A combination of nutrient-dense ingredients tossed with luxurious bacon and maple.
Entrees
Fall
Salads
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 763 grams | |||||||||
| Calories | 430 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 35g | 45% | ||||||||
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| Cholesterol 30g | 10% | ||||||||
| Sodium 680g | 30% | ||||||||
| Total Carbohydrate 15g | 5% | ||||||||
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| Protein 13g | |||||||||
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A combination of nutrient-dense ingredients tossed with luxurious bacon and maple.
Whisk first eight ingredients together until emulsified. Hand toss with RSS Harvest Crisp.
Top equal portions of salad with sliced almonds and serve.
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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