Appetizers
Breakfast
Entrees
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 251 grams | |||||||||
| Calories | 100 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3g | 4% | ||||||||
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| Cholesterol 0g | 3% | ||||||||
| Sodium 90g | 4% | ||||||||
| Total Carbohydrate 16g | 6% | ||||||||
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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 C ricotta cheese
1/4 C honey
Pinch of kosher salt
2 T almonds, finely chopped
2 T Markon First Crop Basil, finely chopped
2 tsp. zest of Markon First Crop Lemons
2 C Markon First Crop Red Seedless Grapes
1 T olive oil
Pinch of kosher salt
1 T Ready-Set-Serve Lemon Juice
1 T sherry
4 slices bread, toasted
Microgreens and edible flowers, to garnish
Lightly whip ricotta, honey, salt, almonds, and zest together. Chill.
Toss grapes, olive oil, and salt in a mixing bowl. Heat a skillet; when hot, add grapes and cook until just starting to burst. Deglaze with lemon juice and sherry (taking care not to ignite alcohol). Continue heating until liquid has cooked off.
Plate by putting equal portions of ricotta on the slices of toasted bread, then topping with grapes. Garnish with microgreens and edible flowers.
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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Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.