1 cup powdered sugar
3/4 cup almond flour
2 egg whites, room temperature
1/8 tsp. cream of tartar
1/4 cup superfine sugar
Markon First Crop Strawberries, sliced thin
1 kiwifruit, peeled and sliced thin
Preheat oven to 325 degrees F.
Process confectioners’ sugar and almond flour in a food processor; sift.
In a standing mixer, beat whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Add superfine sugar and beat until stiff peaks form. Fold flour mixture into beaten whites.
Put batter in a pastry bag fitted with plain round tip; pipe small 1 inch rounds on baking sheet. Bake until macarons are firm, approximately 10 minutes.
Fill with chocolate ganache or buttercream frosting and sliced strawberries or kiwifruit.
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.