Entrees
Gluten Free
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 381 grams | |||||||||
| Calories | 110 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3.5g | 4% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 240g | 10% | ||||||||
| Total Carbohydrate 18g | 7% | ||||||||
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| Protein 2g | |||||||||
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*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 Ready-Set-Serve Avocado Halves
3 tomatillos, charred and chopped
2 Tbsp. Ready-Set-Serve Lime Juice
2 cloves Ready-Set-Serve Peeled Garlic
1/4 C cilantro, chopped
1 tsp. cumin, ground
1 tsp. kosher salt
1/4 tsp. cayenne pepper
2 Tbsp. avocado oil
16 oz. Ready-Set-Serve Heart-Y Slaw
16 oz. prepared jackfruit with barbeque sauce
8 corn tortillas, grilled
Blend avocados, tomatillos, lime juice, garlic, salt, and cayenne in a food processor. With the machine running, drizzle in oil. Process until emulsified and smooth.
Toss dressing with slaw. Fill each tortilla with equal parts barbecue jackfruit and slaw; 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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