2 Tbsp. butter
8 slices of challah bread
8 slices of smoked Fontina cheese
4 oz. Ready-Set-Serve Baby Chard, Spinach, & Tat-Soi Blend, lightly sauteed
Heat a large skillet or griddle until hot. Butter one side of each slice of bread. Place four slices of bread in pan, butter-side down. Top each with one slice of Fontina, equal portion of sauteed greens, and another slice of Fontina. Cover each with remaining slices of bread, butter-side up.
Cook until bottom side of bread is browned and cheese is melting (reduce heat if bread starts browning too quickly). Flip each sandwich over and cook until other sides are browned and all cheese is melted. Cut 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.