Appetizers
Desserts
Spring
Summer
Vegetarian
Winter| Number of Servings: 6 | |||||||||
| Serving Size 158 grams | |||||||||
| Calories | 90 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 4g | 5% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 130g | 6% | ||||||||
| Total Carbohydrate 12g | 4% | ||||||||
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| Protein 1g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
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.
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.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.