2 C Alfredo sauce
2 C Ready-Set-Serve (RSS) Cauli Creations
2 C RSS Cauliflower Florets, sliced thin
1 tsp. kosher salt
1/4 tsp. black pepper
Preheat oven to 400 degrees F.
In a greased square baking pan, layer Alfredo sauce, Cauli Creations, and sliced florets—seasoning with salt and pepper in each layer.
Bake 40 minutes or until cauliflower is fully cooked and the top is golden brown. Cool completely, then carefully slice into six portions. Garnish with garlic confit or caramelized onions. Serve with slices of grilled strip steak.
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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