1 lb. Markon First Crop (MFC) Brussels Sprouts, washed, dried, and trimmed
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 MFC Lemon, cut into wedges
Heat grill to medium.
Snip the Brussels sprouts microwaveable bag corner, place loose sprouts in a partially covered microwave-safe bowl, and microwave on high for three minutes. Pour Brussels sprouts into a medium bowl and toss with olive oil, curry powder, garlic powder, salt, and pepper to evenly coat. Let sprouts cool for easy handling.
Thread four to six Brussels sprouts onto metal or sturdy bamboo skewers with stem ends all facing the same side, making sure to group sprouts according to similar size. Place skewers on the grill stem side facing down, cover the grill and cook for three minutes for small sprouts or five minutes for large ones. Flip and cook for the same amount of time on the other side.
Remove skewers from the grill and serve with lemon wedges.
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.