8 slices of potato bread
8 tsp. unsalted butter, softened
8 tsp. pesto
8 slices low-fat Swiss cheese
4 Ready-Set-Serve Avocado Halves, sliced
1 cup Ready-Set-Serve Triple-Washed Spinach
Spread one teaspoon of butter on one side of each slice of bread. On the other side of each slice, spread one teaspoon of pesto. Top with two slices of Swiss cheese, then avocado slices, and finally a layer of spinach leaves. Place another bread slice on top of stack, butter side up; repeat until you have four sandwiches.
Heat a non-stick skillet until hot. Place sandwiches butter-side down in skillet and cook until browned. Flip and cook until the other side is browned and cheese is melted.
Slice 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.