2 C Butternut squash, peeled, boiled, and mashed
1 C Ricotta cheese
4 cloves Ready-Set-Serve Peeled Garlic
2 tsp. kosher salt (split)
1/2 tsp. black pepper (split)
2 T olive oil
1 C Ready-Set-Serve Wild Arugula
8 slices bread, toasted
1/2 C pepitas, toasted
1 tsp. red pepper flakes
In a mixing bowl, combine squash, Ricotta, garlic, and half of the salt and pepper.
Heat oil in a skillet. Cook arugula seasoned with half of the salt and pepper until just wilted.
Spread equal portions of butternut-Ricotta mixture on toasted bread. Top with arugula, pepitas, and red pepper flakes.
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.