4 Markon First Crop Pears, halved with centers scooped out
1/4 cup unsalted butter
1 cup fresh cranberries
1/2 cup candied nuts
1/2 cup honey, split
1/2 cup mascarpone cheese
1 Tbsp. Markon First Crop Thyme
Preheat oven to 400 degrees F.
Divide butter equally between the eight pear halves, placing in the center holes. Bake fruit until tender, periodically basting with the butter, approximately 20 minutes. Remove and cool.
Microwave cranberries with two tablespoons of water for two to three minutes or until berries are soft and bursting.
In a mixing bowl, combine mascarpone cheese and 1/4 cup honey.
To arrange dessert, place equal amounts of the cheese mixture in the center of each pear half. Top with equal amounts of cranberries, candied nuts and thyme. Drizzle with remaining 1/4 cup honey 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.