1 lb. Butternut squash, peeled and cubed
6 leaves of Markon First Crop Sage
4 cloves Ready-Set-Serve Peeled Garlic, smashed
4 Tbsp. unsalted butter
1 tsp. cracked black pepper
2 tsp. coarse salt
2 Tbsp. sherry vinegar
1/4 cup pistachios, cracked
1/4 cup pomegranate seeds
1/4 cup Pecorino cheese, shaved
In a large pot of boiling water, cook the Butternut squash until tender; drain to cool.
In a large skillet, cook butter until it begins to brown slightly. Add sage and garlic and let cook for one minute over low heat. After one minute, turn up the heat and add sherry vinegar; this will remove any particles stuck to the pan. Add the cooked Butternut squash and toss to coat. Sprinkle with the salt and pepper and mix well.
To serve, arrange “gnocchi” on warmed serving plates and top with cracked pistachios and pomegranate seeds. Finish with the shaved Pecorino; serve immediately.
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.