1 Tbsp. olive oil
1 lb. house-made potato gnocchi
1 cup Markon First Crop (MFC) White Mushrooms, chopped
1 cup Chanterelle mushrooms, chopped
1/2 cup walnuts
1 cup Markon First Crop Roma Tomatoes, chopped
2 Tbsp. arugula pesto
2 cups Ready-Set-Serve Wild Arugula
Salt and pepper, to taste
In a large pot of salted, boiling water, cook gnocchi until they float to the top of water; drain to cool.
Heat oil in a large skillet; add mushrooms and cook until softened. Add the boiled gnocchi, walnuts, and tomatoes. Cook until gnocchi browns; toss all with pesto. Mix in arugula; toss until wilted. Season with the salt and pepper; 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.
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