Entrees
Gluten Free
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 679 grams | |||||||||
| Calories | 240 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3.5g | 4% | ||||||||
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| Cholesterol 5g | 2% | ||||||||
| Sodium 170g | 7% | ||||||||
| Total Carbohydrate 38g | 14% | ||||||||
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| Protein 16g | |||||||||
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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 Tbsp. oil
1 C Ready-Set-Serve (RSS) Sliced Yellow Onions
4 cloves Ready-Set-Serve Peeled Garlic, minced
1 serrano chile pepper, minced
1/2 C Ready-Set-Serve Washed & Trimmed Cilantro
2 tsp. fresh ginger, minced
1 tsp. cumin, ground
1 tsp. coriander, ground
1 tsp. turmeric, ground
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 C Markon First Crop Tomatoes, chopped
4 C dried lentils, soaked overnight
4 C vegetable stock
1/4 C heavy whipping cream
1 lb. Markon First Crop Sweet Baby Broccoli, steamed and seasoned with salt and pepper
Heat oil in a large, heavy-bottomed stew pot. Saute onions until soft; add garlic, Serrano chile, cilantro, ginger, cumin, coriander, turmeric, cayenne, salt, and pepper and continue cooking while stirring three more minutes.
Add tomatoes and lentils to the stew pot; stir to combine. Add vegetable stock; bring to a boil, then simmer until lentils are soft (25-30 minutes).
Remove mixture from heat. Using a hand-held blender, puree part of the mixture, leaving many lentils whole. Stir in whipping cream and return to heat.
When warm, serve with Markon First Crop Sweet Baby Broccoli on top.
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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