Israeli Couscous-Stuffed Bell Peppers

Whether served hot or cold, this hearty vegan dish makes a great lunch entree or dinner side.
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Ingredients:

1/4 C olive oil
4 Markon First Crop Green Bell Peppers, halved
3 C Israeli couscous, cooked
1 C wild rice, cooked
1 C Markon First Crop Mushrooms, sautéed and chopped
2 T Markon First Crop Italian Parsley, chopped
1/4 C cranberry raisins, chopped
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C balsamic vinaigrette

Instructions:

Preheat oven to 375 degrees F.
Rub oil over bell peppers; place on baking sheet face down. Roast until tender, approximately 20 minutes.
In a large mixing bowl, combine couscous, wild rice, sauteed mushrooms, parsley, cranberry raisins, salt, pepper, and vinaigrette. Toss to combine.
Fill each pepper half with couscous mixture and serve.

Ingredients:

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

Instructions:

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.