Sides
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 411 grams | |||||||||
| Calories | 150 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 13g | 17% | ||||||||
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| Cholesterol 0g | 2% | ||||||||
| Sodium 190g | 8% | ||||||||
| Total Carbohydrate 6g | 2% | ||||||||
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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.
2 Markon First Crop Eggplants, chopped into large pieces
1/4 C olive oil
1 tsp. kosher salt
1 tsp. smoked paprika
1/4 tsp. black pepper
4 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend
1/2 C goat cheese, crumbled
1/2 C pignoli (pine nuts), toasted
1/4 C white wine vinaigrette
Toss skin-on eggplant with olive oil; season with salt, paprika, and pepper.
Char eggplant on a large grill pan, cut sides down until they begin to blacken (flipping pieces periodically) and inside flesh is tender.
While grilling, toss lettuce with goat cheese, pignoli, and white wine vinaigrette.
Serve warm wedges topped with lettuce mixture.
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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