3 strips bacon
1/2 cup Ready-Set-Serve Brussels Sprouts, chopped
2 cup Ready-Set-Serve Cauliflower Florets, steamed and chopped
1 cup flour
2 eggs, beaten
1 tsp. salt
1/8 tsp. black pepper
Soda water, enough to make dough
Oil for deep frying
1/4 cup low-fat sour cream
Cook bacon until crisp; crumble and set aside, reserving hot bacon fat. Add chopped Brussels sprouts leaves to bacon fat; saute until browned.
Combine cauliflower, flour, beaten eggs, salt, and pepper; add enough soda water to make a thick paste. Drop rounds into hot oil fryer and cook until golden brown.
Top each fritter with dollop of sour cream, crumbled bacon, and sauteed Brussels sprouts leaves; 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.