2 T canola oil
2 C sweet potatoes, peeled and chopped
1/2 C Markon First Crop Yellow Onion, chopped
2 C Markon First Crop Mushrooms, chopped
1 can garbanzo beans, drained
4 C Ready-Set-Serve Shredded Kale Blend
4 cloves Ready-Set-Serve Peeled Garlic
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 C red quinoa
4 C vegetable stock
1 C Markon First Crop Tomatoes, chopped
Heat oil in a large stew pot. Add sweet potatoes, onions, and mushrooms. Season with salt and pepper; cook until soft. Add in garbanzo beans, three cups of the kale, and the garlic. Stir while heating, until kale wilts. Add quinoa and vegetable stock. Simmer for at least one hour or until vegetables are soft and liquid thickens slightly.
To serve, saute remaining kale and garnish bowls of soup with that and equal portions of tomatoes.
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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