Entrees
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 462 grams | |||||||||
| Calories | 200 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 13g | 17% | ||||||||
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| Cholesterol 40g | 13% | ||||||||
| Sodium 200g | 9% | ||||||||
| Total Carbohydrate 14g | 5% | ||||||||
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| Protein 7g | |||||||||
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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 lb. ground beef (80/20)
2 Markon First Crop Portabella Mushrooms
10 Markon First Crop Crimini Mushrooms
2 Tbsp. olive oil
2 cloves Ready-Set-Serve Garlic, minced
1/4 cup Ready-Set-Serve Diced Yellow Onions
2 Tbsp. low-sodium soy sauce
1 Tbsp. Dijon mustard
1/2 cup wheat bread crumbs
3 sprigs Markon First Crop Thyme, remove stems
1 tsp. paprika
4 Brioche buns, toasted
4 leaves of Markon First Crop Premium Romaine
8 slices of Markon First Crop Tomatoes
4 slices of Markon First Crop Red Onions
Pulse mushrooms (no stems) in food processor until finely ground like hamburger. Heat olive oil in pan. Add onions, garlic, mushrooms, and thyme; saute until mushrooms brown. Season with salt and pepper; place in refrigerator to cool.
Place chilled mushroom mixture into large bowl. Add ground beef, soy sauce, mustard, bread crumbs, and paprika. Combine and form into patties; refrigerate four hours to bind. Cook to desired temperature; place on bun. Add romaine, red onion, and tomatoes.
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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