3 cups cooked Cannellini beans
2 sprigs Markon First Crop Thyme, leaves only
3 Markon First Crop Roma Tomatoes, chopped
1/2 cup Markon First Crop Yellow Onions, sliced in rings
1 large bunch Ready-Set-Serve Kale, chopped
3 Tbsp. olive oil
4 Ready-Set-Serve Garlic, sliced
Salt and pepper, to taste
Saute onion, garlic, and oil over high heat. As they begin to turn translucent, add tomatoes, kale, and beans. Toss mixture until heated through. Add thyme, season with salt and pepper, and transfer to baking dish.
Cover and place in 350 degree F oven for 15 minutes. Remove cover and garnish with a whole thyme sprig if desired. Serve.
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.