Appetizers
Entrees
Gluten Free
Spring
Summer
Vegan
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 232 grams | |||||||||
| Calories | 80 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3.5g | 4% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 10g | 0% | ||||||||
| Total Carbohydrate 10g | 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.
1 cup red quinoa, uncooked
2 Tbsp. rice wine vinegar
4 sheets Nori (dried seaweed)
4 Ready-Set-Serve Avocado Halves, sliced lengthwise
1 Markon First Crop Cucumber, peeled and sliced lengthwise
2 Markon First Crop Jumbo Carrots, peeled and sliced lengthwise (or colored specialty carrots)
Place quinoa in a saucepan with 2 cups of water and rice wine vinegar. Bring to a boil, then reduce to a simmer for 20 minutes with a tight lid.
Arrange one sheet of nori on a wooden cutting board. One inch from the bottom of the nori sheet, place one inch of cooked quinoa in a horizontal line. Top with equal portions of avocado, cucumber, and carrot. Roll the bottom edge of the nori over the line of filling and tightly wrap; continue rolling until a log is formed. Brush water along the edge to seal nori. Repeat with remaining ingredients.
Slice log into six or more rolls; serve with soy sauce, pickled ginger, and wasabi.
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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