Flatbread Trio with Artichoke

Serve the flavors of the world with this Greek, Italian, and French trio of flatbreads.
Flatbread_Trio_with_Artichoke_01_1

Ingredients:

6 flatbread pieces
1 cup hummus
1/2 cup Markon First Crop Cucumbers, chopped
1/2 cup Markon First Crop Tomatoes, chopped
1/2 cup Feta cheese, crumbled
1/2 cup olives, pitted
1/2 cup Markon First Crop Mushrooms, sliced and roasted
1/2 cup Markon First Crop Zucchini, sliced and roasted
1/2 cup Markon First Crop Yellow Squash, sliced and roasted
1/4 cup Markon First Crop Red Bell Peppers, minced
1/2 cup Ready-Set-Serve Peeled Garlic, roasted
1/4 cup olive oil
3/4 cup artichoke hearts, chopped
1/2 cup tomato sauce
1/2 cup caramelized Markon First Crop Red Onions
1/4 cup Parmesan cheese, shaved
Markon First Crop Basil, Oregano, and Tarragon, to garnish
Salt and pepper, to taste

Instructions:

Top two flatbread pieces with equal amounts of hummus, cucumber, tomatoes, Feta cheese, olives, and a sprig of oregano.
Top another two flatbread pieces with equal amounts of roasted garlic, mushrooms, zucchini, yellow squash, red bell peppers, olive oil, and a sprig of tarragon.
Top the last two flatbread pieces with equal amounts of tomato sauce, artichoke hearts, caramelized onions, Parmesan cheese, and a sprig of basil.
Season all three flatbreads with salt and pepper. Cut each in half and serve one of each (to form a trio).

Ingredients:

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

Instructions:

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.