2 Tbsp. olive oil
4 6-oz. pork loin slices
Salt and pepper, to taste
1 lb. broccolini, steamed
1/2 lb. Ready-Set-Serve Green Beans, steamed
8 red potatoes, boiled and cut into halves
1 cup Thai Butternut squash soup
Microgreens and edible flowers, for garnish
Rub pork loin slices with enough olive oil to just coat; season with salt and pepper. Heat the grill to high heat. Add meat, searing on one side until a brown crust forms. Flip and continue cooking until medium rare. Set aside to let meat rest.
Toss broccolini, green beans, and potatoes with remaining oil and grill until charred.
Decoratively swirl 1/4 cup of Thai Butternut puree on each serving plate. Top with four potato halves, then layer with equal portions of broccolini, sliced pork loin, and green beans.
Garnish with microgreens and edible flowers; 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.