Blood Orange and Maple Roasted Winter Vegetables

Sweet, citrusy notes complement these rustic root vegetables. Great as a shareable side for poultry or pork.
Roasted_Blood_Orange

Ingredients:

1 small red onion peeled and sliced in thick circles
1 small rutabaga peeled and sliced in 6-8 wedges, depending on size
3 rainbow carrots (various colors), peeled and sliced length-wise
Sea salt
Fresh ground black pepper
Extra virgin olive oil
1 blood orange, peeled, pith removed and separated into segments (discarding the membrane)
1 blood orange, zested and freshly squeezed for juice
1 Tbsp.maple syrup
1 Tbsp. chopped parsley

Instructions:

Preheat oven to 375 degrees F.
Mix together the onion, rutabaga, and carrots. Season with salt and pepper.
Dress liberally with olive oil and place in a roasting pan; roast in a pre-heated oven for 30-35 minutes until the vegetables start to get tender.
Add the orange juice, zest, orange segments, and maple syrup; combine well. Continue to bake until vegetables are fork tender, and the juices have reduced and coated the vegetables.
Sprinkle with chopped parsley before serving.

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.