Appetizers
Gluten Free
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 81 grams | |||||||||
| Calories | 20 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 1.5g | 2% | ||||||||
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| Cholesterol 4g | 1% | ||||||||
| Sodium 40g | 2% | ||||||||
| 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.
1 C Markon First Crop Strawberries, sliced thin
1/2 C Ready-Set-Serve Wild Arugula
1/3 C Mandarin orange sections
1 Tbsp. Markon First Crop Red Onion, sliced thin
1/2 cup Ricotta Salata, crumbled
2 tsp. strawberry infused Balsamic vinegar (recipe below)
2 tsp. California olive oil
Spread sliced strawberries in a single layer on a serving plate.
Arrange wild arugula over the strawberries, followed by the oranges, red onion, and Ricotta salata.
Drizzle extra virgin olive oil over and around, followed by the strawberry infused balsamic vinegar.
Markon Strawberry infused Balsamic Vinegar
2 C Balsamic vinegar
1/2 C dark brown sugar
4 C Markon First Crop Strawberries, sliced thin
Combine the brown sugar and balsamic vinegar in a non-reactive sauce pan. Over low heat, whisk to dissolve the sugar.
Remove from heat and stir in the sliced strawberries. Transfer to non-reactive container, cover, and place in refrigerator to infuse for 24 hours.
After 24 hours, strain the strawberries and refrigerate the syrup until ready to use.
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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