Desserts
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 387 grams | |||||||||
| Calories | 190 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 12g | 15% | ||||||||
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| Cholesterol 0g | 22% | ||||||||
| Sodium 45g | 2% | ||||||||
| Total Carbohydrate 16g | 5% | ||||||||
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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.
Crepes
1 C flour
2 eggs
1 1/2 C milk
1 Tbsp. sugar
1/8 kosher salt
1/4 C unsalted butter, melted and split
Filling
8 oz. Mascarpone cheese
2 Tbsp. sugar
1/4 C berry jam
1/2 C heavy cream, whipped
Topping
2 C Markon First Crop Strawberries, sliced
1 C cerries, pitted
Powered sugar, to taste
Edible flowers, for garnish
Combine all ingredients in a blender until fully mixed and batter is smooth. Let sit for at least one hour, preferably overnight. Remix before using.
Heat a 10-inch skillet until hot. Throughout the crepe-making process, grease pan with remaining butter.
Pour batter into center of pan, filling 1/3 of the surface, then swirl the pan to spread batter completely around the circle, covering pan. Cook two minutes, then if browned, loosen edge with a soft spatula and flip. Cook second side another minute.
Remove crepe to surface lined with waxed paper. Repeat until all batter is used. Should make between 12 and 15 crepes.
In a large mixing bowl, combine Mascarpone cheese, sugar, and jam. When fully blended, fold in whipped cream.
Layer crepes and filling to form a tall stack. Top with strawberries and cherries. Garnish with powdered sugar and edible flowers.
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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