Pan‑braised cipollini are glazed in a silky balsamic reduction—these tender, caramelized onions add rich, tangy‑sweet accents to any dish.
Appetizers
Fall
Gluten Free
Sides
Spring
Winter| Number of Servings: 4 | |||||||||
| Serving Size 90 grams | |||||||||
| Calories | 60 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 2.5g | 3% | ||||||||
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| Cholesterol 15g | 5% | ||||||||
| Sodium 135g | 6% | ||||||||
| Total Carbohydrate 12g | 4% | ||||||||
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| Protein 8g | |||||||||
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Pan‑braised cipollini are glazed in a silky balsamic reduction—these tender, caramelized onions add rich, tangy‑sweet accents to any dish.
16 or 1 ½ lb. Ready-Set-Serve (RSS) Cipollini Onions
1C Markon First Crop (MFC) Mushrooms, chopped
½ C Pancetta, chopped
4 springs MFC Thyme
1 T Olive oil
4 cloves RSS Peeled Garlic, crushed
½ tsp. Kosher salt
1 T Brown sugar
½ C Chicken or beef stock
¼ C Balsamic vinegar
Boil onions until tender (five minutes). Drain and set aside.
Add mushrooms and lardons to hot, dry cast-iron pan; cook until browned. Add olive oil, fresh thyme, cipollini, and garlic. Heat for five minutes, browning onions. Sprinkle with salt and brown sugar; add stock and vinegar.
Cook on high until liquid is reduced and syrupy. Serve with roasted poultry or red meat, as a side dish, or as an appetizer.
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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