Garlic Puff Pastry with Squash Blossoms

As pretty as a picture and just as delicious, this garlic-infused phyllo tart works well as a bread or appetizer course.
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Ingredients:

1/4 C olive oil infused with garlic
1 package puff pastry
6 Ready-Set-Serve Long Top Green Onions
1/4 lb. Markon First Crop Chives
1 bulb Markon First Crop Fennel, fronds reserved and bulb slivered
4 Squash blossoms
1 tsp. kosher salt
1/4 tsp. black pepper
Edible petals and microgreens, to garnish

Instructions:

Preheat oven to 400 degrees.
Roll out one sheet of puff pastry to fit in a standard baking sheet. Prick holes throughout the surface with a fork, then brush with three tablespoons garlic olive oil.
Arrange green onions, chives, and fennel bulb slivers in a garden pattern. Season with salt and pepper. Bake for 25 minutes. Remove from oven, add fennel fronds and squash blossoms and bake for another 5 minutes.
Remove from oven and add additional edible petals and microgreens as desired. Cool slightly and serve.

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.