Entrees
Gluten Free
Salads
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 328 grams | |||||||||
| Calories | 120 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 5g | 6% | ||||||||
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| Cholesterol 185g | 62% | ||||||||
| Sodium 190g | 8% | ||||||||
| Total Carbohydrate 11g | 4% | ||||||||
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| Protein 10g | |||||||||
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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.
16 oz. Ready-Set-Serve Hearts & Hearts
16 spears Markon First Crop Asparagus, steamed
1 cup shredded red cabbage
1 Markon First Crop Cucumber, chopped
1 Markon First Crop Red Bell Pepper, sliced
4 eggs
Salt and pepper, to taste
On each serving plate, arrange four ounces lettuce, four spears asparagus, and equal portions of red cabbage, cucumber, and bell pepper.
In large pot of boiling water, poach four eggs. Place one egg per plate and season with salt and pepper. Serve with house-made dressing.
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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