2 T olive oil
3 C tiny red and yellow potatoes, steamed until tender
1 small bulb of Markon Fresh Crop Fennel, sliced
4 cloves Ready-Set-Serve Peeled Garlic, sliced
1 T tomato paste
1/4 C Ready-Set-Serve Italian Parsley, chopped
1 tsp. dried oregano
1 lb. Littleneck clams, scrubbed clean and rinsed
1 can garbanzo beans, drained
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C heavy cream
3 C seafood stock
Fresh Origins fennel pollen, fennel flowers, and micro greens, to garnish
Heat oil in a large skillet with fitted lid. When hot, add potatoes, fennel, garlic, tomato paste, and parsley. When fennel starts to brown, add clams and garbanzo beans. Cook two more minutes, seasoning with salt and pepper. Add cream and stock and cover skillet with lid. Steam clams until they are all opened, approximately 10 minutes.
Garnish with fennel pollen, fennel flowers, and microgreens.
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.