Sides
Spring
Summer
Vegan
Vegetarian
Winter| Number of Servings: 2 | |||||||||
| Serving Size 306 grams | |||||||||
| Calories | 440 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 7g | 9% | ||||||||
|
|||||||||
| Cholesterol 0g | 0% | ||||||||
| Sodium 510g | 22% | ||||||||
| Total Carbohydrate 91g | 33% | ||||||||
|
|||||||||
| Protein 12g | |||||||||
|
|||||||||
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
6 Markon First Crop Carrots, skin on
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
1 cup black rice, cooked
1 Tbsp. miso salad dressing
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
Preheat oven to 450 degrees.
Toss carrots with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until carrots have blistered skins, yet are tender on the inside.
Serve over black rice with house-made miso dressing drizzled over top. Garnish with fresh cilantro.
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.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.