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Tikka Masala Carrots

Great as a bright salad or on-trend side, this beta carotene-rich dish combines Indian flavors with sweet carrots and zesty parsley.
Tikka_Masala_Carrots

Ingredients:

1 tsp. tikka masala paste
1 tsp. roasted, mashed Ready-Set-Serve Peeled Garlic
1 tsp. spicy mustard
1 tsp. sugar
1/2 tsp. salt
2 Tbsp. Ready-Set-Serve Lemon Juice
2 Tbsp. cider vinegar
1/4 C oil
4 large Markon First Crop Carrots, peeled into ribbons
1/2 C Ready-Set-Serve Italian Parsley, chopped

Instructions:

Add tikka masala paste, garlic, mustard, sugar, salt, lemon juice, vinegar, and oil in a Mason jar (or any container with a sealable top). Shake until emulsified.
Toss carrot ribbons with parsley and dressing, massaging carrots for softer texture.
Serve as a salad or side dish.

Ingredients:

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

Instructions:

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.