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Granola Fruit Cups

These small, hand-held granola cups are filled with tangy Greek yogurt and topped with healthy chopped fruit. Ideal for breakfast, brunch, or take-away lunches.


1 1/2 old-fashioned rolled oats
2 Tbsp. maple syrup
Pinch of salt
6 Tbsp. Greek yogurt
2 Tbsp. honey
1/4 C cherries, chopped
1/4 C chopped kiwifruit
1/4 C Markon First Crop Granny Smith Apple, chopped
1/4 C papaya, chopped
Edible flowers for garnish


Preheat oven to 375 degrees F.
Combine oats, maple syrup, and a pinch of salt in a mixing bowl. Press mixture into greased muffin tins to form six cups (pressing firmly with fingers). Freeze for 20 minutes, then place in preheated oven. Bake for 15 minutes, or until crisp and browned. Cool.
Blend yogurt and honey, then fill granola cups with equal portions of this mixture. Top with chopped fruit and edible flowers; 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.