¼ cup canola oil
½ cup unsalted butter
1½ lbs. Ready-Set-Serve Triple-Washed Spinach
8 cloves Ready-Set-Serve Peeled Garlic, thinly sliced
4 strips bacon, cooked crisp, saving the oil
Melt butter with canola oil in a large skillet over medium heat until it stops foaming. This allows the water in the butter to evaporate.
Add garlic; cook and stir for about two minutes, until it is just beginning to brown.
Add crumbled bacon and the grease from the bacon pan.
Put in the spinach and cook for approximately five minutes. Stir with bacon until the leaves are dark and have reduced to about a quarter their original size. 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.