Sides
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 269 grams | |||||||||
| Calories | 110 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 8g | 10% | ||||||||
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| Cholesterol 0g | 27% | ||||||||
| Sodium 170g | 7% | ||||||||
| Total Carbohydrate 8g | 3% | ||||||||
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| Protein 3g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
4 Tbsp. unsalted butter
1/4 C flour
1 C milk
1/2 C heavy cream
1 1/2 C Butternut squash, peeled, roasted, and pureed
1/4 C brown sugar
1 tsp. salt
1 tsp. cinnamon
4 eggs, separated
1/8 tsp. cream of tartar
Preheat oven to 350 degrees F.
In saucepan, heat butter and flour, whisking to form a roux. Continue whisking until lightly browned, then pour milk and cream in a steady stream until fully incorporated and thickened. Stir in squash puree, brown sugar, salt, and cinnamon. Transfer to a mixing bowl and whisk in egg yolks.
In a standing mixer, beat egg whites and cream of tartar with whisk attachment until foamy. Move bowl back over double boiler and whisk until mixture is warm, two to three minutes. Return to mixer and beat until meringue forms (soft peaks).
Gently fold meringue into the butternut mixture 1/4 at a time. Pour into six greased individual souffle dishes (or in hollowed butternut bottoms for a double wow effect) and bake until they rise and tops are golden brown, approximately 30-35 minutes.
Garnish with herbs and microgreens.
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.
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