Appetizers
Breakfast
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 403 grams | |||||||||
| Calories | 270 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 18g | 23% | ||||||||
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| Cholesterol 135g | 45% | ||||||||
| Sodium 290g | 13% | ||||||||
| Total Carbohydrate 17g | 6% | ||||||||
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| Protein 8g | |||||||||
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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 1/2 cups flour, plus more to flour surface for rolling dough
1 tsp. salt
1 tsp. sugar
2 sticks unsalted butter, chilled
8 tsp. ice water
6 large eggs
1/2 cup heavy cream
4 oz. Parmesan cheese, grated
Salt, pepper, and nutmeg, to taste
1 cup Ready-Set-Serve Sliced Yellow Onions, sauteed
20 Markon First Crop Cherry Tomatoes, whole
In a food processor, blend flour, salt, and sugar. Add chopped butter until incorporated. Pour in water one tablespoon at a time until mixture comes together. Roll into a ball and refrigerate in plastic wrap one hour. Cut ball into four equal pieces; roll each out flat on a lightly floured surface. Fit each piece into a small tart pan with removable bottom.
Combine eggs, cream, cheese, salt, pepper, and nutmeg; mix well. Artfully arrange sauteed onions in each tart. Pour equal portions of egg batter into each; top with cherry tomatoes.
Bake at 400 degrees Fahrenheit for approximately 30 minutes (or until eggs are solid when pan is shaken). Cool and remove from tart pans.
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.
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