Entrees
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 319 grams | |||||||||
| Calories | 610 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 33g | 42% | ||||||||
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| Cholesterol 130g | 43% | ||||||||
| Sodium 1480g | 64% | ||||||||
| Total Carbohydrate 46g | 17% | ||||||||
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| Protein 31g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1 lb. ground pork
1 egg
1/4 cup panko breadcrumbs
1 Tbsp. fish sauce
1 Tbsp. Asian hot sauce
1 Tbsp. Ready-Set-Serve Peeled Garlic, chopped
1/2 tsp. black pepper
2 Tbsp. canola oil
1/4 cup dark soy sauce
4 French baguette rolls, split
1 cup Ready-Set-Serve Matchstick Carrots, pickled
1/4 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro
3 jalapeno chile peppers, sliced
4 Ready-Set-Serve Green Leaf Fillets
In a mixing bowl, combine pork, egg, breadcrumbs, fish sauce, hot sauce, garlic, salt, and pepper. Form into 12 small balls.
Heat oil in skillet. Brown meatballs in batches until cooked (don’t crowd the pan). When all are nearly cooked through, put all meatballs in skillet and deglaze with soy sauce, shaking pan to coat all. Turn off heat, cover skillet with lid, and allow to steam for 3 more minutes.
Fill each baguette roll with three meatballs, pickled carrots, green onions, cilantro, Jalapeno chile peppers, and green leaf lettuce.
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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