Gluten Free
Salads
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 401 grams | |||||||||
| Calories | 110 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 7g | 9% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 150g | 7% | ||||||||
| Total Carbohydrate 11g | 4% | ||||||||
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| Protein 2g | |||||||||
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*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.
1/2 cup blood orange juice
3 Tbsp. Ready-Set-Serve Lemon Juice
2 Tbsp. red wine vinegar
1 clove Ready-Set-Serve Peeled Garlic, minced
1/4 cup extra virgin olive oil
3 blood oranges, peeled, seeded and cut into 12 pinwheels
3/4-lb. Ready-Set-Serve Washed & Trimmed Kale, stemmed and finely chopped
1 cup butternut squash, medium diced
1 Tbsp. butter
1/2 cup toasted walnuts
2 Tbsp. pomegranate seeds
Kosher salt and freshly ground black pepper, to taste
Whisk together juices, red wine vinegar, and garlic in a bowl. Slowly whisk in olive oil and set aside.
In a saute pan over medium heat, add the butter and butternut squash. Season with salt and pepper. Toss occasionally and cook until cooked through and well caramelized, about 15 minutes.
In a large mixing bowl, add kale, butternut squash, and toasted walnuts. Toss with the olive oil mixture. Season generously with salt and pepper. Divide the salad between four plates and decorate each plate with three blood orange pinwheels and pomegranate seeds.
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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