1 cup MFC Brussels Sprouts, halved
2 pre-made pizza dough rounds
2 Tbsp. olive oil
2/3 cup black figs, halved
1 cup low-fat Ricotta cheese
1/2 cup Parmesan cheese, grated
1 Tbsp. Balsamic syrup
Steam Brussels sprouts until tender, but still slightly crunchy.
Preheat oven to 500 degrees F.
Roll out dough and brush with olive oil. Top with equal portions of sprouts, figs, dollops of Ricotta, and grated Parmesan.
Bake both pizzas until dough is browned and cheese is melted. Drizzle with Balsamic syrup, cut, and serve while hot.
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.