Breakfast
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 262 grams | |||||||||
| Calories | 150 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 10g | 13% | ||||||||
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| Cholesterol 0g | 30% | ||||||||
| Sodium 190g | 8% | ||||||||
| Total Carbohydrate 13g | 5% | ||||||||
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| Protein 5g | |||||||||
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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 6-inch rounds of pastry dough
2 egg yolks
1/4 C sour cream
1/2 Gruyere cheese, grated
1/2 tsp. kosher salt
1/8 tsp. black pepper
2 C green heirloom cherry tomatoes, sliced
4 eggs
Markon First Crop Chives, to garnish
Preheat oven to 375 degrees F/190 degrees C.
Fit pastry rounds into tart pans; place all on baking sheets and place in freezer until ready to fill.
Combine egg yolks, sour cream, cheese, salt, and pepper in a mixing bowl. Spoon equal portions into each tart shell. Top with sliced tomatoes. Bake until crust is browned (30-40 minutes).
While tarts are baking, boil remaining eggs for four to six minutes (depending on level of preferred doneness).
Serve each tart with a sliced egg on top; garnish with chives.
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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