Entrees
Gluten Free
Salads
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 425 grams | |||||||||
| Calories | 870 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 50g | 64% | ||||||||
|
|||||||||
| Cholesterol 75g | 25% | ||||||||
| Sodium 920g | 40% | ||||||||
| Total Carbohydrate 71g | 26% | ||||||||
|
|||||||||
| Protein 32g | |||||||||
|
|||||||||
*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.
12 oz. flank steak (cut in strips)
2 Guajillo chile peppers (seeded & stemmed)
1/8 cup Ready-Set-Serve Diced Yellow Onion
1/2 cup chicken stock
3 Tbsp. honey
1 tsp. paprika
1/4 tsp. cinnamon
4 servings Ready-Set-Serve Chopped Romaine
Tri-color tortilla crisps
1 cup Queso Asadero (grated)
1/2 cup Markon First Crop Grape Tomatoes (halved)
2 Tbsp. canola oil
Salt and pepper
1 cup Southwestern-style vinaigrette
Marinade
Simmer chiles and onions in stock until reduced by half. Remove from heat; puree with honey, paprika, and cinnamon. Chill; marinate steak overnight.
Assemble
In mixing bowl, toss greens, Asadero, tomatoes, tortillas, and dressing. Divide onto four salad plates. Sear steak in oil over high heat until cooked to medium. Season with salt and pepper; place over salad. Garnish with Asadero. Serve.
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.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.