Breakfast
Entrees
Gluten Free
Spring
Summer
Vegetarian
Winter| Number of Servings: 6 | |||||||||
| Serving Size 253 grams | |||||||||
| Calories | 35 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 2g | 3% | ||||||||
|
|||||||||
| Cholesterol 40g | 13% | ||||||||
| Sodium 130g | 6% | ||||||||
| Total Carbohydrate 2g | 1% | ||||||||
|
|||||||||
| Protein 2g | |||||||||
|
|||||||||
*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.
2 Tbsp. olive oil
2 large Ready-Set-Serve Peeled Shallots, sliced into rings
1 large Markon First Crop Red Bell Pepper, sliced into rings
4 cloves Ready-Set-Serve Peeled Garlic, minced
1 tsp. toasted cumin
1 tsp. toasted paprika
1 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. tomato paste
28-oz. can of whole peeled tomatoes, hand crushed with liquid
1 tsp. sugar (optional)
2 Tbsp. Ready-Set-Serve Italian Parsley
2 Tbsp. Markon First Crop Basil
6 large eggs
1/2 C Feta cheese, crumbled
Pinch red pepper flakes
Heat oil in a cast iron or heavy-bottomed skillet. Saute shallots and bell peppers until just softened. Add garlic, cumin, paprika, salt, pepper, and tomato paste; combine and cook for another three minutes.
Add crushed tomatoes, herbs, and sugar (if desired), combining all well. Form six small wells in the mixture with a spoon and crack eggs into each. Cover and cook for five minutes or until eggs have set. Remove from heat and top with Feta cheese and red pepper flakes.
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.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.