Pump up the nutrients in your refreshing lemonade offering with on-trend wellness ingredients.
Fall
Gluten Free
Spring
Summer
Vegan
Vegetarian
Winter| Number of Servings: 1 | |||||||||
| Calories | 105 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 0g | 0% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 1g | 0% | ||||||||
| Total Carbohydrate 27g | 10% | ||||||||
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| Protein 0g | |||||||||
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Pump up the nutrients in your refreshing lemonade offering with on-trend wellness ingredients.
10 servings
In a pitcher, whisk the turmeric with the ginger juice and MFC Lemon Juice until well combined. Stir in the RSS Lemonade.
Refrigerate until service. For each serving, pour approximately 6¾ oz lemonade mixture over fresh ice. Top with 1 oz sparkling water and gently stir. Garnish with a lemon wheel and fresh mint.
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.
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