6 large eggs
1 large red beet, foil-wrap and roast until soft
1 Tbsp. white vinegar
1 Tbsp. apple cider vinegar
24 large Markon First Crop Basil leaves
1 cup mayonnaise
2 Tbsp. Dijon mustard
1 tsp. paprika
Salt and pepper, to taste
Place eggs and white vinegar in large pot. Top with cold water; bring to a boil. Reduce heat and simmer for 12 minutes. Remove eggs; chill.
Peel and small dice the beet. Keep the nice cuts; puree remaining pieces with a little water. Place eggs in beet puree for 1 hour to add color. Remove eggs; halve.
Combine yolks, mayonnaise, mustard, paprika, and apple cider vinegar; whisk until smooth. Salt and pepper to taste. Place mixture in egg whites; garnish with diced beets and basil.
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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