This creamy, cold drink layers matcha tea, pandan simple syrup, and coconut flavors with the bright notes of fresh berries.
Breakfast
Desserts
Gluten Free
Spring
Summer
Vegan
Vegetarian| Number of Servings: 1 | |||||||||
| Serving Size 232 grams | |||||||||
| Calories | 270 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 21g | 27% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 25g | 1% | ||||||||
| Total Carbohydrate 24g | 9% | ||||||||
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| Protein 4g | |||||||||
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This creamy, cold drink layers matcha tea, pandan simple syrup, and coconut flavors with the bright notes of fresh berries.
Combine strawberries and sugar; let macerate for 10 minutes.
Mix matcha with hot water. Using an electric frother, whisk until foamy.
Add strawberries to the bottom of a tall, clear glass. Top with ice (so glass is ¾ full). Drizzle pandan simple syrup over ice. Pour in coconut milk followed by hot matcha.
Top with extra strawberries and edible flowers for garnish.
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.
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