Appetizers
Gluten Free
Spring
Summer
Vegetarian
Winter| Number of Servings: 8 | |||||||||
| Serving Size 90 grams | |||||||||
| Calories | 250 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 18g | 23% | ||||||||
|
|||||||||
| Cholesterol 0g | 0% | ||||||||
| Sodium 300g | 13% | ||||||||
| Total Carbohydrate 17g | 6% | ||||||||
|
|||||||||
| Protein 7g | |||||||||
|
|||||||||
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
2 C canned garbanzo beans, drained
1/2 cup tahini
1/4 cup Ready-Set-Serve Lemon Juice
4 cloves Ready-Set-Serve Peeled Garlic
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup olive oil
For garnish—top hummus with any/all of the following:
Chia seeds
Cornichons
Markon First Crop Basil
Markon First Crop Grape Tomatoes, halved
Olives
Pickled okra
Roasted garbanzo beans
Sesame seeds
Sun-dried tomatoes
Puree garbanzo beans, tahini, lemon juice, garlic, salt, and pepper. With machine running, drizzle in olive oil until all is smooth.
Arrange on plate with your choice of healthy garnishes.
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.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.