24 oz. Ready-Set-Serve Collard Greens
1/2 lb. hickory-smoked pork belly (skin on, 6-8 slices per pound, cut into ¼-inch lardons)
1 large Vidalia onion (roughly chopped)
1/4 lb. salted butter
1/2 C hickory BBQ sauce
1 qt. very strong home-made roasted chicken broth
Place pork belly into a heavy-bottomed sauce pan and render over medium/high flames until lardons are crisp and skin is crispy. Drain off bacon grease.
Add the butter. Add the onions and simmer until they are shiny and translucent. Add the greens. Turn the greens until all are coated and slightly wilted (this step is immensely important as this is where most of the flavor transfer between the greens and the pork belly occur. This is the secret).
Add the stock and simmer over low flame for one hour (the greens will darken in color and the stock should reduce by 3/4 volume). Stir in BBQ sauce and extinguish flame.
Curried Potato Salad:
1 lb. Markon First Crop Potatoes, peeled and diced
1 C Ready-Set-Serve Diced Red Onions
1 C boiled eggs, chopped
1 C Markon First Crop Red Bell Peppers, finely diced
1 1/2 C mayonnaise
1/4 C Dijon mustard
1 Tbsp. yellow curry powder
1 Tbsp. granulated garlic powder
1 Tbsp. granulated onion powder
1 Tbsp. kosher salt
Boil potatoes in lightly salted water until the cubes are cooked thoroughly and just begin to break apart. Drain potatoes in a colander and allow to rest for five minutes. In an eight-quart mixing bowl, fold the rest of the ingredients into the hot potatoes. Let the salad rest for 15 minutes.
Place two four-ounce ladles of the greens in a 14-inch pasta bowl. Place a four-ounce scoop of potato salad in the middle of the greens. Using a tablespoon, make a well in the top of the potato salad. Fill the well with Tabasco.
Enjoy this dish with southern fried chicken, crab boil, ribs, or by itself.
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.