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Cucumber Beet Boats

Healthy and delicious, these hand-held appetizers combine sweet and bitter flavors for the perfect bite.
Cucumber Beet Boats


2 Markon First Crop European Cucumbers
12 baby golden beets, roasted, peeled, and cut in half
1/4 cup pomegranate seeds
1 cup microgreens
1/4 cup balsamic glaze


Cut each cucumber in half, creating four equal-size pieces. Slice each piece down the center, creating eight wedges. Using a melon baller, scoop out seed.
Arrange equal portions of microgreens in each “boat”. Top with three beet halves and pomegranate seeds.
Decoratively squirt balsamic glaze on serving plates and garnish with more pomegranate seeds.
Two per serving.


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.