2 large gold beets
2 large red beets
2 Tbsp. canola oil
3 blood oranges, cut into sections with skin removed
1/2 cup toasted pepitas
Edible flower petals (for garnish)
1 Tbsp. aged Sherry vinegar
1 tsp. sugar
Salt and pepper, to taste
Toss beets in oil with salt and pepper; roast (covered) in a 350 degree F oven 20-30 minutes, or until beets are tender. Once cooked, place beets in refrigerator until cooled. Peel skin with paring knife, then slice beets.
In small mixing bowl, toss beets, orange segments, vinegar, sugar, and pepitas. Season to taste with salt and pepper. Garnish with edible flower petals. 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.