1 Tbsp. coconut oil
1/2 C Ready-Set-Serve Diced Yellow Onions
1 can coconut milk (solid cream on the top of the can after refrigerating 3 hours)
4 C Ready-Set-Serve Collard Greens
3 C Ready-Set-Serve Baby Mixed Kale
1 Tbsp. Trinidad-style curry powder
1/8 tsp. sea salt
1/8 tsp. grated nutmeg
1/4 cup almonds, sliced and toasted
Melt one tablespoon coconut oil in a three-quart saucepan; when hot, add onions. Saute until onions are translucent, but not browned.
Add the coconut cream (on the top of refrigerated can of coconut milk) to the saucepan. Add in collard greens, RSS Baby Kale, curry powder, salt, and nutmeg. Let everything simmer for 5-8 minutes until the kale is soft. Use an immersion blender to make the dish smoother (optional).
Garnish with the toasted almonds; serve with a favorite grilled fish or pork chop.
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.