2 cups white rice, steamed
1 cup Ready-Set-Serve Carrot Matchsticks, pickled
1 cup Ready-Set-Serve Triple-Washed Spinach, sauteed
1 cup Ready-Set-Serve Washed & Trimmed Green Onions, grilled
1 cup Markon First Crop Cucumbers, peeled and chopped
1 cup Markon First Crop Shiitake Mushrooms, sauteed
1 cup red beets, pickled
1 cup cabbage kimchi
4 eggs, fried
1 Tbsp. sesame seeds
4 tsp. gochuchang (Korean spice paste)
1/4 cup nori (dried seaweed), chopped
Fill four serving bowls with 1/2 cup rice. In a circular arrangement, top rice with carrots, spinach, green onions, cucumbers, mushrooms, beets, and kimchi. Place fried egg in the center; top with gochuchang and chopped seaweed. Garnish all with sesame seeds 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.