1/2 cup blackberries
1/2 cup raspberries
1/2 cup kiwifruit, peeled and sliced
1/2 cup nectarines or peaches, finely chopped
4 egg whites
1/8 tsp. cream of tartar
Pinch of salt
4 cookies (sugar or chocolate)
1/3 cup sugar
1/3 cup water
Mix all fruit together in a large bowl.
Heat sugar and water until it reaches the softball stage (235-245 degrees F) and a simple syrup is formed.
Beat egg whites, cream of tartar, and a pinch of salt in a standing mixer until soft peaks form. Slowly pour the hot simple syrup into egg white mixture and continue until stiff peaks form.
Place one cookie each on serving plates. Top with dollop of meringue, followed by equal portion of fruit and a smaller dollop of meringue. Using a brulée torch, brown the meringue and serve.
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.