8 oz. Ready-Set-Serve Green Beans
4 oz. prosciutto
1 Tbsp. canola oil
2 oz. herbed goat cheese crumbles
1/4 cup yellow grape tomatoes, chopped
Steam all beans; when bright green, strain beans directly into ice water. Remove and dry.
Divide beans into four different two-ounce bundles. Wrap each bundle with one ounce of prosciutto (in the center of the bundle).
Heat saute pan with canola oil. When hot, place all four bundles in pan. Turn bundles as prosciutto browns until all sides are crisp. Remove from pan.
Top each bundle with crumbled goat cheese and chopped tomatoes. Serve as appetizers or aside grilled meats.
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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