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.