Arugula Butternut Salad

This peppery arugula salad gets a hint of sweetness from roasted Butternut squash and rich umami from shaved Parmesan cheese.
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Ingredients:

1 1/2 cups Butternut squash, cut into small cubes
2 tsp. olive oil
12 oz. Ready-Set-Serve Wild Arugula
4 oz. Markon First Crop Arugula
1/4 cup Parmesan cheese, shaved
Salt and pepper, to taste

Instructions:

Preheat oven to 400 degrees F.
Toss Butternut squash cubes with oil; season with salt and pepper. Roast in oven until browned, approximately 25 minutes.
Arrange Markon First Crop Arugula on four plates; top with equal portions of Ready-Set-Serve Wild Arugula and Butternut squash cubes. Garnish all with Parmesan shavings and serve with house-made dressing.

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.