Grilled, Stuffed Avocados

Skip the bread and use everyone’s favorite ingredient, the avocado, as a platform for this protein-rich filling. Ideal as a light salad or appetizer. Vegetarian, vegan, and paleo—this one has something for everyone.
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Ingredients:

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

Instructions:

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.

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.