Appetizers
Entrees
Gluten Free
Salads
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 1122 grams | |||||||||
| Calories | 390 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 25g | 32% | ||||||||
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| Cholesterol 95g | 32% | ||||||||
| Sodium 200g | 9% | ||||||||
| Total Carbohydrate 17g | 6% | ||||||||
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| Protein 22g | |||||||||
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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.
12 oz. cooked ground beef with taco seasoning
1 cup Markon First Crop Tomatoes, chopped
4 Ready-Set-Serve Avocado Halves, chopped
1 cup low-fat sour cream
1/2 cup part-skim Cheddar cheese, shredded
1 cup Ready-Set-Serve Romaine Ribbons
Layer equal amounts of cooked taco meat (or vegetarian alternative), tomatoes, avocados, sour cream, cheese, and lettuce in individual serving bowls. Serve with fried tortilla chips or house-made baked yucca chips.
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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Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.