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Hasselback Potatoes

Easy to make and gorgeous in presentation, Hasselback potatoes are ideal for lunch and dinner menus.


4 10 oz. Markon First Crop Burbank Potatoes
2 Tbsp. olive oil
2 Tbsp. unsalted butter, melted
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
1/4 cup basil pesto


Wash and scrub each potato. Starting at the end of each, place multiple slices that extend nearly to the bottom of the potato without cutting through (slices should go from one end to the other).
Combine oil and butter; coat each potato with equal parts of this mixture, making sure to brush in between slices.
Bake potatoes at 400 degrees F for 40 minutes or until flesh is tender and skin is crisp. Top each with one tablespoon of pesto and 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.