Appetizers
Gluten Free
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 151 grams | |||||||||
| Calories | 50 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 4g | 5% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 180g | 8% | ||||||||
| Total Carbohydrate 3g | 1% | ||||||||
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| Protein 1g | |||||||||
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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.
2 Ready-Set-Serve Avocado Halves
1/4 C mayonnaise
1 Tbsp. celery juice
1 tsp. kosher salt
1/4 tsp. black pepper
8 beets, roasted and sliced (various color and types)
Celery leaves, micro herbs and edible petals, to garnish
Combine avocado, mayonnaise, celery juice, salt, and pepper; blend with an immersion wand until smooth and creamy.
Arrange sliced beets in concentric circles on serving plates. Using a pastry bag, pipe avocado cream on top of beets, one line through the middle of the circles. Arrange celery leaves, herbs, and edible petals along the avocado cream line and serve.
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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