substitute, cubed and cooked/browned
Heat oil in a large skillet. When hot, add onions, potatoes, and carrots. Cook for two to three minutes or until vegetables start to soften. Add peanut butter, brown sugar, lime juice, fish sauce, and both curry pastes and stir to combine.
Add coconut milk and vegetable stock, stirring to evenly distribute flavors. Add chicken and peanuts and simmer for 20 more minutes or until all vegetable are fork tender.
Serve over rice and/or with naan.
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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