12 Markon First Crop Red Potatoes, boiled until cooked through, then cooled
1/2 cup Greek yogurt
1/4 cup Markon First Crop Chives, chopped
1 cup poached or cured salmon, chopped
2 tsp. Ready-Set-Serve Lemon Juice
1 oz. caviar, American or Russian sturgeon
Salt and pepper, to taste
Cut a small piece of potato off top and bottom of each baby red; scoop out a small amount from the top, just enough to fill.
In medium bowl combine salmon, half of the chives, lemon juice, and Greek yogurt. Season with salt and pepper. Spoon equal amounts of the mixture into the 12 potatoes.
Place three potatoes on a small appetizer plate; garnish with a small spoonful of caviar, and a pinch of chopped chives.
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.