4 Ready-Set-Serve Blooming Yellow Onions
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. salt
Edible petals (optional)
Slice one onion horizontally nearly in half (leaving onion connected). Repeat vertically, forming a cross. Slice twice more, forming an X so that onion has eight sections. Place onions on foil on a baking sheet.
Combine oil and vinegar. Drizzle evenly over onions. Season with salt. Bake at 400 degrees for 25-30 minutes, or until onions are tender and flower shaped.
Optional: garnish with edible petals and balsamic vinaigrette.
One onion per 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.