Entrees
Gluten Free
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 862 grams | |||||||||
| Calories | 1120 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 35g | 45% | ||||||||
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| Cholesterol 120g | 40% | ||||||||
| Sodium 1090g | 47% | ||||||||
| Total Carbohydrate 124g | 45% | ||||||||
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| Protein 76g | |||||||||
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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.
1/2 cup olive oil
1 Markon First Crop Yellow Onion, peeled and chopped
4 cloves Ready-Set-Serve Peeled Garlic, minced
1/2 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 tsp. ground cumin, toasted
1 tsp. kosher salt
1/2 tsp. black pepper
3 cups dried black beans, rinsed and soaked
4 cups fish stock
4 pieces of fish, approximately 2 pounds total (halibut, sea bass, or cod work well)
4 cups long-grain rice, steamed
1/4 cup low fat sour cream
1 cup Markon First Crop Roma Tomatoes, chopped
Heat two tablespoons of oil in a large stock pot; add onion and cook over medium-high heat until soft and translucent. Add garlic, cilantro, cumin, salt, and pepper and cook for two more minutes. Add black beans and stock and simmer until beans are tender and stock has reduced.
Coat fish with remaining two tablespoons of oil; season with salt and pepper. Cook on a grill or skillet until browned on each side (approximately two to three minutes per side).
To serve, fill serving bowl with one cup of rice. Top with equal portion of black beans, fish, sour cream, and tomatoes. Garnish with fresh cilantro.
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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