Desserts
Spring
Summer
Vegetarian| Number of Servings: 8 | |||||||||
| Serving Size 206 grams | |||||||||
| Calories | 510 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 28g | 36% | ||||||||
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| Cholesterol 110g | 37% | ||||||||
| Sodium 420g | 18% | ||||||||
| Total Carbohydrate 58g | 21% | ||||||||
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| Protein 10g | |||||||||
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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 C graham crackers, crushed
1/2 C unsalted butter, melted
3/4 C sugar
3 8-oz. low-fat cream cheese packets, softened
2 Tbsp. flour
1 tsp. vanilla
3 eggs, beaten
1/4 C Ready-Set-Serve Grapefruit Juice
4 stalks pink rhubarb, shaved into long strips
1/2 C sugar
1 C water
Preheat oven to 375 degrees Farenheit.
Mix together graham crackers and melted butter, then press into a nine-inch springform pan with removable bottom (commonly used to make cheesecakes). Set aside.
In a standing mixer, combine 3/4 cup sugar, cream cheese, flour, and vanilla. When smooth, add eggs one by one, followed by juice. When smooth, pour batter into the prepared pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool.
In a wide saute pan, heat remaining 1/2 cup sugar and water. When it becomes syrupy, add strips of rhubarb and simmer until soft, but not disintegrating. Remove and cool on a wire-lined tray. On a nine-inch circle of parchment paper, form a lattice using rhubarb strips. When complete, flip onto the top of the cooled cheesecake. Trim edges and serve.
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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