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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.


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.