Entrees
Gluten Free
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 251 grams | |||||||||
| Calories | 330 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 18g | 23% | ||||||||
|
|||||||||
| Cholesterol 95g | 32% | ||||||||
| Sodium 100g | 4% | ||||||||
| Total Carbohydrate 4g | 1% | ||||||||
|
|||||||||
| Protein 35g | |||||||||
|
|||||||||
*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.
24 oz. wild salmon, skin-on
2 Tbsp. oil
Salt and freshly cracked black pepper, to taste
1/2 cup Markon First Crop Asparagus, tips only, blanched
1/4 cup peas, blanched
1/4 cup Ready-Set-Serve Italian Parsley
1 tsp. cornstarch or arrowroot
1/4 cup fish stock
3/4 cup freshly pressed green juice (made with celery, cucumber, parsley, and kale)
2 Tbsp. micro wasabi arugula (or any microgreens)
Cut salmon fillets into four equal portions; rub each with oil and season with salt and pepper. Heat a large skillet or cast-iron pan. When hot, put in salmon, skin side up. Heat for three minutes. Using a metal fish spatula, flip each fillet and cook for two more minutes or until skin is crisped. Remove from pan and reserve oil.
In a mixing bowl, combine asparagus tips, peas, and Italian parsley. Toss with remaining oil in fish pan. Season with salt and pepper.
Stir cornstarch into fish stock. Combine this mixture with green juice. Heat liquid, quickly bringing it to a boil (the longer you cook this, the more the color will fade); you just want to thicken the sauce slightly.
To serve, drizzle green sauce on four plates. Top each with a salmon fillet. Arrange equal parts of the green vegetable mixture on each fillet. Garnish with micro wasabi arugula and 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.