Butterfly Pea Rice with Coconut and Fruit

Delight your customers with this vibrant blue rice bowl served in a coconut shell—chopped fruit, nuts, and toasted coconut add flavor and texture. Serve with side of yogurt or granola.
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Ingredients:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.