1 T canola oil
2 C Delicata squash, chopped
1/2 C Markon First Crop Yellow Onion, chopped
1 can black beans
1/2 tsp. kosher salt
1/4 tsp. black pepper
4 flour tortillas
1 C mole sauce
3/4 C Monterey Jack cheese, shredded
1/4 C Ready-Set-Serve Washed & Trimmed Green Onions, chopped
1 C Markon First Crop Tomatoes, chopped
Heat oil in a large skillet. Add squash and onions; season with salt and pepper, then cook until browned. Add black beans and stir to combine.
Preheat oven to 350 degrees F.
Fill each tortilla with equal portions of squash-bean mixture; roll lengthwise and place in a baking dish. Repeat for remaining tortillas. Spoon mole sauce and cheese over top of enchiladas. Bake until cheese is bubbly, approximately 15-20 minutes.
Garnish with tomatoes and green onions; serve hot.
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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