Grilled Leeks with Walnuts and Herbs

For a simple recipe, this dish delivers impressive flavors. Grilling leeks until tender and lightly charred brings out their sweet, complex taste.
Grilled_Leeks_w-Walnuts-Herbs

Ingredients:

2 stalks of Markon First Crop Belgian Leeks (white and light green parts only)
3 Tbsp. olive oil, divided
1/4 cup chopped toasted walnuts
2 Tbsp. packed Markon First Crop Parsley leaves
2 Tbsp. packed Markon First Crop Basil leaves
1 small clove Ready-Set-Serve Peeled Garlic, minced
1 tsp. zest from Markon Essentials Lemon
1 Tbsp. juice from Markon Essentials Lemon
1/4 tsp. each salt and pepper

Instructions:

Preheat grill to medium-high heat; grease grates well. Leaving root end intact, slice leeks in half lengthwise. Brush with 1 Tbsp. oil; grill, turning once, for 6 to 8 minutes or until tender and lightly charred.
Slice off root ends; cut leeks into bite-size pieces. Toss with walnuts, parsley, basil, garlic, remaining oil, lemon zest, lemon juice, salt and pepper.
Tip: Serve as a side dish, toss with pasta or add to sandwiches.

Ingredients:

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

Instructions:

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.