Appetizers
Gluten Free
Spring
Summer
Vegetarian
Winter| Number of Servings: 8 | |||||||||
| Serving Size 147 grams | |||||||||
| Calories | 35 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 2.5g | 3% | ||||||||
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| Cholesterol 0g | 7% | ||||||||
| Sodium 80g | 3% | ||||||||
| Total Carbohydrate 2g | 1% | ||||||||
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| Protein 1g | |||||||||
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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.
2 Tbsp. olive oil
1 Markon First Crop Yellow Onion, chopped
2 cloves, Ready-Set-Serve Peeled Garlic
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
1 pound Markon First Crop Idaho Potatoes, peeled and sliced
6 eggs
3/4 C sour cream
6 oz. Manchego cheese, grated
1/4 C aioli
3 small watermelon radishes, thinly sliced
1/2 C Ready-Set-Serve Washed & Trimmed Cilantro
Heat olive oil in a large skillet; saute onions, garlic, 1/2 teaspoon of salt, and black pepper until soft. Add sliced potatoes and cook two more minutes. Take off the heat and cover with lid; set aside until cooled.
Whisk together eggs, sour cream, cheese, and remaining teaspoon of salt. Add potato mixture to eggs. Pour all into a greased baking pan and bake for 20-30 minutes (until firm, but not browned). Cool and cut into squares.
Top each square with a small dollop of aioli, followed by a thin radish slice and chopped cilantro. Serve immediately.
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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