4 large sweet potatoes, baked until soft
2 Tbsp. butter
1/4 cup cream
24 oz. greens (beet or collard)
1/4 cup canola oil (split)
16 jumbo shrimp
1/3 cup cornmeal
1/2 cup corn kernels
Salt and pepper, to taste
Sprigs of Markon First Crop Thyme
Mash sweet potatoes with butter and cream; season with salt and pepper.
Heat two tablespoons oil in a skillet; saute greens until wilted; season with salt and pepper.
Put cornmeal in a shallow bowl; dredge shrimp in this until coated. Heat remaining two tablespoons of oil in skillet; saute shrimp until just cooked. Season with salt and pepper.
Arrange on plates in a stacked formation: sweet potatoes, greens, then shrimp. Top with corn and a sprig of thyme.
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.