1/2 C extra virgin olive oil
4 3-oz. boneless chicken breasts
16-oz. Ready-Set-Serve Wild Arugula
2 T Ready-Set-Serve Lemon Juice
3 apricots, halved with pits removed
2 T honey
2 C blackberries
Salt and pepper, to taste
Edible petals, to garnish
Heat two tablespoons of olive oil in a large grill pan or skillet. Season chicken breasts with salt and pepper. Place on grill pan and cook until browned on one side (with grill marks, approximately three minutes), then flip to continue cooking on other side. When done, remove from grill and let rest.
Dip cut sides of apricots into honey and place on hot grill pan, cooking until charred and slightly soft.
Toss arugula with remaining olive oil and lemon juice; season with salt and pepper.
Arrange plates with equal portions chicken, apricots, arugula, and blackberries.
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.