Gluten Free
Sides
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 211 grams | |||||||||
| Calories | 150 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 13g | 17% | ||||||||
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| Cholesterol 0g | 3% | ||||||||
| Sodium 500g | 22% | ||||||||
| Total Carbohydrate 7g | 3% | ||||||||
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| Protein 1g | |||||||||
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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.
Aioli
1 egg yolk
2 cloves Ready-Set-Serve Peeled Garlic
1/4 C olive oil
3 T avocado oil
1 tsp. Ready-Set-Serve Lemon Juice
1/2 tsp. kosher salt
1 T Markon First Crop Tarragon, chopped
Fries
2 Markon First Crop Idaho Russet Burbank Potatoes, cut into thick strips
1 large sweet potato, peeled and cut into thick strips
1 T kosher salt
1/4 tsp. black pepper
1/2 C canola oil added for frying oil
Blend all aioli ingredients except tarragon in a food processor or blender until fully emulsified. Stir in tarragon.
Heat a deep fryer until hot.
Soak potato strips in ice water for ten minutes. Rinse and fully dry (do not drop wet potatoes into the fryer).
Add potato strips to hot fryer in batches, draining on a wire rack. Salt potatoes when they come out of the fryer.
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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