Arugula and Mushroom Gnocchi

Toothsome potato gnocchi pair well with the bitter notes of arugula and umami of mushrooms.
Arugula_and_Mushroom_Gnocchi_2

Ingredients:

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

Instructions:

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.

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.