1 1/4 C chickpea flour
1/4 C all-purpose flour
1 tsp. Madras curry powder
2 tsp. kosher salt
1 C Ready-Set-Serve Sliced Onions
1 C beets, shaved
1/2 C Ready-Set-Serve Shredded Carrots
Raita, as garnish
*1/2 cup oil factored into nutritional information for frying.
Whisk together chickpea flour, regular flour, curry powder, salt, and one cup of water. Add all of the vegetables to this mixture and coat all.
Heat a deep fryer until ready to fry.
Drop balls of battered vegetables into the fryer and cook until browned on all sides (approximately five minutes). Drain on a wire rack.
Serve warm with raita dipping sauce.
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.