Entrees
Gluten Free
Salads
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 244 grams | |||||||||
| Calories | 100 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 6g | 8% | ||||||||
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| Cholesterol 0g | 2% | ||||||||
| Sodium 180g | 8% | ||||||||
| Total Carbohydrate 10g | 4% | ||||||||
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| Protein 3g | |||||||||
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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.
1/4 C olive oil (split)
1 C Markon First Crop Mushrooms, chopped
2 C wild mushrooms
1/4 C Ready-Set-Serve Peeled Garlic, chopped
1 T Ready-Set-Serve Lemon Juice
1 C Kabocha squash, chopped and roasted
3 C pearled barley, cooked
1 oz. pumpkin sprouts
1 tsp. kosher salt
1/4 tsp. black pepper
4 oz. Manchego cheese, grated
Heat half of the oil in a large skillet. Saute white mushrooms until browned; reserve. Heat remaining oil and saute wild mushrooms and garlic until browned; deglaze with lemon juice.
In a large mixing bowl, combine both mushroom mixtures, roasted Kabocha, barley, pumpkin sprouts, salt, pepper, and cheese. Toss to combine and serve warm or cold.
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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