Creamy horchata blended with banana purée, warm cinnamon and a touch of vanilla.
Breakfast
Desserts
Fall
Gluten Free
Spring
Summer
Vegan
Vegetarian
Winter| Number of Servings: 1 | |||||||||
| Calories | 145 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 2g | 3% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 8g | 3% | ||||||||
| Total Carbohydrate 31g | 11% | ||||||||
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| Protein 2g | |||||||||
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Creamy horchata blended with banana purée, warm cinnamon and a touch of vanilla.
Creamy horchata blended with banana purée, warm cinnamon and a touch of vanilla.
Batch yield: Approximately 70 fl oz, before ice, or about 7 fl oz per serving.
Combine the pre-mixed horchata, banana purée, vanilla, and cinnamon in a pitcher.
Whisk or stir thoroughly until smooth and fully incorporated.
Refrigerate until well chilled.
Stir the batch before service, as the banana and cinnamon may settle.
For each serving, pour approximately 7 oz over fresh ice.
Finish with a light dusting of cinnamon and garnish as desired.
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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