1 tsp. mole paste
1/2 cup vegetable stock
1/2 cup crema
1 cup red bulgur wheat, cooked
1/2 cup Ready-Set-Serve Shredded Kale (plus more for garnish)
1 cup Butternut squash, peeled and roasted until soft
1 Tbsp. pepitas, lightly roasted
Edible flower petals for garnish, optional
Heat mole paste and stock, whisking until smooth. Remove from heat and add crema; whisk until smooth. Mix together bulgur wheat, kale, and all but one tablespoon of the mole sauce.
Using a greased mold, layer soft Butternut squash and bulgur-kale mixture. Glaze top with remaining mole sauce.
Garnish with edible flowers (if desired), shredded kale, and pepitas.
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.