Gluten Free
Salads
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 210 grams | |||||||||
| Calories | 470 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 41g | 53% | ||||||||
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| Cholesterol 0g | 12% | ||||||||
| Sodium 490g | 21% | ||||||||
| Total Carbohydrate 15g | 5% | ||||||||
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| Protein 11g | |||||||||
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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.
12-oz. RSS Romaine, Cabbage, and Kale Blend
1 C heirloom tomato, diced
6-oz. goat cheese
12 T red beet, diced
4 T red onion, diced
8 T white balsamic reduction
8 T rosemary-infused oil
Black pepper, to taste
Kosher salt (garnish)
Place the RSS Romaine, Cabbage, and Kale Blend in a mixing bowl. Toss with rosemary oil, tomatoes, onions, and black pepper.
Spread goat cheese in middle of plate or wide rimmed bowl. Slide salad mix neatly onto the goat cheese. Top with beets, and drizzle with white balsamic reduction.
Also great with nuts or chicken!
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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