1 C labneh cheese
1 T Ready-Set-Serve Lemon Juice
1 tsp zest of Markon First Crop Lemons, minced
2 tsp. sea salt
3 tsp. everything bagel spice
1 C Ready-Set-Serve Chopped Collard Greens, sauteed
1 C Ready-Set-Serve Bite-Size Broccoli Florets, chopped and sauteed
1/2 C Markon First Crop Asparagus, steamed and chopped
1/2 C peas, steamed
1/4 C Markon First Crop Trimmed Belgian Leeks, chopped and sauteed
4 cloves Ready-Set-Serve Peeled Garlic, roasted and smashed
3/4 C chickpea flour
1/4 C + 1 T vegetable oil (for frying)
2 T extra virgin olive oil (for drizzling on dip)
Mix together labneh, lemon juice, zest, and one teaspoon each of salt and everything bagel spice; reserve dip.
Combine one teaspoon salt and everything bagel spice, collards, broccoli, asparagus, peas, leeks, two cloves of garlic, eggs, flour, and one tablespoon of vegetable oil. Mix well, then form into small patties.
Heat remaining oil in a large skillet. When hot, add patties, being careful not to crowd the pan (cook in batches). Once browned on one side (two minutes), flip and cook on remaining side. Drain on cooling rack while cooking all patties.
Serve with labneh dip drizzled with extra virgin olive oil and remaining everything bagel spice.
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.