Entrees
Gluten Free
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 396 grams | |||||||||
| Calories | 210 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 17g | 22% | ||||||||
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| Cholesterol 0g | 5% | ||||||||
| Sodium 240g | 10% | ||||||||
| Total Carbohydrate 8g | 3% | ||||||||
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| Protein 7g | |||||||||
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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 hanger steak
2/3 C Ready-Set-Serve Bite-Size Cauliflower Florets
1/3 C Ready-Set-Serve Preservative-Free Fruit Salad Deluxe
3 oz. Markon First Crop Zucchini, cut into strips
1/4 oz. Tuscan spice rub
2 oz. extra virgin olive oil
Citrus sundried tomato paste (below)
Smoky mint and melon salsa (below)
Citrus Sun-dried Tomato Paste
15 oz. pesto sun-dried tomato sauce
1/2 C Ready-Set-Serve Preservative-Free Fruit Salad Deluxe
1 tsp. liquid fresh citrus seasoning
Smoky Mint & Melon Salsa
2 C Ready-Set-Serve Preservative-Free Fruit Salad Deluxe
1 T Markon First Crop Mint, chopped
1 tsp. liquid smoke seasoning
1 tsp. liquid fresh citrus seasoning
3 oz. Markon First Crop Roma Tomatoes, diced
Toss cauliflower and grapes from the Ready-Set-Serve Fruit Salad Deluxe in olive oil and Tuscan rub; roast at 400 degrees F until tender. Add hanger steak to the sous vide bag with sun-dried tomato marinade and seal. Place in water bath at 130 degrees F for two hours. Char-grill zucchini tossed in Tuscan rub and olive oil.
To finish, pat steak dry and finish on grill or hot pan to sear the outside. Let rest before slicing.
To assemble, slice hanger on bias and serve with charred zucchini and roasted cauliflower and grapes.
Citrus Sun-dried Tomato Paste
Add pesto and liquid citrus seasoning to a blender with orange segments from Ready-Set-Serve Fruit Salad Deluxe; puree until creamy. Reserve for sous vide marinade.
Smoky Mint & Melon Salsa
Add diced melons and pineapples from RSS Fruit Salad Deluxe, mint, and diced tomatoes to a mixing bowl. Drizzle with liquid fresh citrus seasoning and liquid smoke; let rest to infuse flavors into salsa.
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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