Desserts
Spring
Summer
Vegetarian| Number of Servings: 6 | |||||||||
| Serving Size 133 grams | |||||||||
| Calories | 80 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 5g | 6% | ||||||||
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| Cholesterol 0g | 5% | ||||||||
| Sodium 35g | 2% | ||||||||
| Total Carbohydrate 7g | 3% | ||||||||
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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.
Crust:
1 1/4 C all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick unsalted butter, cold and chopped
4 T ice water
Filling:
8 oz. mascarpone cheese
1/4 C sugar
2 Tbsp. strawberry jam
Pinch of salt
Topping:
1 C Markon First Crop Strawberries, sliced thin
2 T apricot jam, heated
1 T Fresh Origins hibiscus sugar crystals
Lavender, to garnish
Preheat oven to 375 degrees F.
Put flour, salt, and sugar in a food processor. Pulse a few times to combine. With machine running, add cold butter to the machine, followed by ice water. When dough just comes together, turn off machine. Do not over process. Roll out dough and fit into a rectangular tart pan with removable bottom. Place in freezer for at least 30 minutes.
Fill crust with parchment paper and pastry weights (or rice/beans) to keep pastry from bubbling. Bake for 45 minutes, removing pie weights halfway through process. Remove from oven and cool completely.
Combine all filling ingredients in a large mixing bowl. Spoon into cooled crust and spread evenly.
Top tart with strawberry slices in a lattice formation. Brush berries with apricot glaze. Sprinkle with hibiscus crystals and garnish with 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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