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
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.
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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