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Crepes with Pumpkin, Apple, and Pomegranate

Light, airy crepes get the fall treatment with browned apples, pumpkin, and pomegranate seeds—and a drizzle of chocolate for extra indulgence!


2 Tbsp. butter
1 cup peeled and diced pumpkin (Butternut squash can be substituted)
1 cup Markon First Crop Red Delicious Apples, diced
1/2 cup pomegranate seeds
1/4 cup hot fudge sauce
12 crepes, warm and folded into triangles


Melt butter in a large skillet. Cook apples and pumpkin until browned.
To plate, arrange three crepe triangles on a plate. Top with equal portions of apple-pumpkin mixture; drizzle with any remaining browned butter. Sprinkle with pomegranate seeds and drizzle with chocolate.


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.