Entrees
Spring
Vegetarian
Winter| Number of Servings: 2 | |||||||||
| Serving Size 371 grams | |||||||||
| Calories | 530 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 25g | 32% | ||||||||
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| Cholesterol 0g | 15% | ||||||||
| Sodium 1510g | 66% | ||||||||
| Total Carbohydrate 50g | 18% | ||||||||
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| Protein 24g | |||||||||
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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.
2 C bread flour
1 tsp. active yeast
2 tsp. kosher salt
1 C warm water
2 T olive oil
1 1/2 C Colby Jack cheese, cubed
1 large Markon First Crop Portabella Mushroom, sliced and roasted
Sprigs of Markon First Crop Thyme
1/2 C marinara sauce
In a large mixer, combine flour, yeast, salt, and water. Mix until fully combined, then let rest, covered, for ten minutes. Turn mixer back on for ten more minutes to develop the gluten. Remove to an oiled bowl, cover, and let rest for an hour or until doubled in size.
Preheat oven to 500 degrees F.
Press dough into a square 9×9-inch pan, using fingers to push out any air bubbles. Top with cheese cubes and mushrooms, making sure cheese goes all the way to the edges (to melt down the sides and form the crunchy crust. Add sauce on top of cheese and mushrooms and bake for 5-10 minutes (or until cheese is browning).
Remove from pan and use metal spatula to loosen edges and remove from pan. Cut into four slices (two each).
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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