1 Tbsp. oil
4 boneless chicken breasts, seasoned with salt and pepper
1/2 cup plum jam
1/2 cup Dijon mustard
1/2 cup water, more if sauce gets too thick
3/4 cup almonds, sliced and toasted
4 pluots, all colors, split, sliced and grilled
2 Markon First Crop Lemons, sliced and grilled
Markon First Crop Mint, to garnish
Heat oil in a large saute pan or skillet. Add seasoned chicken breasts and cook on medium-high heat until it turns golden brown; flip and cook until second side starts browning.
Mix jam, mustard, and water together. Use to deglaze chicken. Simmer chicken in this sauce until tender and cooked through. Remove chicken and strain sauce.
Using sauce to adhere sliced almonds, arrange nuts in a shingle pattern on each piece.
To serve, arrange grilled pluots and lemons around chicken. Drizzle with extra sauce and garnish with mint.
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.