Appetizers
Gluten Free
Sides
Spring
Summer
Vegan
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 214 grams | |||||||||
| Calories | 70 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 4.5g | 6% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 125g | 5% | ||||||||
| Total Carbohydrate 6g | 2% | ||||||||
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| Protein 2g | |||||||||
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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. peanut butter
1/2 C coconut milk
1/2 C vegetable stock
2 tsp. red curry paste
1 Tbsp. Ready-Set-Serve Lime Juice
1 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 Tbsp. brown sugar
1/2 tsp. kosher salt
4 artichokes, trimmed and steamed until tender
1 Tbsp. coconut oil
Combine peanut butter, coconut milk, vegetable stock, curry paste, lime juice, cilantro, sugar, and salt in a saucepan. Whisk while heating to medium. Continue whisking until smooth.
Place coconut oil on a plate and dip the cut tops of each artichoke into the oil. Char on a grill or griddle until it starts turning black.
Serve each artichoke with side of peanut dipping sauce.
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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