Salads
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 213 grams | |||||||||
| Calories | 70 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 5g | 6% | ||||||||
|
|||||||||
| Cholesterol 10g | 3% | ||||||||
| Sodium 270g | 12% | ||||||||
| Total Carbohydrate 3g | 1% | ||||||||
|
|||||||||
| Protein 5g | |||||||||
|
|||||||||
*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 Tbsp. balsamic vinegar
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. honey
1 tsp. Dijon mustard
6 oz. Parmesan cheese, grated
16 oz. Ready-Set-Serve Spring Mix
1 C Markon First Crop Grape Tomatoes, quartered
Combine vinegar, salt, pepper, honey, and mustard. Whisk oil into mixture in a continuous stream until fully emulsified.
Divide the cheese into four equal parts. Heat a large skillet or flattop grill. Add cheese in to dry, hot pan, spreading it into a square shape. Allow cheese to brown and bubble until it looks firm enough to flip. Cook on other side long enough to slightly brown. Using a metal spatula, carefully place cheese on a round or cylindrical metal mold, wrapping it around and sealing at the edge. Stand up allow to cool. Repeat for other three cheese portions.
Toss spring mix and tomatoes with vinaigrette; arrange on four plates. Top each with a frico tower; fill with portion of the salad 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.
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.