Charred Kale with Seitan and Oranges

Whether your guests are carnivores, vegans, or somewhere in between, this recipe satisfies all.
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Ingredients:

8 oz. seitan*
8 sticks of lemongrass, 3” segments
8 leaves of Ready-Set-Serve Washed & Trimmed Green Kale
3 Tbsp. sesame oil
2 Tbsp. extra virgin olive oil
3 Tbsp. low-sodium soy sauce
3 Tbsp. rice wine vinegar
1 Tbsp. RSS Peeled Garlic, chopped
1/2 tsp. ginger root, minced
1 Tbsp. shallots, chopped
2 tsp. black sesame seeds
1 cup Mandarin orange segments

Instructions:

Preheat grill to high. Trim stems off kale leaves; reserve. Mold 1 oz. of seitan onto each of the lemongrass segments (should look like a small drumstick).
Place the next seven ingredients in a food processor and puree until smooth. Brush seitan drumsticks and kale leaves with this puree.
Grill kale leaves for approximately one minute on each side or until they are charred in spots. Leave seitan on the grill until browned, approximately two to three minutes each side.
Remove all from grill and place on a platter. Garnish with black sesame seeds and Mandarin orange segments.
*Seitan is also called “wheat meat” because it is made from wheat gluten. Similar in look and texture to real meat, it’s an excellent source of protein for many vegetarians and vegans. It can be found in most Asian and organic grocery stores.

Ingredients:

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

Instructions:

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.