1 Tbsp. cooking oil
1 large Markon First Crop Yellow Onion, diced
1 tsp. brown sugar
1 tsp. kosher salt
1/2 tsp. black pepper
4 Jalapeno chile peppers
4 cups Ranch dressing
2 heads of garlic, roasted
Ready-Set-Serve Washed & Trimmed Parsley, chopped (for garnish)
Heat oil in saute pan; when hot, add onions and cook on medium-high heat until starting to brown. Add sugar, salt, and pepper and continue cooking (while stirring) until onions are translucent with a golden brown glaze. Set aside.
Char Jalapenos over an open flame. Peel and chop coarsely.
In a large mixing bowl, combine Ranch dressing, caramelized onions, Jalapeno peppers, and roasted garlic. Stir and divide into four equal portions that serve four people each. Garnish with Italian parsley. Serve with crudites and/or roasted root vegetables.
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.