2 T olive oil
1 Markon First Crop Red Bell Pepper, sliced
1 Markon First Crop Zucchini, sliced
1 can garbanzo beans, drained and rinsed
1 C couscous, cooked
1/4 C Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 tsp. kosher salt
1/4 tsp. black pepper
4 avocados, sliced in half
Edible petals and micro greens, to garnish
Heat oil in large grill pan. Saute bell pepper, zucchini, and garbanzo beans until slightly charred. Season with salt and pepper, then toss with couscous and cilantro; set aside.
Place avocados cut-side down in grill pan and cook until blackened marks appear. Remove and fill each half with equal parts garbanzo filling. Garnish with edible flowers and micro greens.
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.