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Heirloom Tomato Caprese Salad with English Cucumber

Nothing says Italy quite like the flavor combinations of tomato, basil, and Mozzarella; add fresh cucumber and drizzle with balsamic vinegar for extra intensity.


4 large heirloom tomatoes, 1/4” slices
1 English cucumber, 1/8” slices
3 Tbsp. extra virgin olive oil
4 Tbsp. chopped Markon First Crop Chives
2 Tbsp. Markon First Crop Basil, chiffonade
2 medium shallots, minced
4 oz. fresh mozzarella, small dice
1/4 cup aged balsamic vinegar
8 slices baguette bread (brushed with oil, seasoned with salt and pepper, toasted)
Salt and pepper


Place tomatoes, mozzarella, cucumber, shallots, and olive oil in a small bowl; toss. Season with salt and pepper. Marinate for 20 minutes.
Place one quarter of the marinated mixture in the center of a medium salad plate, then top with chives and basil. Immediately before serving, drizzle balsamic vinegar over the salad. Garnish with two toast points. 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.