Foccacia with Grapes, Sage, and Pine Nuts

Whether served as a pre-meal appetizer or subtly sweet dessert, this Italian-style bread combines fruit, nuts, and herbs for a satisfying accompaniment to wine or cheese.
Focaccia_w-Grapes

Ingredients:

1/4 C plus 2 Tbsp. olive oil
2 sprigs Markon First Crop Sage
2 tsp. active yeast
2 1/2 C flour
1/2 C corn meal
1/4 C plus 2 Tbsp. sugar
2 tsp. salt
2 C Markon Essentials Seedless Green Grapes
3/4 C pine nuts

Instructions:

Heat oil in a skillet; add sage and cook until oil has absorbed the scent. Remove sprigs and cool.
In a standing mixer, add 1 C lukewarm water to the mixing bowl. Add yeast and let sit until foamy (3-5 minutes). Add oil, flour, cornmeal, 1/4 cup sugar, and 1 teaspoon salt. Mix until dough comes together. Knead dough in mixer for 5-10 minutes, adding flour if dough is too sticky.
Remove dough from mixer and hand knead until elastic, another 5 minutes.
Preheat oven to 375 degrees F. Allow dough to rise for 1 hour (or until doubled in size) in a greased bowl.
Spread dough on an oiled baking sheet, stretching, but not ripping. Push grapes and pine nuts into the dough. Sprinkle with remaining 2 tablespoons of sugar and 1 teaspoon sea salt. Drizzle all with remaining 2 tablespoons oil and bake 30 minutes or until browned.

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.