1 cup heavy cream
3 Tbsp. powdered sugar
8 Markon First Crop Strawberries (sliced)
1 mango (small dice)
1/2 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbsp. vanilla extract
1 cup flour
1/4 cup cocoa powder
Cream butter and sugars in mixer. Add egg and vanilla; mix through. Sift flour and cocoa together; add slowly to the creamed mixture until just incorporated. Scoop 2 Tbsp. batter per cookie onto greased cookie sheet; bake at 350 degrees for 8-10 minutes. Remove from oven; cool.
In small bowl, whip cream and powdered sugar until stiff peaks form. Place cookie in the center of plate. Layer with whipped cream and strawberry slices. Top with second cookie and a small amount of cream. Garnish with strawberry and mango.
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.