1 oz. water
1/2 tsp. coconut lime spice
2 oz. mayonnaise
1 Ready-Set-Serve Avocado Half, pureed
32 oz. greens
1 oz. Chiogga beet marmalade
4 Markon First Crop Cherry Tomatoes, quartered
1 oz. maple-candied almonds
3 oz. grizzly smoked salmon pastrami
Mix together the water, coconut lime spice, and mayonnaise with the pureed avocado; this will be your dressing (set aside).
Dress the salad with the Chiogga beet marmalade sprinkled over the greens, add the quartered cherry tomatoes and the candied almonds.
Thinly slice the smoked salmon pastrami and set on top of the greens; drizzle the avocado dressing on top and 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.