1/2 C Butterfly pea flowers
3 C hot water
2 C jasmine rice, rinsed
1/4 tsp. kosher salt
1 mango, chopped
1 C blueberries
1 kiwifruit, chopped
1/4 C whole almonds, toasted and chopped
1/2 C shaved coconut, toasted
Edible petals and micro greens, to garnish
Steep Butterfly pea flowers in hot water for 15 minutes. Drain, finely sifting out any flowers. Add three cups of water, two cups rice, and salt to a rice maker or covered saucepan. Bring to a boil, then simmer until rice is cooked and fluffy (and blue!).
Toss cooked rice with mango, blueberries, kiwifruit, almonds, and coconut. Divide into four equal portions; fill halved coconuts with rice mixture. Garnish with edible flowers.
Option: serve with yogurt or granola on the side.
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.