Appetizers
Breakfast
Entrees
Spring
Summer
Vegetarian
Winter| Number of Servings: 6 | |||||||||
| Serving Size 359 grams | |||||||||
| Calories | 90 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 4g | 5% | ||||||||
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| Cholesterol 0g | 8% | ||||||||
| Sodium 160g | 7% | ||||||||
| Total Carbohydrate 12g | 4% | ||||||||
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| Protein 2g | |||||||||
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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 all-purpose flour
1/2 C cornmeal
1 tsp. salt
1 tsp. sugar
1 stick unsalted butter, cold and chopped
1 egg yolk
4 T ice water
Filling
1/4 C sugar
1 C flour
1 tsp. salt
1 C cream corn
1 C fresh-cut corn kernels
2 eggs
1 C milk
2 T unsalted butter, melted
1 T Ready-Set-Serve Peeled Garlic, confit style
1 T Markon First Crop Thyme
Topping
2 C mixed specialty mushrooms, sauteed or roasted
1 C Markon First Crop Shiitake Mushrooms
2 C Romanesco, roasted and chopped
1/4 C fresh-cut corn kernels
1 C Markon First Crop Grape Tomatoes, halved or quartered
Preheat oven to 375 degrees F.
Put flour, cornmeal, salt, and sugar in a food processor. Pulse a few times to combine. With machine running, add cold butter to the machine, followed by egg yolk, then ice water. When dough just comes together, turn off machine. Do not over-process. Roll out dough and fit into 10-inch 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 20 minutes.
Combine all filling ingredients in a large mixing bowl. Do not over-mix. Once crust comes out of the oven, remove parchment and pie weights and pour filling into pan. Bake for 30 more minutes.
Top tart with mushrooms, Romanesco, cut corn, and grape tomatoes. Serve warm.
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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