8 large rainbow chard leaves, trimmed of stems and thick ribs
2 Markon First Crop Cucumbers, sliced into strips
2 Markon First Crop Yellow Bell Peppers, sliced into strips
4 Ready-Set-Serve Avocado Halves, sliced into strips
8 oz. green and purple beans, sliced in half
Blanche chard leaves until pliable; drain. Divide cucumber, bell pepper, avocado, and bean slices into eight equal portions. Place one portion on top of bottom half of each blanched chard leaf. Fold bottom over vegetables, then roll into a wrap. Repeat for remaining wraps.
Wraps can be paired with a variety of dressing or dips. Two per person.
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.