Appetizers
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 253 grams | |||||||||
| Calories | 660 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 17g | 22% | ||||||||
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| Cholesterol 80g | 27% | ||||||||
| Sodium 430g | 19% | ||||||||
| Total Carbohydrate 90g | 33% | ||||||||
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| Protein 36g | |||||||||
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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.
For dough:
1 cup warm water
1 1/2 tsp. instant yeast
2 Tbsp. Canola oil
1/4 cup sugar
3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp.baking powder
For filling:
12 oz. braised beef, shredded
1/2 cup Ready-Set-Serve Carrot Matchsticks
1 cup Ready-Set-Serve Shredded Green Cabbage
1/2 cup Markon First Crop Cucumbers, cut into strips
1/4 cup gochujang (Korean spice paste)
In a standing mixer, add warm water, oil, yeast, and sugar. Allow to sit for 1 minute, then add in the flour, baking powder, and salt. Mix until dough comes together, adding more flour until dough doesn’t stick to the sides of the bowl. Mix on medium for ten minutes. Turn out dough and hand-knead into a ball. Cover and allow dough to rise for one to two hours. When dough has doubled, punch it down and form into a log. Cut log into 12 portions. Knead each portion into a ball. With rolling pin, roll out each ball and brush with oil; fold each in half and roll each once more to seal. Place buns in a steamer basket with ample water. Turn on heat to start water boiling; once water starts to boil, set timer for five minutes. Turn off heat and allow buns to sit for another two minutes.
Fill each bun with equal portions of shredded meat, carrots, cabbage, and cucumbers. Top with gochujang and 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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