12 black mussels
1 Tbsp. Ready-Set-Serve Peeled Garlic
1/4 cup Ready-Set-Serve Washed & Trimmed Parsley
2 Tbsp. Markon First Crop Red and Yellow Bell Peppers, minced
1 Tbsp. zest of Markon First Crop Lemons
4 Tbsp. unsalted butter, softened
1/2 tsp. kosher salt
1/4 cup whole wheat breadcrumbs
Edible petals, optional
Steam mussels until they open (approximately 10 minutes). Cool and remove from shells.
Combine garlic, parsley, peppers, lemon zest, butter, and salt in a food processor. Blend until smooth.
Arrange 12 shells on a baking sheet. Place one mussel in each; top with butter mixture and breadcrumbs. Broil until butter melts and breadcrumbs are browned (approximately two minutes).
Optional: serve on bed of microgreens and edible petals.
Three mussels per appetizer serving.
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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