Entrees
Gluten Free
Salads
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 314 grams | |||||||||
| Calories | 80 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3.5g | 4% | ||||||||
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| Cholesterol 10g | 3% | ||||||||
| Sodium 340g | 15% | ||||||||
| Total Carbohydrate 8g | 3% | ||||||||
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| Protein 6g | |||||||||
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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.
16 diver scallops, cooked
4 portions Ready-Set-Serve Spring Mix
2 large Markon First Crop Carrots, peeled, cut into batons, blanched, and cooled
1/4 cup dried cherries or cranberries
1/3 cup toasted walnuts
3 oz. aged white cheddar cheese, small cubes
1 cup fat-free yogurt
3 Tbsp. curry powder
1 tsp. yuzu juice
Markon First Crop Chives
Salt and pepper
Yuzu Vinaigrette
Mix curry, yogurt, and yuzu juice together until blended.
Assemble
Combine all other ingredients in a mixing bowl, toss with dressing until lightly coated. Season with salt and pepper to taste. Garnish with snipped chives. 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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