3 cups fresh green beans, cooked and cut into 2” pieces
3 cups sliced Markon First Crop Mushrooms
3/4 cup vegetable stock
1/3 cup white wine
3 Tbsp. low sodium soy sauce
3 cloves Ready-Set-Serve Garlic, diced
1 leek, julienned
3 shallots, sliced in rings
3 Tbsp. olive oil
Salt and pepper, to taste
In a large pan, saute the shallots, leek, and garlic in olive oil until lightly caramelized. Add the mushrooms; continue to saute until mushrooms soften and caramelize. Pour in vegetable stock, wine, and soy sauce; cook until liquid is reduced by half. Season with salt and pepper.
Spoon mixture into small serving dishes and top with cooked green beans. Place in 350 degree oven for five-to-seven minutes; remove and serve immediately.
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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