Appetizers
Entrees
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 370 grams | |||||||||
| Calories | 120 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 9g | 12% | ||||||||
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| Cholesterol 0g | 3% | ||||||||
| Sodium 250g | 11% | ||||||||
| Total Carbohydrate 5g | 2% | ||||||||
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| Protein 4g | |||||||||
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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.
2 Tbsp. olive oil
4-5 squash blossoms
2 Markon First Crop Eggplants, roasted, peeled, and cut into long strips
2 Markon First Crop Red Bell Peppers, roasted, peeled, and cut into long strips
2 Markon First Crop Yellow Bell Peppers, roasted, peeled, and cut into long strips
1 Markon First Crop Zucchini, roasted, peeled, and cut into long strips
1 Markon First Crop Yellow Squash, roasted, peeled, and cut into long strips
1/2 C basil pesto
8 oz. log herbed goat cheese
Micro greens and edible petals (optional)
Fit plastic wrap into a loaf pan sprayed with oil; once fitted, spray inside of wrap as well.
Remove stems and stamen, then brush squash blossoms with oil and fit into lined pan, letting excess hang over the sides (to wrap closed at the end). Follow with the eggplant strips; brush the inside with pesto. Repeat with layers of red peppers, yellow peppers, zucchini, and yellow squash, brushing pesto between each layer. Place goat cheese log in the center and fold the edges back over to close the terrine. Wrap the top with overhanging plastic and refrigerate for at least one hour.
Unwrap the top of the pan’s plastic wrapping. Place a cutting board under the pan and flip it. Slowly remove the pan and peel the plastic off the terrine. Slice and decorate with micro greens and edible flower petals.
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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