Entrees
Gluten Free
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 307 grams | |||||||||
| Calories | 270 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 7g | 9% | ||||||||
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| Cholesterol 110g | 37% | ||||||||
| Sodium 730g | 32% | ||||||||
| Total Carbohydrate 5g | 2% | ||||||||
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| Protein 44g | |||||||||
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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.
4 pieces of fish, approximately 2 pounds total (halibut, sea bass, or cod work well)
4 pieces of banana leaf, approximately 6” x 6” with extra strips or twine for tying*
3.5 oz. Markon First Crop Shiitake Mushrooms, sliced and sauteed
3.5 oz. Matsutake Mushrooms, sauteed
1/4 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
1 Tbsp. lemongrass, chopped
1 Tbsp. Ready-Set-Serve Peeled Garlic, chopped
2 Tbsp. dark soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice wine vinegar
1 tsp. black sesame seeds
1/2 tsp. red pepper flakes
*If banana leaves are unavailable, parchment paper can be substituted.
Place each piece of fish in the center of a banana leaf square; season with salt and pepper. Wrap and tie each package.
Place a steamer basket above a pot of boiling water. Place all four banana-leaf packages in steamer and cook for 20 minutes.
Combine lemongrass, garlic, soy sauce, sesame oil, rice wine vinegar, sesame seeds, and red pepper flakes.
Untie banana leaves and carefully plate fish; drizzle with sauce. Top with sauteed mushrooms and green onions.
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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