2 1/2 pounds red, orange, and yellow beets, roasted and sliced
24 oz. plain goat cheese, softened
1/4 cup pistachios, shelled and chopped
Sprigs of Markon First Crop Thyme
Spray a quick-bread pan with non-stick spray. Line pan with plastic wrap both vertically and horizontally so all sides are covered, leaving several inches hanging off the sides.
Arrange beet slices to cover the bottom of the pan. Top with thin layer of goat cheese. Repeat until pan is filled with layers to the top. Gently fold plastic wrap over the top both vertically and horizontally, so all is sealed.
Refrigerate overnight. To unmold, unwrap plastic wrap and place face-side down on cutting board. Remove pan, then peel off plastic wrap. With a knife warmed in hot water, cut terrine into eight horizontal slices. Remove with spatula and serve. Garnish with chopped pistachios and fresh thyme.
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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