Breakfast
Gluten Free
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 206 grams | |||||||||
| Calories | 80 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 5g | 6% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 240g | 10% | ||||||||
| Total Carbohydrate 7g | 3% | ||||||||
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| Protein 3g | |||||||||
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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 Tbsp. canola oil
4 eggs
1 tsp. kosher salt
1/4 tsp. black pepper
4 tostada rounds
1 C refried beans, heated
1 C Ready-Set-Serve Urban Blend
4 Ready-Set-Serve Avocado Halves, sliced
1/4 C Markon First Crop Grape Tomatoes, quartered
1/4 C queso fresco, crumbled
Heat pan or griddle to medium heat. Crack four eggs on hot surface. Season with salt and pepper. Cook until soft fried, with yolks firm, yet slightly runny.
Arrange tostada rounds on serving plates. Top each with 1/4 cup warm refried beans. Layer with equal portions of Ready-Set-Serve Urban Blend, a fried egg, avocado slices, tomatoes, and crumbled queso.
Serve immediately.
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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