Bite-Size Empanadas

These hand-held pies make excellent appetizers, bar snacks, or to-go lunch items.
Bite-Size Empanadas

Ingredients:

1 sheet pastry dough, cut into 12/2-inch rounds
4 oz. ground beef or meat-free alternative, cooked
1/2 cup Butternut squash, peeled and cut into small squares
1/4 cup Markon First Crop Red and Yellow Bell Peppers, roasted and chopped
1/2 cup corn
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
Salt and pepper, to taste

Instructions:

Mix beef, squash, peppers, corn, and cilantro in a bowl; season with salt and pepper. Fold each pastry round in half and place a small amount of filling in center. Seal and bake at 375 degrees for 15-20 minutes (until browned).

Ingredients:

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

Instructions:

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.