22-oz. pie dough
1 C blood orange juice
1 envelope unflavored gelatin
2 C whipping cream
2/3 C sugar
1 tsp. blood orange zest
1/8 tsp. salt
1 C blueberries
Preheat oven to 375 degrees F.
Divide dough into six rounds and fit into small tart pans with removable bottoms. Blind bake for 30 minutes; removes pie weights and cook 5-10 more minutes, until bottoms are golden brown. Cool.
Put orange juice in a sauce pan. Sprinkle one packet of gelatin over liquid and stir until dissolved. Cook on low heat, while stirring, until gelatin is dissolved. Add whipping cream, sugar, zest, and salt. Simmer for five minutes or until mixture starts to bubble.
Arrange the six pastry-lined pans on a tray. Pour in equal portions of the mixture, top with plastic wrap and chill until firm (four to six hours).
Top with blueberries and edible petals; 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.